What are the responsibilities and job description for the Restaurant General Manager position at SUMMERWOOD MASTER?
Job Details
Job Location
030905 - Blackwood - Blackwood, NJ
Position Type
Restaurant General Manager
Description
Supervisor's Title Area Coach (AC)
Directly Supervises Associate General Managers / Shift Managers / Hourly Crew
Basic Purpose and Objectives of the Position
The Restaurant General Manager (RGM) provides overall leadership and direct supervision of operations in an individual restaurant to ensure that the restaurant meets or exceeds its annual operating plan. Focal points include :
- Driving excellence in customer service
- Maintaining company standards in product and facility specifications
- Supervising food handling procedures and operational processes
- Exercising financial control to meet the restaurant profit margin targets
- Selecting, training, developing and motivating employees
The RGM directly performs hands-on operational work (as necessary) to train employees, responds to customer service needs or otherwise role model appropriate skills and behavior in the restaurant.
Principle Accountabilities
Customer Satisfaction / Product Quality
Financial
Operations
Human Resources
Success Measures
Qualifications
Knowledge and Skill Requirements
Delivers Excellence in Customer Service
Is fully aware of customer needs and ensures that they receive quality products and service. Ensures work is to the correct standard. Possesses extremely high standards of product quality and speed with service and constantly monitors performance against those standards. Possesses a strong eye for detail and cleanliness. Presents a positive image through tidy and professional appearance of self and other employees. Interacts with customers in a highly effective and proactive manner. Consistently seeks to improve the customer experience. Demonstrates and emphasizes to others the importance of a winning customer experience. Uses customer feedback tools and techniques in making decisions and improving restaurant performance.
Team Leadership
Supervises others and efficiently coordinates their work. Delegates tasks to the most appropriate member of staff. Is able to remain in control in difficult situations. Provides clear direction and authority. Gets involved in a hands-on manner and leads by example. Is assertive. Communicates restaurant goals and a motivating vision; links individual performance to achieving restaurant goals. Demonstrates principled leadership and sound business ethics; stands up for what's right. Celebrates achievements; recognizes and rewards others; generates pride and commitment. Regularly coaches staff to drive performance against objectives; provides ongoing, constructive feedback. Demonstrates passion, enthusiasm and intensity in work; is a role model.
Business Savvy
Identifies problems quickly; assertively develops and implements solutions; manages restaurant flow to ensure customer satisfaction. Focuses the team on critical business issues; plans, organizes and delegates work for peak efficiency. Ensures understanding and use of available business tools by appropriate team members. Accurately analyzes financial data; identifies trends and takes appropriate action; follows-up to ensure 100% implementation. Understands key business drivers and uses this knowledge to build sales and achieve margin targets.
Team Development
Identifies appropriate staff development needs and action plans and ensures time is available for crew development. Is tenacious in ensuring that all employees receive the opportunity to learn and demonstrate new skills. Transfers own knowledge to others by clearly demonstrating procedures, maintaining high standards and walking the talk. Provides resources for development, follows up and gives positive, direct feedback. Provides ongoing coaching and feedback as well as periodic formal assessment of progress.
Restaurant Operations
Technically proficient in all aspects of food preparation, production and delivery. Displays detailed knowledge of all key food handling / food safety procedures. Familiar with basic restaurant equipment troubleshooting. Displays detailed knowledge of all company product standards.
Educational Attainment / Experience Requirements
High school diploma or GED.
Supervisory experience in either a food service or retail environment
Demonstrates ability to maintain financial controls and coach and train hourly employees.
Proven ability to drive customer satisfaction, financial performance and employee satisfaction.
Disclaimer
The list of requirements, duties and responsibilities is not exhaustive but is merely the most accurate list for the current job. The Company reserves the right to revise the job description and to require that other tasks be performed when the circumstances of the job change (for example, emergencies, changes in personnel, workload or technical development).
