General Manager

Position: General Manager
SUMMARY OF RESPONSIBILITIES

Responsible for all functions of the restaurants in his/her control, including but not limited to maintaining and increasing sales and profitability; recruiting, screening, hiring, training, and developing managers and key employees; sales forecasting and marketing; conducting risk/safety, and RER inspections; managing inventory and the facility; store upkeep and maintenance.
ESSENTIAL RESPONSIBILITIES

1. Works closely with Director of Operations and District Manager in developing and implementing company strategy.
2. Helps monitor store budgets and makes recommendations to improve and enhance the company’s image and sales.
3. Monitors, evaluates, and enforces cleanliness standards per RER guidelines.
4. Monitors maintenance requirements of stores, including care and upkeep of equipment, building and grounds.
5. Assist in training, turnover, and retention of employees.
6. Evaluates and monitors customer service and satisfaction. Takes corrective action as needed.
7. Monitors quality of products and store system operations.
8. Performs miscellaneous job-related duties as assigned.
9. Be available some holidays, weekends, nights, and in crisis or emergency situations.
10. Works a minimum of 48 hours per week to include 2 close shifts, 2 open shifts and 1 mid shift.
11. Ensures quality experiences for all guests.
12. Supervises and motivates employees.
13. Provides leadership by keeping things fun and encouraging enthusiasm and a positive mental attitude and commitment toward Company objectives.
14. Meets with the District Manager regularly to discuss financial results, customer satisfaction, labor issues, company culture issues and any other topic of relevance.
15. Oversees the inventory levels of food and equipment, adjusts levels based on store needs and schedules timely deliveries with the appropriate suppliers.
16. Actively participates in local marketing and promotional campaigns.
17. Supervises 2-4 assistant managers per store and 10-20 employees.

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.

1. Employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds.
2. Employee must be able to stand in one position for extended periods of time.
3. Employee must possess manual dexterity.
4. Employee must be able to work long work period up to 12 hour shifts.
5. Employee must be able to see, talk, and hear.

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.
1. Work environment will vary, but is generally performed in a restaurant lobby and at the client contact counter.
2. There are some hazardous conditions including, heat, cleaning chemicals and sharps.
3. The noise level in the kitchen and counter areas are generally moderate, but can occasionally be loud.

QUALIFICATIONS
1. Must have a high school diploma or GED.
2. Moderate reading and writing skills including ability to create, compose and edit written materials.
3. Ability to work in a fast paced environment.
4. One to three year experience in the restaurant industry.
5. Proficient communication skills.
6. Ability to follow written and oral directives.
7. Knowledge of basic arithmetic.
8. Skill in handling and counting cash.
9. Computer skills including Excel, Word and email, use of personal computers and other related software applications.
10. Strong interpersonal and teamwork skills, flexibility, and customer service orientation.
11. Reliable transportation.
12. Ability to gather data, compile information and prepare reports.