Restaurant General Manager

Job DetailsLocation: 040055 - Beltsville, MD 20705. Position Type: Restaurant General Manager. Salary: $55,000.00 – $75,000.00 per year. Supervisor's Title: Area Coach (AC). Directly Supervises: Associate General Managers / Shift Managers / Hourly Crew.The Restaurant General Manager (RGM) provides overall leadership and direct supervision of operations in an individual restaurant to ensure that the restaurant meets or exceeds its annual operating plan. Focal points include driving excellence in customer service, maintaining company standards in product and facility specifications, supervising food handling procedures and operational processes, exercising financial control to meet profit margin targets, and selecting, training, developing and motivating employees. The RGM also performs hands-on operational work (as necessary) to train employees, respond to customer service needs, and model appropriate skills and behavior in the restaurant.ResponsibilitiesCustomer Satisfaction/Product QualityMaintains fast, accurate service, positive guest relations and ensures products are consistent with company quality standards.Drives a customer-focused culture by serving as a role model in resolving customer issues and training managers and crew to meet or exceed customer service standards.Tracks, analyzes and resolves sources of customer complaints.Ensures that food safety standards are met.FinancialDevelops and drives the restaurant's annual operating plan.Analyzes sales, labor, inventory and controllables on a continual basis and takes corrective action to meet or achieve margin and sales growth targets.Trains and mentors subordinates on financial analyses and profitability tips for the restaurant.Develops store CAPEX requests and is the primary interface with all vendors.OperationsEnsures that facilities and equipment are maintained to company standards.Monitors inventory, food preparation, and order fulfillment daily to ensure adherence to company standards.Establishes restaurant speed-with-service (SWS) targets, monitors performance, and resolves bottlenecks to achieve SWS goals.Oversees development and revision of weekly management and crew schedules.Human ResourcesDirects all restaurant-level HR activity including:Personal accountability for crew hiring decisionsLearning Zone planning and executionPerformance managementCompensationEmployee relations issues up to and including terminationProvides hands-on training for management staff in Learning Zone and develops all Shift Managers and Assistant General Managers to assume higher-level responsibilities.Develops and monitors staffing plans and directs crew sourcing activities.Manages the work environment on all shifts to ensure fair and equitable employee treatment, as well as adherence to all company, state and federal workplace regulations.Success MeasuresAchievement of restaurant annual operating planMargin improvement over previous year sales growthWeekly/period restaurant performance in sales, labor, ICOS and controllablesPRC results and OSAT scoresLearning Zone certification levels, crew turnover and staffing levelsQualificationsKnowledge and Skill RequirementsExceptional customer service orientation, high standards of product quality and speed, meticulous attention to detail and cleanliness, professional appearance, proactive customer interaction, and the use of feedback tools to improve restaurant performance.Team LeadershipEfficiently supervises others, delegates tasks appropriately, maintains control in difficult situations, provides clear direction, leads by example, communicates vision, demonstrates principled leadership, celebrates achievements, coach staff, gives constructive feedback, and maintains passion and enthusiasm.Business SavvyRapid problem identification, assertive solution development and execution, focus on critical business issues, efficient planning and delegation, utilization of business tools, accurate financial data analysis, thorough follow-up to ensure 100% implementation, and strong understanding of key business drivers to build sales and achieve margin targets.Team DevelopmentIdentifies staff development needs and action plans, ensures adequate learning time, transfers knowledge through clear demonstrations and workshops, provides resources, follows up, gives positive feedback, and conducts formal progress assessments.Restaurant OperationsTechnically proficient in all aspects of food preparation, production and delivery; detailed knowledge of food-handling and safety procedures; basic equipment troubleshooting; and adherence to company product standards.Educational Attainment / Experience RequirementsHigh school diploma or GED.Supervisory experience in a food service or retail environment.Ability to maintain financial controls and coach hourly employees.Proven record of driving customer satisfaction, financial performance and employee satisfaction.BenefitsAccrue PTO every pay period; enrollment in STD/LTD; eligibility to enroll in medical, dental, life, and 401(k) plans.Annual bonus potential of $14,560 to $36,400.Disclaimer: The list of requirements, duties and responsibilities is not exhaustive but is merely the most accurate list for the current job. The Company reserves the right to revise the job description and to require that other tasks be performed when the circumstances of the job change (for example, emergencies, changes in personnel, workload or technical development).J-18808-Ljbffr