The General Manager's primary duty is the management of the daily operations of the restaurant to ensure the overall goal of outstanding guest service. The General Manager manages the day-to-day activities of Shift Leaders and other Squad Members. The General Manager is the highest-ranking member of the management team in the Can and has direct responsibility for overseeing the financial results, operations, staff development, customer service and compliance with all Company policies, procedures, standards, and specifications.
PRINCIPAL DUTIES AND RESPONSIBILITIES
OPERATIONS
- 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 Squad Members.
- Assign and direct daily work responsibilities for all Squad Members.
- 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 Squad Members for all positions.
- Conduct orientation and train Shift Leaders and other Squad Members to ensure employees perform their respective jobs.
- Perform performance reviews of Shift Leaders and other Squad Members 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 Squad Members.
- Adjust work schedules and hours of work of Shift Leaders and Squad Members, as needed, to ensure all shifts are covered.
- Approve overtime as necessary for Squad Members.
LEADERSHIP
- Display exemplary and professional attitude and appearance at all times.
- Listen and communicate effectively with the assistant Managers, Shift Leaders and Squad Members, Frequent Sliders, vendors, and the community.
- Conduct management and staff meetings.
- Follow the District Managers direction and accomplish the objectives set by the District Manager.
- Review the objectives with Assistant Managers, Shift Leaders, and hourly staff as necessary.
- Delegate appropriate tasks and responsibilities as necessary.
- Resolve employee complaints, questions or concerns as necessary.
- Other duties as assigned.
WORK CONDITION REQUIREMENTS
- Willingness to work a flexible schedule, including extended hours. Typical work week is 50 hours.
- Periods of standing and walking, as necessary.
- Frequent contact with Frequent Sliders, 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.
- 3-5 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
It is the policy of Smalls Sliders to provide equal employment opportunities for all applicants and team members without regard to race, color, religion, sex, age, marital status or civil partnership, national or ethnic origin, pregnancy or maternity, veteran status, uniformed service (as defined by 10 U.S.C. §101 (a)(5)), protected disability status, genetic information, sexual orientation, gender identity, gender reassignment, or gender expression, or any other characteristic protected by statute or law.