General Manager

The Restaurant General Manager is the operations leader of the restaurant focused on profitability, Guest service, people development and operations management. The RGM oversees all of the daily operations of a single restaurant, driving profitability and guest experience. The RGM invests their time in developing servant leaders, creating memorable experiences, and administrative activities.

Essential Duties and Responsibilities

Leading the Business

• Manages inventory costs and maintains inventory by performing Daily and Weekly counts.
• Places and receives inventory truck orders
• Ensures preventative maintenance of restaurant facility and equipment is completed in accordance with Company standards
• Ensures that restaurant follows all cash control and security procedures (e.g. safe counting, cash drawers)

Create Memorable Experiences

• Call Guests back who have had problems/complaints
• Motivates and directs team to exceed Guest expectations with accurate, fast and friendly service in a clean facility
• Creates action plans to improve Guest metrics

Creating Leaders

• Recruiting and Interviewing potential employees
• Complete orientation for new employees
• Creates and monitors schedule and manages team on-boarding process
• Establish a positive culture in the restaurant

Leading Store Operations

• Directs restaurant team toward a common goal while meeting KPIs.
• Ensures that restaurant upholds food safety and brand standards