Restaurant General Manager

6 months ago

Tampa, United States Church's Chicken | Corporate Full time

WITH GREAT CHICKEN COMES GREAT OPPORTUNITY. We’re chicken passionates serving chicken passionates. If you’re hungry for a career that’s fun, fast-paced and loaded with opportunity, then you’ve come to the right place. At Church's®, we’re not your typical quick service restaurant. We make real comfort food that makes a difference in peoples’ lives. And for over 65 years, our restaurant has been a place where hardworking people can get ahead and go on to do amazing things by serving others.


Job Summary:

  • The Church’s Restaurant General Manger (RGM) is passionate about providing our guests a high quality; value oriented dining experience with friendly, quick, accurate service in a clean and safe environment. The RGM is responsible and accountable for all of the business activities in one restaurant location, specifically to:
  • Provide a superior and memorable experience for all guests.
  • Achieve sales goals
  • Control expenses to budget or better,
  • Create a fun, high-energy environment where team members are engaged in doing their jobs and
  • encouraged to grow while delivering exceptional service.
  • The Church’s Restaurant General Manager direct reports usually includes an Assistant Restaurant
  • General Manager, Shift Leaders and Team Members. The number of direct reports may vary by location
  • based on total sales volume, sales and geographic location of the restaurant.


Key Duties/Responsibilities:

  • Creates a fun, high-energy restaurant service environment that exceeds guest expectations with regards to friendly, quick, and accurate service. Builds team understanding and commitment to guest service standards.
  • Communicates and follows-up with guests to obtain feedback and identify service and food quality improvement opportunities.
  • Assists and resolves all guest complaints in-person or by phone at the restaurant. Apply the “thank, help, apologize, never argue, kindness and service” (THANKS) model to all guest complaints.
  • Ensures all incoming calls are handled in a prompt, courteous, and professional manner.
  • Directs and conducts regular training with team members.
  • Provides regular feedback and coaching to all team members and measures areas for improvement.
  • Works with direct reports to cross-train and assist in the development of new skills.
  • Creates a work place where team members strive to do their best, are rewarded for performance, and have fun.
  • Ensures that federal, state and local laws, regulations, and ordinances are practiced and enforced.
  • Maintains a clean and safe restaurant for guests and team members.
  • Responsible for budgets and makes adjustments as needed.
  • Ensures compliance with labor laws.
  • Understands, enforces and adheres to all company policies and procedures.
  • Maintains restaurant inventory and ensures accessibility and organization.
  • Responsible for routine maintenance and repairs on all equipment.
  • Prepares and analyzes operation reports
  • Performs other duties as assigned.


Competencies:

Critical Thinking – Defines and resolves a situation or problem by analyzing issues involved, weighing options, and evaluating alternatives; maintains objective attitude; approaches situations and problems systematically; uses observation, experience, reflection, and/or reasoning to drive business forward.


Influencing Others – Convinces and persuades others in either positive or negative circumstances to accomplish goals and objectives; responds to objections successfully; uses tact when expressing ideas or opinions.


Initiative – Takes action proactively; addresses issues or opportunities without supervision; focuses on desired results and accomplishments; demonstrates clear purpose, enthusiasm, and a “can-do” attitude.


Innovative and Creative – Looks for ways to improve oneself, the job, the project, the system, and the organization; challenges conventional practices, generates new ideas to create novel solutions to problems.


Managing Execution – Manages multiple projects and effectively prioritizes tasks and goals; uses goals to guide actions and create detailed action plans; organizes and schedules people and tasks; utilizes resources effectively to meet goals.


Negotiating – Presents issues or ideas in a clear and influential manner; maintains an open-minded and non-judgmental attitude; listens to others’ views and empathizes.


Relationship Management – Initiates and develops relationships with others; demonstrates credibility; confronts conflict quickly and professionally; inspires confidence in others. 


Physical Requirements:

Employees must be able to perform the essential functions of the position with or without reasonable accommodation.

High school diploma or GED required. * Must have (1 to 3) years of supervisory experience working in the restaurant industry. * Must be eligible to work in the United States. * Successfully complete all training and make a passing score on all applicable tests. * Must have access to a vehicle and have a valid driver’s license and proof of valid insurance. * Must be able to work up to a 50- hour workweek. Must be available to work a flexible shift including weekends. * Knowledge of all restaurant policies, practices and operational and human resources procedures. * Knowledge and understanding of labor cost reporting, operating statements, and other business related reporting. * Excellent interpersonal skills and the ability to interact professionally with individuals at all levels, both internally and externally. * Basic computer skills. * Knowledge of profit and loss statements * Ability to implement policies and procedures. * Skilled in developing employees by coaching, counseling, and building strong work habits. * Continuously working to improve customer satisfaction. * Knowledge of recruiting and interviewing potential team members. * Ability to supervise others. * Manage conflict resolution. * Create and maintain a positive work environment.

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