Applebee's General Manager

8067 – Port Huron – A, 3700 Pine Grove Ave., Port Huron, MI 48060, USA The General Manager, reporting to the Area Director, oversees the operational and financial performance and human capital within their location. The GM demonstrates leadership abilities, as evaluated by current GM/AD/DO and hourly TEAM Members, aligned with the TSFR Roadmap, including Our Core Purpose, Vision, Mission and Core Values. Supervisory Responsibility Oversees Managers and Hourly TEAM Members within the location. Essential Job Functions Primary Duties Ensures prompt, friendly service according to Company guidelines. Builds a culture using the Vision / Mission statement to guide Values. Ensures the immediate response and correction of all verbal guest complaints by self and staff; refers all verbal and written guest complaints to AD. Prioritizes guest experience, targeting 100% table visitation. Teaches and enforces alcohol awareness; builds positive relationships with local authorities regarding alcohol-related issues. Maintains adequate inventory levels. Ensures product preparation and presentation uncompromisingly meet Company standards. Actively participates in the community to increase sales and enhance the restaurant’s awareness. Implements and executes incentive contests and educates TEAM Members on promotions and new menu offerings. Oversees scheduling of TEAM Members to meet sales demands. Maintains effective safety and security programs per Company policy and government standards. Promotes and manages restaurant organization, cleanliness and sanitation. Institutes preventative maintenance of all equipment and building; immediately corrects needed repairs. Advises AD of any non-routine situations. Communicates with other managers daily through the management log and shift‑change meetings. Completes all other assigned duties and responsibilities. Manages TEAM Member Performance Ensures quality recruitment and referral of potential management candidates. Adheres to and promotes training procedures for new managers. Maintains a trained staff through employment orientation, individual training sessions, meetings, and implementation of Company policy. Develops an environment of continuous development for managers, including informal monthly reviews and written evaluations every six months to update manager objectives. Assesses the effectiveness of TEAM Members, provides candid, fair feedback regularly, and works continuously with TEAM Members on their development areas. Ensures correct staffing levels, using guidelines for proper selection of TEAM Members. Conducts thorough selection interviews. Selects new TEAM Members based on competency identification, not need. Conducts exit interviews for all terminating TEAM Members. Demonstrates proper execution of training systems as outlined by the Company, emphasizing the importance of training to management and TEAM Members. Ensures acceptable TEAM Member performance and documents situations requiring or potentially leading to disciplinary or corrective action; institutes progressive discipline when appropriate. Conducts weekly management meetings and quarterly employee meetings. Ensures compliance with Company policies, practices and procedures and communicates all changes to all TEAM Members. Ensures timely performance one‑on‑ones with all TEAM Members, with written evaluations every six months. Acts as coach to all TEAM Members. Maintain Controls Ensures restaurant administrative and accounting duties are promptly and properly completed. Maintains and controls the assets of the Company. Assures compliance with local, state and federal laws, regulations and guidelines. Ensures the restaurant meets or exceeds operating budgets. Manages all service contracts to guarantee routine and preventative maintenance; follows through on all work and billings. Completes competitive survey of regional purveyors to ensure fairness in billing. Monitors and manages capital expenditures within the restaurant. Analyzes systems and procedures with the AD for continual improvement of earning goals. Ensures all cash handling procedures are adhered to. Performs and analyzes weekly food and liquor inventories/costs. Prepares, oversees and submits accurate daily, weekly and monthly paperwork to the AD. Development Inspires cooperation and teamwork from management and TEAM Members by building a culture aligned with the TSFR Roadmap, including Our Core Purpose, Vision, Mission and Core Values. Is guest‑obsessed and promotes the TEAM to be enthusiastic. Completes all assignments and duties properly and on schedule. Develops goals and action plans for personal and professional growth. Provides a role model for Managers and TEAM Members. Exhibits a professional image. Is a subject‑matter expert on all store‑related technology. Education Bachelor’s degree in Business, Finance, Hospitality or Hotel/Restaurant Management or related discipline, or equivalent professional experience. Experience Assistant General Manager or prior Unit General Manager experience with a similar organization. Completion of Apple II Management training. Minimum 7+ years of multi‑unit restaurant management experience with direct P & L accountability; national chain experience preferred. Exemplary restaurant operations leadership skills. Superior business acumen at the market level. Ability to champion and integrate change on a regular basis. Skills / Abilities High degree of stress tolerance. Ability to adjust to change quickly. Self‑motivated and disciplined. Accountable and goal‑oriented. Physical & Mental Requirements Finger dexterity, talking, hearing, repetitive motions, vision, reasoning ability, mathematics ability, language ability, and other requirements are described in detail below. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job as long as it does not create undue hardship. Must be physically able to work at any duty station in the kitchen or service area when needed temporarily and operate a cash register as appropriate. Ability to stand and walk for approximately 95‑100% of the shift, bend, reach and lift; may be required to lift objects up to 50 pounds. Specific vision requirements include close vision and the ability to adjust focus. Psychological demands include frequent teamwork, fast‑paced environment, flexibility, willingness to accept change, and effective verbal and written communication. Occasional travel by automobile to other locations in the field either alone or accompanied by a co‑worker may be required. TEAM Schostak Family Restaurants reserves the right to change, amend, add, delete and otherwise assign any and all duties, responsibilities and position titles as it deems necessary to meet the needs of its business. Equal Opportunity EmployerThis employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr