Summary:

A General Manager must fulfill all the competencies, responsibilities, requirements, and availability of an Assistant General Manager with added proficiency and additional responsibilities. The General Manager is responsible for implementing the business framework. They provide leadership direction and ensure smooth operation and financial return for their location. 

COMPETENCIES 

• Commitment to: The Winning Hearts Strategy, planning, accountability, written goal-setting, elevating talent, curiosity, and personal growth
• High integrity 
• Results oriented 
• Servant leader 
• Perpetuates, builds, protects, and sustains great culture 
• Ability to overcome adversity
• Ownership of Critical Success Factors (Leadership, Talent, Customer Experience, Sales & Brand Growth, Financial Stewardship)

RESPONSIBILITIES 

Leadership:

• Rally team around business framework
• Communicate with the Operator 
• Plan and lead meetings and coachings
• Promote, ensure and protect a culture of food safety through the implementation and regular review of SAFE Daily Criticals
• Lead and oversee the coordination of all aspects of restaurant operations
• Ensure that the restaurant complies with all local, state, and federal regulations
• Be “ridiculously in charge” of the restaurant
• Be a Chief Reminding Officer

Talent:

• Build leadership bench
• Coach and develop Managers and Assistant General Managers
• Complete weekly leadership schedule 
• Customer Experience
• Analyze monthly and quarterly CEM reports
• Create memorable dining experiences by exceeding guest expectations
• Ensure the restaurant is a clean and safe environment 
• Trust but verify Managers and AGMs are completing all systems and checklists provided to them

Sales & Brand Growth:

• Approve monthly plans for sales and marketing initiatives
• Optimize all sales channels
• Execute monthly community outreach 
• Implement Chick-fil-A Inc.’s seasonal marketing plans 

Financial Stewardship:

• Work alongside Human Resources to protect the business from any and all legal claims to our organization
• Investigate and prevent false alarm bills, as well as handle security issues with swift response
• Drive financial performance by providing feedback to leadership and ensuring operational action is taken to achieve financial targets
• Manage the budgeting, forecasting, and financial analyses of the restaurant by
• Reviewing the IPO and working with the leadership team to improve where needed
• Establishing project budgets to assist Assistant General
• Managers/Managers with proper strategy/decision making
• Overseeing inventory management and month end processes
• Provide focus to and strategize with operational Assistant General Managers/Managers to monitor food cost
• Evaluate Labor Cost performance regularly, which includes:
• Overseeing the labor and schedule for the week (reviewing it before it gets posted)
• Tracking and monitoring labor productivity of each day-part daily
• Looking at Time Punch Variance Report (Actual vs. Scheduled Hours)
• Reviewing Labor Report for opportunity to improve productivity (Checklists Time Task Challenge)
• Monitoring and minimizing overtime
• Holding all leaders accountable to productive “out of operations hours”
• Ensure restaurant Facilities and Equipment Maintenance Program is being followed
• Review payroll to assist with labor compliance, payroll accuracy, and to monitor overtime and penalty pay
• Review FCR and use drill down reports to make adjustments before FCR is finalized for the month