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General Manager

Job Description
General Manager (GM)
Assistant Manager (AM)
Reports to: District Manager
Supervises: Restaurant Management Team & Team Members
Total Commitment to G3 Culture â  Your daily #1 Priority is to provide a Great Guest Experience. Everything else is secondary.
Responsibilities
Total Guest Satisfaction
Ensures that the restaurant consistently delivers the highest quality products possible, and that our guestâ  s experience while visiting their restaurant provides total satisfaction.
à ƒ All activities and decisions are completely focused on and driven by the guestâ  s needs.
à ƒ Hires high quality people who demonstrate and ensure consistent guest satisfaction.
à ƒ Evaluates their restaurantâ  s quality standards. Provides regular feedback and coaching to their team members on areas that need improvement. Ensures that appropriate monitoring tools are utilized.
à ƒ Ensures that all employees are trained, motivated, and empowered to deliver total guest satisfaction. Makes sure that all employees demonstrate a high level of service to our guests. Provides training, coaching, and feedback in any areas that are below standard.
à ƒ Ensures their restaurant is neat, clean, and organized. Makes sure that the use of systems and procedures maintain the company standards.
à ƒ Communicates all guest comments and concerns to the appropriate team members and follows up to ensure that comments are handled in a timely and effective manner.
Training and Development
Continuously works to improve the skills, knowledge, and moral of all team members within their supervision. Ensure all team members receive the necessary training and support to perform their duties to their full potential.
à ƒ Treats all team members with dignity and respect; creates an environment where the entire restaurant team does the same.
à ƒ Ensures that all team members within their restaurant receive appropriate orientation, training, and development opportunities.
à ƒ Prepares qualified team members for promotion to the next position. Continually develops adequate numbers of management to meet restaurant objectives.
à ƒ Seeks development and growth opportunities for personal improvement.
à ƒ Trains, coaches, and provides regular performance feedback (both positive and corrective) to motivate and improve the performance of all team members.
à ƒ Evaluates the overall performance of each team member based upon clearly communicated standards and expectations.
à ƒ Communicates and supports company goals, decisions, and directives. Follows up to ensure understanding.
à ƒ Makes tough decisions regarding all performance issues. Confronts poor performance and takes corrective action. Holds team members accountable for performance.
à ƒ Provides appropriate and effective counseling and/or discipline. Maintains proper documentation for all disciplinary situations.
à ƒ Makes a continuous effort to maintain a fun and enjoyable working experience.
à ƒ Provides effective training and follow-up of new products, programs, and changes.
à ƒ Actively recruits members for restaurant staff. Matches the skills and abilities of management to the needs of the restaurant to maximize results.
à ƒ Utilizes effective leadership skills to maximize the performance of the restaurant team.
Effective Business Management
Works to maximize the financial performance and profits of the restaurant under their supervision.
à ƒ Develops and executes a business plan (key elements include financial responsibilities, manpower planning, and local restaurant marketing) to attain restaurant results.
à ƒ Analyzes restaurant performance and initiates appropriate corrective actions when deviations occur from expectations.
à ƒ Meets long and short term team member staffing needs for their restaurant.
à ƒ Supports company-wide marketing programs and evaluates local restaurant marketing opportunities.
à ƒ Utilizes effective time management, organization, planning, communication, delegation, and follow up to achieve results.
à ƒ Appropriately handles all interpersonal contacts in a positive and professional manner.
Appropriate and Fair Business Practices
Ensures that business and personnel practices are within the law and consistent with company policies and procedures.
à ƒ Serves as a role model and sets a positive example for the entire team in all aspects of business and personnel management.
à ƒ Holds team members and self accountable for the methods and processes used to achieve results.
à ƒ Ensures the compliance with equal opportunity employment, non-discrimination, and ADA (Americans with Disabilities Act) laws.
à ƒ Monitors procedures to ensure the safety and security of all team members, guests, and company assets (building, cash, equipment and supplies).
à ƒ Upholds company food safety, food handling, and sanitation requirements to ensure the health and safety of our guests and team members.
Qualifications
Requirements:
à ƒ High school diploma or equivalent. College Degree preferable. Excellent verbal and written communications skills. Is capable of communicating effectively with guests and employees. Bi-lingual skills a plus.
à ƒ Three to five years in management positions. Preferably restaurant experience including full service, fast casual, or quick service restaurants.
à ƒ Must have a valid driverâ  s license and a good driving record. Must have proof of insurance.
à ƒ Must have a telephone or other reliable means of communicating with all employees. Must be accessible 24 hours a day, 7 days a week. Maintains an open door policy with all team members.
à ƒ Basic knowledge of computers.
à ƒ Financial/analytical aptitude including planning, budgeting, scheduling, and P&L management.
à ƒ Good presentation skills.
à ƒ Ability to get results through others.
à ƒ Organizational, planning, and time management skills.
à ƒ Ability to facilitate problem solving.
à ƒ Good investigative skills.
à ƒ Ability to achieve and maintain desired results.
à ƒ High sense of urgency; self motivator.
à ƒ High level of team building skills.
à ƒ Ability to work the hours necessary to manage and operate the business effectively. Able to work a minimum of 45 hours per week. Able to work flexible hours necessary to manage and operate the restaurant effectively.

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