The Designated General Manager directs the operation of all assigned units within a district by performing the duties outlined below.

Essential Duties and Responsibilities

• Implement Team member training program for all restaurant hourly employees, to improve unit operations and the guest experience.
• Execute annual financial, local restaurant marketing, guest service.
• Manage the restaurant operation and focus on regular contact with guests, food quality and service standards.
• Comply with federal, state, and local regulations
• Recruit, train and retain employees as defined by the current SOP and operations plan for the assigned unit.
• Manage turnover for the location
• Conduct on-going coaching and administer the restaurant compensation plan.
• Deliver performance appraisals
• Enforce company policies
• Ensure food is in compliance with SOP in the areas of specifications, recipes, plating, and garnishes.
• Monitor ticket times to meet guest expectations
• Implement national and local marketing promotions, including the use of the correct Point of Purchase (POP), posters, and placements.
• Complete ongoing administrative duties
• Perform other duties as assigned.

Supervisory Responsibilities

Responsible for the overall direction, coordination, and evaluation of the business unit. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable

laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; coaching and retraining as well as addressing guest feedback.

Education and/or experience

High school diploma or general education degree (GED) and two to four years related

experience and/or training, or equivalent combination of education and experience.

EEO Employer