Restaurant General Manager

WITH GREAT CHICKEN COMES GREAT OPPORTUNITY. We’re chicken passionates serving chicken passionates. If you’re hungry for a career that’s fun, fast-paced and loaded with opportunity, then you’ve come to the right place.

At Church's®, we’re not your typical quick service restaurant. We make real comfort food that makes a difference in peoples’ lives.

And for over 65 years, our restaurant has been a place where hardworking people can get ahead and go on to do amazing things by serving others.

Job Summary :

The Church’s Restaurant General Manger (RGM) is passionate about providing our guests a high quality; value oriented dining experience with friendly, quick, accurate service in a clean and safe environment.

The RGM is responsible and accountable for all of the business activities in one restaurant location, specifically to :

• Provide a superior and memorable experience for all guests.
• Achieve sales goals
• Control expenses to budget or better,
• Create a fun, high-energy environment where team members are engaged in doing their jobs and
• encouraged to grow while delivering exceptional service.
• The Church’s Restaurant General Manager direct reports usually includes an Assistant Restaurant
• General Manager, Shift Leaders and Team Members. The number of direct reports may vary by location
• based on total sales volume, sales and geographic location of the restaurant.

Key Duties / Responsibilities :

Creates a fun, high-energy restaurant service environment that exceeds guest expectations with regards to friendly, quick, and accurate service.

Builds team understanding and commitment to guest service standards.

• Communicates and follows-up with guests to obtain feedback and identify service and food quality improvement opportunities.
• Assists and resolves all guest complaints in-person or by phone at the restaurant. Apply the thank, help, apologize, never argue, kindness and service (THANKS) model to all guest complaints.
• Ensures all incoming calls are handled in a prompt, courteous, and professional manner.
• Directs and conducts regular training with team members.
• Provides regular feedback and coaching to all team members and measures areas for improvement.
• Works with direct reports to cross-train and assist in the development of new skills.
• Creates a work place where team members strive to do their best, are rewarded for performance, and have fun.
• Ensures that federal, state and local laws, regulations, and ordinances are practiced and enforced.
• Maintains a clean and safe restaurant for guests and team members.
• Responsible for budgets and makes adjustments as needed.
• Ensures compliance with labor laws.
• Understands, enforces and adheres to all company policies and procedures.
• Maintains restaurant inventory and ensures accessibility and organization.
• Responsible for routine maintenance and repairs on all equipment.
• Prepares and analyzes operation reports
• Performs other duties as assigned.

Competencies :

Critical Thinking Defines and resolves a situation or problem by analyzing issues involved, weighing options, and evaluating alternatives;

maintains objective attitude; approaches situations and problems systematically; uses observation, experience, reflection, and / or reasoning to drive business forward.

Influencing Others Convinces and persuades others in either positive or negative circumstances to accomplish goals and objectives;

responds to objections successfully; uses tact when expressing ideas or opinions.

Initiative Takes action proactively; addresses issues or opportunities without supervision; focuses on desired results and accomplishments;

demonstrates clear purpose, enthusiasm, and a can-do attitude.

Innovative and Creative Looks for ways to improve oneself, the job, the project, the system, and the organization; challenges conventional practices, generates new ideas to create novel solutions to problems.

Managing Execution Manages multiple projects and effectively prioritizes tasks and goals; uses goals to guide actions and create detailed action plans;

organizes and schedules people and tasks; utilizes resources effectively to meet goals.

Negotiating Presents issues or ideas in a clear and influential manner; maintains an open-minded and non-judgmental attitude;

listens to others’ views and empathizes.

Relationship Management Initiates and develops relationships with others; demonstrates credibility; confronts conflict quickly and professionally;

inspires confidence in others.

Physical Requirements :

Employees must be able to perform the essential functions of the position with or without reasonable accommodation.

High school diploma or GED required.

• Must have (1 to 3) years of supervisory experience working in the restaurant industry.
• Must be eligible to work in the United States.
• Successfully complete all training and make a passing score on all applicable tests.
• Must have access to a vehicle and have a valid driver’s license and proof of valid insurance.
• Must be able to work up to a 50- hour workweek. Must be available to work a flexible shift including weekends.
• Knowledge of all restaurant policies, practices and operational and human resources procedures.
• Knowledge and understanding of labor cost reporting, operating statements, and other business related reporting.
• Excellent interpersonal skills and the ability to interact professionally with individuals at all levels, both internally and externally.
• Basic computer skills.
• Knowledge of profit and loss statements
• Ability to implement policies and procedures.
• Skilled in developing employees by coaching, counseling, and building strong work habits.
• Continuously working to improve customer satisfaction.
• Knowledge of recruiting and interviewing potential team members.
• Ability to supervise others.
• Manage conflict resolution.
• Create and maintain a positive work environment.
7 days ago