General Manager

The General Manager (GM) manages the operations of assigned restaurant. Accountable for achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Directly supervise all managers and employees during the entire hours of operation of assigned restaurant. Accountable for all administration and operations, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment. Responsible for achieving plan profit levels while ensuring guest satisfaction.

Key Accountabilities

Job Essentials Roles & Responsibilities :

• Translate the company's Vision and Values into individual and team goals.
• Align performance measures to support the achievement of business and restaurant goals.
• Model, recognize, and reinforce desired behavior (individual and team); align rewards (monetary and non-monetary) with these contributions.
• Determine employee career goals and monitor / document performance utilizing the People First System.
• Provide employees with support and opportunities to achieve their full potential.
• Regularly solicit employee feedback on supervisor / manager performance, utilize the Employee Satisfaction Survey results to provide feedback in helping supervisors / managers develop their people skills
• Accountable for the successful resolution of employee concerns to satisfy the employee and ensure compliance with established policies. Address recurring concerns. Communicate major concerns to the Territory Director.
• Accountable for the successful resolution of guest issues. Address recurring issues. Communicate major issues to the Territory Director.
• Accountable for regulation compliance and customer service results.
• Accountable for successful implementation of marketing strategies.
• Oversee employee schedules to ensure employee's work / life considerations are balanced with needs of business.
• Ensure that inventory levels for food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application.

People Management :

Quality Management :

Financial Management :