The General Manager is Responsible and Accountable for:
Responsibilities:
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Manage daily restaurant operations with a focus on flawless execution, increasing profit and enhancing the guest experience
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Labor Scheduling- Achieving proper staffing levels to deliver excellent service using and adhering to Friendly’s hiring methods and standards.
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Food Cost Control- monthly inventory/key item inventory- Overall shift execution by adhering to Friendly’s standard operating procedures.
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Ensuring proper execution of all Friendly’s food handling procedures and recipes.
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Operating responsibly and efficiently and within the theoretical food cost expectations
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Revenue Control- review weekly and monthly P&L and action planning
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Crew Training and Certification- Orientation and on-boarding paperwork- Retaining team members and management through engagement, appropriate levels of training, feedback, development and adherence to standards
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RLT Training and Certification
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Recruitment and Selection
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Service and Marketing- Guest feedback scores and action plans and local store marketing
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Maintenance and Repair- monitor service, source bids, approve invoices for payment
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Ability to partner and build relationships while demonstrating leadership and integrity and promoting team success
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Ability to motivate others to drive for results
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Operating the restaurant effectively and efficiently by controlling costs at an acceptable level; integrity of all financial reporting.