Store General Manager

The General Manager is responsible for the overall operations of a location. This role demands a highly motivated and results-oriented leader who can effectively manage all aspects of the business, including team leadership, customer satisfaction, financial performance, and operational efficiency. The General Manager will ensure the restaurant consistently delivers high-quality food and exceptional service while adhering to company standards and procedures.

Essential Functions:

• Leadership and Team Management:

• Recruit, hire, train, and develop a high-performing team of assistant managers, shift leaders, and crew members.

• Foster a positive and inclusive work environment that promotes teamwork, respect, and employee engagement.

• Effectively coach, mentor, and provide regular performance feedback to team members.

• Create and maintain work schedules to ensure adequate staffing levels while managing labor costs.

• Address employee relations issues and implement disciplinary actions when necessary, in accordance with company policy.

• Motivate and inspire the team to achieve operational goals and provide outstanding customer service.

• Customer Service Excellence:

• Champion a customer-first culture within the restaurant.

• Ensure all team members are trained to provide friendly, efficient, and accurate service.

• Act as a point of escalation for customer complaints and resolve issues promptly and professionally.

• Monitor customer feedback and implement strategies to continuously improve customer satisfaction.

• Maintain a clean, welcoming, and customer-friendly environment in the dining area and throughout the restaurant.

• Operational Efficiency:

• Oversee all day-to-day operations, ensuring adherence to company standards, policies, and procedures.

• Manage food inventory levels, place orders, and minimize waste.

• Ensure proper food handling, preparation, and storage procedures are followed to maintain food safety and quality.

• Monitor and maintain equipment to ensure proper functionality and schedule necessary repairs or maintenance.

• Implement and enforce all health, safety, and sanitation regulations.

• Conduct regular operational audits and implement corrective actions as needed.

• Financial Performance:

• Manage the restaurant's budget, including revenue generation, expense control, and profitability.

• Analyze financial reports and identify areas for improvement.

• Implement strategies to increase sales, manage costs (labor, food, supplies), and maximize profitability.

• Ensure accurate cash handling procedures and bank deposits.

• Monitor and control inventory to minimize loss and maximize efficiency.

Other Tasks:

• Participate in marketing and promotional activities to drive sales.
• Stay informed about industry trends and competitor activities.
• Attend meetings and training sessions as required.
• Ensure compliance with all local, state, and federal regulations.
• Perform other duties as assigned by the District Manager or Regional Manager.

Core Competencies:

• Leadership: Ability to inspire, motivate, and guide a team to achieve common goals.
• Customer Focus: Demonstrates a strong commitment to meeting and exceeding customer expectations.
• Operational Excellence: Possesses a thorough understanding of restaurant operations and the ability to optimize efficiency.
• Financial Acumen: Understands basic financial principles and can manage budgets effectively.
• Problem-Solving: Identifies and resolves issues quickly and effectively.
• Communication: Communicates clearly, concisely, and professionally, both verbally and in writing.
• Time Management and Organization: Effectively prioritizes tasks, manages time, and maintains organization in a fast-paced environment.
• Decision-Making: Makes sound and timely decisions based on available information.
• Teamwork and Collaboration: Works effectively with others to achieve shared objectives.
• Adaptability and Flexibility: Adjusts to changing priorities and embraces new challenges.

Qualifications:

• High school diploma or equivalent required; Associate's or Bachelor's degree in business administration, hospitality management, or a related field preferred