General Manager - Mission Viejo, United States - Buffalo Wild Wings | SC Wings, LLC

Description

The General Manager is responsible for the overall operation of their assigned restaurant, ensuring the overall integrity of the Buffalo Wild Wings brand.

Key responsibility areas include team performance, increased sales and profitability, effective cost controls, and development, training and retention of key Team Members and Managers.

The General Manager is responsible to work actively to ensure the restaurant meets financial and operating goals.


TEAM

• Responsible for creating, implementing and executing the overall business staff plan,

ensuring proper staffing levels are maintained to build sales.

• Oversees the human resource management function, ensuring 100 % compliance in all

areas of laws, company policies, guidelines and procedures.

• Ensures all employee benefits are communicated to all Team Members.
• Provides performance feedback and recognition to all managers and hourly Team

Members on an ongoing and timely basis to include manager one-on-ones and

performance reviews.

• Holds all hourly and management team members accountable for contributing to team

and company objectives.

• Creates and maintains an open door policy with managers and Team Members inspiring

open and honest communication, consistency of standards and appreciation for

contributions and suggestions.

• Provides direction to management team for performance management of team

members.

• Effectively trains and develops managers (specifically Assistant Manager). Creates and

delivers action and development plans for managers. Ensures any development plans

for hourly Team Members are delivered effectively by managers.

• Conducts informative, focused weekly manager meetings.
• Models effective shift meetings; builds camaraderie; and solicits feedback. Ensures all

managers are holding effective pre-shift meetings.

• Ensures effective communication occurs to all managers and Team Members.

GUEST

• Models hospitality skills/behaviors, including regular interaction and engagement with

guests.

Job Title General Manager Department Operations

Reports To Director of Operations Position Level Management

• Ensures guest satisfaction, inspires guest loyalty and ensures responsible alcohol

service, through effective shift execution.

• Effectively handles guest complaints during shifts, turning unsatisfied guests into

satisfied guests.


QUALITY OPERATIONS

• Utilizes all compliance systems, manager tools and procedures both in a timely manner,

and with integrity (including but not limited to CSP/SOP's, restroom checks, ticket

tracker, line checks, guest check audits) to ensure proper shift execution.

• Conducts administrative manager functions as needed (entering invoices, end of day

procedures, etc).

• Maintains high cleanliness standards, holds Team Members accountable for adherence

to daily, weekly and monthly cleaning schedules.

• Helps to ensure adherence to ServSafe Alcohol, Food and HACCP standards, with

specific responsibility for Food and HACCP.

• Assists in the rollout of new company programs, policies and procedures as requested.

SALES AND PROFITS

• Creates, develops and implements an effective local store marketing plan within

budgeted parameters.

• Ensures acceptable overall labor results; approves all department schedules to ensure

acceptable overall labor results and guest satisfaction.

• Maintains utility conservation and creates awareness, teaches managers how to control

utility costs.

• Develops budgets.
• Reconciles profit and loss statements, calculates results, conducts analysis and

communicates results to management team.

• Establishes daily, weekly, monthly and quarterly sales goals/forecasts to meet or exceed

budgeted expectations.

• Conducts quarterly business planning.
• Meets or exceeds budgeted profit goals, reacts to trends, trouble shoots problem

areas.

• Effectively breaks down sales and profit goals ensuring Manager understanding. Ensures

managers understand how to achieve maximum bonus potential.

• Assigns each manager P& L lineitem responsibility, coaches managers on how to attain

agreed upon goals.

• Completes all other assigned duties or tasks.

REQUIREMENTS:

• Education: High School or equivalent. Coursework in restaurant management preferred.
• 4 plus years prior professional experience in restaurant management required, or

- equivalent BWW experience.

• Must possess proper food handlers and alcohol dispensing certifications (if required

- by law).

• Valid driver's license.
• Periodic travel to management meetings an annual convention and training as

- needed.

• Knowledge of labor laws, health codes, safe food handling and sanitation,

- responsible alcohol service, safety and security systems and procedures, computer
- operations.

• Good people management skills, communication and listening skills. Must be flexible

- and adaptable to change.

• Demonstrated time management and organizational skills.
• Must be selfmotivated, detail oriented and have a passion for teaching ot