Job Description - Restaurant General Manager

JOB TITLE:

Restaurant General Manager

DEPT. / SUPERVISOR:

Area Coach

JOB SCOPE:

  • Manage a restaurant within the policies and guidelines of the company to ensure customer satisfaction and profit maximization
  • Total operational and financial responsibility for an individual unit
  • Directly perform hands-on work on an ongoing basis to train employees, respond to customer service needs, or otherwise role model appropriate behaviors in the restaurant
  • Managers provide overall leadership; recognize and motivate members of the team; coach and train the team for operational excellence
  • General Managers are expected to work 50-55 hours per week including peak periods
  • Manage a $500k - $2.0m restaurant with average daily transactions of 500-800

POSITIONS SUPERVISED:

Assistant Manager(s), Shift Supervisor(s) and Restaurant Team Member(s)

JOB QUALIFICATIONS:

  • High School, College or University Degree Preferred
  • 2-4 years supervisory experience in either a food service or retail environment, including Profit & Loss responsibility
  • Basic business math and accounting skills
  • Strong interpersonal and conflict resolution skills
  • Good oral/written communication skills
  • Strong analytical/decision-making skills
  • Basic personal computer literacy

CORE RESPONSIBILITIES:

  • Control day-to-day operations by scheduling labor, ordering food and supplies, and developing the restaurant team
  • Manage 4-8 Assistant and Shift Managers
  • Ensure Occupational Safety and Health Act, local health and safety codes, and company safety and security policy are met
  • Control Profit & Loss (i.e., plan attainment) by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
  • Recruit, interview, and hire team members; conduct performance appraisals, take discipline action, motivate and train
  • Ensure maintenance of equipment, facility, and grounds through the use of a Preventative Maintenance Plan based on Company Standards
  • Ensure food quality and 100% customer satisfaction
  • Ensure complete and timely execution of corporate & local marketing programs
  • Ensure a safe working and customer experience environment by facilitating safe work behaviors of the team