General Manager
3 months ago
POSITION SUMMARY
The General Manager (GM) has the overall responsibility for directing the daily operations of a Carl's Jr. restaurant in support of the Brand Vision, Mission, and Promise while role modeling CKE's Core Values. The GM ensures compliance with company standards in all areas of operations including product preparation and delivery, customer service, facilities maintenance, and financial accountability. This role accomplishes these objectives by actively selecting, training, and coaching top talent to achieve key results in People, Customer, Sales, and Profit.
ESSENTIAL FUNCTIONS
May perform any or all of the following duties:
•Demonstrates CKE's Core Values while building high performing employees when selecting, training, retaining, and recognizing top talent utilizing applicable tools and processes.
•Identifies and develops a pipeline of talent through effective succession planning tools and best practices.
•Executes the company's performance management process consistently to ensure employees are set up for success and held accountable.
•Reinforces and follows the "Open Door" Policy with all employees.
•Actively monitors, demonstrates, and provides training on, all job duties of each position for any shift throughout the restaurant, including customer service, food preparation, cleaning, and stocking.
•Ensures proper supervision of restaurant through ongoing examination of station and customer activities.
•Partners with Human Resources to ensure resolution to all employee relations activities and maintain compliance with federal, state, and local requirements.
•Works assigned schedule to ensure that all day parts are being observed, i.e., breakfast, lunch, dinner, late night, and weekends.
•Drives customer-focused culture by serving as a role model in resolving customer issues and training employees to meet or exceed customer service standards.
•Coaches, drives excellence, and recognizes and holds the restaurant team accountable around core operational procedures through the use of company systems.
•Ensures that food safety standards are met through direct observation as well as follow up on food safety audit results. Ensures that restaurant management teams are properly trained through Servsafe, TAPS, or state-approved equivalent.
•Ensures that restaurant level plans and marketing initiatives are in place and being implemented. Partners with the District Manager to execute Local Store Marketing plans.
•Analyzes sales, labor, inventory, and controllables on a continual basis and takes specific corrective action to meet or achieve margin and sales growth targets.
•Conducts fiscal period business reviews with restaurant management team to build their capability to identify and drive tactics to close performance gaps.
•Shares best demonstrated practices with their team and across the district.
•Communicates effectively with all levels of internal and external contacts (i.e., team members, guests, vendors, visitors). Participates in company meetings, conference calls, etc.
•Takes the initiative, in addition to providing excellent customer service, to supervise and/or perform other duties, as needed, to keep the restaurant clean, safe, and operating efficiently.
POSITION QUALIFICATIONS/CORE COMPETENCIES
•High School Diploma/General Educational Development (GED) required; associate degree preferred.
•Minimum of two years' experience in restaurant operation.
•Proficient working knowledge of Microsoft Office applications.
•Must be able to work a flexible schedule including days, nights, and weekends.
•May be required to travel to other locations, e.g., assist in other restaurants, bank, meetings as business dictates.
•Effective Communication- Consistently and effectively interacts with all members of the team; encourages open and honest communication throughout the restaurant.
•Customer Focused- Recognizes the customer as the first priority and creates a culture that emphasizes high standards for service and exceeding the customers' expectations.
•Developing Talent- Creates an environment in which people are challenged to grow and develop; keeps the crew engaged by encouraging and rewarding personal growth.
•Execution Excellence- Strives to be "Best in Class" in running superior operations by analyzing costs to help ensure profitability of the restaurant. Ensures standards are upheld and procedures are followed at all times to achieve optimal results. Remains focused on the details to ensure the safety of the crew and provide a consistent customer experience.
•Accountability- Holds team members and themself accountable for immediate and sustained improvement if performance standards are not met, utilizing company performance management tools.
WORK ENVIRONMENT
•Fast paced environment working with kitchen equipment in tight quarters.
PHYSICAL DEMANDS
•Requires constant movement in and around all areas of the restaurant.
•Ability to stand/walk constantly and for extended periods of time.
•Ability to reach overhead, bend, and stoop frequently and repetitively.
•Ability to work in a warm environment near grills, ovens, and vats.
•Able to lift 20 lbs. or more repetitively on a regular basis and up to 50 lbs. on occasion.
•Work with various cleaning products
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
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