General Summary

The Restaurant General Manager models servant leadership while delivering exceptional results through others. They provide an engaging environment for restaurant teams and the guest; while focusing on delivering operational excellence. Popeyes Restaurant General Managers invest their time in developing servant leaders; creating memorable experiences; being a Brand champion; managing administration; and maintaining the facility. Popeyes Restaurant General Managers consistently keep our Brand promises, inspire their teams and deliver great results.

Essential Duties and Responsibilities

• Shows compassion, care, and concern for the team through behaviors, actions, and decisions.
• Engages the team in regular one on one meetings and performance management discussions.
• Creates the right environment and sets the team up for success by providing ongoing communication and the tools to get the job done.
• Coaches and motivates the Assistant Managers and the team.
• Recruits and develops talent.
• Demonstrates commitment to goals and inspires others to deliver superior performance.
• Maintains fast, accurate service, provide excellent customer service and meets and/or exceeds both company and guest expectations.
• Serves as a role model to create memorable guest experiences.
• Sets clear expectations and holds team accountable for delivering Brand service behaviors.
• Takes actions to solve and celebrate guest feedback.
• Regularly observes the team and operations from the guest perspective and celebrates or coaches accordingly.
• Serves as the local representative of Popeyes to the community by sponsoring or participating in events.
• Builds and leverages community relationships to drive business and maximize catering program opportunities in the community.
• Champions and implements company-wide promotions, product launches, and product samplings.
• Ensures the team delivers Popeyes Brand programs, Limited Time Offers (LTO) and core product with operational excellence.
• Develops sales forecast and creates schedules to ensure Quality, Service, and Cleanliness (QSC) will be met.
• Monitors business: previous day numbers, schedules, cash shortage concerns, and HACCP Logs.
• Reviews inventory efficiencies to create product orders.
• Controls food and equipment inventory, conducts daily and weekly inventory counts, keeps records and monitors food cost.
• Creates, communicates, implements and follows up on operations and financial action plans.
• Analyzes sales and labor during and after each shift; makes adjustments to labor as needed.
• Maintains Brand operating standards for product procedures, cleanliness standards, and service expectations.
• Monitors and maintains compliance with health, safety, cleanliness, security and fire standards, and regulations.
• Identifies problems, conducts high-level troubleshooting and seeks maintenance support for restaurant equipment.
• Executes company policies and procedures.
• Resolves customer complaints about food quality or service.

Knowledge, Skills, and Abilities:

• Excellent people leadership and guest service skills required.
• Demonstrated restaurant/retail operations knowledge.
• Ability to work in a fast paced environment.
• Recruit and develop the skills and abilities of the team.
• Highly organized with the ability to plan for, execute and monitor business performance.
• Ability to communicate effectively with guests, team members, Operational Restaurant Leaders, and others outside the organization.
• Ability to resolve issues in compliance with Popeyes standards.
• Available to work all shifts, weekends, and holidays.
• Knowledge of managing the operations of a business.
• Knowledge of producing, supplying, and using goods and services, including methods for keeping business records.
• Knowledge of the rules and uses of numbers included in arithmetic.
• Knowledge of teaching and the methods involved in learning and instruction.
• Organized, detail-oriented and professional.
• Possesses excellent verbal and written communication skills.

Physical Demands of the Job

• Consistently lifts and carries products/boxes and miscellaneous items weighing no more than 70 pounds for product preparation, stocking and inventory.
• Occasionally climbs ladders and uses a step stool.
• Consistently handles product preparation.
• Consistently kneels to utilize proper lifting procedures and to open safe.
• Consistently pushes to open and close door to store and storage shed and office as well as cooler and freezers.
• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with guests.
• Frequently stoops to pick up supplies and trash.
• Ability to stand and walk for 8 hours or more a day while serving guests and training team members.
• Consistently sees during all activities.

Working Conditions of the Job

• Often work indoors but may rarely work outdoors.
• Often work nights and weekends.
• Often work unpredictable hours to cover shifts of absent workers.
• Have a high level of social contact by working closely with staff and guests.

Education and Experience

• Requires a high school diploma or the equivalent.
• Minimum of 3 years’ experience in restaurant, hospitality or retail management, additional operations and/or leadership experience required.
• Food Safety Manager Certification required.

Assignment of Duties

NOTHING IN THIS JOB DESCRIPTION RESTRICTS MANAGEMENT'S RIGHT TO ASSIGN OR REASSIGN DUTIES AND RESPONSIBILITIES TO THE JOB AT ANY TIME.