Restaurant General Manager (Franchise)

The General Manager is Responsible and Accountable for:

Responsibilities:

• Manage daily restaurant operations with a focus on flawless execution, increasing profit and enhancing the guest experience 
• Labor Scheduling- Achieving proper staffing levels to deliver excellent service using and adhering to Friendly’s hiring methods and standards.
• Food Cost Control- monthly inventory/key item inventory- Overall shift execution by adhering to Friendly’s standard operating procedures.
• Ensuring proper execution of all Friendly’s food handling procedures and recipes.
• Operating responsibly and efficiently and within the theoretical food cost expectations
• Revenue Control- review weekly and monthly P&L and action planning
• Crew Training and Certification- Orientation and on-boarding paperwork- Retaining team members and management through engagement, appropriate levels of training, feedback, development and adherence to standards
• RLT Training and Certification
• Recruitment and Selection
• Service and Marketing- Guest feedback scores and action plans and local store marketing
• Maintenance and Repair- monitor service, source bids, approve invoices for payment
• Ability to partner and build relationships while demonstrating leadership and integrity and promoting team success
• Ability to motivate others to drive for results
• Operating  the restaurant effectively and efficiently by controlling costs at an acceptable level; integrity of all financial reporting.

Requirements: 

• Experience: minimum of three (3) years of restaurant management experience.  Must have a proven track record of achieving results and building successful teams.
• Education: High school graduate or GED equivalent