The General Manager is Responsible and Accountable for:
Manage daily restaurant operations with a focus on flawless execution, increasing profit and enhancing the guest experience
Labor Scheduling- Achieving proper staffing levels to deliver excellent service using and adhering to Friendly’s hiring methods and standards.
Food Cost Control- monthly inventory/key item inventory- Overall shift execution by adhering to Friendly’s standard operating procedures.
Ensuring proper execution of all Friendly’s food handling procedures and recipes.
Operating responsibly and efficiently and within the theoretical food cost expectations
Revenue Control- review weekly and monthly P&L and action planning
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
RLT Training and Certification
Recruitment and Selection
Service and Marketing- Guest feedback scores and action plans and local store marketing
Maintenance and Repair- monitor service, source bids, approve invoices for payment
Ability to partner and build relationships while demonstrating leadership and integrity and promoting team success
Ability to motivate others to drive for results
Operating the restaurant effectively and efficiently by controlling costs at an acceptable level; integrity of all financial reporting.
Experience: minimum of three (3) years of restaurant management experience. Must have a proven track record of achieving results and building successful teams.