General Manager in Jackson, Mississippi

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The purpose of the General Manager (GM) is to manage the daily operations and staff of the companys restaurant, including the execution of all company policies, procedures, programs and systems. The GM ensures achievement of all restaurant objectives while following all company guidelines, as well as compliance with all federal, state, and local laws and ethical business practices. The GM leads, guides, directs, selects, interviews, trains and develops all Shift Leaders, Assistant General Managers and Crew Members in the restaurant. Creates and maintains an environment and culture of engaged employees. The GM must also be able to work and communicate effectively with the store team, including Assistant General Managers, Shift Leaders, and Crew Members.
KEY RESPONSIBILITIES
1. Trains, monitors and reinforces food safety procedures to store management and crew employees. Ensures all food safety procedures are executed according to companys policies and health/sanitation regulations; takes corrective action, as appropriate.
2. Maximizes store sales goals versus budget and prior year, including participation in marketing programs. Develops and implements appropriate plans to resolve unfavorable trends and enhance sales. Manages assigned store requirements for new product rollouts/procedures.
3. Maximizes profit goals versus budget and prior year. Manages food, labor and paper costs and other controllable expenses. Develops and implements appropriate plans to resolve unfavorable trends and enhance profits.
4. Ensures the continual improvement of Quality, Service and Cleanliness standards on all day parts, including the monitoring of food product quality. Ensures total store Service Excellence, including Customer Courtesy, standards are met; implements corrective actions, as required.
5. Develops subordinates to maximize their contributions and future promotability. Executes proper training and development through established systems and practices.
6. Ensures People Excellence culture through the execution of the restaurants overall People Services Programs. Ensures achievement of proper staffing levels. Utilized ongoing system for the recruitment, development, recognition and retention of store management and crew. Prepares and conducts quality, timely performance feedback and performance appraisals for store management and crew employees. Enforces consistent disciplinary action as needed. Works with local PS representative to manage the process at the store level, ensuring expedient and appropriate resolutions.
7. Ensures store compliance with company operating policies and procedures. Works with Market Leader to establish store priorities, and develops and executes store plans. Informally evaluates store performance, receives and incorporates feedback from store inspections, and implements action plans to improve store ratings. Conducts regular managers meetings to communicate and reinforce priorities.
8. Ensures protection of the companys brand and assets through store compliance with company policies and procedures. Evaluates store performance at specified intervals using company inspection form, coaches, and retrains managers as required.
9. Performs other job related duties as may be assigned or required.
QUALIFICATIONS & SCOPE DATA
High school or equivalent. College degree preferred. ServSafe Certification required.
EXPERIENCE:
First level P&L responsibility. Minimum of 3-4 years of line operations and supervisor experience in the restaurant industry.
SPECIAL SKILLS REQUIRED
Strong knowledge and understand of restaurant operations. Above average supervisory, organizational, and communication (verbal & written) skills. Experience operating a POS system. Solid computer skills. Must possess valid drivers license and ability to operate a motor vehicle (car, truck)

motorcycles or public transportation are not classified as a motor vehicle for this position.
PHYSICAL WORK ENVIRONMENT
In order to satisfactorily execute and meet the above accountabilities and key measurement criteria, the General Manager must perform managerial duties on site, in accordance with customary scheduling requirements for this position (including ability to work many different shifts and a minimum 50 hour workweek). The position frequently requires working at a fast pace and may involve exposure to noise, heat, cold and other elements. It is also necessary to use a headset to take orders, take direction or give direction. The General Manager position requires bending, kneeling, lifting and carrying (up to 25-50 pounds, as necessary) and standing for long periods of time without a break.


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