General Manager High Volume Casual Indian Restaurant Chain

General ManagerReports To: Ownership, CorporateDirect Reports: Assistant General Manager, Kitchen Manager, Front of House & Back of HouseKey Areas Of PerformanceFast/Fine-Casual Service and Production OperationsHR & Labor Compliance in Daily OperationsAccounting and PurchasingIT (Minimal Point of Sale, Computer, Operations Knowledge)Public RelationsFinancial Reporting (Payroll/Labor/COG's/Managing a Budget/P&L)Office/Admin/Payroll SupportSpecial EventsMaintenanceSupervisory RequirementsSupervises All Service and Production Staff for Restaurant Locations Under the Company Brand/Structure Within a Defined Region or Specific Location.Physical DemandsPosition Will Be Required to Participate in Restaurant Operations (Prolonged Periods of Standing, Walking and/or Assist with Food Production or Service, Ability to Lift/Carry Heavy Items, and Provide Exceptional Service to Guests) During Critical Operational Demands.Work EnvironmentThe Environment Within the Restaurant May Be Subject to Extreme Heat and Wet, Slippery Floors, Particularly in the Food Production Area. Care Must Be Exercised to Wear Appropriate Attire Such as Skid Resistant Shoes.Job DescriptionPosition Summary100% Fiscally Responsible for the Overall Performance of Operations in the Restaurant Assigned. The General Manager Is Responsible for Increasing Sales and Profits Through Financial Management and Leadership Practice. This High-Level Manager Role Provides Leadership, Direction, and Support to the Store Team with the Overall Goal of Ensuring the Effective Operation and Success of the Restaurant or Group of Restaurants Within the Defined Region. The General Manager Consistently Demonstrates, as Well as Enforces, Company Policies, Practices, and Procedures.Essential ResponsibilitiesSales and ProfitsDevelops and Implements Creative and Targeted Sales-Building Strategies with the Corporate Office to Ensure Optimal Sales and EarningsAssists in the Annual Preparation of Sales Projections, Expense Budgets, and Capital Expenditure BudgetsMeets or Exceeds Budgeted Sales in the Area.Maximizes Profits and Area by Controlling Expenses Within Established Budget GuidelinesIdentifies, Evaluates and Responds Appropriately to Labor Efficiency ProblemsMonitors Restaurant Management and Employee SchedulesAssists Restaurant Leaders in Identifying Sales Growth Opportunities in Restaurant Merchandising and Local Restaurant Marketing IdeasExecutes and Follows Up on the Financial Results on a Period BasisExecutes and Is Accountable for All Controllable Financial Results on a Period Basis According to PlanOperations and Quality StandardsEnsure All Restaurants Meet or Exceed the Company's Operations and Quality StandardsPerforms Visitations at Other Bay Area Restaurants on a Frequent Basis to Ensure Uniform Service Strengths and Developmental Opportunities as They Relate to Quality Standards. Provides a Summary of Visitations to Company Leaders on an Ongoing Basis.Completes and Maintains an Accurate Assessment Report for the Restaurant on an Ongoing Basis, Including but Not Limited to Labor Reports, COG's, Revenue Analysis, Open Projects, etc.Develops and Implements Action Plans to Rectify Negative AssessmentsEnsures Professional Restaurant and Consistent Team Image Through Rigid Adherence to Restaurant Cleanliness, Uniforms, and Appearance StandardsFollows and Enforces Compliance with All Brand and Company Standards, Company Policies and ProceduresCreates and Maintains Schedule for All Staff According to Business DemandProvides Coverage When NecessaryConstant Interaction with Culinary/Bar Leaders, AGM's, and All Corporate Leadership on All Menu Offerings/Changes/Pricing. This Includes Coordination with Catering/Events in Producing and Maintaining Catering/Events OfferingsHospitality, Culture, and Community InvolvementResponds Immediately to All Customer Issues to Ensure Guest Satisfaction Has Been AchievedChecks with Service Staff Daily to Monitor Employee and Guest Satisfaction, Interaction, and Engagement for Their AreaMonitors Progress of the Assistant General Manager's Ability to Invoke Positive Change Among Their TeamResponsible for Providing Direction to the AGM and All Staff with Regards to Achieving the Standard That Is Established in the Company ValuesUnderstands and Is Capable of Telling the "Story" of the Restaurant, How It Was Started, What It Means and How It Relates to Communities in Which Our Restaurants Are LocatedIdentifies Opportunities for Partnerships with Local OrganizationsPromotes Corporate Citizenship and Social ResponsibilityFranchise Operations StandardsMust Be Fully Certified in Franchise Training Standards/Franchise Training Program Within 60 Days of Assuming This Role.Must Be Able and Willing to Travel, as Needed, Both Locally and Nationally to Assist in Franchise Training Requirements and/or Be Willing and Able to Support Franchise Training in Your Restaurant.Support Franchise Training and New Restaurant Openings by Ensuring Excellence in the Kitchen.Must Be Confident in Understanding, Using, and Deploying the Learning Management Platforms as Assigned by the Corporate Team.Recruiting and RetentionResponsible for Staffing, Training, Retention and Turnover of StaffMaintains Staffing According to Budgeted LevelsForecasts Staffing Needs with HR and Corporate Operations LeaderWorks Collaboratively with HR to Create and Maintain Plans for Developing Internal Candidates for PromotionConducts Interviews with AGM for Store Level StaffingCollaborates with HR to Conduct Exit Interview Process with All Management That Leave the CompanyTrainingConducts Training for Managers, Franchise Operators, and Service Staff on All Operational Processes and Procedures; Conducts Training on New Products and Refresher Training as NecessaryTrains Team in Changes in Company Policy or ProceduresHelps in Identifying Potential Problems and Develop SolutionsWorks with HR to Train in Use of Performance Development ToolsEnsures Proper Training of Trainees and Monitors Effectiveness of Training ProgramsPeople DevelopmentMust Identify and Develop One Future Leader Each Quarter by Cross-Training into a New and/or Leadership Capacity. Every 90-Days, Someone Should Be Getting Promoted Within Your Restaurant.Develops Managerial and Leadership Abilities of Restaurant Staff with HRReinforces the Company's Core Values ConsistentlyConducts Meetings with Restaurant Team on a Regular BasisConducts Performance Development Reviews on Service Staff and Collaborates with HR on the Staff Members Individual Development Plans (IDP).Provides Coaching and Feedback on an On-Going BasisDemonstrates Positive Workplace Practices According to the Company's ValuesEmployee RelationsAccurately and Consistently Documents Performance AppropriatelyResponsible for Following the Approved Termination Process as Outlined in the Employee HandbookUses Consistent Practices in Managing Performance ProblemsConducts Investigations as Required for Cash, Harassment or Any Unfair Employment Practice Complaints. Requests Assistance from HR as Needed for AdviceCoaches Staff for Improved PerformanceIdentifies, Evaluates and Responds Appropriately to Labor Efficiency ProblemsWorks with Other Service and Culinary Management Leaders to Define Potential Issues/Problems and Assist the Corporate Restaurant Team in Building SolutionsPolicies and ProceduresEnsures Compliance on Procedure Outlined in All Company Reference ManualsEnsures Compliance on Company Cash Control