General Manager

General Manager
Reports To
Owner / Director of Operations

Summary of Position
Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Duties & Responsibilities

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.

• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

• Make employment and termination decisions.

• Fill in where needed to ensure guest service standards and efficient operations.

• Continually strive to develop your staff in all areas of managerial and professional development.

• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures.

• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

• Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.

• Be able to perform all daily adjustments or corrections and closing procedures on the Point of Sale and Back Office Computers.
Qualifications

• Be 21 years of age.

• Be able to communicate and understand the predominant language(s) of the restaurant’s
trading area.

• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.

• Possess excellent basic math skills and have the ability to operate a cash register or POS system.

• Be able to work in a standing position for long periods of time (up to 5 hours).

• Be able to reach, bend, stoop and frequently lift up to 50 pounds.

• Must have the stamina to work 50 to 60 hours per week.
Requirements

• MUST be available EVERY DAY from 6:00 a.m. to 5:00 p.m.

• Minimum two years management experience in full service and/or fast casual restaurant or, a minimum of two years continuous experience in a Keke’s Breakfast Cafe as either a server or front of house expediter.

• Must have reliable transportation.

• Able to conform to all Keke’s Breakfast Cafe dress code standards.

• Keke's must be your primary place of employment.
Ongoing Requirements

• Any manager who fails (less than 70%) a Keke’s Brand Standards audit two times (2x) in a twelve-month rolling period must be retrained at the Franchise training facility at the current published FDD rate for training.

Training Requirements
1. Must meet all current Keke’s brand management requirements.
2. Must go through 12 days of training at the corporate training facility and complete brand manager training checklist. Completed training checklist must be signed by candidate and Corporate Trainer.
3. In the event a manager, previously employed by any Keke’s location, is rehired, either by the initial franchisee or by a new franchisee, the potential manager must be fully retrained under the existing corporate manager training program at the current published FDD rate for training.
If the rehired manager were to return within six months of the date their previous tenure as an approved Keke’s manager ended, the potential manager would be eligible for an abbreviated Keke’s Manager Refresh Training at half the current published FDD rate for training.