Restaurant General Manager

Overview

Join to apply for the Restaurant General Manager role at Potbelly Sandwich Works
. Potbelly started in 1977 and now operates more than 400 shops across the United States. The GM is the leader of the Potbelly shop and should bring positive energy to build and inspire teams and make Potbelly a fun place for customers as well.

The GM should have the ability to see the big picture of running the business, coach and develop people, execute outstanding product quality and customer service, and build sales while controlling costs for each shift. The role requires multi-tasking and adherence to Potbelly standard operating policies and procedures with the following focus areas:

• Select and hire great employees who represent Potbelly Values.
• Train and develop all employees to the next level.
• Assess staff abilities. Create and implement effective development plans.
• Create and enforce a plan to reduce turnover.
• Delegate tasks to team and provide follow-up. Hold team accountable.
• Build relationships among team members. Provide effective and open communication on goals during team meetings. Recognize positive contributions.
• Provide timely and thorough performance appraisals based on defined goals and objectives for the shop.
• Educate team on and enforce all appropriate personnel policies, labor laws, and security and safety procedures.
• Administer all in-shop employee benefits and payroll procedures.

• Make customers really happy.
• Effectively handle customer complaints/issues.
• Measure customer satisfaction and execute plans to improve satisfaction and loyalty.
• Maintain a clean and inviting shop. Ensure cleanliness, maintenance and security standards are met.
• Ensure product quality, safety and sanitation standards are met.
• Provide fast, friendly and accurate service.
• Continuously improve customer feedback program scores.

• Increase comparable sales and deliver budgeted sales each period.
• Create marketing plan. Lead local shop marketing to increase sales. GM ideally lives in the neighborhood and is involved in the community, schools and local businesses, social and not-for-profit activities.
• Create shop plan to continuously improve the business.

• Control cost of goods, variances and inventories within the shop.
• Staff and schedule appropriately to control labor costs.
• Ensure proper cash handling and deposit procedures are followed.
• Ensure appropriate inventory and ordering systems are in place.
• Must have financial literacy; ability to understand and learn from financial reports.
• Ability to increase flow-through.

• Must have the ability/stamina to work a minimum of 45 hours per week.
• Ability to stand/walk for 9-10 hours per day.
• Must be able to exert well-paced and frequent mobility for periods of up to five hours.
• Ability to lift up to 10 pounds frequently and up to 50 pounds occasionally.
• Will frequently reach, feel, bend, stoop, carry, finely manipulate and key in data.
• Must be able to work in both warm and cool environments, indoors (95%) and outdoors (5%).
• Must be able to tolerate higher levels of noise from music, customer and employee traffic.
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish.

• Knows, lives and can teach The Potbelly Advantage.
• Adopts the Potbelly Values as their personal values.
• Has excellent communication skills, including active listening and the ability to ask great questions.
• Has a sustained record of leading teams to success.
• Possess an extremely strong work ethic.
• Is educated and is an active learner.
• Has the initiative to solve problems and to get things done correctly and on time.
• Has the ability to grow other leaders with humility and self-confidence.
• Knows how and successfully grows our sales/business profitably.
• Minimum of at least 2 years as a General Manager in a restaurant or retail environment with P&L responsibility. Experience in the Restaurant Industry, preferred.
• High School degree;
  Bachelor’s degree, preferred.
• Strong business acumen. Ability to see the big picture.
• Ability to manage a fast-paced, high-volume, clean, customer-focused restaurant.
• Must have Open availability.
• As a requirement of the position, all Shift Leaders and Managers must be trained and pass a Food Safety Certification course. In Illinois certification is required through the Illinois Department of Public Health, while in all other states certification is required through the National Restaurant Association (Serv Safe), National Registry of Food Safety Professionals or the National Environmental Health Association (Prometric).
  
  If the Shift Leader or Manager fails to pass the certification requirements after two attempts, they will not be qualified to continue in a Shift Leader or Management capacity.
• Ability to comprehend and communicate in English via verbal and written communication, such that employee can perform their job responsibilities.
• Must spend 80-90% of time on the shop floor in the…