Restaurant General Manager

Overview

The Restaurant General Manager delivers exceptional results through others. They provide an engaging environment for restaurant teams and guests; while focusing on delivering operational excellence. Chicken Salad Chick Managers invest their time in developing future leaders; creating memorable experiences; reinforcing the Chicken Salad Chick Culture; managing administration; and maintaining the facility. The Restaurant Manager consistently keeps our brand promises, inspire their teams, and delivers great results.

Essential Responsibilities ·

• Serve as a Brand Ambassador for Chicken Salad Chick.

• Understand & adhere/comply with all policies, procedures, standards, specifications, guidelines, and training programs.

• Ensure that all Guests feel welcome and are given responsive, friendly, and courteous service.

• Ensure that all products are consistently prepared and served according to CSC standards.

• Achieve identified objectives for sales, service, quality, the appearance of facility and sanitation, and cleanliness through training employees and creating a positive, productive working environment.

• Control cash and other receipts by adhering to cash handling and reconciliation procedures.

• Make employment and termination decisions consistent with Restaurant Management guidelines.

• Operationally fill in as needed to ensure guest service standards and efficient operations.

• Continually strive to develop staff in all areas of managerial and professional development.

• Prepare all required paperwork, forms and reports in an organized and timely manner.

• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.

• Ensure that all products are received in the correct unit count and condition and that deliveries are performed in accordance with the restaurant's receiving policies and procedures.

• Oversee and ensure that employee performance appraisals are completed on a timely basis.

• Effectively maximize labor performance by scheduling to business trends while delivering a superb experience to every guest.

• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for violations of company policies, rules and

• procedures.

• Understand and comply with all federal, state, county, and municipal regulations pertaining to health, safety, and labor requirements for the restaurant, employees, and guests.

• Develop, plan and implement restaurant marketing, advertising, and promotional activities and campaigns, in accordance with the Brand Standards.

• Always adhere to Brand Standards for uniform appearance and personal grooming.

Required Knowledge, Skills and Abilities

• Minimum of 3 years management experience;

• Effective written and oral communication skills;

• Excellent organization skills; thorough knowledge of back office tools and be able to learn additional software, and handle multiple tasks.

Education and Experience

·

Three to five years related experience and/or training; or equivalent combination of education and experience.

Physical Demands

• 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