Company: Confidential Company
Location: Myrtle Beach
Posted on: November 22, 2021
The Restaurant General Manager is the leader in the restaurant;
acts as the "Chief Customer Officer;" coaches and trains the team
for operational excellence; recognizes and motivates members of the
team; manages the P&L; where appropriate, brings new concepts
to customers. The Restaurant General Manager is expected to take
responsibility of their store as if it was their own business with
direction of Area Coach.
Paid Vacation upon completion of minimum service requirements
Paid Sick leave
Medical, Dental, Vision Insurance options upon meeting minimum
Long-Term Disability paid by company
Life insurance paid by the company
Bonuses and Incentives paid each period
401k options upon meeting minimum requirements
Reward/Incentive trip for Top Performing Company RGM's
1. Customer Satisfaction:
Is responsible for driving customer satisfaction. Ensures 100%
quality product availability; meets service
standards for drive-thru, carry-out, and dine-in; seeks ways to
improve the restaurant's service; spends time with customers; makes
decisions based on customer needs; upholds food safety standards;
ensures all company policies and local and Federal regulations and
laws at all times.
Is responsible for restaurant P&L (i.e., plan attainment);
delivers and meets targeted flow-thru percent; maintains a top-line
orientation; controls daily operations in the restaurant; ensures
operations focus and execution; ensures correct operational
procedures are followed at all times.
3. Sales Building:
Builds sales by focusing on operational excellence. This includes
creating an environment for hassle-free convenience for the
customer; interacting with customers and the community; executing
correct operating procedures; meeting service time standards;
coaching and training team members to deliver the ultimate guest
service experience; implementing new growth concepts; ensuring
flawless marketing execution (e.g., POP, reader boards, menu
boards); establishing consistent suggestive selling program. RGM
works with Area Coach on specific sales building needs.
Coaches and trains managers and team members for operational
excellence; staff development and execution; uses current training
program; coaches, trains, and cross-trains Team Members and
Assistants on proper procedures and attitudes; takes ownership for
orientation; coaches and trains Shift Supervisors on shift
management; consistently trains AUMs on management skills;
coordinates with Area Coach on specific training needs.
Is responsible for maintaining a full staff; continually upgrades
the quality of Team Members; develops a "core team" focus; commits
to the Northwest Restaurants, Inc. selection process; ensures
quality performance appraisals, participates in the selection of
AUMs for restaurant, drives to increase tenure in the restaurant;
keeps Area Coach informed of needs.
6. Recognition and Motivation:
Champions recognition and motivation programs through active and
positive participation in all local and national brand incentives
and initiatives others doing things right; focuses on coaching and
informal, on-the-spot recognition; role models recognition
behavior, tells employees "thank you;" celebrates success and has
Ensures a safe working and customer experience environment by
facilitating safe work behaviors of the team; ensures proper
product handling procedures for food safety; maintains proper
cash-handling procedures; works with Area Coach on specific
8. Employee Relations:
Maintains an environment free of harassment and discrimination.
Resolves store-level employee relations activities with assistance
provided by the Human Resources Director and Area Coach; is
proactive in handling employee relations issues; ensures execution
of policies, practices, and programs; manages relations and
9. Managing Restaurant Assets:
Verifies the delivery of quantity and quality of goods provided by
vendors; completes minor equipment repair; performs preventive
maintenance basics; maintains a Maintenance Log and Preventive
Maintenance Checklist; provides input to Area Coach for vendor
issues; completes first call to vendors for follow-up if work is
Three years of experience in Quick Service Restaurants or Cafeteria
Dinner House with management/supervisory experience.
Effective coaching, leadership, and communication skills.
Results orientation, customer focus, decision making, analytical
thinking, and financial understanding are essential.
Ability to successfully complete the KFC selection process.
Proficiency with personal computer applications desired.
Operation of Equipment:
Restaurant operations equipment to include: steamers, grills,
fryers, cash registers, basic computer requipment. Has regular
accessibility to a car.
Assistant Unit Manager(s), Shift Supervisor(s), and Restaurant Team
Members report to this job.
Essential Job Functions:
1. - Opening Shift:
a. Opens restaurant. Turns on all lights, turns on grills, steam
units, fryers, by use of switches, visual gauges, and controls.
b. Checks out various machines and equipment to be used during the
shift to make certain all are in working order, audible alarms on
equipment such as heating units, fryers and grills. Observes gauges
for proper function of equipment.
c. Sets up cash drawers, counts and audits safe monies.
2. - Closing Shift:
a. Coordinates and supervises cleaning and maintenance of
facilities and equipment.
b. Uses computer to generate, collect and review daily and weekly
business reports for compliance with company standards.
3. Completes and posts daily/weekly staffing for shifts.
4. Takes inventory food/paper/supplies that will be needed for
restaurant. Orders appropriately as necessary. Reviews inventory
sheets for additions or corrections.
5. Assists counter servers in greeting customers, taking orders,
operating register, collecting payment, making change, assembling
order and checking for completeness and correctness, and packing
6. Check and assists as necessary in storing products from delivery
trucks, stocking items/food items in the proper storage area,
walking to and from truck to stock area with frequent reaching,
bending, and stooping.
7. Ensures clean food preparation, dining area and exterior of
restaurant, assisting in this effort whenever necessary.
8. Supervises food preparation and service operations. Assists
servers and food production workers during rush periods to ensure
maintenance of efficiency.
9. Observes employees for compliance with appearance, uniform and
customer service standards.
10. Responsible for and executes all cash/money policies and
practices. Completes paperwork and inputs information into computer
to collect business information and reports
Keywords: Confidential Company, Wilmington , General Manager, Executive , Myrtle Beach, North Carolina
Didn't find what you're looking for? Search again!