General Manager

JOB TITLE:  Winger’s Restaurant General Manager

DEPT. / SUPERVISOR:  Director of Corporate Operations

POSITIONS SUPERVISED:

Kitchen Manager, Shift Supervisor(s) and Restaurant Team Member(s)

QUALIFICATIONS:

• High School, College or University Degree Preferred
• 2-4 years supervisory experience in either a food service or retail environment, including Profit & Loss responsibility. 1 year as a Winger’s KM preferable.
• Basic business math and accounting skills
• Strong interpersonal and conflict resolution skills
• Good oral/written communication skills
• Strong analytical/decision-making skills, and basic personal computer literacy
• A great Attitude and Smile, and a Passion for Great Food.

CORE RESPONSIBILITIES:

• Total operational and financial responsibility for an individual unit
• Manage a restaurant within the policies and guidelines of the company to ensure customer satisfaction and profit maximization
• Directly perform hands-on work on an ongoing basis to train employees, respond to customer service needs, or otherwise role model appropriate behaviors in the restaurant. Continual Training, Mentoring, and Coaching to build your team
• Make Money: Control Profit & Loss (i.e., plan attainment) by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
• Managers provide overall leadership; recognize and motivate members of the team; coach and train the team for operational excellence
• GM’s are expected to work 50-55 hours per week including peak period Evenings & Weekends
• Control day-to-day operations by scheduling labor, ordering food and supplies, and developing the restaurant team
• Ensures QA standards.
  • QA report is maintained,
  • Violations are corrected immediately,
  • Proper behavior trained
• Recruit, interview, and hire team members; conduct performance appraisals, take discipline action, motivate and train
• Ensure maintenance of equipment, facility, and grounds through the use of a Preventative Maintenance Plan based on Company Standards
• Ensure food quality and 100% customer satisfaction
• Ensure complete and timely execution of corporate & local marketing programs
• Ensure a safe working and customer experience environment by facilitating safe work behaviors of the team