The Designated General Manager directs the operation of all assigned units within a

district by performing the duties outlined below.

Essential Duties and Responsibilities

• These include the following:
• Develop and maintain professional functional working relationships with IHOP
• restaurant hourly employees, Corporate and Regional employees, and guests.
• Implement the IHOP 101 Team member training program for all restaurant hourly
• employees, to improve unit operations and the guest experience.
• Execute annual financial, local restaurant marketing, guest service, and human
• resource objectives, strategies and tactics for assigned unit as defined by the current
• Standard Operating Procedures (SOP) and current operations plan.
• Manage the restaurant floor and focus on regular contact with guests.
• Maintain the frequency of guest complaints within acceptable limits and handle
• complaints in a professional and timely manner.
• Ensure approved comment cards are in use and acted upon.
• Comply with federal, state, and local regulations that are applicable to the assigned
• unit.
• Recruit, train and retain employees as defined by the current SOP and operations
• plan for the assigned unit.
• Maintain turnover within acceptable limits.
• Conduct on-going coaching and administer the restaurant hourly compensation plan.
• Assure performance appraisals and that merit increases (if applicable) are given as
• scheduled.
• Properly document performance problems. Communicate and enforce policies on 1)
• sexual harassment, 2) discrimination, 3) diversity. Maintain crewmember
• appearance and uniform standards.
• Ensure food is in compliance with SOP in the areas of specifications, recipes,
• plating, and garnishes.
• Ensure food is presented well and served at appropriate temperatures, within
• standard ticket times.
• Control guest checks and follow proper register/cash-handling procedures.
• Implement national and local marketing promotions, including the use of the correct
• Point of Purchase (POP), posters, and placements. Keep menus clean and in good
• condition.
• Use Family Friendly promotional items as described in the marketing section of the
• SOP
• Complete all required reports and paperwork.
• Handle paperwork accurately and on a timely basis.
• Maintain personnel files with appropriate employment and legal documents.
• Perform other duties as assigned.

Supervisory Responsibilities

Directly supervise Assistant Manager and restaurant hourly employees at assigned unit.

Responsible for the overall direction, coordination, and evaluation of the Company units. Carries

out supervisory responsibilities in accordance with the organization’s policies and applicable

laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning,

and directing work; appraising performance; rewarding and disciplining employees; addressing

complaints and resolving problems.

Qualifications

To perform this job successfully, an individual must be able to perform each essential

duty satisfactorily. The requirements listed below are representative of the knowledge, skill,

and/or ability required. Reasonable accommodations may be made to enable individuals with

disabilities to perform the essential functions.

Education and/or experience

High school diploma or general education degree (GED) and two to four years related

experience and/or training, or equivalent combination of education and experience.

Language Skills

Ability to speak and read English and interpret documents such as safety rules,

operating and maintenance instructions, and procedure manuals. Ability to write routing reports

and correspondence. Ability to speak effectively before groups of guests or restaurant

employees.

Mathematical Skills

Ability to add, subtract, multiply, and divide in all units of measure using whole numbers,

common fractions, and decimals. Ability to compute rates, ratios, and percentages and to draw

and interpret bar graphs.

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished in

written, oral, or diagram form. Ability to deal with problems involving several concrete variables

in standardized situation.

Certificates, Licenses, Registrations

A valid Driver’s License will be necessary to drive a car on Company business.

Other Skills and Abilities

Certification through assigned IHOP training courses.

Physical Demands

The physical demands described here are representative of those that must be met by

an employee to successfully perform the essential functions of this job. Reasonable

accommodations may be made to enable individuals with disabilities to perform the essential

functions.

While performing the duties of this job, the employee regularly is required to stand, walk,

and sit. The employee frequently is required to use hands to grasp, handle, or feel objects,

tools, or controls; reach with hands and arms; stoop, kneel, crouch, or crawl; talk or hear; and

taste or smell. The employee regularly must lift and/or move up to 10 pounds and occasionally

lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision

and distance vision.

Work Environment

The work environment characteristics described here are representative of those an

employee encounters while performing the essential functions of this job. Reasonable

accommodations may be made to enable individuals with disabilities to perform the essential

functions.

While performing the duties of this job, the employee regularly is exposed to fumes or

airborne particles. The employee frequently works near moving mechanical parts and is

exposed frequently to toxic or caustic chemicals. The employee occasionally is exposed to wet

and/or humid conditions, extreme cold, extreme heat, risk of electrical shock, and risk of

radiation. The noise level in the work environment is usually moderate.