General Manager

The General Manager is responsible for executing all aspects of restaurant operations. The

responsibilities include, but are not limited to:

• Developing, training, and supervising a management team that includes assistant managers and swing managers.
• Demonstrating and reinforcing the leadership behaviors and basic people standards necessary to gain commitment from the management team and crew.
• Ensuring the restaurant has effective programs for:
  • Safety and Security
  • Food safety
  • Training
  • Restaurant Maintenance
  • Recruiting, staffing and training
• Measuring external customer satisfaction and executing plans to increase brand loyalty and build sales.
• Build and maintain a local store marketing plan to reinforce ties with the community and enhance customer relations.
• Projecting and controlling accurate profit and loss line items.
• Ensures that the restaurant has effective communication practices in place
  • Daily communication
  • Regular meetings for management and crew
  • Performance Reviews for all employees
• Administering all in-restaurant records and procedures including benefits, payroll, inventories, and employee personnel files.
• Ensuring that a respectful workplace exists in the restaurant.
• Sets the example in the areas of professional appearance, attitude and dependability.

Revised November 25, 2014