General Manager - Menomonee Falls

The General Manager provides strategic and tactical leadership for the restaurant. This manager must maintain operations and drive results in his/her restaurant, through people development, sales, and profit growth.

• The General Manager must hire, train, and develop team members. The General Manager must convey the culture to his/her crew and be a creative team player who is passionate about hard work, having fun, and demonstrating sincere dedication to the brand's success.

  Essential Duties and Responsibilities:

• The essential functions include, but are not limited to the following:

• Responsible for staffing the restaurant timely and efficiently with a carefully selected team.

• Ensure the restaurant environment is always safe for both team members and guests.

• Oversee the correct facilitation of the orientation and onboarding process and ensure it is being executed properly

• Write and implement or monitor shift leader development and performance plans

• Ensure performance plans are written and executed as needed

• Make all final hire and separation decisions for restaurants and ensure proper procedures are followed regarding hiring, promotions, and separations.

• Create team member schedules to ensure proper staffing levels for expected sale volumes, while taking team member availability, payroll, and overtime costs into consideration.

• Own the performance of the entire team.

• Create the culture in the restaurant through respect, recognition, and reward.

• Leave customers with a positive, long-lasting impression of their experience.

• Help the kitchen staff when needed.

• Follow directions when given by the managers.

• Financial Management:

• Audit all facets of operations, deliver feedback, and develop solutions to facilitate improvements

• Have a complete understanding of budget and cost trends that impact operations; create a business plan.

• Perform financial analysis; control cash, property, product, and equipment.

• Builds sales, control labor, and food costs.

• Meets all targets set by Operations Leadership

• Set aggressive goals to drive business metrics.

  Operations Management:

• Maintain operational standards and requirements in the restaurant.

• Identify and communicate maintenance problems to the Facilities Department

• Maintain all facilities to company standards

• Ensure communication is passed across the organization from the District Manager to every team member in the restaurant.

• Use Company provided tools to coach, mentor and develop team members to ensure a high-performing restaurant team

• Leverage the support of the Restaurant Support Center

• Ensure all risk management issues are in compliance with company standards Minimum Qualifications (Knowledge, Skills, and Abilities)

• Computer savvy and comfortable using computerized register (POS) systems.

• Possess great cash-handling skills.

• Professional, polite, and reliable even when under stress.

• Must have excellent interpersonal and people skills.

• Must have integrity, honesty, and accountability.

• The California Fair Chance Act
• Los Angeles City Fair Chance Ordinance
• Los Angeles County Fair Chance Ordinance for Employers
• San Francisco Fair Chance Ordinance

Massachusetts Candidates Only: It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.