General Manager
Company: Curry Up Now
Location: The Colony
Posted on: March 14, 2023
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Job Description:
Description: JOB TITLE: General Manager
REPORTS TO: Area Director, Ownership
DIRECT REPORTS: Assistant General Manager, Bar Manager (where
applicable)
COMPENSATION PACKAGE:
Competitive wage in alignment with established compensation metrics
for the position and comparable to market trends
10 Days Paid Vacation (80 hours) accrued by pay period during first
year of employment. Available for use in year 2.
Sick Leave (earned according to local/state/federal mandates by
location)
Medical Insurance (Paid 50% by the company after 60-day
collaboration period)
100% Paid Dental Insurance
100% Paid Vision Insurance
100% Paid Off-The-Job Accident Insurance
Cell Phone Reimbursement
Commuter Benefits
Maternity/Paternity Leave
Free Shift Meal and discounted meals at all corporate-owned
restaurants
Up Tp $85,000 salary + profit share + bonus
KEY AREAS OF PERFORMANCE
Fast/Fine-Casual Service and Production Operations
HR & Labor Compliance in daily operations
Accounting and Purchasing
IT (minimal Point of Sale, Computer, operations knowledge)
Public Relations
Financial Reporting (Payroll/Labor/COG's/Managing a
budget/P&L)
Office/Admin/Payroll Support
Special Events
Maintenance
SUPERVISORY REQUIREMENTS
Supervises all Service and Production Staff for restaurant
locations under the company brand/structure within a defined region
or specific location.
PHYSICAL DEMANDS
Position will be required to participate in restaurant operations
(prolonged periods of standing, walking and/or assist with food
production or service, ability to lift/carry heavy items, and
provide exceptional service to guests) during critical operational
demands.
WORK ENVIRONMENT
The environment within the restaurant may be subject to extreme
heat and wet, slippery floors, particularly in the food production
area. Care must be exercised to wear appropriate attire such as
skid resistant shoes.
The job description below is intended to describe the general
nature and level of work being performed by the employees assigned
to this position. It is not intended to be an exhaustive list of
all duties, responsibilities or tasks which may be required to be
performed in this position.
The company may amend, change, or modify the responsibilities and
duties of this position to meet business needs as necessary.
This job description does not constitute a contract for employment
and may be changed at the discretion of the company Leadership with
or without notice.
JOB DESCRIPTION
Position Summary
100% Fiscally responsible for the overall performance of Operations
in the Restaurant assigned. The General Manager is responsible for
increasing sales and profits through financial management and
leadership practice. This high-level manager role provides
leadership, direction, and support to the store team with the
overall goal of ensuring the effective operation and success of the
restaurant or group of restaurants within the defined region. The
General Manager consistently demonstrates, as well as enforces,
company policies, practices, and procedures.
ESSENTIAL RESPONSIBILITIES
Sales and Profits
Develops and implements creative and targeted sales-building
strategies with the Corporate Office to ensure optimal sales and
earnings
Assists in the annual preparation of sales projections, expense
budgets, and capital expenditure budgets
Meets or exceeds budgeted sales in the Area.
Maximizes profits and Area by controlling expenses within
established budget guidelines
Identifies, evaluates and responds appropriately to labor
efficiency problems
Monitors restaurant management and employee schedules
Assists restaurant leaders in identifying sales growth
opportunities in restaurant merchandising and local restaurant
marketing ideas
Executes and follows up on the financial results on a period
basis
Executes and is accountable for all controllable financial results
on a period basis according to plan
Operations and Quality Standards
Ensure all restaurants meet or exceed the company's Operations and
Quality Standards
Performs visitations at other Bay Area restaurants on a frequent
basis to ensure uniform service strengths and developmental
opportunities as they relate to quality standards. Provides a
summary of visitations to company leaders on an ongoing basis.
Completes and maintains an accurate assessment report for the
restaurant on an ongoing basis, including but not limited to labor
reports, COG's, Revenue Analysis, Open Projects, etc.
Develops and implements action plans to rectify negative
assessments
Ensures professional restaurant and consistent team image through
rigid adherence to restaurant cleanliness, uniforms, and appearance
standards
Follows and enforces compliance with all brand and company
standards, company policies and procedures
Creates and maintains schedule for all staff according to business
demand
Provides coverage when necessary
Constant interaction with Culinary/Bar Leaders, AGM's, and all
Corporate Leadership on all menu offerings/changes/pricing. This
includes coordination with Catering/Events in producing and
maintaining catering/events offerings
Hospitality, Culture, and Community Involvement
Responds immediately to all customer issues to ensure guest
satisfaction has been achieved
Checks with service staff daily to monitor employee and guest
satisfaction, interaction, and engagement for their area
Monitors progress of the Assistant General Manager's ability to
invoke positive change among their team
Responsible for providing direction to the AGM and all staff with
regards to achieving the standard that is established in the
company values
Understands and is capable of telling the story of the restaurant,
how it was started, what it means and how it relates to communities
in which our restaurants are located
Identifies opportunities for partnerships with local
organizations
Promotes corporate citizenship and social responsibility
Franchise Operations Standards
Must be fully certified in Franchise Training Standards/Franchise
Training Program within 60 days of assuming this role.
Must be able and willing to travel, as needed, both locally and
nationally to assist in Franchise Training requirements and/or be
willing and able to support Franchise Training in your
restaurant.
Support Franchise Training and New Restaurant Openings by ensuring
excellence in the kitchen.
Must be confident in understanding, using, and deploying the
Learning Management Platforms as assigned by the Corporate
Team.
Recruiting and Retention
Responsible for staffing, training, retention and turnover of
staff
Maintains staffing according to budgeted levels
Forecasts staffing needs with HR and Corporate Operations
Leader
Works collaboratively with HR to create and maintain plans for
developing internal candidates for promotion
Conducts interviews with AGM for store level staffing
Collaborates with HR to conduct exit interview process with all
management that leave the company
Training
Conducts training for managers, Franchise Operators, and service
staff on all operational processes and procedures; conducts
training on new products and refresher training as necessary
Trains team in changes in company policy or procedures
Helps in identifying potential problems and develop solutions
Works with HR to train in use of performance development tools
Ensures proper training of Trainees and monitors effectiveness of
training programs
People Development
Must identify and develop one future leader each quarter by
cross-training into a new and/or leadership capacity. Every
90-days, someone should be getting promoted within your
restaurant.
Develops managerial and leadership abilities of restaurant staff
with HR
Reinforces the company's Core Values consistently
Conducts meetings with restaurant team on a regular basis
Conducts performance development reviews on service staff and
collaborates with HR on the staff members individual development
plans (IDP).
Provides coaching and feedback on an on-going basis
Demonstrates positive workplace practices according to the
company's values
Employee Relations
Accurately and consistently documents performance appropriately
Responsible for following the approved termination process as
outlined in the Employee Handbook
Uses consistent practices in managing performance problems
Conducts investigations as required for cash, harassment or any
unfair employment practice complaints. Requests assistance from HR
as needed for advice
Coaches staff for improved performance
Identifies, evaluates and responds appropriately to labor
efficiency problems
Works with other service and culinary management leaders to define
potential issues/problems and assist the corporate restaurant team
in building solutions
Policies and Procedures
Ensures compliance on procedure outlined in all company reference
manuals
Ensures compliance on company cash control, and safety and security
policy
Monitors Internal Audit Controls within each restaurant on a
frequent basis
Ensures accidents and incidents are reported to HR in a timely
manner
Monitors procedures for resolving Health Department violations
promptly
Helps to monitor employee files and payroll records in accordance
with company guidelines
Monitors compliance with all Equal Employment Opportunity and labor
laws (state/federal)
Ensures compliance with HR/Financial Audits
Ensures that proper I-9 identification and required information is
in compliance during on-boarding
Administration
Completes all required financial reports accurately
Completes all timecard edits and completes DAILY logs of
operational summaries. Scans all proper forms, including timecard
edit forms to HR upon completion DAILY.
