General Manager

Reports to: President, Show Me Oil

FLSA Status: Exempt

SUMMARY

The General Manager at Champs Chicken ensures guests have a positive experience by creating a welcoming environment to uphold the high-quality food and service that Champs Chicken is known for. This role oversees restaurant operations, with responsibilities in team management, financial oversight, local marketing, and customer satisfaction. The General Manager also ensures compliance with safety and sanitation policies, handles inventory, and drives profitability. Your leadership will ensure that our guests consistently enjoy a great experience every time they visit.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Supervise daily restaurant operations, including recruiting, hiring, scheduling, training, and developing team members.
• Provide regular feedback to team members and support their professional growth.
• Manage the restaurant's financial performance, striving for growth in sales and profitability.
• Oversee inventory, product orders, and payroll processing.
• Maintain high standards for food quality, presentation, and customer service.
• Address and resolve customer complaints, ensuring a positive experience.
• Enforce health and safety regulations, maintaining cleanliness and sanitation across all areas.
• Ensure staff follow food safety practices and provide ongoing training on best practices.
• Build a team committed to guest service and operational excellence.
• Demonstrate positive role modeling through professional appearance and attitude.
• Maintain quality and portion control standards for all products.
• Use upselling techniques and limited-time promotions to drive sales.
• Maintain open and effective communication with team members to foster a collaborative environment
• Optimize technology to manage labor and time reporting, manage inventory, track and reduce waste.

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.

• Possesses 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.
• Ability to lead by example and motivate team members in a positive manner.
• 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.
• Perform all other duties as assigned.

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.
• Must be available to work a flexible schedule including a variety of shifts, days, evenings, nights, and weekends including overtime, as needed.

PHYSICAL DEMANDS

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

• 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.

Requirements

SUCCESS FACTORS

Customer Service

• Create customer loyalty by delivering outstanding customer service, executing sales promotions, ensuring quality foods products are available to sell and maintaining a properly-trained staff
• Express genuine care for the team, the customers and the business

Honesty & Integrity

• Always maintain professional and ethical leadership behaviors.?Lead by example
• Maintain confidentiality regarding private employee matters
• Create accurate records including Waste Logs, bank deposits, inventory, etc.

Act Like an Owner

• Ensure business operations follow Champs procedures
• Drive profitability by managing labor and materials costs and employs strategies to increase same store sales

Maintain High Standards

• Always perform tasks to the highest standards and hold team accountable for doing the same

Positive Attitude

• Express praise and appreciation to team as/when appropriate
• When available, use the rewards system to reinforce good performance
• Can successfully resolve conflicts when necessary

Teamwork

• Provide clear direction to team
• Maintain open communication with all co-workers
• Support fellow team members and cooperate in providing excellent guest service

Accountability

• Invite feedback and listen to ideas

Reliability

• Arrive punctual and ready to begin work assignments
• Deliver results on time and at the quality level promised?
• Deliver quality work product using resources and time allocated