General Manager

Description

Job summary:

To direct the daily operations of a Papa Gino’s or D’Angelo restaurant in a manner that will achieve corporate profit objectives, provide guest satisfaction, and maintain an invigorating and stimulating work environment for all team members.

Essential functions:

• Directs the daily operation of the restaurant within budget. Is responsible for the restaurant operation at all times, whether physically present or not
• Ensures the restaurant is compliant with established standards in the areas of guest relations, food costs, labor costs, other controllable costs, safety and sanitation
• Guarantees the production of consistently high-quality products by adhering to established standards for ordering, food handling, storage, preparation, portioning and serving products
• Guarantees the highest level of hospitality and service to all guests at all times
• Trains all team members in restaurant to adhere to company guest hospitality standards
• Handles guest complaints to resolution
• Supervises restaurant and delivery operations, personnel and procedures to ensure maximum gross profit
• Adheres to and enforces company uniform and personal hygiene standards for both himself/herself and all team members in the restaurant
• Develops daily production, preparation and inventory levels
• Oversees purchasing and ordering of food and beverages so that inventory levels are within company guidelines
• Recruits, interviews, hires and trains hourly team members
• Conducts performance reviews and recommends pay increase for hourly team members
• Administers discipline for all restaurant personnel when necessary. Follows company disciplinary procedure and documents disciplinary action taken. Can make termination decision for hourly team members
• Prepares and maintains personnel records, team member schedules and reports
• Prepares and maintains administrative and financial records
• Ensures that all specials, promotions, and marketing plans are presented according to company procedures
• Ensures compliance with established safety and sanitation procedures, and all Federal, State and location regulations (child labor laws, wage and hour, OSHA, liquor laws, etc.)
• Trains, supervises, and develops MITs, Assistant Managers and Managers
• Identifies candidates for management program among team member personnel and makes recommendations for their development
• Ensures restaurant is open and operating according to company established hours of operation
• Controls all restaurant monies, adheres to all company policies regarding cash handling and security procedures.
• Develops financial performance objectives for the restaurant

Additional Responsibilities:

• Assists in the daily operation of the restaurant by working in any station when necessary
• Maintains the cleanliness and appearance of the restaurant and grounds as directed or needed

Requirements

Physical Requirements:

• Must be able to stand and exert well-paced mobility including bending and stooping for the duration of the workday
• Must be able to lift or carry 20 pounds
• Must be physically able to work at any duty station in the kitchen or service area when necessary

Supervises: All restaurant personnel in his/her assigned restaurant

The above statements are intended to describe the general nature and level of work being performed the individuals assigned to the job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Team members may be asked to perform other duties as required by business needs.