General Manager - E Shea Blvd, Scottsdale, Arizona , United States
21 hours ago
Job description
The General Manager (GM) manages the operations of assigned
restaurant. Accountable for achieving planned sales and profit levels for the
restaurant through the implementation, management, and enforcement of company
policies, procedures, programs, and performance standards. Directly supervise
all managers and employees during the entire hours of operation of assigned
restaurant. Accountable for all administration and operations, ensuring
execution of all employee duties to guarantee maximum guest satisfaction and a
quality work environment. Responsible for achieving plan profit levels while
ensuring guest satisfaction.
Key
Accountabilities
Job
Essentials Roles & Responsibilities:
company's Vision and Values into individual and team goals.
performance measures to support the achievement of business and restaurant
goals.
recognize, and reinforce desired behavior (individual and team); align
rewards (monetary and non-monetary) with these contributions.
employee career goals and monitor/document performance utilizing the
People First System.
employees with support and opportunities to achieve their full
potential.
solicit employee feedback on supervisor/manager performance, utilize the
Employee Satisfaction Survey results to provide feedback in helping
supervisors/ managers develop their people skills
for the successful resolution of employee concerns to satisfy the employee
and ensure compliance with established policies. Address recurring
concerns. Communicate major concerns to the Territory Director.
for the successful resolution of guest issues. Address recurring issues.
Communicate major issues to the Territory Director.
for regulation compliance and customer service results.
for successful implementation of marketing strategies.
employee schedules to ensure employee's work/life considerations are
balanced with needs of business.
inventory levels for food items are properly maintained in accordance with
company guidelines through correct ordering procedures and efficiency
usage and yield application.
People
Management:
constant stream of candidates for Assistant General Manager positions by
building relationships and brand recognition in the local community, in
addition to development from within.
and develop Shift Managers and Assistant General Managers by leveraging
the tools available.
assess team performance relative to established goals. Accountable for
developing and motivating restaurant team.
for compliance to productivity and service standards by retaining a
sufficient number of well-trained and productive employees.
interface between the restaurant management team and Field Support
personnel.
for successfully leading restaurant team through change. Communicate, show
support, and be a champion of the change.
Quality
Management:
for restaurant operations, ensuring strict adherence to company-wide QSC,
safety and sanitation standards.
equipment is properly maintained to ensure productivity levels are met.
Make decisions regarding repair or replacement of equipment and
communicate contract options to Territory Director.
for the successful execution of local marketing programs.
for the successful resolution of operational issues within the
restaurant.
required meetings. Move the business forward toward objectives by sharing
input and feedback and identifying best practices.
deadlines are met through time management and delegation
identify and correct system breakdowns to achieve guest
satisfaction.
for successful coordination, implementation and execution of new
initiatives.
for onboarding, administration and assignments.
Financial
Management:
strategic plans and tactics for the restaurant that are aligned with and
designed to achieve area, regional and company-wide business
objectives.
for the financial performance of the restaurant according to business
objectives developed with the Territory Director.
financial trends and performance improvement opportunities. Implement a
SMART plan to resolve.
for accurate financial data: payroll, cash and receipts, food costs,
security of funds, and operating expenses.
for accurate preparation and review of all financial reports
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