General Manager

The Colony, TX, United States

Job Type

Full-time

Description

JOB TITLE: General Manager

REPORTS TO: Area Director, Ownership

DIRECT REPORTS: Assistant General Manager, Bar Manager (where applicable)

KEY AREAS OF PERFORMANCE

Fast/Fine-Casual Service and Production Operations

HR & Labor Compliance in daily operations

Accounting and Purchasing

IT (minimal Point of Sale, Computer, operations knowledge)

Public Relations

Financial Reporting (Payroll/Labor/COG's/Managing a budget/P&L)

Office/Admin/Payroll Support

Special Events

Maintenance

SUPERVISORY REQUIREMENTS

Supervises all Service and Production Staff for restaurant locations under the company brand/structure within a defined region or specific location.

PHYSICAL DEMANDS

Position will be required to participate in restaurant operations (prolonged periods of standing, walking and/or assist with food production or service, ability to lift/carry heavy items, and provide exceptional service to guests) during critical operational demands.

WORK ENVIRONMENT

The environment within the restaurant may be subject to extreme heat and wet, slippery floors, particularly in the food production area. Care must be exercised to wear appropriate attire such as skid resistant shoes.

The job description below is intended to describe the general nature and level of work being performed by the employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities or tasks which may be required to be performed in this position.

The company may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary.

This job description does not constitute a contract for employment and may be changed at the discretion of the company Leadership with or without notice.

JOB DESCRIPTION

Position Summary

100% Fiscally responsible for the overall performance of Operations in the Restaurant assigned. The General Manager is responsible for increasing sales and profits through financial management and leadership practice. This high-level manager role provides leadership, direction, and support to the store team with the overall goal of ensuring the effective operation and success of the restaurant or group of restaurants within the defined region. The General Manager consistently demonstrates, as well as enforces, company policies, practices, and procedures.

ESSENTIAL RESPONSIBILITIES

Sales and Profits

Develops and implements creative and targeted sales-building strategies with the Corporate Office to ensure optimal sales and earnings

Assists in the annual preparation of sales projections, expense budgets, and capital expenditure budgets

Meets or exceeds budgeted sales in the Area.

Maximizes profits and Area by controlling expenses within established budget guidelines

Identifies, evaluates and responds appropriately to labor efficiency problems

Monitors restaurant management and employee schedules

Assists restaurant leaders in identifying sales growth opportunities in restaurant merchandising and local restaurant marketing ideas

Executes and follows up on the financial results on a period basis

Executes and is accountable for all controllable financial results on a period basis according to plan

Operations and Quality Standards

Ensure all restaurants meet or exceed the company's Operations and Quality Standards

Performs visitations at other Bay Area restaurants on a frequent basis to ensure uniform service strengths and developmental opportunities as they relate to quality standards. Provides a summary of visitations to company leaders on an ongoing basis.

Completes and maintains an accurate assessment report for the restaurant on an ongoing basis, including but not limited to labor reports, COG's, Revenue Analysis, Open Projects, etc.

Develops and implements action plans to rectify negative assessments

Ensures professional restaurant and consistent team image through rigid adherence to restaurant cleanliness, uniforms, and appearance standards

Follows and enforces compliance with all brand and company standards, company policies and procedures

Creates and maintains schedule for all staff according to business demand

Provides coverage when necessary

Constant interaction with Culinary/Bar Leaders, AGM's, and all Corporate Leadership on all menu offerings/changes/pricing. This includes coordination with Catering/Events in producing and maintaining catering/events offerings

Hospitality, Culture, and Community Involvement

Responds immediately to all customer issues to ensure guest satisfaction has been achieved

Checks with service staff daily to monitor employee and guest satisfaction, interaction, and engagement for their area

Monitors progress of the Assistant General Manager's ability to invoke positive change among their team

Responsible for providing direction to the AGM and all staff with regards to achieving the standard that is established in the company values

Understands and is capable of telling the "story" of the restaurant, how it was started, what it means and how it relates to communities in which our restaurants are located

Identifies opportunities for partnerships with local organizations

Promotes corporate citizenship and social responsibility

Franchise Operations Standards

Must be fully certified in Franchise Training Standards/Franchise Training Program within 60 days of assuming this role.

Must be able and willing to travel, as needed, both locally and nationally to assist in Franchise Training requirements and/or be willing and able to support Franchise Training in your restaurant.

Support Franchise Training and New Restaurant Openings by ensuring excellence in the kitchen.

Must be confident in understanding, using, and deploying the Learning Management Platforms as assigned by the Corporate Team.

Recruiting and Retention

Responsible for staffing, training, retention and turnover of staff

Maintains staffing according to budgeted levels

Forecasts staffing needs with HR and Corporate Operations Leader

Works collaboratively with HR to create and maintain plans for developing internal candidates for promotion

Conducts interviews with AGM for store level staffing

Collaborates with HR to conduct exit interview process with all management that leave the company

Training

Conducts training for managers, Franchise Operators, and service staff on all operational processes and procedures; conducts training on new products and refresher training as necessary

Trains team in changes in company policy or procedures

Helps in identifying potential problems and develop solutions

Works with HR to train in use of performance development tools

Ensures proper training of Trainees and monitors effectiveness of training programs

People Development

Must identify and develop one future leader each quarter by cross-training into a new and/or leadership capacity. Every 90-days, someone should be getting promoted within your restaurant.

