Position Summary:

The General Manager (GM) is primarily responsible for the overall management of a restaurant’s daily operations, including restaurant financials, food quality, safety, and employee management. In addition, the GM is responsible for ensuring a great experience for all guests.

Essential Responsibilities:

• Running and Maintaining the BusinessRestaurant Management
• Guest Satisfaction - Ensuring a great experience for all guests
• Addressing all guests’ concerns or complaints in a prompt and professional manner
• Restaurant Financials – ensuring the restaurant is within budget requirements, and ensuring accurate reporting, including:
• Profit & Loss statements
• Ordering supplies and inventory
• Reconciling cash
• Employee Supervision/Management, including but not limited to:
• Reviewing and submitting payroll
• Scheduling
• Supervising and directing employee work
• Interviewing and hiring
• Implementing discipline when appropriate
• Conducting performance reviews/measuring performance
• Employee development
• Promotions
• Terminations
• Ensuring employees are following safety guidelines and policies
• Maintain restaurant cleanliness and ensure food quality and safety.
• Ensuring restaurant’s cleanliness including but not limited to washing dishes, washing counters, sweeping, mopping, emptying trash, and cleaning restrooms
• Ensuring Quality and Food Safety – maintaining company standards as it relates to sandwiches, bagels, sweets, and other menu items.
• Ensuring catering orders and deliveries meet or exceed guest expectations
• Working throughout the restaurant in various positions as needed
• Must be able to function in all restaurant positions (customer service role, baker, etc.)

Additional Required Responsibilities:

• Ensure a great experience for all guests
• Greet all guests with a smile and friendly attitude
• Provide efficient service and high-quality products to all guests
• Be willing to go out of the way to accommodate guests
• Uphold to all ENRGI standards, guidelines, and policies
• Reliable – must be at work on time and as scheduled
• Must work varied hours/days as business dictates
• Weekends may be required based on restaurant needs
• Must be knowledgeable of and familiar with all products offered
• Must read, count, and accurately complete documentation
• Must follow recipes and standards according to ENRGI guidelines
• Must start shifts at early hours (4am-7am depending on restaurant)
• Must be familiar with federal and state employment and safety regulations
• Required to provide and wear black non-slip shoes and khaki pants

Other Responsibilities:

• Prepare and send requested information and/or reports to other company representatives
• During downtimes, expected to find other duties to remain productive
• May be required to deliver catering or drive to make bank deposits
• May be required to train new employees
• May be required to participate in or attend community events per request of corporate marketing

Required Education, Experience and Skills:

• Must be age 18 or older
• High school degree required
• 3 years guest/customer service experience required with at least one year of management experience
• Must be able to work with a high degree of independence and discretion
• Must have strong organizational and time-management skills
• Must have valid driver’s license and vehicle
• Must work well in fast paced environment
• Must be able to multitask and switch tasks quickly
• Must work well with other team members
• Must be able to pass criminal background check & Department of Motor Vehicles check
• Must have general knowledge of general ledgers, P&L’s, ordering and receiving
• Must be able to work early hours and weekends
• Must be able to attend 5 weeks of new employee training (1 week at corporate in Lakewood, CO, and 4 weeks in-store training)

Preferred Education, Experience and Skills:

• College degree in business or restaurant management preferred
• Food industry experience strongly preferred
• Previous remote location management experience preferred
• Prefer someone with experiencing supervising 5 or more people
• Prefer someone with a Food Serve Safe Certificate – Required to have certification within 30 days of employment

Internal/External Interactions:

• Internal – Employees within the restaurant as well as Area GM and Corporate Staff
• External – Guests and Vendors

Leadership Responsibility:

• Responsible for giving direction and overseeing Assistant Manager, Shift Supervisors, Bakers, Prep and Customer Service employees
• Supervise up to 2-7 people per shift
• Manage approximately 12-15 people at restaurant

Physical Requirements:

• Must be able to sit for up to1 hour a day
• Must be able to stand/walk up to 10 hours a day
• Must able to lift, carry and maneuver up to 50lbs
• Must be able to tolerate heat (ovens) and cold (walk-in freezers) - frequently

Working Environment:

• Exposure to food, ovens, mixers, food processors, water, sanitizers, cleaning products, knives, other sharp objects, and slippery floors.
• Noise level varies but can often be considered “loud”
• Potential exposure to smoke

* The physical demands described are representative of those that must be met by the employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

* This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job.

The duties of this position may change from time to time. The franchisee and their associated, child companies reserve the right to add or delete duties and responsibilities at their discretion or their managers’ discretion. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.