What are the responsibilities and job description for the General Manager (Fast Food ) position at Jaws Seafood and Chicken?
Seeking a General Manager in fast food , must balance excellent guest service with operational efficiency, including managing food costs and labor.
1. Guest Experience & Service Excellence
Positive Guest Interactions: Ensure every guest feels valued by promoting friendly, personalized
service.
Ensure Outstanding Customer Service: Train staff to deliver fast, friendly, and personalized service.
Problem Resolution: Quickly and effectively resolve guest complaints to turn negative experiences into positive ones.
Engage with Guests: Build relationships and actively gather feedback for continuous improvement
Quality and Speed: Maintain fast, accurate service while delivering high-quality food.
Maintain Quality Standards: Oversee food preparation and service to meet brand and health standards.
Hygiene & Cleanliness: Ensure the restaurant is clean and inviting at all times.
Clean and Welcoming Environment: Ensure the dining area, kitchen, and restrooms are spotless and inviting.
2. Food Cost Management
Inventory Control: Monitor inventory closely to prevent waste and overstocking. Use First-In-First-Out (FIFO) methods to reduce spoilage.
Portion Control: Train staff to follow recipes and portion guidelines precisely to avoid overuse of ingredients., must be Hand on
Menu Planning: Optimize menu items to balance customer demand with profitability, focusing on high-margin products.
Waste Analysis: Track food waste, identify causes, and implement reduction strategies
Profitability Metrics: Regularly review food cost percentages and adjust operations to meet budget targets.
3. Labor Management
Scheduling Efficiency: Use scheduling software to align labor with expected business volumes, avoiding overstaffing or understaffing.
Cross-Training Staff: Train employees in multiple roles to increase flexibility and reduce reliance on extra shifts.
Labor Costs Monitoring: Regularly review labor reports and adjust hours to maintain budget goals.
Employee Retention: Create a positive work environment with competitive pay, incentives, and growth opportunities to reduce turnover costs.
Productivity Focus: Set clear expectations for performance and monitor productivity during shifts.
Leadership & Operations
Lead by Example: Exhibit excellent customer service, Hands on, and a positive attitude.
Operational Metrics: Monitor KPIs (e.g., guest satisfaction, food costs, labor efficiency) and take corrective actions as needed.
Technology Utilization: Use tools for scheduling, inventory management, and POS to streamline operations.
Crisis Management: Adapt quickly to challenges, such as staff shortages or unexpected demand, without compromising quality.
Training & Development: Mentor and guide staff to ensure a skilled and motivated workforce.
Qualifications:
1. Education:
High school diploma or equivalent (required).
2. Experience:
Minimum of 3-5 years in a fast-food or restaurant management role.
Proven track record of managing budgets, food costs, and labor.
3. Skills:
Strong leadership and team management abilities.
Excellent customer service and communication skills.
Proficient in inventory management and scheduling software.
Analytical skills for monitoring and improving cost metrics.
Ability to thrive under pressure and adapt to fast-paced environments.
4. Certifications:
Food Safety and Sanitation Certification (required).
SERV Safe Manager Certification (preferred).
Job Type: Full-time
Pay: $45,000.00 - $50,000.00 per year
Benefits:
- Employee discount
Shift:
- 12 hour shift
- Day shift
- Evening shift
- Morning shift
- Night shift
Work Location: In person
Salary : $45,000 - $50,000