Our Restaurant General Managers balance being a great leader with delivering WOW service to our guests. GMs understand the importance of providing great energy for restaurant teams and guests, while focusing on restaurant operations. Our leaders focus their time in developing people, creating great guest experiences, being a brand champion, business planning and maintaining the facility.
❑ Creates great energy in the restaurant and sets the team up for success.
❑ Empowers the team through 'Yes I Can'.
❑ Communicates effectively and engages the team in regular huddles.
❑ Coaches and motivates the Shift Leaders, Assistant Managers and the team.
❑ Recruits and develops top grade talent.
❑ Demonstrates commitment to goals and inspires others to deliver excellent performance.
❑ Recognizes the team with U-Rock and Fresh, Friendly and Fast recognition tools.
❑ Serves those they lead through behaviors, actions and decisions.
Create Great Guest Experiences
Creates a fresh, friendly and fast service experience so good that guests can't wait to come back.
❑ Serves as a role model to create WOW guest experiences.
❑ Sets clear expectations and creates a welcoming work environment.
❑ Takes actions to solve and celebrates guest feedback.
❑ Regularly observes the team and operations from the guest perspective and celebrates or coaches accordingly.
Serves as the face and voice of the brand in the restaurant and community.
❑ Serves as the local representative to the community and grow sales by sponsoring local marketing or participating in events.
❑ Builds and leverages community relationships to drive business and maximize catering program opportunities in the community.
❑ Champions and implements company-wide promotions, product launches and product samplings.
❑ Ensures the team executes and measures the impact of local promotions.
Maintains the balance between providing a high-quality employee and guest experience and achieving financial goals.
❑ Responsible for developing and maintaining company's 9 operating systems.
❑ Develops sales forecast and creates schedules to ensure Quality, Service and Cleanliness will be met.
❑ Monitors business: previous day numbers, schedules, cash shortage concerns, and HACCP Logs.
❑ Reviews inventory efficiencies to create product (truck) orders.
❑ Reviews inventory and evaluates food costs.
❑ Conducts food and equipment inventory daily, and weekly counts and keeps inventory records.
❑ Creates, communicates, implements and follows up on operations and financial action plans.
❑ Analyzes sales and labor results throughout and after each shift.
❑ Maintains Brand operating standards for product procedures, cleanliness standards and service expectations.
Ensures the restaurant is a safe, sanitary and appealing place for everyone.
❑ Monitors and maintains compliance with health, safety, cleanliness, security and fire policies, standards and regulations.
❑ Identifies problems, conducts high-level troubleshooting and seeks repair(maintenance) support for restaurant equipment to ensure equipment is operational.
Required Knowledge, Skills and Abilities
❑ Excellent people leadership and guest service skills required.
❑ Ability to work in a fast-paced environment.
❑ Ability to communicate effectively with guests, team members and Above Restaurant Leaders.
❑ Ability to resolves issues in compliance with company standards.
❑ Available to work all shifts, weekends and holidays.
Education and Experience
❑ Must have high school diploma or equivalent.
❑ Minimum of 3 years management experience.
❑ Must be able to lift up to 50 pounds of force frequently to move objects.
❑ Ability to carry products/boxes and miscellaneous items weighing no more than 50 pounds.
❑ Consistently handles product preparation.
❑ Ability to kneel and follow proper lifting procedures.
❑ Consistently lifts for product preparation, stocking and inventory.