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 deliver great results.

Physical Demands:

• Exert up to 40 pounds of force occasionally to lift, carry, push, pull or otherwise move objects • Must be able to stand and exert well-paced mobility, including bending and stooping, for the duration  of the workday 
• Must be able to work and perform all duties at any station in the kitchen or service area 

Education and Experience:

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

Required Knowledge, Skills, and Abilities:

• Excellent written and oral communication skills 
• Excellent organization skills 
• Ability to multitask 
• Working knowledge of back office tools 
• Ability to quickly learn and master new computer software

Behavior Characteristics:

• Allocate at least two hours per week to planning
• Focus on systematically and effectively communicating all Kitchen related goals and success factors to Team Members
• Combine critical thinking and practical leadership to create a culture of innovation
• Effectively coach and give direction
• Intentionally and methodically grow and nurture relationships with the staff
• Be able to connect with a multicultural team
• Align hiring, training, daily practices and evaluation practices with the Vision of the organization and the Thematic Goal for the year
• Enthusiastically and passionately lead the Kitchen team

Responsibilities:

• Serve as a Brand Ambassador for Chicken Salad Chick. 
• Understand & adhere to all policies, procedures, standards, specifications, guidelines and training  programs. 
• Understand and comply with all federal, state, county and municipal regulations pertaining to health,  safety and labor requirements for the restaurant, employees and guests. 
• 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, appearance of facility and sanitation and  
• cleanliness through training of employees and creating a positive, productive working environment. • Develop, plan and implement restaurant marketing, advertising and promotional activities and  campaigns, in accordance with the Brand Standards. 
• Create, communicate, implement and follow up on operations and financial action plans. 
• Control cash and other receipts by adhering to cash handling and reconciliation procedures. • Make employment and termination decisions consistent with Restaurant Management guidelines. • Oversee and ensure that employee performance appraisals are completed on a timely basis. • Create and maintain schedules for team. 
• Effectively maximize labor performance by scheduling to business trends while delivering a superb  experience to every guest. 
• Operationally fill in as needed to ensure guest service standards and efficient operations. • Coach and motivate the Assistant Manager(s) and the team. 
• 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 correct unit count and condition and deliveries are performed  in accordance with the restaurant’s receiving policies and procedures. 
• Set clear expectations and create a working environment and serve as a role model to create  memorable guest experiences. 
• Take actions to solve and celebrate guest feedback. 
• Control food and equipment inventories, conduct daily and weekly inventory counts and keep  inventory records. 
• Identify problems, conduct high-level troubleshooting and seek repair/maintenance support for  restaurant equipment to ensure equipment is operational. 
• Monitor and maintain compliance with health, safety, cleanliness, security and fire policies, standards  and regulations. 
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and  consistent corrective action for violations of company policies, rules and procedures. • Always adhere to Brand Standards for uniform appearance and personal grooming.