General Manager

Manages one Assistant Manager and 1-2 subordinate shift supervisors and a total of 8-15 Team Members in the front-of-the-house and back-of-the-house. Responsible for the overall direction, coordination, and evaluation of the Team Members. Carries out supervisory responsibilities in accordance with Pei Wei s policies, procedures, and applicable laws

Ensures operational excellence of his/her designated restaurant.

Takes ownership of Guest relations and Guest satisfaction outcomes of his/her designated restaurant.

Implements, cascades, and sustains company initiatives and goals.

Increases sales and operating profit and sets short/long term plans to help meet those goals through local marketing and other internal opportunities.

Certified in Pei Wei Culinary and Front-of-the-House Operations and is able to perform duties on a daily basis.

Fosters a safe, respectful, and quality Team Member experience.

Supervises, assigns, and delegates task(s) appropriately to all direct report including Assistant Managers, Shift Supervisors and hourly Team Members.

Recruits, hires, and trains a full team following internal training specifications for each job position.

Provides on-going leadership and development to immediate Management Team which may include but is not limited to: P/L statement accountabilities; Food and Labor Costs; Safety and Sanitation.

Acts as a goodwill ambassador to the community of Pei Wei.

Uses performance management tools and processes to ensure all Team Member performance appraisals are completed, with appropriate coaching, correction and feedback being delivered.

Ensures that all state and federal safety and sanitation guidelines are being followed.

Ensures regular repairs and maintenance of the restaurant in a timely manner.

Handles the administrative tasks in daily operations which may include but is not limited to: hiring and terminating processes, invoicing, payroll, and cash handling.

Performs regular line checks to maintain all product quality standards.

Makes sure that all prep lists and order guides are complete.

Takes responsibility for all cost and food inventories.

Obtains appropriate safe food handlers permit within 6 months (or sooner if local regulations dictate) and keeps permit current at all times.