Corinth, Mississippi
Restaurant General Manager Job Opening in Corinth, Mississippi - General Manager
Summary:
The Restaurant General Manager is responsible for managing the daily operations of the restaurant, including the selection, performance and development management of employees. The Restaurant General Manager also delivers on revenues, profits, and operational excellence results established by our franchise and BKC company standards. The General Manager reports to the District Manager and Director of Operations.
Responsibilities:
Financials & Planning:
Establishes restaurant business plan by surveying restaurant demand, identifying and evaluating competitors, completing all necessary
Meets restaurant financial objectives set forth by the company.
Oversees and manages all areas of the restaurant and make final decisions on matters of importance to guest service.
Adhere to company standards and service levels to increase sales and minimize costs, i.e. controlling inventory labor, waste, supplies, and additional restaurant items that would impact the restaurant Profit & Loss statement.
Responsible for ensuring that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies.
Hiring & Staffing the restaurant sufficiently to meet sales demands. Accomplishes restaurant objectives by recruiting, selecting, orienting, training, coaching, and disciplining management and crew member staff; communicating job expectations; and enforcing policies and procedures.
Attracts patrons by implementing marketing and advertising set forth by BKC and our company; identifying and tracking changing demands.
Controls purchases and inventory, reviewing and evaluating usage reports; analyzing variances; and taking corrective actions.
Food Safety & Guest Service:
Enforces sanitary practices for general cleanliness and food handling. Ensure compliance with company policies, federal/state/local laws, and BKC standards.
Responsible for ensuring consistent high quality of food preparation and service.
Must be ServSafe certified and uphold all ServSafe guidelines.
Supervises portion control and quantities of preparation to minimize waste.
Ensures positive guest service in all areas.
Maintains professional restaurant image, including cleanliness, proper uniforms and appearance standards.
Maintains guest satisfaction by monitoring, evaluating, and auditing food/service offerings; initiating improvements; building relationships with customers.
Operational:
Ensures that proper security procedures are in place to protect employees, guests, and company assets.
Ensures a safe working and guest environment to reduce the risk of injury and accidents.
Manages shifts which include: daily decision making, scheduling, planning while upholding standards, food quality and cleanliness.
Investigates and resolves complaints concerning service and food quality.
Maintains operations by preparing or following standard policies and procedures; determining and implementing system improvements.
Employees:
Gives direction to employees regarding operational and procedural issues.
Interviews employees. Support General Manager with hiring, supervision, development, and termination of employees, when necessary.
Conducts orientations and oversee training of employees.
Develops employees by providing feedback, establishing performance expectations, and by conducting performance reviews.
Qualifications :
High School graduate or GED preferred.
Knowledge of computers (MS Word, Excel).
Must possess a valid driver?s license.
Must be eligible to work in the United States.
Prior experience in restaurant management preferred.
Personal Requirements:
Self-discipline, initiative, leadership ability and outgoing.
Pleasant, polite and a clean and neat appearance.
Ability to motivate employees to work as a team.
Must possess good communication skills or dealing with a diverse staff.
Ability to determine applicability of experience and qualifications of job applicants.
Focuses on accomplishing company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
Working Conditions:
Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 45-50 hours).
Ability to perform all functions at the restaurant level, including delivery when needed.
Position requires prolonged standing, bending, twisting, lifting products and supplies, and repetitive hand and wrist motion.
Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers and other office equipment.
Job Type: Full-time
Job Location:
Corinth, MS
Required education:
High school or equivalent
Required experience:
Restaurant Management: 2 years
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