Responds to weekly and period P& L statement and take corrective
action as necessary
Reviews all other company generated reports to ensure that proper
control and performance is being maintained
Researches and processes invoices in a timely manner in PlateIQ
(All invoices MUST be in and approved by Wednesday weekly)
Reports weekly numbers to leadership in a timely manner
Provides and maintains monthly calendars of events, meetings, and
store requirements
Completes expense reports on a period bases
Ensures the store complete cash audits, deposits, and End of Day
Reports nightly
Processes Payroll data in a timely manner by making sure all pay
period data is accurate and submitted by the end of business on
MONDAY of a pay week
Checks e-mail and Slack 3 times per day and responds to ALL
inquiries appropriately. Once at the beginning of your shift, once
in the middle of your shift, and once prior to leaving.
Summary of Essential Responsibilities
Actively participates and encourages teams' involvement in Brand
sponsored activities
Willingly assists others without being asked
Prepares and interprets financial and operational reports and
schedules, analyzes data and develops solutions to ensure operating
goals are achieved
Achieves controllable profit and flow thru goals by overseeing all
controllable costs and taking the appropriate corrective action to
achieve the desired result
Ensures timely implementation, training and ongoing execution of
all company initiatives and marketing promotions
Develops employees through training programs, individual
development plans and assignments; provides coaching and
constructive feedback to employees as needed
Ensures all equipment and facilities are in compliance with Brand
Standards and all government regulations and takes corrective
action when required
Attracts, hires, on-boards and retains the best talent to meet
staffing requirements and guest service standards
Proactively handles employee relations issues and deviations from
Brand Standards; involves the Corporate Operations Leader and HR as
appropriate to resolve issues
Develops and executes the local store marketing plan with Marketing
Director to build relationships with civic, business, school, and
professional organizations to drive sales and guest counts
Monitors that proper security procedures are in place to protect
employees, guests and company assets
Enforces sanitary practices for food handling, general cleanliness
and maintenance of kitchen, dining areas and restrooms
Works to create and maintain an enjoyable and respectful
environment for our guests and employees
Maintains compliance with all employer's employment policies and
Brand Standards to include all state, local and federal
regulations
Follows management cash handling, inventory and other operational
procedures as outlined by company standard operating procedures
Maintains & implements a strong commitment to guest
satisfaction
Completes all other tasks and duties as assigned.
Requirements:
POSITION QUALIFICATIONS
Three to five years supervisory/management experience in the
restaurant, hospitality, or retail industry preferred
Demonstrated success in financial management and people
development
Knowledge of OSHA and EEOC regulations, restaurant/food safety
procedures, federal and state employment laws, on-boarding and
employee exit requirements
Must have computer and Point of Sale (POS) skills with a
proficiency in Word, Excel, and the ability to navigate through the
Internet and various software platforms used by the company
Ability to successfully perform all job duties of all service
positions in the restaurant
Ability to work a minimum of 55 hours a week if business demand
requires it
Food Safety Manager certification required
Strong organizational skills with excellent oral and written
communication skills and the ability to communicate with all levels
of the organization
Ability to communicate effectively, both orally and in writing, in
the English language
Possesses basic math skill (add, subtract, multiply, divide)
Places a value on diversity, community, and shows respect for
others
Proven ability to problem solve and handle high stress
situations
Ability to interpret financial statements and understand
contributing factors
Must be prepared to multitask in accordance with the demands of the
business
Ability to identify and anticipate opportunities and implement
corrective action steps
Ability to work weekends, holidays, and evenings
PI203532726
Keywords: Curry Up Now, The Colony , General Manager, Executive , The Colony, Texas
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