General Manager-Franchise - CLOSED - 3362 - Checkers (Bronx, NY) - Checkers Drive-In Restaurants, Inc.

POSITION SUMMARY:

The General Manager is responsible for executing the restaurant plan to achieve established standards, sales and profits.  This is done primarily by staffing, personnel training, operating and maintaining the restaurant such that Guest satisfaction is maximized.

POSITION ACCOUNTABILITIES:

Sales and Profits

1. Meets budgeted sales targets
2. Sets controllable cost targets
3. Meets controllable cost targets
4. Develops (with District Manager) and executes a local store marketing plan in response to market conditions such as competitor pricing and other competitor activities
5. Responds to competitor activities aimed at diverting restaurant business
6. Develops and executes plan to improve sales and profits

Operating Budget

1. Sets restaurant budget goals monthly
2. Meets monthly budget goals
3. Communicates anticipated variances to District Manager
4. Develops appropriate plans to resolve unfavorable trends in controllables, QSC, sales and profits

Staffing

1. Determines crew staffing requirements and hires crew in advance of need
2. Ensures managers have adequate crew depth for each shift
3. Maintains process for handling applications and files

Quality

1. Trains restaurant personnel (management and crew) to execute procedures for preparation and serving of quality products
2. Talks with Guests to determine product and service quality

Service

1. Takes service times and determines efficiency
2. Trains restaurant personnel to respond promptly to Guest needs
3. Trains restaurant personnel in Guest service
4. Trains restaurant personnel to solicit feedback to determine Guest satisfaction

Cleanliness

1. Trains restaurant personnel to maintain restaurant cleanliness during shifts
2. Writes restaurant cleaning plan
3. Executes cleaning plan through delegation to the management team

Training

1. Trains restaurant personnel to execute new products to company standards
2. Trains restaurant personnel in company standards (Quality, Service and Cleanliness) as these standards are modified by operational changes
3. Orients new managers and crew to the restaurant
4. Writes and manages a development plan for each manager based on position descriptions
5. Manages crew orientations and training process
6. Recommends high-performing crew members to District Manager for available Shift Manager positions
7. Trains managers in the use of restaurant “systems” for QSC and cost controls
8. Trains managers to identify problems and develop alternative solutions
9. Trains and develops managers on running effective shifts

Controls

1. Meets or exceeds the QSC standards
2. Conducts own informal QSC inspections
3. Manages production labor control and food cost control using shift plan cards, deployment charts, “build-to” system and restaurant scheduling system
4. Manages restaurant inventory levels to ensure product/item availability
5. Analyzes weekly P&L; reviews with management team
6. Holds weekly manager meeting
7. Sets restaurant priorities, incorporating restaurant and district objectives
8. Writes and executes restaurant plans (based on priorities agreed upon with District Manager); includes responsibilities delegated to other managers
9. Identifies, evaluates and responds appropriately to labor efficiency problems
10. Maintains, modifies as necessary, and utilizes restaurant systems to provide consistent operations and Guest satisfaction

Policies and Procedures

1. Follows procedures as outlined in Operations Manual and other company manuals
2. Maintains safe working conditions in the restaurant as outlined in company policies and procedures
3. Follows company policy for cash control and security
4. Reports accidents promptly and accurately through the proper incident reporting system
5. Follows procedures for resolving operational problems indicated by Health Department inspectors
6. Manages employee files and time punch reports strictly in accordance with policies
7. Manages shifts effectively through the appropriate use of operational and shift planning checklists
8. Complies with EEO and labor law requirements

Administration

1. Manages variances to fall within acceptable ranges
2. Submits paperwork on a timely basis
3. Responds promptly to Guest complaints
4. Conducts exit interviews

Maintenance

1. Trains crew and management to perform scheduled cleaning and maintenance of equipment
2. Calibrates equipment
3. Follows procedures for reporting maintenance problems; tracks progress to completion

Employee Relations

1. Uses consistent practices in managing performance problems with managers and crew
2. Manages crew and management in a manner which maximizes retention (reducing turnover)
3. Conducts manager meetings to facilitate communication with management and crew; sets priorities
4. Manages grievance process, escalates problems to upper management and communicates process to crew

Performance Management

1. Conducts management performance reviews on a timely basis
2. Takes appropriate corrective action in response to performance problems of crew and management

Other duties as assigned

EMPLOYMENT STANDARDS

Knowledge

1. Company operating systems and procedures
2. Company policies and procedures
3. P&L analysis and corrective measures
4. Supervisory practices
5. Planning and budgeting
6. Interviewing practices
7. Training and development practices

Education

High school diploma or general education degree (GED) required; college degree preferred.

Experience

1-2 years restaurant management experience, preferably in quick service restaurants

Other

Food Safety certified

Essential Physical Requirements:

Ability to read, analyze and interpret written information such as procedure manuals, Company communications or governmental regulations.

Ability to write reports, business correspondence and procedure manuals.

Ability to effectively present information and respond to questions from groups of managers, clients, Guests and the general public.

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages and volume.

Ability to apply concepts of basic algebra and geometry.

Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form.

Ability to deal with problems involving several concrete variables in standardized situations.

Ability to use Microsoft Office suite and Internet software.

Ability to regularly stand for extended periods of time, talk and hear.

Ability to occasionally lift and/or move up to 50 pounds.

Ability to frequently use hands to finger, handle or feel.

Ability to work in a normal restaurant environment where the noise level is usually moderate and occasionally be exposed to outside weather conditions. 

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The General Manager is the Restaurant Leader! This position is key to the success of an individual Restaurant. The GM is focused on sales goals, employee performance, and company policies and practices. They use the systems and processes in place to maximize our profits, satisfy our guests, and develop our teams. This position reports to the District Manager.

Qualifications include: