Job Description
The Designated General Manager directs the operation of all assigned units within a district by performing the duties outlined below.
Essential Duties and Responsibilities
- Implement Team member training program for all restaurant hourly employees, to improve unit operations and the guest experience.
- Execute annual financial, local restaurant marketing, guest service.
- Manage the restaurant operation and focus on regular contact with guests, food quality and service standards.
- Comply with federal, state, and local regulations
- Recruit, train and retain employees as defined by the current SOP and operations plan for the assigned unit.
- Manage turnover for the location
- Conduct on-going coaching and administer the restaurant compensation plan.
- Deliver performance appraisals
- Enforce company policies
- Ensure food is in compliance with SOP in the areas of specifications, recipes, plating, and garnishes.