Restaurant General Manager

Basic Purpose and Objectives of the Position

The Restaurant General Manager (RGM) provides overall leadership and direct supervision of operations in an individual restaurant to ensure that the restaurant meets or exceeds its annual operating plan. Focal points include:

• Driving excellence in customer service
• Maintaining company standards in product and facility specifications
• Supervising food handling procedures and operational processes
• Exercising financial control to meet the restaurant profit margin targets
• Selecting, training, developing and motivating employees

The RGM directly performs hands‑on operational work (as necessary) to train employees, respond to customer service needs, or otherwise role model appropriate skills and behavior in the restaurant.

• Maintains fast, accurate service, positive guest relations and ensures products are consistent with company quality standards.
• Drives customer‑focused culture by serving as a role model in resolving customer issues and training managers and crew to meet or exceed customer service standards.
• Tracks, analyzes and resolves sources of customer complaints.
• Ensures that food safety standards are met.

• Develops and drives the restaurant annual operating plan.
• Analyzes sales, labor, inventory and controllables on a continual basis and takes corrective action to meet or achieve margin and sales growth targets.
• Trains and mentors subordinates on financial analyses and profitability tips for the restaurant.
• Develops store CAPEX requests and is the principle interface with all vendors.

• Ensures that facilities and equipment are maintained to company standards.
• Monitors inventory, food preparation and order fulfillment daily to ensure adherence to company standards.
• Establishes restaurant speed with service (SWS) targets, monitors performance and resolves bottlenecks to achieve SWS goals.
• Oversees development and revision of weekly management and crew schedules.

• Directs all restaurant‑level HR activity including hiring decisions, learning‑zone planning, performance management, compensation and employee relations up to and including termination.
• Provides hands‑on training for management staff in learning‑zone and develops all shift managers and assistant general managers to assume higher‑level responsibilities.
• Develops and monitors staffing plans and directs crew sourcing activities.
• Manages the work environment on all shifts to ensure fair and equitable employee treatment, as well as adherence to all company, state and federal workplace regulations.

• Achievement of restaurant annual operating plan
• Margin improvement over previous year sales growth
• Weekly/period restaurant performance in sales, labor, ICOS and controllables
• PRC results and OSAT scores
• Learning‑zone certification levels, crew turnover and staffing levels

• Accrue PTO every pay period, enrolled in STD/LTD; entitled to enroll in medical, dental, life, 401(k).
• Annual bonus potential $14,560 to $36,400.

Fully aware of customer needs, ensures they receive quality products and service, maintains high standards of product quality and speed with service, constantly monitors performance, has a strong eye for detail and cleanliness, presents a positive image through tidy and professional appearance, interacts with customers in a highly effective and proactive manner, and consistently seeks to improve the customer experience.

Supervises others and efficiently coordinates their work; delegates tasks appropriately, remains in control in difficult situations, provides clear direction and authority,…