Calera - General Manager

POSITION DESCRIPTION

General Manager

General Manager: How you bring value

Our General Managers direct and develop a strong team to drive operational excellence in their restaurant. General Managers report to the Area Director. General Managers are coaches and mentors who provide development opportunities for their teams. They lead and supervise all aspects of the employee experience in our restaurants, from talent management to recruitment to training and promotion of current employees. General Managers inspire all employees to deliver and succeed, and they create action plans based on performance data and financial goals. General Managers ensure that operations are always clean, safe, and in the customer's eye, "ready for business."

Responsibilities

• Leads by example to gain commitment from Crew Members by reinforcing team behaviors

• Provides leadership and mentoring to employees; accountable for the in restaurant employment experience, aligns the team around a common vision, provides effective coaching, sets realistic expectations, holds themselves and others accountable, and celebrates successes

• Facilitates discussions among Crew Members and Leaders to ensure expectations are clear, share best practices, address underperforming areas, and resolve open questions

• Exercises high level of independent judgment and discretion in managing the daily operations of the restaurant to ensure effective and efficient performance of the restaurant and its employees in all operational and customer experience standards

• Demonstrates ownership for growing Managers' and Shift Leaders' capabilities by creating tailored development plans and establishing effective feedback mechanisms

• Trains and coaches Shift Leaders and Managers, empowering them to lead their shift and focus on developing their Crew Members

• Coaches and encourages Managers and Shift Leaders on ways to use operational tools to improve restaurant performance

Demonstrates appreciation for the contribution of Crew Members at all levels by recognizing best work through celebrating and sharing success stories Identifies Managers, Shift Leaders, and Crew Members with potential to progress to the next level. Works with all employees to develop the necessary skills and behaviors to be considered for promotion - Evaluates progress and provides feedback

• Demonstrates, explains, and champions change initiatives; ensure change initiatives are deployed in the restaurant

Participates in inter-restaurant collaboration through sharing best practices, individual perspectives and supporting other restaurants in area Leads recruiting, interviewing, and hiring to achieve staffing levels to drive, maintain, and sustain operational and customer experience standards Instills a customer-service mindset and demonstrates how to reinforce the brand by engaging with our customers, addressing concerns, and creating a welcoming environment within the restaurant

• Works with unit leadership and the Area Director to execute operational plans utilizing reporting tools, customer metrics, and labor metrics to monitor restaurant performance and processes consistent with Starboard Management and Burger King standards

• Develops the budget, expense plans, and sales goals as part of financial planning to achieve financial targets; manages profit and loss, oversee financial tasks such as cash reporting, labor, food expenses, and repairs

• Recognize when customer preferences are changing and adjust service delivery to meet customer demands

Additional duties as assigned

REQUIREMENTS: Typical minimum requirements to perform the job.

AGE:

• Must be at least 18 years of age

Education

• High school diploma/GED or equivalent work experience

Experience and Demonstrated Behaviors

3-5 years’ experience in the restaurant industry preferred Previous experience in a restaurant leadership position preferred Demonstrated intermediate to advanced level of ability to communicate,

influence, and negotiate decisions while motivating assigned staff Demonstrated ability to work in a team environment

• Demonstrated ability to observe and coach

• Demonstrated ability to encourage open communication

Demonstrated ability to engage others in a team environment Demonstrated ability to empower Managers and team members

• Demonstrated ability to recognize and reward positive contributions by restaurant Family Members

Knowledge, Skills, and Abilities

• Proficiency in MS Office Word, Excel, Outlook, MS Teams, and PowerPoint preferred

Strong general knowledge of the organization and its functions Strong general knowledge of working practices, procedures, and techniques Intermediate to advanced understanding of budgetary concepts and procedures Intermediate to advanced ability to delegate projects and get work done through others

Intermediate to advanced understanding of performance review process Ability to prepare and present ideas and recommendations to colleagues, managers, and direct reports with ample notice and preparation

Professional Certifications

• Food Safety Certification (may vary based on city, county, and state requirements)

• Food Handler’s Certification

Working Conditions/Travel Requirements

• Must be available and work the necessary time to satisfactorily fulfill job responsibilities (minimum of 50 hours per week)

• Must be able to report to work timely and as required by operational/business needs

• Must be able to work a full-time schedule and be able to work all shifts based on operational needs of the restaurant

Must be able to travel occasionally, both locally and long distances (including air travel) to work sites, meeting sites, and other locations Working conditions exist to satisfactorily fulfill job responsibilities Must possess a valid driver’s license, submit to releasing a Motor Vehicle Record that adheres to the Company’s standards, and maintain current automobile liability at minimum levels in their state of residence

Physical Requirements

• Must be able to lift up to 50 lbs. on occasion

• Must be able to stand during entire shift

• Must be able to reach, bend, stoop, lift, shake, stir, pour, carry, and push on occasion

Must be able to read (orders on tickets, menu board, receipts, etc.) Frequent contact/immersion of hands in water, cleaning and sanitation solutions, meat products, poultry products, seafood, and produce items

• Frequent washing of hands

• Must be able to use computers, telephones, and office equipment

This Position Description does not contain an exhaustive list of all roles, activities, requirements, efforts, or working conditions associated with the position. This description is intended to be an accurate reflection of the current position. Starboard Management reserves the right to revise the position or to require that other or different activities be performed when circumstances change.