Manager

Role description

Reports to: General Manager/ District Manager

Supervises: Managers and all hourly unit level Associates

SUMMARY:

The General Manager is the primary individual responsible for the operation of a restaurant unit according to OPH standards and values. The responsibility extends physically from curb to curb and experientially both inside the restaurant and in the neighborhood.

OPH embraces a culture where we recognize real success begins with a virtuous cycle of Enlightened Hospitality… starting with our “Associates First” to include our Guests, Community, Suppliers and Investors.

Our Purpose/Cause/Passion is to …provide meaningful careers that positively impact people’s lives their thinking… we are the kind of place you would be proud to have your Mother work at.

Our core values are to serve enthusiastically, to be driven by quality and results, to be proud of our craft, and to be a strong team.

CANDIDATE PROFILE

4 years successful experience as GM in full service restaurant

Proven track record for building sales and managing costs to budget

Team builder, team player and organizer

Passionate about high food quality, service and sanitation standards

Dedicated to building productive relationships with Associates and Guests

Goal oriented, focused and fun loving

Possesses excellent Verbal and Written communications skills.

Proficient in MS Excel, Word, and email manager

CORE ACCOUNTABILITIES

Builds Effective Teams

• Prioritizes performance according company purpose, values, and vision
• Consistently transmits enthusiasm and optimism for Hospitality and Quality experiences
• Creates a nurturing, growth, and performance oriented culture for Associates
• Actively and creatively recruits top performers across all disciplines
• Manages training of new and existing Associates according to OPH training guidelines
• Strengthens team through effective team building principles (accountability, recognizing, rewarding, communication, trust…)
• Maintains knowledge in local, state and federal labor law and coaches and guides his team accordingly.

Builds Sales Year over Year

• Demonstrates and leads through genuine and long lasting relationships with Guests and Associates
• Keeps productive relationships with the community through organizations and key influencers
• Effectively plans overall operation and aligns with corporate marketing initiatives
• Challenges and coaches HOH and Hospitality teams through initiatives
• Monitors and effectively responds to Guest feedback received through mystery shops, comments, and social media

Effectively manages a scratch kitchen

• Maintains deep and working knowledge of recipes, ingredients and production (prep and to-order) techniques.
• Trains HOH according to the highest OPH standards, ensuring proper coordination and highest quality of output.
• Properly manages inventory systems, prep-lists, schedules as well as food and labor costs.
• Proficient in maintaining food safety and sanitations standards on shift basis.

Develop Self, Managers, and Hourly Associates

• Engages restaurant team and individuals (through one on one dialogues) on scheduled and periodic basis to align goals
• Daily inspires and encourages continued learning and improvement
• Challenges and effectively coaches Managers and key Associates to do their best work
• Uses Associate Satisfaction Inventory and other resources to improve leadership practices
• Self develops through training courses, networking, reading, etc.

Key Performance Indicators

• Sales and Guest count growth over last year (%)
• Management Operating Profit ($, %) versus plan/budget
• Quality Inspections on operations (Food, Hospitality, Service, Sanitation, Administration, Safety…)
• Associate Satisfaction Survey
• Associate Retention
• Discounts, cash overage/shortage, error rates
• Guest Feedback (through email, calls, social media,)