Job Title: General Manager
Reports To: Director of Operations
FLSA Status: Exempt
Responsible for the operations of a single restaurant in accordance with prescribed operational priorities, company policies, procedures and budgetary objectives during scheduled shift. Responsible for independent actions that may impact store sales, profits, personnel, and controls. Particular expertise in the knowledge of food quality, safety & sanitation procedures is inherent to this position.
Essential Duties and Responsibilities include the following. Other duties may be assigned.
Able to demonstrate identification and correction of Food Safety issues through daily alerts and management cycles.
Understands the required steps to set location up for a full pest treatment
Understands how to handle a product recall
QSC & Shift Management
Understands our relationships with our Farmer Partners and how important it is to the guest experience
Able to perform the essential functions of Hot Bars, SRA, Floor and Kitchen and direct and lead crew and handle any issues that come up during shift.
Executes QSC (Quality, Service & Cleanliness)
Uses internal alert process as required by company standards
Communicates effectively via company email, & redbook systems
Able to perform the essential job duties in order to effectively open and close the building following all company policies and procedures.
Completes shift management cycles and floor loops
Manages guest flow during busy times
Conducts formal transitions and can describe importance.
Accurately creates management and employee schedules to reflect the needs of the business.
Manages labor hours during shifts including required breaks & overtime management
Accurately manages cash while running shift including, cashier check outs, daily deposits, change orders, and petty cash management.
Builds sales using Club Veg and suggestive selling
Understands the company’s marketing strategy
Able to complete a market analysis using a SWOT model
Consistently utilizes a Business Plan for sales growth
Guest Satisfaction and Service Recover
Understand SMG and Service Check and how data is collected
Able to support leadership team in guest follow up and problem resolution
Understands the importance of maintaining a safe work environment for guests and employees
Redirects employees that are not performing their jobs in a safe manner
Follows all company security policies required during shift including proper use of alarm system
Participates in the company Safety Programs
Understands how to handle a “Crisis” utilizing the Crisis Communication process
Maintains an Harassment Free workplace
Communicates effectively to leadership team with employee issues come up
Utilizes documentation when appropriate
Recruits and hires SHARP crew members.
Follow labor laws and company policies.
Assures that crew members are trained correctly before given shift responsibility.
Maintains high crew morale and motivation.
Sincerely seeks crew input for improving operations.
Ensures certified trainers are in all areas.
Trains Crew Leaders and MIT candidates.
Utilizes the company’s recruiting resources
Complies with all legal requirements for hiring and on-boarding including the use of the E-verify system.
Accurately uses the employee maintenance system
Effectively trains newly hired crew members and participates in certification process.
Performs crew member evaluations
Processes payroll accurately and in a timely manner
Provides one-on-ones, development plans & performance reviews to management team utilizing the SMART goal model.
Food, Production, Ordering & Receiving
Counts daily on-hands and waste accurately
Adjusts daily forecast when required
Utilizes the Crunchtime systems accurately
Executes the monthly menu planner
Manages food costs & problem solves when numbers are out of alignment
Places Central Kitchen and produce orders when assigned
Receives deliveries and confirms accuracy
Complies with all company recipes
Handles any food quality issues
Accurately places GFR orders with the Distribution Center
Understands the Ops Standard for Supplies, Supplies Other, Laundry, Utensil/Dish, R&M, and Utilities and the best methods to impact each area
Understands how to use Service Channel with emergency R&M issues arise.
Conducts Facilities Walks
Handles unsatisfactory vendor work
Understands how preventative maintenance is important to equipment upkeep
Oversees a total of 30-70 employees in the restaurant as well as complete management team. Is responsible for the direction, coordination, and evaluation of these employees and this restaurant. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; appraising performance; rewarding employees; addressing complaints and resolving problems.
To perform the job successfully, an individual should demonstrate the following competencies :
Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics.
Technical Skills - Assesses own strengths and weaknesses; Pursues training and development opportunities; Strives to continuously build knowledge and skills; Shares expertise with others.
Guest Relations - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service ; Responds to requests for service and assistance; Meets commitments.
Interpersonal Skills - Focuses on solving conflict, not blaming; Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.
Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions; Participates in meetings.
Teamwork - Balances team and individual responsibilities; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.
Leadership - Displays passion and optimism; Inspires respect and trust; Provides vision and inspiration to peers and subordinates.Delegates work assignments; Matches the responsibility to the person; Gives authority to work independently; Sets expectations and monitors delegated activities; Provides recognition for results. Exhibits confidence in self and others.
Managing People - Includes staff in planning, decision-making, facilitating and process improvement; Takes responsibility for subordinates' activities; Makes self available to staff; Provides regular performance feedback; Develops subordinates' skills and encourages growth; Solicits and applies customer feedback (internal and external); Fosters quality focus in others; Improves processes, products and services.; Continually works to improve supervisory skills.
Cost Consciousness - Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenue ; Conserves organizational resources.
Ethics - Treats people with respect; Works with integrity and ethically; Upholds organizational values.
Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Supports affirmative action and respects diversity.
Judgement - Displays willingness to make decisions; Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Makes timely decisions.
Motivation - Demonstrates persistence and overcomes obstacles; Measures self against standard of excellence; Takes calculated risks to accomplish goals.
Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.
Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions ; Uses equipment and materials properly.
Attendance/Punctuality - Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience. Serve-Safe Sanitation Certificate or equivalent or ability to attain certification within 6 months of hire or promotion. Organization, time management, knowledge of company procedures, management hiring, training and retention of hourly employees. Proficient in sales management and guest satisfaction, legal compliance, safety, sanitation and food quality standards.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Bi-lingual (English / Spanish) skills are preferred.
Ability to calculate figures and amounts such as discounts, interest, proportions, percentages, area, and volume and apply these concepts to practical business applications.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
To perform this job successfully, an individual should have knowledge of Inventory software; Spreadsheet software and Word Processing software.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel and talk or hear. The employee is frequently required to reach with hands and arms and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate.
Address: 4645 Chino Hills Parkway Chino Hills, CA - 91709
Property Description: 001136 - 4645 Chino Hills Parkway, Chino Hills, CA
Property Number: 001136