Position: General Manager
About: Responsible for achieving the restaurant’s annual sales and profit plan. Directs the daily operation and maintenance of a single assigned restaurant in accordance with established policies and procedures. Operates in accordance with prescribed policies and practices. Recruits and trains staff. In accordance with the goals of the company, they are responsible for managing all aspects of their restaurant including, but not limited to: restaurant operations, financial performance, management/staff development, customer satisfaction, quality standards, sales & marketing, and general communications with employees, vendors, customers, and corporate support staff.
Requirements: Associates degree or Bachelor’s degree in Business Administration or Hospitality preferred; High School degree or equivalent required; Capable of adapting to business needs and solving problems quickly and efficiently; Ability to prioritize multiple tasks and exercise sound judgment; Ability to fluently understand Profit & Loss statements, costs controls, and restaurant operations; Focuses on “over the top” guest service experiences; Demonstrates highly motivated, energetic, and engaging characteristics; Minimum 5 years working in a restaurant environment, showing career progression and verifiable results; Minimum 3 years as a General Manager of a quick casual or quick serve environment; Intermediate knowledge of Word, Excel, and back of house restaurant systems such as labor schedulers, inventory tracking systems, ordering, etc.; Ability to comfortably speak, write, and comprehend English in a business setting; Must have good written and oral communication skills; Must have good customer service skills; Must be able to perceive and react to the needs of others; Must be organized, flexible and able to deal with various personalities; Basic computer skills; Excel knowledge preferred
