General Manager

Job description

JOB TITLE: LC General Manager

CLASSIFICATION: Exempt

SUPERVISOR: Coach

MANAGERIALLY RESPONSIBLE FOR: Assistant Managers, Shift Leads, Team Members

The General Manager (GM) is responsible and accountable for all restaurant activities and assumes responsibility for all aspects of the day-to-day operation that includes, but is not limited to, maintaining the highest service standard, leadership of the restaurant team, team development, upholding policies and procedures, and financial results. The General Manager ensures all employees are performing their job responsibilities and meeting expectations in all areas of their job descriptions.

• Delivers Vibe culture, service model & core values
• Protect the brand
• Owns guest satisfaction and KPI scorecard
• Owns HR & safety and security of the restaurant
• Owns facilities management
• Accountable for restaurant cash handling
• Owns restaurant sense of urgency and speed of service
• Owns restaurant organization, cleanliness and sanitation

• Owns the employee life cycle of the restaurant
• Recruit new team members as required within the recruitment guidelines in association with the Coach.
• Staff, train and develop restaurant managers and hourly employees through orientations, training sessions, team member meetings, and the establishment of performance expectations.
• Write and implement management development & performance plans
• Owns restaurant communication to provide direction and development of the team
• Owns feedback and quarterly check‑ins
• Monitors acceptable team member performance and documents situations that require or could lead to disciplinary or corrective action. Completes and maintains appropriate paperwork for team member files

• Accountable for store level profit
• Drives top line sales for the restaurant
• Responsible for LSM & community engagement
• Owns inventory management and ordering
• Owns scheduling & labor management

• Keeps Coach or Corporate promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
• Creates a positive working environment with positive actions.
• Able to perform all position responsibilities and performance objectives in a timely and effective manner in accordance with established company policies and procedures.
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative working atmosphere, which will be conducive to maximum employee morale, productivity, and efficiency.

Carries out responsibilities in accordance with the organization’s policies and applicable laws. With input, support and approval from the Coach or Upper Management, responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

• Must be 18 years old or older
• Education & Experience:
• High school diploma or equivalent required;
  College degree preferable. Two (2) – Four (4) years supervisory experience in food service required.

• Financial Accountability – Skills necessary to manage and control food costs, labor costs and expenses so that financial goals are met.
• Strong Organizational Skills.
• Teamwork – Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Strong Leadership Skills – Serves as a role model for employees through teamwork support, attention to detail, quality control and interactions with Members, guests and team Members.
• Experience in supervising and training staff, including safety training.
• Ability to prioritize and organize work assignments, delegate work.
• Strong oral and written communication skills.
• Identifies and solves real problems.
• Works effectively with limited supervision.
• Knowledge of Word and Excel; general knowledge of computer…