Position Title: General Manager

Reports to: Area Director

Purpose

• The General Manager (GM) is accountable for all operational standards in assigned unit, including but not limited to, team member staffing, stability and engagement, guest satisfaction and unit profitability. The GM is also responsible for exhibiting Captain D’s Values to guests (internal and external) and team members, product quality, restaurant cleanliness and ensuring D’s Hospitality is displayed by all team members.

Primary Duties

• Demonstrates Captain D’s Values while performing duties and ensures team members have a #JustBeD’s

attitude.

• Demonstrates D’s Hospitality to all guests (internal and external) and team members.

• Takes initiative to teach and maintain team awareness of Captain D’s procedures.

• Ensures guest satisfaction, Captain D’s standards and safety procedures are followed by themselves and the

restaurant team.

• Ensures team is following food safety rules and procedures while preparing and serving Captain D’s food.

• Ensures overall cleanliness and sanitation of work areas and/or dining room area (including restrooms).

• Ensures food being served is high quality throughout preparation and serving food to guest.

• Maintains awareness of organizational policies and ensures compliance by themselves and team during assigned

shift.

• Maintains restaurant’s profitability through proper food production, following cash control procedures and

completion of accounting and administrative reports, as required.

• Performs other essential duties as assigned.

Education / Experience

• Previous leadership experience in the restaurant or retail environment.

• Excellent interpersonal and customer service skills.

• Ability to convey information and provide responses to questions.

• Ability to manage multiple tasks.

Requirements

• Must be a minimum of 18 years of age.

• Must have a current and valid Driver's License.

Physical / Mental Requirements

• Continuously utilizes speech, hearing, near vision, eye/hand coordination, color definition, and manual/bimanual dexterity.

• Frequently stands, walks, reaches above shoulders, bends, lifts and/or carries up to 25 pounds and works closely with others.

• Ability to perform repetitive movements over long periods of time.

• Occasionally utilizes sense of taste and smell, and far vision. Works around chemicals and cleaners; walks on uneven surfaces; may require utilization of a step stool/ladder; lifts and/or carries up to 50 pounds; operates a vehicle.

Work Conditions / Hours

• Expected weekly hours worked are 50 to 55.

• Days and hours may vary according to business necessity, including weekends, evenings and/or holidays.

• Standard restaurant working conditions.

• May be exposed to extreme conditions common in a restaurant environment, such as extreme heat or cold from equipment or weather.

While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from jobs when circumstances (e.g., emergencies, changes in workload, rush jobs or technological developments) dictate.