General Manager (IHOP)

As a General Manager at IHOP, you will manage the day-to-day operations of the restaurant, ensuring that it runs efficiently and profitably while meeting IHOP’s high standards of food quality, customer service, cleanliness, and safety. You will be responsible for leading and developing a team of employees, driving sales, and creating a positive environment for both employees and customers.

Key Responsibilities:

1. Leadership and Team Management:
2. • Lead, motivate, and develop a team of employees to ensure excellent performance and customer service.
   • Hire, train, and evaluate staff, ensuring they meet IHOP’s standards of service and performance.
   • Foster a positive, team-oriented work environment that encourages collaboration, employee growth, and high morale.
   • Set and manage staffing schedules to ensure the restaurant operates at optimal efficiency.
   • Provide ongoing coaching, feedback, and development opportunities for team members.
3. Customer Service Excellence:
4. • Ensure that all customers receive outstanding service in a friendly, professional, and efficient manner.
   • Handle and resolve customer complaints or issues quickly and effectively to ensure customer satisfaction.
   • Monitor service levels and implement corrective actions if necessary to maintain high standards of service.
5. Restaurant Operations:
6. • Oversee daily restaurant operations, including food preparation, inventory management, cleaning, and safety procedures.
   • Ensure compliance with all health and safety regulations and company policies.
   • Maintain high standards of cleanliness and organization in the dining room, kitchen, and restroom areas.
   • Monitor food preparation to ensure quality standards are met and food is served at the proper temperature and presentation.
   • Ensure all equipment is functioning properly and report any issues to corporate maintenance teams.
7. Financial Management:
8. • Manage the restaurant’s financial performance, including labor costs, food costs, and other operating expenses.
   • Review financial reports, monitor performance, and implement strategies to achieve budget goals and maximize profitability.
   • Analyze sales trends and identify opportunities to drive sales and reduce costs.
   • Ensure the restaurant meets financial targets, including revenue goals and cost-control measures.
   • Manage inventory levels, order supplies as needed, and minimize waste.
9. Marketing and Promotion:
10. • Collaborate with the marketing team to plan and execute local promotional activities to drive traffic and increase sales.
    • Implement national and local promotions to maintain customer interest and increase repeat business.
    • Promote IHOP’s brand and values through community engagement and partnerships.
11. Training and Development:
12. • Provide ongoing training to employees on customer service, food preparation, and safety standards.
    • Ensure employees are knowledgeable about IHOP’s menu, policies, and procedures.
    • Identify potential leaders within the team and provide opportunities for career advancement within the restaurant.
    • Conduct performance reviews and provide constructive feedback to staff members.
13. Health and Safety Compliance:
14. • Ensure the restaurant complies with all federal, state, and local health, safety, and labor laws.
    • Monitor food safety procedures, including proper food storage, handling, and sanitation practices.
    • Conduct regular health and safety checks, ensuring the restaurant is free of hazards and meets IHOP’s safety standards.
15. Other Duties:
16. • Handle administrative tasks, including payroll, scheduling, and reporting.
    • Oversee opening and closing procedures, ensuring the restaurant is properly set up for business and secured at night.
    • Ensure the restaurant maintains a positive reputation and brand image in the local community.

Skills and Qualifications:

• Leadership Skills: Proven ability to lead, motivate, and manage a team, providing direction and coaching to ensure top-notch performance.
• Customer Service Excellence: Strong focus on delivering exceptional customer service and creating a positive dining experience.
• Financial Acumen: Strong understanding of budgeting, cost control, and financial management.
• Communication Skills: Excellent verbal and written communication skills to interact with employees, customers, and corporate staff.
• Problem-Solving Skills: Ability to identify issues, make decisions quickly, and resolve problems effectively.
• Time Management: Ability to juggle multiple responsibilities and prioritize tasks efficiently in a fast-paced environment.
• Food Safety Knowledge: In-depth knowledge of food safety standards and procedures (training provided).
• Experience: Minimum of 3-5 years of experience in restaurant management, preferably in the full-service or casual dining industry.
• Physical Stamina: Ability to stand for long periods, lift up to 50 pounds, and perform physical tasks that involve walking, bending, and reaching.

Working Conditions:

• Flexible schedule, including weekends, evenings, and holidays.
• Ability to work long hours, including early mornings and late nights.
• Fast-paced, high-energy work environment.
• Interaction with a wide range of people, including customers, staff, and corporate partners.
• Potential for stressful situations, particularly during peak dining hours.

Benefits

• Weekly Pay
• Health Care Plan (Medical, Dental & Vision)
• Retirement Plan (401k, IRA)
• Paid Time Off (Vacation, Sick & Public Holidays)