Summary of Essential Duties and Responsibilities:

· Greets guests with a smile while receiving orders and processing payments

· Prepares and packages food and drink products

· Responsible for maintaining the cleanliness of the restaurant at all times including dining room, restroom & exterior

· Maintains health and safety standards in work areas

· Unloads and stocks inventory items as needed

· Prompt and regular attendance on assigned shifts

· Follows Burger King uniform and grooming standards and policies

Qualifications and Skills:

· Must be at least sixteen (16) years of age

· Comfortable working in a fast paced environment

· Ability to interact in a positive and professional manner with guests and coworkers

· Willingness to learn all areas of restaurant operations & work multiple stations

· Available to work evenings, weekends and holidays

Burger King Benefits

· Competitive pay

· Opportunities to advance your career and grow the Burger King brand

We at Burger King are committed to delivering a great experience to our customers and a stimulating career environment for our employees.

Burger King is an Equal Opportunity Employer.

Essential Duties and Responsibilities

· Greets Guests with a smile while receiving orders and processing payments

· Prepares and packages food and drink products

· Responsible for maintaining the cleanliness of the restaurant, including dining room, restroom & exterior

· Maintains health and safety standards in work areas

· Demonstrate knowledge of the brand and menu items

· Check food quality and food temperature throughout the day to ensure the food is fresh and safe to serve

· Unloads and stocks inventory items as needed

· Prompt and regular attendance on assigned shifts

· Acts with integrity and honesty, and promotes the culture of Popeyes

Qualifications and skills

· Must be at least sixteen (16) years of age

· Comfortable working in a fast paced environment

· Ability to interact in a positive and professional manner with Guests and coworkers

· Willingness to learn all areas of restaurant operations & work multiple stations

· Available to work evenings, weekends and holidays

Physical Demands

· Must be able to lift up to 50 pounds of force occasionally, and or up to 25 pounds of force frequently, and/or up to 15 pounds of force constantly to move objects

· Ability to carry products/boxes and miscellaneous weighing no more than 60 pounds

· Consistently operates registers

· Consistently handle product preparation

· Consistently kneel and follow proper lifting procedures

· Frequently stoop and pick up supplies and trash

· Consistently push to open and close door to store and storage shed as well as cooler and freezers

· Consistently stand during serving customers and training

· Consistently talk to and listen to fellow team members and Guests

· Consistently lifts for product preparation, stocking and inventory

Popeyes Benefits

· 4 ½ weeks of training to set you up for success

· Opportunities to advance your career and grow the Popeyes brand

We at Popeyes are committed to delivering a great experience to our customers and a stimulating career environment for our employees.

Popeyes is an Equal Opportunity Employer.

Reporting Relationship: 

The General Manager reports to the Regional Manager

Essential Functions:

• Ensure a High-Quality Operation
• Maintain Controls
• Manage Team Members
• Advocate a Team Environment
• Manage Personal Development

Ensure a High-Quality Operation

• Provides Team Members, Managers, and Guests with a positive experience and atmosphere.
• Ensures prompt, friendly service according to McAlister’s guidelines.
• Ensures the production of high-quality food on a consistent basis.
• Directs overall activities and performance of team members on a shift-by-shift basis.
• Drives positive Guest experience through a front door and floor presence and timely delivery of accurate food orders.
• Ensures positive Guest experience by monitoring and ensuring appropriate steps of service and delivery of the McAlister’s Touch.
• Maintains the proper atmosphere through music and lighting levels for varying business periods.
• Promotes an atmosphere of positive Guest Relations. Build Guest relationships and respond to Guest complaints or concerns professionally and in a timely manner. Responsible for written communications with Guests.
• Establishes a positive relationship with the local authorities and seeks their help in managing regulatory and governance-related issues.
• Responsible for assisting with the development of sales and marketing strategies and for implementing advertising, and promoting campaigns. Responsible to support and implement Support Center - corporate initiatives.
• Maintains and inspects dining room, food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times. Corrects unsafe practices or conditions.
• Supervises cleaning and maintenance of equipment and arrange for repairs, contracts, and other services. Maintains restaurant cleanliness and organization for both the interior and exterior of the restaurant.
• Follows the standards as described in the Policy & Procedures Manual, Red Line Crisis Guide, and Operations Manual.