Develops managerial and leadership abilities of restaurant staff with HR

Reinforces the company's Core Values consistently

Conducts meetings with restaurant team on a regular basis

Conducts performance development reviews on service staff and collaborates with HR on the staff members individual development plans (IDP).

Provides coaching and feedback on an on-going basis

Demonstrates positive workplace practices according to the company's values

Employee Relations

Accurately and consistently documents performance appropriately

Responsible for following the approved termination process as outlined in the Employee Handbook

Uses consistent practices in managing performance problems

Conducts investigations as required for cash, harassment or any unfair employment practice complaints. Requests assistance from HR as needed for advice

Coaches staff for improved performance

Identifies, evaluates and responds appropriately to labor efficiency problems

Works with other service and culinary management leaders to define potential issues/problems and assist the corporate restaurant team in building solutions

Policies and Procedures

Ensures compliance on procedure outlined in all company reference manuals

Ensures compliance on company cash control, and safety and security policy

Monitors Internal Audit Controls within each restaurant on a frequent basis

Ensures accidents and incidents are reported to HR in a timely manner

Monitors procedures for resolving Health Department violations promptly

Helps to monitor employee files and payroll records in accordance with company guidelines

Monitors compliance with all Equal Employment Opportunity and labor laws (state/federal)

Ensures compliance with HR/Financial Audits

Ensures that proper I-9 identification and required information is in compliance during on-boarding

Administration

Completes all required financial reports accurately

Completes all timecard edits and completes DAILY logs of operational summaries. Scans all proper forms, including timecard edit forms to HR upon completion DAILY.

Responds to weekly and period P& L statement and take corrective action as necessary

Reviews all other company generated reports to ensure that proper control and performance is being maintained

Researches and processes invoices in a timely manner in PlateIQ (All invoices MUST be in and approved by Wednesday weekly)

Reports weekly numbers to leadership in a timely manner

Provides and maintains monthly calendars of events, meetings, and store requirements

Completes expense reports on a period bases

Ensures the store complete cash audits, deposits, and End of Day Reports nightly

Processes Payroll data in a timely manner by making sure all pay period data is accurate and submitted by the end of business on MONDAY of a pay week

Checks e-mail and Slack 3 times per day and responds to ALL inquiries appropriately. Once at the beginning of your shift, once in the middle of your shift, and once prior to leaving.

Summary of Essential Responsibilities

Actively participates and encourages teams' involvement in Brand sponsored activities

Willingly assists others without being asked

Prepares and interprets financial and operational reports and schedules, analyzes data and develops solutions to ensure operating goals are achieved

Achieves controllable profit and flow thru goals by overseeing all controllable costs and taking the appropriate corrective action to achieve the desired result

Ensures timely implementation, training and ongoing execution of all company initiatives and marketing promotions

Develops employees through training programs, individual development plans and assignments; provides coaching and constructive feedback to employees as needed

Ensures all equipment and facilities are in compliance with Brand Standards and all government regulations and takes corrective action when required

Attracts, hires, on-boards and retains the best talent to meet staffing requirements and guest service standards

Proactively handles employee relations issues and deviations from Brand Standards; involves the Corporate Operations Leader and HR as appropriate to resolve issues

Develops and executes the local store marketing plan with Marketing Director to build relationships with civic, business, school, and professional organizations to drive sales and guest counts

Monitors that proper security procedures are in place to protect employees, guests and company assets

Enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen, dining areas and restrooms

Works to create and maintain an enjoyable and respectful environment for our guests and employees

Maintains compliance with all employer's employment policies and Brand Standards to include all state, local and federal regulations

Follows management cash handling, inventory and other operational procedures as outlined by company standard operating procedures

Maintains & implements a strong commitment to guest satisfaction

Completes all other tasks and duties as assigned.

Requirements

POSITION QUALIFICATIONS

Three to five years supervisory/management experience in the restaurant, hospitality, or retail industry preferred

Demonstrated success in financial management and people development

Knowledge of OSHA and EEOC regulations, restaurant/food safety procedures, federal and state employment laws, on-boarding and employee exit requirements

Must have computer and Point of Sale (POS) skills with a proficiency in Word, Excel, and the ability to navigate through the Internet and various software platforms used by the company

Ability to successfully perform all job duties of all service positions in the restaurant

Ability to work a minimum of 55 hours a week if business demand requires it

Food Safety Manager certification required

Strong organizational skills with excellent oral and written communication skills and the ability to communicate with all levels of the organization

Ability to communicate effectively, both orally and in writing, in the English language

Possesses basic math skill (add, subtract, multiply, divide)

Places a value on diversity, community, and shows respect for others

Proven ability to problem solve and handle high stress situations

Ability to interpret financial statements and understand contributing factors

Must be prepared to multitask in accordance with the demands of the business

Ability to identify and anticipate opportunities and implement corrective action steps

Ability to work weekends, holidays, and evenings

Salary Description

Up To $60,000 + Bonus

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