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