General Manager

Role Description

Summary:

The General Manager works under the direction of the Area Director. The GM is responsible for: the hands‑on day‑to‑day activities and operations of the restaurant, ensuring the successful implementation of the company’s initiatives and programs, achieving or exceeding all established financial sales and profitability plans, as well as all banking and administrative responsibilities.

• Ensure all employees are trained in the customer service‑training program.
• Recruit, interview, and hire hourly staff; maintain appropriate staffing; administer all paperwork in a timely manner.
• Analyze profit and loss statements; meet established sales plan for the unit; maintain and record accurate inventory.
• Prepare weekly schedules for staffing.
• Complete performance reviews on team members; manage, train and develop staff; write performance counseling and discipline for team members.
• Understand, enforce and adhere to all company policies and procedures.
• Maintain all company operations standards and compliance.
• Ensure a clean facility at all times.
• Enforce appropriate dress and uniforms for all team members.
• Deliver consistent, high‑quality products daily, every shift; ensure guest satisfaction.
• Notify Area Director immediately of facility needs; ensure all equipment is in good working condition.
• Responsible for other duties as assigned by the Area Director.

• Knowledge of profit and loss statements.
• Knowledge of current training systems and POS system.
• Knowledge of preparing employee evaluations and writing employee discipline.
• Knowledge of implementing policies and procedures.
• Knowledge of financial management.
• Knowledge of recruiting, interviewing, and selecting hourly employees.
• Skilled in developing employees by coaching, counseling, and building strong work habits.
• Skilled in dealing with people and improving customer satisfaction.
• Ability to plan and organize the activities of others.
• Ability to supervise others.
• Ability to communicate with others using all available resources (telephone, written correspondence, face‑to‑face).
• Ability to manage conflict resolution.
• Ability to create and provide a positive workplace.
• Ability to move and lift a minimum of 50 pounds.

• Must have a valid driver’s license and proof of valid insurance.
• Must be able to work a minimum of 50 hours per week.
• Must be available to work a flexible shift, including weekends.
• Must have a phone.
• Must have a high school diploma/GED.
• Must have 3‑5 years supervisory experience working in the restaurant industry.