General Manager - Restaurant

Responsibilities:

- Create a comprehensive business plan for the restaurants that considers the market, local competitors, sales revenue and expenses.

- Prepare an accurate portrayal of the finances of the restaurant, spending, check pricing goals and food costs.

- Develop strategies to entice customers, including marketing plans, advertising campaigns, community outreach programs and research.

- Analyze the restaurants budget with personnel to find and price inventory, reduce expenses, review current pricing and adjust purchasing strategies if needed.

- Control operations by developing effective policies, creating high standards and working to make adjustments when appropriate.

- Ensure an outstanding dining experience by regulating presentation, taste, service and atmosphere for all guests; develop ways to cultivate a regular customer pool.

- Supervise a team of unit managers; work to create a cohesive unit of people who effectively communicate; create a hiring process for key staff that ensures qualified people are selected, trained and retained through top recruiting practices; consider actions of employees in various situations that deem rewarding or disciplinary action.

- Maintain healthy relationships with franchisees of the company.

- Follow all appropriate health code and local jurisdiction food handling requirements, maintain food safety certifications, and model exemplary food health safety practices to employees.

- Create a professional atmosphere that sustains top employee safety standards and provides guidelines to personnel to eliminate hazards and dangers in the workplace.

- Look for new and innovative solutions to problems in the restaurant industry; use technology and social media to develop new ways to engage with customers; think; beyond what has already been done to create an even more productive establishment.

- Lead the restaurants to achieve new and greater goals in order to stand above the competition within the industry.