Description

The General Manager is responsible for driving restaurant execution against key initiatives and is a pivotal part of delivering a consistently high-level guest experience, through effectively managing measurable qualitative and quantitative initiatives.

The General Manager is responsible for driving profitable sales growth in their restaurant. The General Manager’s primary focus is coaching, managing, mentoring, developing and holding the team accountable.

Responsibilities:

• Drive continuous improvement and operate at an optimum level delivering a high level “WOW” guest experience with detailed focus on the “FOUR WALLS”.

• Ensure that brand standards are maintained via the Operations Assessment (OA).

• Ensure Quality Assurance/Food Safety Standards are maintained and remain compliant. Proactively correct all deficiencies.

• Ensure that the restaurant follows all Health Code standards. Take immediate corrective action to correct all deficiencies.

• Effectively manage Speed of Service ensuring that Phase Three Brands standards are maintained in all Speed of Service categories.

• Maintain a minimum of 4 guest surveys/week. Focus on opportunities.

• Maintain and respond to all guest complaints. Focus on root causes of sub-standard guest satisfaction.

• Have clear understanding and knowledge of the restaurant’s trade area. Collaborate with the District Manager on the different market factors that may have an impact on the restaurants business trends.

• Effectively manage staffing at all levels ensuring that there are fully trained Team Members at all levels.

• Actively setting staffing goals and ensure that the unit maintains a minimum staffing level of 95%. Understand changes in trends and adjust staffing accordingly. Drive continuous improvement to ensure profitability is maximized contributing to the financial health of Phase Three Brands.

Financial Objectives:

• Sales: Create an environment that stimulates revenue growth.

• Food Cost: Manage food cost and budget ensuring that all tools and “Best Practices” are effectively used.

• Labor: Effectively manage labor vs. matrix and budget by ensuring that all tools and “Best Practices” are effectively used.

• Controllable: Manage to budget using check book spending ensuring that business needs are met, and costs are controlled.

• R&M: Maintain R&M costs to the budget while ensuring that the restaurant is maintained at a high level. Collaborate the District Manager on effective R&M management.

• Reporting Accuracy: Ensure that all costs are reported accurately with a full understanding of how an effective profitability models works.

• CAPEX: Be proactive in communicating CAPEX needs to the District Manager.

• Budgeting: Work with the District Manager to effectively formulate annual budgets. Proactively understand specific unit challenges and market pressures

Requirements

• Results driven with strong attention to detail.

• Understands the dynamics of the P&L.

• Effectively manages cost with a proven track record of controlling costs.

• Understands and has a proven track record of executing QSC.

• Strong team building skills.

• Strong communication skills.

• Thoroughly honest and forthright with impeccable integrity.

• Self-starter with a strong work ethic.

• High energy with a high sense of urgency.

• Creative problem solver.

• Performs well in a lean, fast-paced environment.

• Ability to create solutions that drive results.

• Ability to interact and build relationships with all levels of the Phase Three Brands Team.

• Ability to coach and train all levels of Team Members.

• Ability to hold subordinates accountable.

• Effective time-management skills.

• Adaptability and flexibility.

• Effective in conflict resolution.

• Basic computer skills.

What We Offer:

• Room for Growth and Development

• Full Array of Benefits- from healthcare to dental, vision, STD, LTD, and many more!

• Holiday Pay

• Paid Time Off