Restaurant General Manager

The Restaurant General Manager is responsible for managing the operations of the restaurant in accordance with Company Brand Standards to achieve established KPIs including Sales, Profits and Guest Satisfaction.

• Works with the Operations Business Partner, to control all profit and loss centers, including food, beverage, supply, utility and labour costs in order to meet or exceed budget expectations.
• Prepares and follows-up on store action plans to meet Sales and Profits projections.
• Oversees and manages all areas of the restaurant and makes final decisions on matters of importance.
• Ensures Brand control procedures are in place in the areas of cash handling and restaurant and product security.
• Ensures a safe working environment to reduce the risk of injury and accidents through continual repair and maintenance of restaurant.  Ensures that accident reports are promptly completed in the event of employee or guest injury.
• Ensures that all employee and management candidates are interviewed and hired through the Company’s Gold Selection Process.  Maintains an accurate and up-to-date manpower plan of restaurant staffing needs.  Prepares management schedules and ensures that the restaurant is staffed for all shifts.  Oversees orientation and training of all management and hourly employees.  Ensures responsibilities and goals of managers and managers in training are adhered to.  Communicates goals and plans to management and employees. 
• Ensures development of management through weekly management meetings, weekly one-on-ones, bi-annual performance reviews, delegation of various responsibilities and projects within the restaurant.
• Ensures development of hourly employees through reality vs. expectations meetings, IST meetings, quality circles, all store meetings and sales meetings.
• Ensures guest service in all areas meets Brand standards, by responding to guest service complaints either in person or over the phone, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Manages shifts which include: daily decision making, staff support, scheduling, planning while upholding standards, product quality and cleanliness.  Manages staffing throughout shift, including deciding when employees can check out for the day.  Provides employees with positive and negative feedback and takes appropriate action.
• Oversees the proper implementation of local store marketing and national marketing promotions to increase sales.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Keeps immediate supervisor promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
• Maintains a favourable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness. Creates a positive working environment.
• At all times provides a favourable image of the Brand to promote its aims and objectives and foster and enhance public recognition and acceptance of all of its areas of endeavour.
• Performs other duties and responsibilities as required or requested.

 QUALIFICATIONS AND EXPERIENCE

• University or college degree preferred.
• Minimum of three (3) to five (5) years restaurant management experience working in a full-service restaurant preferred OR minimum of two (2) years experience as a Restaurant Kitchen Manager with extensive knowledge of recipes, policies, standards, theories and successful results with past responsibilities.
• Proficient in the following dimensions of management methods:  HR Planning, Communication, Mentoring and Development, Quality of Operations, Leadership.
• Must be proficient in Microsoft Office applications.
• Must be validated on all positions in the restaurant.

SKILLS REQUIRED 

• Capable of performing all hourly functions and meeting qualification standards for all hourly positions.
• Able to communicate clearly and respond promptly to needs of guests.
• Familar with IR procedurces and handling employee disciplinary matters.
• Able to maintain a calm demeanor in a fast paced, high intensity environment.  Able to calmly and effectively purchase products.
• Able to successfully resolve guest complaints and employee relations difficulties.