RESTAURANT GENERAL MANAGER

MISSION:  To be one of the most highly valued multi-brand franchisees in the United States as a result of our disciplined focus on profitable growth and dedication to employee and guest satisfaction

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Responsible for providing clear direction and leadership to restaurant teams when it comes to living the Rackson values, helping the brand to thrive, and growing restaurant sales and profits. Focuses on developing a people and guest-centric culture that consistently delivers excellent guest service and  great food while ensuring compliance with policies, procedures, and regulatory requirements. 

PEOPLE 

Expectations – Workforce/Succession Planning; Attracting and Selecting Talent; Onboarding Talent; Training; Development; Recognizing, Rewarding and Retaining talent; Evaluating and Managing Performance

Key Performance Indicators: Total Restaurant Turnover

• Monitors staffing levels; recruits and selects employees to talent and job profiles

• Trains, develops, coaches, and evaluates employee performance; ensures systems for training employees are fully implemented and followed

• Assigns activities and tasks

• Identifies and develops internal candidates for management and Shift Leader positions

• Treats employees fairly with respect and dignity and regularly recognizes and rewards employees

• Complies with all state and federal labor laws and regulations

GUEST SERVICE EXPERIENCE 

Expectations – Service; Food; Place 

Key Performance Indicators – ACR; OPI

• Manages daily activities to achieve excellence in restaurant operational performance

• Holds restaurant team accountable for consistently delivering excellent guest service and food quality in adherence with brand systems, procedures, and food safety requirements

• Reviews practices and modifies as needed to continuously improve the guest experience

• Interacts with guests and the community; responds to guest questions, concerns and complaints in a timely and professional manner to ensure positive resolution and guest recovery

• Maintains brand image by ensuring restaurant cleanliness, maintenance, and excellent service

SALES AND PROFITS: BUSINESS RESULTS 

Expectations – Sales Forecasting; Cost Management; Growing Sales

Key Performance Indicators – Sales Comp %; SOP Flow Thru 

• Uses management information tools to analyze restaurant operational and financial performance

• Identifies trends and implements action plans for improvement

• Focuses efforts on developing long term sales growth initiatives designed to drive profitable sales growth

• Considers cost/benefit impact of financial decisions and works to protect the brand

• Monitors costs and adherence to budget and restaurant goals