Maintain Controls

• Reviews financial information such as sales and costs and monitors budget to ensure efficient operation and that expenditures stay within budget limitations. Takes action to correct any deviations from the budget. Use the computer for review and analysis of information.
• Responsible for the financial results of the restaurant.
• Maintains and controls restaurant assets. Monitors restaurant’s on-hand inventory for waste and theft.
• Controls service contract; follow through on all work done, ensure proper billing and compare costs on a semi-annual basis with other purveyors.
• Conducts line checks to ensure product standards and specifications.
• Ensures adequate inventory levels that allow for Guest needs but do not tie up company assets in unneeded and costly inventory.
• Completes daily paperwork and projects on a timely basis.
• Complies with cash control policies and procedures. Ensures all managers, supervisors, and team members comply with cash control policies and procedures.
• Drives positive results for labor through proactive scheduling and reacting to business trends.
• Controls operating costs by instituting awareness through the restaurant.
• Manages capital expenditures within the restaurant.
• Conducts inventories and calculates food and beverage costs. Use computers to facilitate the collection and analysis of information. Respond to discrepancies from budgeted costs.
• May at times be responsible for ordering food and beverage products. May be responsible for receiving and checking orders to ensure that they adhere to company specifications.
• At times will direct the kitchen activities and performance of back of the house team members on a shift-by-shift basis.
• Responsible for submitting accurate information to the Support Center and Area Director.

Manage Team Members

• Ensures quality recruiting and training of new managers and supervisors.
• Hires, trains, motivates and evaluates all team members.
• Creates positive relationships with team members and managers by treating all members with respect.
• Minimizes turnover by responding to and resolving team member and manager issues.
• Supports and practices an open door policy.
• Implements programs to reward positive contributions. Recognizes and promotes positive performers. Coaches and counsels team members whose performance is below expectations.
• Develops team members. Ensures that timely performance reviews of team members are conducted. Conduct performance reviews of the management team.
• Maintains a trained staff through effective use of employment orientation, individual training sessions, employee meetings, and implementation of company training programs for team members and managers.
• Assures compliance with company policies, practices and procedures; communicate changes. Ensure compliance with all local, state, and federal laws, regulations, and guidelines.

Advocate a Team Environment

• Displays, encourages, and inspires high morale and motivation in the restaurant.
• Conducts team meetings to plan menus and related activities, plans special events, shares information, or conducts supplemental training.
• Communicates with other managers using the manager’s log – Red Book on a daily basis.
• Shows daily attention, participation, and sensitivity needed to establish credibility and promotes unity in the team.
• Holds management team accountable for areas of responsibility.
• Responds to team conflicts professionally and works towards positive resolutions.
• Sets a good example through attitude, involvement, and positive influence.
• Establishes an environment that does not permit or promote sexual or any other kinds of harassment.
• Ensures restaurant is staffed to avoid work load and poor morale issues.
• Reports employee relation issues of a sensitive nature to the Human Resources department.
• Works with Human Resources and the Area Director for the positive outcome of such issues.

Manage Personal Development

• Provides effective leadership.
• Demonstrates organizational skills. Completes assignments and duties on time.
• Develops personal goals for professional growth.
• Maintains a pleasant, positive, and professional attitude in the eyes of team members, management team, and Guests.
• Exhibits a neat and clean appearance consistent with a professional image.
• Executes company programs and decisions with support and commitment.

General Manager Qualifications:

Aptitude

• Professional oral and written communication skills. Must be able to speak, read, write, and understand the primary language of the restaurant.
• Organization and time management skills.
• Works well under pressure.
• Can effectively solve problems.
• Able to take and give direction.
• Can be flexible as needs dictate.
• Works well with other people in a team environment.
• Service driven.
• Excellent attendance is required with schedule flexibility determined by business needs.
• Must be able to work all shifts when the restaurant is open.

Experience

• Two (2) year associate’s degree or a bachelor’s degree from a four (4) year college (desirable).
• Minimum of Two (2) years prior experience as a General Manager for a full service, quick casual, or fast food high volume restaurant.
• If being considered for internal promotion, must have Three (3) years Assistant Manager experience, or Area Director approval.

