General laborer Jobs in Peoria, IL

Job Description

Job Description

Summary Description : The General Manager is a business partner accountable for leading a single Restaurant Management and Associate team to deliver Steak ‘n Shake operational and financial standards on all shifts. The General Manager has overall responsibility for assessing Management and Associate performance to identify opportunities for development and coach for improvement. This position has primary accountability for the delivery and implementation of all Steak ‘n Shake procedures, policies and specification which deliver the Steak ‘n Shake Vision and Mission. The General Manager will partner directly with his / her Division President and will receive market level support from his / her Human Resource Manager and Field Training Manager / Coordinator to meet the business and strategic objectives of the organization.

• Team Function / Scope : This position serves as the primary leader of a single Steak ‘n Shake Restaurant
• Department : Operations - Restaurant
• Reports to : Division President
• FLSA : Exempt
• Direct reports : Restaurant Manager, Manager, Shift  Manager, Trainers and all Restaurant Associates

1. RESPONSIBILITIES : Major functions / tasks performed in the job and the deliverable (report, product, output, etc.) produced.

Primary and Ongoing Accountabilities

Specific Duties and Responsibilities

Customer Satisfaction :

Build the business by relentlessly pursuing excellence and growing customer traffic over prior year : Effectively interact with Guests to ensure we exceed their expectations with the highest quality food and great service.

Immediately address Guest concerns and complaints utilizing the Steak ‘n ShakeGuest Recovery Model - L.E.A.R.N.

Ensure Guests are immediately recognized upon entering and as they are leaving

Train and motivate managers and associates to deliver great hospitality toward all guests and other associates

Consistently and effectively communicate with Managers and Associates through

scheduled meetings, communications boards, training sessions and formal and informal coaching

Create a positive team environment through selecting service oriented Associates who are aligned through ongoing coaching

Brand Protection :

Operate in accordance with our Gold Standard expectations and other food safety practices, delighting our Guests with outstanding fresh food and training our valuable people : Verify sales forecast for accuracy in accordance with local influences.

Execute the 14 point walk – ensuring the facility is radiant, the managers and associates are motivated, stations  are appropriately setup / re-stocked for meal periods, and constantly move through the restaurant coaching and directing associates to ensure quality adherence and speed standards are achieved.

Assess current and future staffing needs, create and execute staffing plans to ensure100% staffing on all shifts, year round

Interviews and approves all associate hires utilizing the Select the Best tool –

ensuring the candidate exemplifies the 3 I’s; Intensity, Integrity, Intelligence

Develop and train managers and trainers on standards, job requirements and new policies and procedures Monitor food quality, portioning and speed from the EXPO window and resolve any issues immediately

Deliver Gold Standard service through effective associate and management communication of standards and expectations

Train and ensure all safety procedures are strictly adhered to

Financial Growth :

Manage profitable shifts focused on delighting our guests, increasing quality and reducing prices :

Approve schedules following the Labor Scheduling System parameters including scheduling breaks, utilizing  the 15 minute scheduler and having schedules completed and approved by the DP for posting by 5 pm on Friday

Validate appropriate staffing levels of well-trained associates on all shifts

Validate effective food ordering and accurate inventory levels within the restaurant

Ensure proper receiving of food deliveries, storage and posting into the FoodManagement System

Complete weekly, period and quarterly inventory and accurately post into the back officeFood Management System

Manage “other supplies” and small wares to ensure adequate amount of supplies are available at all times

Maintain strict adherence to the cash handling and banking policies and procedures

Validating effective completion of shift tools and administrative duties as designed by Steak ‘n Shake

Ensure strict adherence to all State and Federal regulatory laws

2. SCOPE : Impact this job has in terms of decisions made, direction given, number of employees supervised, size of organization managed or supported, impact of errors, dollars, etc.

3. KEY RELATIONSHIPS : Position’s key contacts and relationships.

Primary :

Secondary :

4. REQUIREMENTS : Typical minimum requirements to perform the job.

5. KEY PERFORMANCE INDICATORS : Key indicators to be used to measure job performance.

6. CAREER PATH : Logical positions along the career path, vertical and / or lateral.

7. Competencies : Critical behavioral and technical competencies typically required to perform the work associated with each level.

Competency

0-6 Months

6-12 Months

12-24 Months

1. Self Manages

Advanced

Expert

Expert

2. Communicates Effectively

Advanced

Expert

Expert

3. Coaches and Develops

Advanced

Advanced

Expert

4. Creates Teams

Advanced

Advanced

Expert

5. Manages Food Standards

Advanced

Expert

Expert

6. Manages Service Standards

Advanced

Expert

Expert

7. Manages Restaurant

Environment

Advanced

Advanced

Advanced

8. Grows the business

Advanced

Expert

Expert

9. Plans and Manages

Advanced

Advanced

Advanced

10. Financial Accountability

Intermediate

Advanced

Advanced

Note : This is not an exhaustive list of roles, activities, requirements, efforts, or working conditions associated with the position. This description is intended to be an accurate reflection of the current position. Steak n Shake reserves the right to revise the position or to require that other or different activities be performed when circumstances change (i.e., emergencies, changes in personnel or workload, rush jobs, or technological developments).

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