Summary

The General Manager is responsible for managing the daily operations of our restaurant including hiring, team development, and performance of all employees. The GM ensures all guest are completely satisfied with their dining experience whether they dine in, carry out, or go through drive thru. They are responsible for increasing revenue through marketing and financial planning and optimizing profits by overseeing food orders, inventory, food preparation, and managing labor.

Training and Development

The General Manager utilizes all training materials and programs to ensure all team members are given the knowledge and skills to perform their job to the best of their ability. The GM recruits talent and prepares them for advancement. They continually teach and encourage all team members to do their best. They build an environment based on mutual respect and communication.

Guest Experience

The General Manager is responsible for ensuring a quality product and experience each and

every time. They ensure team members warmly welcome guests and provide exceptional service. They make sure all plates are properly executed and all products are up to our standards. They make sure all cleaning schedules are followed and properly performed.

Business Management

The General Manager must have a thorough knowledge of the P&L. They must initiate marketing plans and increase revenue. They are responsible for overseeing food and supply orders, daily and weekly inventory, food preparation and order correctness. They are responsible for managing labor and adjusting for unexpected events.

Education and Experience

The General Manager must have a High School diploma or GED; a bachelor’s degree is preferred. The GM must have restaurant management experience of at least two years. Previous General Management experience is preferred. They must be able to make tough decisions, work well under pressure, and have exceptional work ethic.

Hours/Physical Requirements

The General Manager must have a flexible schedule and is expected to work 45-55 hours per week. They must be able to reach, bend, stoop and frequently lift and carry up to 50 pounds. They must be able to stand for extended periods of time without a break.