Physical Requirements

• Must be able to work in a fast paced, high energy, and physically demanding environment.
• Must have the stamina and ability to work 50 to 60 hours a week. Must be able to occasionally work more than a 60 hour work week during short management staff situations.
• Must be able to spend 90% of working time standing.
• Must be able to spend 10% of working time sitting.
• Will be required to use all sensory capabilities such as: vision, hearing, tasting, smelling, touching, and speaking.
• Will be required to use physical capabilities such as: walking, bending, kneeling, handling, hand flexibility, reaching, squatting, crawling, lifting, climbing, and stooping.
• Must be able to carry loads greater than 35 pounds, and be able to transport up to 70 pounds regularly.
• Must be able to communicate clearly with our Guests in the primary language of the restaurant, specific to location. (Primarily English).
• Must be able to hear with 100% accuracy with correction.
• Must be able to see to 20/20 vision with correction.
• Travel may be required for occasional deliveries, visits to other locations, or company meetings. The General Manager is required to have reliable transportation to meet these travel requirements.

Our Mission: 

We pour into our Guests and Team Members every day

Our Values: 

• Genuine Hospitality
• Continuous Improvement
• Desire to Learn and Grow
• Respect for the Individual
• Fun and Focused 

Requirements:

• Proven experience supervising others
• Strong desire to serve, learn, and grow

Responsibilities:

• Ensure outstanding customer service experience for all guest
• Supervise team members during shifts
• Manage labor, food, and production costs
• Complete management assigned tasks and responsibilities in a timely and effective manner

Work Environment

• We're a no grease establishment! Our work environment is clean and safe. No char broilers, fryers, or flattop grills
• No late nights.
• No alcohol. Smoke-free environment
• Heavy lunch time business

Duties and Responsibilities:

SERVICE

• Ensures 100% satisfaction for all LJS guests
• Solves customer concerns immediately utilizing BAM! and ensures they leave happy and satisfied

PEOPLE/CULTURE

• Assist management team in collecting Voice of the Customer (VOC) feedback
• Motivates Crew Members to perform at or above expected performance levels 
• Ensures staffing levels meet guest service requirements at all times 
• Treats all Crew Members with respect while fostering a sense of teamwork and accountability 
• Accountable for positive engagement at every guest encounter

PRODUCT

• Ensures all ingredients and menu items are properly stored, handled, prepared and presented with the greatest concern for food safety, accuracy, quality, and guest satisfaction  
• Positively impacts profitability by effectively managing product projections and controlling waste
• Provides, to every guest, a “come-back quality” service and taste experience

PLACE

• Maintains a clean, safe, and comfortable environment for guests and Crew Members
• Clean as you go mentality – Ensure the restaurant’s interior and exterior, including furnishings and equipment, are clean and in excellent working condition at all times 
• Provides an environment that encourages guests to return

LEADERSHIP

• Provides encouragement to Crew Members, including communicating team goals and identifying areas for new training or skill checks
• Assists management with hiring processes and new Crew member training
• Answers Crew Member questions, helps with Crew Member problems, and oversees Crew Member work for quality and guideline compliance
• Communicates deadlines and sales goals to Crew Members
• Develops strategies to promote Crew Member adherence to company regulations and performance goals
• Learn to forecast sales, create work schedules, order and track inventory, and complete required performance reports
• Ensure cash control, security, safety and food quality standards are consistently met 

*Performs other duties as assigned by restaurant management

Role Requirements

• Must be 18 years of age or older
• High School Diploma or Equivalent 
• Minimum of 3 months experience performing as a Crew Member
• Passed Shift Manager Readiness Checklist
• Must have reliable transportation and the ability to work rotating shifts 
• Take absolute pride in everything you do
• Value customer service and hold the ability to positively impact guests' experience
• Work well in a fast-paced environment
• Practice high quality food and cleanliness standards
• Bring an upbeat energy and positive attitude to the team
• Has a commitment to timeliness and a sense of urgency
• Ability to read and interpret a variety of instructions furnished in written, oral, diagram and schedule form
• Ability to add, subtract, multiple, and divide in all units of measure, using whole numbers, common fractions, and decimals computing rate, ration and percent 
• Ability to solve practical problems and deal with a variety of variables in situations where minimal standardization exists

Physical Demands 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential requirements of the role.

While performing the duties of this role, the employee is regularly required to:

• Work for several hours in a standing position  
• Talk and hear; Communicate with Crew members and guests
• Handle, feel and reach with arms and hands
• Sit, climb, and balance 
• Stoop, kneel, crouch, and crawl
• Lift and move up to 50 pounds

Working Conditions

The work environment characteristics describe here are representative of those an employee could encounter will performing the duties and responsibilities of this role.

• Exposure to cooking fumes
• Moderate noise level 
• Exposure to heat and hot cooking equipment 

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