GENERAL MANAGER
SUMMARY:
The Restaurant General Manager leads the operation of the restaurants. The
Restaurant General Manager has the overall responsibility for directing the
daily operations of the restaurant, ensuring compliance with company
standards in all areas of operation, including product preparation and delivery,
customer relations, restaurant maintenance and repair, inventory
management, team management, recruiting, hiring, termination and retention
of team members, financial accountability, and ensuring that the highest
quality products and services are delivered to each customer.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
• Controls day-to-day operations by scheduling, ordering, and developing the
restaurant team members.
• Controls profit & loss, by following cash control/security procedures,
maintaining inventory, managing labor, reviewing financial reports, and
taking appropriate actions.
• Recruits, interviews, and hires team members, conducts performance
appraisals, takes disciplinary action, motivates and trains.
• Has authority to hire and terminate (or participate in those decisions) with
approval/partnership from Human Resources.
• Ensures that the Occupational Safety and Health Act, local health and
safety codes, as well as the company safety and security policies are being
adhered to.
• Ensures that the restaurant is in compliance with the preventative
maintenance program with regards to facility, equipment, and grounds
maintenance.
• Ensures a safe working and customer experience environment by
facilitating safe work behaviors of the team.
• Maintains fast, accurate service, positive guest relations, and ensures
products are consistent with company quality standards.
• Ensures food quality and 100% customer satisfaction.
• Ensures complete and timely execution of corporate & local marketing
programs.