General Manager-Champs Chicken

3 weeks ago

Columbia, United States PFSbrands Full time

 GENERAL MANAGER The General Manager (GM) goes above and beyond to exceed expectations and ensure that all guests experience genuine customer service, make the best chicken in the world while redefining quality and convenience for our guests every day. On a daily basis, you will lead the operations of a branded food location. You will manage labor, oversee operations, drive profitability, market the local store, engage with the community, and ensure guest satisfaction while maintaining a safe and sanitary work environment. The GM is willing and able to report to work and perform all job duties during all operating hours, including days, evening, nights, weekends, holidays, and covering overtime as needed. ESSENTIAL DUTIES AND RESPONSIBILITIES Restaurant Operations
Manage overall daily operations including food preparation, guest service, and restaurant presentation.
Understand, demonstrate, and adhere to all company policies and procedures. Hold team members accountable for performing their jobs to standards.
Learn all operations including basic food preparation, presentation, and guest satisfaction. Must be willing to work hands-on in operations.
Assist Team Members as necessary to prepare quality products, provide service, and maintain a clean environment.
Monitor and ensure all menu products are prepared and served in the proper portion and packaging according to brand standard procedures.
Strictly monitor the product hold times and rotate product as necessary.
Ensure health and safety standards are followed with focus on overall cleanliness of the overall location.
Operate, update, and maintain a point-of-sale system.
Ensure that safety and security policies and procedures are enforced.
Monitor and perform opening and closing duties as required.
Follow procedures for receiving, handling, and storage of food products. Follow proper rotation.
Participate in the ongoing product development to develop items for franchise brands.
Complete daily, weekly, and monthly inventories as needed.
People Leadership
Recruit, hire, schedule, train, supervise, and develop team members. Build team understanding and commitment to guest service standards and hold team members accountable.
Ensure effective training and demonstration of food safety practices.
Maintain timely and effective communication among team members.
Demonstrate positive and effective role modeling for all team members through appearance and attitude.
Oversee the performance of team members. Provide regular feedback to all team members and identify areas for improvement.
Financial Management
Manage financial performance to keep operations at the best fiscal performance level possible. Strive to continuously grow sales and profitability.
Use upselling and limited time offer promotions to increase sales volume of product.
QUALIFICATIONS 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, experience and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Possess excellent interpersonal skills and the ability to interact professionally with individuals at all levels, both internally and externally. Must be able to work in a fast-paced, sometimes challenging environment and multi-task effectively. Able to read, write and speak in English. Able to perform basic math. Demonstrate trained food safety knowledge. Acquire ServSafe certification and county food handler s cards, if applicable. Able to work full-time hours and a flexible schedule that includes days, nights, weekends, and holidays. Report to work timely for each scheduled shift. Possess basic Microsoft Word, Excel, and Teams knowledge. Food service management experience is preferred. Supervisory experience is preferred. Able to work at various store locations.WORKING CONDITIONS Work is generally performed in a restaurant environment. Frequently work with high temperatures associated with the cooking equipment. Regular exposure to cold temperatures while working in food coolers and freezers. Work requires a flexible schedule with a variety of shifts including nights, weekends, holidays and overtime coverage, as required.PHYSICAL DEMANDSThe 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. Lift/carry up to 10 pounds constantly, 20 pounds frequently and 50 pounds occasionally. Continuously stand and/or walk on hard floors to prepare and cook food, get stock items, and transport items to/from the kitchen, stock room, food prep area and front lines for extended periods. Frequently push or pull trash cans, brooms, mops, and mop buckets. Occasionally to frequently climb a foot stool or ladder to reach items located on shelves, in coolers, freezers, stockrooms, etc. Frequently stoop or squat to reach items on low shelves or on the floor. Continuously reach overhead, forward, and underneath shelving, counters, tables, refrigeration units, racks, drink dispensers, and food service equipment. Continuously communicate with and listen to customers, management, and other team members to ensure optimal performance.SUCCESS FACTORS
Customer Service

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