General Responsibilities:
The primary duty of the General Manager is the management of the restaurant to which he/she
is assigned. General Managers are responsible for managing multiple team members
throughout the shift. They will lead the operations management of a Piccadilly restaurant,
ensuring that quality standards, service standards, financial performance, and team member
development is achieved. They observe the highest legal, moral, and ethical standards.
General Managers must be flexible and able to develop effective solutions to unique challenges
on a daily basis.
Principal Duties:
• The management of the restaurant to which he/she is assigned.
• Manage / Supervise upwards of a dozen team members throughout the shift.
• Manage the proper production of product according to standards set by the corporate office
for accuracy, quality, and quantity.
• Proper scheduling of team members and management.
• Proper equipment and facility (interior and exterior) maintenance and repair
• Proper ordering and inventory of grocery items, produce, and restaurant supplies to ensure
proper restaurant operations and control costs.
• Manage and direct team to maintain food safety, quality, and appearance standards
throughout the building.
• Implement and execute through the management team and team members, all company
directed programs.
• Set hours of work for team members.
• Inventory management.
• Ensure that employees are aware of and follow applicable safety policies and procedures.
Additional Duties:
• Focus on providing excellent team member and guest service experiences.
• Train, coach, and develop hourly team members regarding guest service, cleanliness and
sanitation, and company policies and procedures.
• Conduct team member performance appraisals, counseling sessions, disciplinary actions,
and where necessary terminate unsatisfactory performers.
• Manage a shift, exercising discretion regarding staffing levels and food production, etc.
• Maintain the safety, security, and set company standards for the facility, food, and team
members throughout the shift.
• Establish, implement, and supervise operating procedures consistent with company
standards.
• Accurately complete administrative duties including the handling of company funds, time and
attendance, payroll, accounts payable, and accounts receivable daily.
• Manage operating costs, i.e., food, labor, and all expenses.
• Review financial statements, responding quickly to areas that are unfavorable.
• Comply with all Company policies, procedures, and standards.
Educational Requirements:
High school education required. At least three (3) years of restaurant management or supervisory
experience needed. Requires strong people and communication skills, a basic understanding of
math and financial statements, use of computers, and a strong guest service focus.
Physical Demands:
• Must be able to be on feet and move around the entire day/shift, lift up to 50 pounds, speak
clearly and persuasively and read moderate amounts of printed materials.
• Good verbal communication skills and good hearing ability required to hear and respond to
team members and guests.
• Good interpersonal skills required to create a friendly and comfortable environment for guests.
Continuous exposure to several disagreeable elements of factors such as:
• Exposure to hot and cold food items and holding containers, steam from hot water, and
potentially slippery floors.
• Moderate noise levels.
• Frequent grasping, carrying, bending, crouching, and reaching for various food items and
dishes.
Reasonable accommodations may be made to enable individuals with disabilities to perform the
essential functions.
Additional Eligibility Qualifications:
Must possess a valid state driver’s license.
Other Duties:
This job description is not designed to cover or contain a comprehensive listing of activities, duties
or responsibilities that are required of the employee. Other duties, responsibilities and activities
may change or be assigned at any time with or without notice.
