Purpose:

The General Manager has the responsibility for directing daily operations of the restaurant within the standards of Veggie Grill while maintaining a positive store profit. 

Tasks

• Attract, recruit, develop, and retain team members that embrace the vision, values, and culture of Veggie Grill

• Prepare team schedules and assign specific duties for each shift.

• Maintain high levels of engagement with guests and team members

• Responsible for active guest frequency and recovery

• Quality standards of service and guest satisfaction

• Implement and follow all company policies, goals, objectives, and procedures as communicated by leadership and the VG Support Center.

• Monitor food preparation methods, recipes, and portion sizes.

• Monitor compliance with all health department regulations regarding restaurant cleanliness, food preparation and temperature control.

• Plan and properly execute all activities such as seasonal offers, new menus, and promotions with other departments as needed.

• Manage restaurant inventory to ensure proper management of product

• Review and manage P&L statements to measure productivity and restaurant sales goal.

Knowledge:

Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.

Public Safety and Security - Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.

Skills:

Basic Skills

• Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.

• Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

• Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

• Learning Strategies - Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

• Monitoring & Development - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action

Work Attire

• Wear VG uniform as well as non-slip shoes required by safety department.

Education:

High School Diploma ( GED or High School Equivalence Certificate) 

Physical Demands

• While performing the duties of the job the Team Member is regularly required to stand and walk for extended periods of time and bend and twist at the waist

• Team Member is required to frequently speak and to hear

• Occasionally required to lift and carry up to 25 pounds

• Use of hands to grasp tools such as a knife, spatula, ladle, and other utensils to prepare food

• Repetitive hand use

• Reaching for items below waist level (retrieving food items from walk-in cooler or drawers), between waist and shoulder level (washing dishes, placing plates on shelf), and above shoulder (retrieving plates or containers from shelves)

• Exposure to extreme cold (walk-in cooler), extreme heat (stove, oven), moisture (water, steam, dishwasher), and dust, fumes, or chemicals (cleaning solutions)