McAlister's Deli : General Manager

About us

McAlister's Deli is an expanding fast casual restaurant expanding in Pennsylvania and Maryland with 500 existing locations in southern states. We are innovative and inclusive.

Our work environment includes:

• Growth opportunities
• Safe work environment
• Food provided
• Lively atmosphere
• On-the-job training
• Casual work attire
• Relaxed atmosphere

The General Manager contributes to the success of McAlister’s through the direction and control of restaurant operations to ensure a positive guest experience and company profitability. The General Manager’s responsibility is to direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members.

• Reporting Relationship: The General Manager reports to the Regional Manager

Essential Functions:

• Ensure a High Quality Operation
• Maintain Controls
• Manage Team Members
• Advocate a Team Environment
• Manage Personal Development
• Ensure a High Quality Operation
• Provides Team Members, Managers, and Guests with a positive experience and atmosphere.
• Ensures prompt, friendly service according to McAlister’s guidelines.
• Ensures the production of high quality food on a consistent basis.
• Directs overall activities and performance of team members on a shift-by-shift basis.
• Drives positive Guest experience through a front door and floor presence and timely delivery of accurate food orders.
• Ensures positive Guest experience by monitoring and ensuring appropriate steps of service and delivery of the McAlister’s Touch.
• Maintains the proper atmosphere through music and lighting levels for varying business periods.
• Promotes an atmosphere of positive Guest Relations. Build Guest relationships and respond to Guest complaints or concerns professionally and in a timely manner. Responsible for written communications with Guests.
• Establishes a positive relationship with the local authorities and seek their help in managing regulatory and governance related issues.
• Responsible for assisting with the development of sales and marketing strategies and for implementing, advertising, and promoting campaigns. Responsible to support and implement Support Center - corporate initiatives.
• Maintains and inspects dining room, food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times. Corrects unsafe practices or conditions.
• Supervises cleaning and maintenance of equipment and arrange for repairs, contracts, and other services. Maintains restaurant cleanliness and organization for both the interior and exterior of the restaurant.
• Follows the standards as described in the Policy & Procedures Manual, Red Line Crisis Guide, and Operations Manual.
• Reviews financial information such as sales and costs and monitor budget to ensure efficient operation and that expenditures stay within budget limitations. Takes action to correct any deviations from the budget. Use the computer for review and analysis of information.
• Responsible for the financial results of the restaurant.
• Maintains and controls restaurant assets. Monitors restaurant’s on-hand inventory for waste and theft.
• Controls service contract; follow through on all work done, ensure proper billing and compare costs on a semi-annual basis with other purveyors.
• Conducts line checks to ensure product standards and specifications.
• Ensures adequate inventory levels that allow for Guest needs but do not tie up company assets in unneeded and costly inventory.
• Completes daily paperwork and projects on a timely basis.
• Complies with cash control policies and procedures. Ensures all managers, supervisors, and team members comply with cash control policy and procedures.
• Drives positive results for labor through proactive scheduling and reacting to business trends.
• Controls operating costs by instituting awareness through the restaurant.
• Manages capital expenditures within the restaurant.
• Conducts inventories and calculate food and beverage costs. Use computer to facilitate collection and analysis of information. Respond to discrepancies from budgeted costs.
• May at times be responsible for ordering food and beverage products. May be responsible for receiving and checking orders to ensure that they adhere to company specifications.
• At times will direct the kitchen activities and performance of back of the house team members on a shift-by-shift basis.
• Manage Team Members
• Ensures quality recruiting and training of new managers and supervisors.

Job Type: Full-time

Pay: $55,000.00 per year

Benefits:

• Paid time off

Work Location: In person

Salary : $55,000