Slim Chickens General Manager - NWA
SUMMARY OF POSITIONThe General Manager's primary duty is the management ofthe daily operations of the restaurant to ensure the overall goal ofoutstanding guest service.
The General Manager manages the day-to-dayactivities of Shift Leaders and other hourly staff.
The General Manager is the highest-rankingmember of the management team in the restaurant and had direct responsibilityfor overseeing the financial results, operations, staff development, customerservice and compliance with all Company policies, procedures, standards, andspecifications.
PRINCIPAL DUTIES AND RESPONSIBILITIESOPERATIONS Oversee all day-to-day restaurant operations to ensure Company standards for quality food, service, and sanitation are met.
Manage and supervise Shift Leaders and hourly staff.
Assign and direct daily work responsibilities for staff.
Order inventory for all areas and operations to ensure the restaurant is stocked with appropriate levels of product.
Reconcile cash registers at open and close of each shift.
Maintain all records as required by Company policies and procedures, and in compliance with state and federal law.
Maintain staff compliance with Company policies, procedures, standards, and specifications.
Maintain staff compliance with state and federal laws governing safety and food handling.
MANAGEMENT Recruit, interview, select and hire quality staff for all positions.
Conduct orientation and train Shift Leaders and other hourly staff to ensure employees perform their respective jobs.
Perform performance reviews of Shift Leaders and other hourly staff on a regular basis.
Provide ongoing feedback, coaching, and counseling to Shift Leaders and hourly staff regarding areas such as production, efficiency, and professionalism.
Perform counseling, disciplinary action or termination of employment of Shift Leaders and other hourly staff.
Recommend any promotion, advancement, or other status change of Shift Leaders and other hourly staff to Area Director.
Adjust work schedules and hours of work of Shift Leaders and hourly staff, as needed, to ensure all shifts are covered.
Approve overtime as necessary for hourly staff.
LEADERSHIP Display exemplary and professional attitude and appearance at all times.
Listen and communicate effectively with the assistant Managers, Shift Leaders and hourly staff, guests, vendors, and the community.
Conduct management and staff meetings.
Follow the Area Directors direction and accomplish the objectives set by the Area Director.
Review the objectives with Shift Leaders and hourly staff as necessary.
Delegate appropriate tasks and responsibilities as necessary.
Resolve employee complaints, questions or concerns as necessary.
WORK CONDITION REQUIREMENTS Willingness to work a flexible schedule, including extended hours.
Periods of standing and walking, as necessary.
Frequent contact with guests, requiring tact and courtesy.
Frequent contact with subordinates, requiring direction and supervision.
MINIMUM QUALIFICATIONS Minimum High school diploma or GED equivalent.
Associate or 4 year degree preferred.
2-5 years in restaurant management or leadership position.
Ability to read, write and verbally communicate well.
Proficient math skills and comfort with numbers.
Proficient computer skills.
Demonstrates maturity and professional demeanor at all times.
Friendly, outgoing personality.
Well-groomed, professional appearance.
Positive attitude and self-disciplined.
Work Remotely No Recommended Skills Communication Courtesy Customer Service Federal Laws Finance Friendliness Estimated Salary: $20 to $28 per hour based on qualifications.
The General Manager manages the day-to-dayactivities of Shift Leaders and other hourly staff.
The General Manager is the highest-rankingmember of the management team in the restaurant and had direct responsibilityfor overseeing the financial results, operations, staff development, customerservice and compliance with all Company policies, procedures, standards, andspecifications.
PRINCIPAL DUTIES AND RESPONSIBILITIESOPERATIONS Oversee all day-to-day restaurant operations to ensure Company standards for quality food, service, and sanitation are met.
Manage and supervise Shift Leaders and hourly staff.
Assign and direct daily work responsibilities for staff.
Order inventory for all areas and operations to ensure the restaurant is stocked with appropriate levels of product.
Reconcile cash registers at open and close of each shift.
Maintain all records as required by Company policies and procedures, and in compliance with state and federal law.
Maintain staff compliance with Company policies, procedures, standards, and specifications.
Maintain staff compliance with state and federal laws governing safety and food handling.
MANAGEMENT Recruit, interview, select and hire quality staff for all positions.
Conduct orientation and train Shift Leaders and other hourly staff to ensure employees perform their respective jobs.
Perform performance reviews of Shift Leaders and other hourly staff on a regular basis.
Provide ongoing feedback, coaching, and counseling to Shift Leaders and hourly staff regarding areas such as production, efficiency, and professionalism.
Perform counseling, disciplinary action or termination of employment of Shift Leaders and other hourly staff.
Recommend any promotion, advancement, or other status change of Shift Leaders and other hourly staff to Area Director.
Adjust work schedules and hours of work of Shift Leaders and hourly staff, as needed, to ensure all shifts are covered.
Approve overtime as necessary for hourly staff.
LEADERSHIP Display exemplary and professional attitude and appearance at all times.
Listen and communicate effectively with the assistant Managers, Shift Leaders and hourly staff, guests, vendors, and the community.
Conduct management and staff meetings.
Follow the Area Directors direction and accomplish the objectives set by the Area Director.
Review the objectives with Shift Leaders and hourly staff as necessary.
Delegate appropriate tasks and responsibilities as necessary.
Resolve employee complaints, questions or concerns as necessary.
WORK CONDITION REQUIREMENTS Willingness to work a flexible schedule, including extended hours.
Periods of standing and walking, as necessary.
Frequent contact with guests, requiring tact and courtesy.
Frequent contact with subordinates, requiring direction and supervision.
MINIMUM QUALIFICATIONS Minimum High school diploma or GED equivalent.
Associate or 4 year degree preferred.
2-5 years in restaurant management or leadership position.
Ability to read, write and verbally communicate well.
Proficient math skills and comfort with numbers.
Proficient computer skills.
Demonstrates maturity and professional demeanor at all times.
Friendly, outgoing personality.
Well-groomed, professional appearance.
Positive attitude and self-disciplined.
Work Remotely No Recommended Skills Communication Courtesy Customer Service Federal Laws Finance Friendliness Estimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
