Position: General Manager

Status: Exempt - Salaried (48-50 Hours)

Department: CompanyOperations

Reports To: Division Manager for Company Operations

Position Summary:

Maintains overall management responsibilities for the restaurant to ensure that the restaurant is operated in a profitable, efficient and businesslike manner. Directs, coordinates and participates in food preparation, assembly of food orders, and collecting of monies from customers. Interviews, hires, trains personnel and coordinates activities of co-workers. Responsible for planning, scheduling, budgeting, financial reporting and inventory control.

Operational Systems:

To accomplish the tasks, the General Manager must utilize and implement the following:

Opening, Midshift and Closing Checklist, FQT Log, Mystery Shop Evaluations, Training Program & Career Achievement Chart, Operations Manual, Quality Service Cleanliness (QSC) Evaluations, Customer Service initiative/program, Management Systems, Administrative Systems, Daily Safe Log, Daily Waste Accountability, Product Weight Sheets, Material Safety Data Sheets, New Product & POP Implementation Guides and other systems as they are developed and become available.

STANDARDS OF PERFORMANCE: It is Taco John’s International, Inc.’s belief that to fulfill the responsibilities of General Manager, the following results must be met and maintained:

 Training Module Completion scores a minimum of 85%

 QSC Evaluation scores of a minimum of 80% or higher

 Cost of Sales controls variance to budget or ideal

 Cost of Labor controls variance to budget

 Cost of Variable controls variance to budget

 Cash deletions and over rings in accordance with cash policy

 Fully staffed (1 person/$1,000 sales)

 Takes initiative in completing additional projects or assignments

 Takes initiative in delivering on our “promise” to our customers

 Quarterly planning within guidelines

 Local store marketing planning within guidelines

ESSENTIAL DUTIES & RESPONSIBILITIES: include the following. Other duties may be assigned:

1. Completes and posts the weekly or monthly work schedules for all personnel. Responsible for scheduling employees and assigning job positions to assure that all positions necessary to the restaurant's operation are filled.

2. Observes all personnel at the beginning of work shift for compliance with appearance and uniform standards.

3. Verbally informs personnel of any menu or price changes, shortages, specials, marketing promotions or other factors that relate to food production or service and implements actions for change or adjustment.

4. Checks food preparation and dining areas for cleanliness and proper presentation. Checks job stations for adequacy of supplies used for refill or replacement purposes.

5. Supervises back-of-house and service operations while on duty. Assists counter/dining room/drive-thru team and food production team during rush periods to ensure the maintenance of quality, service and cleanliness standards.

6. Ensures that restaurant operations deliver all facets of our “promise” to the customers.

7. Assists counter/dining room/drive-thru team in greeting customers taking orders, suggestive

selling, ringing food and beverage purchases into cash register, collecting payment from customers and making change, assembling order and checking for completeness and correctness and packaging orders for dining room or takeout dining.

8. Participates in food preparation, cooking, menu assembly, and checking for completeness and correctness.

9. Generates or collects and reviews daily and weekly business reports completed by shift and assistant managers for compliance with standards, to track and forecast sales, to plan purchases of supplies and food/paper inventory. May use computer in generation and analysis of reports.

10. Ensures all team members receive formal, written performance evaluations after 90 days of employment and a minimum of semi-annually thereafter.

11. Coordinates and supervises the cleaning and maintenance of the facilities, grounds and equipment.

12. Accurate and timely reporting of required daily, weekly and period projects, and administrative responsibilities.

13. Interviews, hires, trains, evaluate and utilize progressive disciplinary process personnel.

14. Spends time individually on all shifts of restaurant operation to ensure the training,

development and accountability of all subordinate supervisors. Development plans should

be written when appropriate.

15. Achieves budgeted sales and maximum profitability while maintaining cost of sales and

labor controls at or below budget.

16. Ensures accurate and timely completion of Research & Development projects and tracking

forms.

17. Works a minimum of 5 days, 48-50 hours per week to ensure restaurant financial

performance and operational excellence. Minimum of three midshifts required per week. Minimum two closes, one weekend (Saturday/Sunday) and one additional Saturday per month. If minimum performance standards are not met, financially or operationally, work schedule may require more hours to meet standards and demands of the business. Must be able to work any job station when needed and to operate the cash register as appropriate.

18. Creates a management schedule based on the business needs of the restaurant. Ensures fair and consistent rotation of shifts for management team.

19. Assists in maximizing sales potential through aggressive local store marketing.

20. Ensures good safety practices of employees and customers throughout the restaurant.

Assists in the maintenance of proper emergency and security procedures.

21. Receives and resolves customer complaints to maintain customer satisfaction and provides

corrections when applicable.

22. Ensures compliance with all regulatory standards.

23. Delegates and is responsible for the ordering, receipt, storage and issuing of all food, labor,

equipment, cleaning, detergent, and paper supplies for the restaurant to ensure a minimum loss from waste or theft.

24. Ensures the restaurant has all food items, menu ingredients and paper products to deliver our products to our customers.

25. Provides on-the-job training for new employees.

26. Forecasts food items. Estimates what amount of each food item will be prepared using the

computerized Daily Prep Sheet.

27. Completes all paperwork, payroll and accounting forms in a timely manner or as specified

by current performance standards.

28. Maintains time cards daily, records overtime and reports any overtime to the Division

Manager for Company Operations.

29. Assists with planning of special events.

30. Maintains line of communication between restaurant and Division Manager for Company

Operations.

31. Ensures that sanitation meets or exceeds specification of Health Department and Company

standards.

32. Conducts monthly manager meetings (to be held within one week of the GM meeting),

periodic employee meetings to ensure correct interpretation of policies and obtain feedback.

Team Member meetings to be held at the discretion of the General Manager.

33. Maintains a good driving record and is able to transfer deposits to the bank.

34. Maintains professional appearance, per the employee appearance standards.

35. Is cooperative and courteous when working with office staff.

Supervisory Responsibility:

Directly supervises 1st Assistant Managers, Assistant Managers, Shift Managers and Team Members. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include training employees; planning, assigning and directing work; appraising performance and disciplining employees.

Knowledge, Skills & Abilities:

1. Knowledge of restaurant operations, staffing, training/development, P & Ls and practical general business knowledge.

2. Must possess excellent organizational skills.

3. Able to communicate with individuals at all levels of the organization, within the restaurant

and outside, while maintaining a professional demeanor.

4. Able to rationally solve practical problems and deal with concrete variables.

5. Able to speak, read, write and understand the primary language used by employees,

customers, etc.

6. Able read, write and perform basic mathematical calculations.

7. Able to plan, project and organize a variety of tasks and functions.

Job Specifications:

College level coursework in management, restaurant management, or other business-related field desired. High school graduate with emphasis on skill training. Minimum of one year in a fast food establishment as a Restaurant Manager or two years as an Assistant Manager. * Being Bilingual is beneficial.

Certificates, Licenses, Registrations:

Valid Driver’s License

ServSafe® or Prometric/NEHA Certification

Certified Manager (successful completion of all CM requirements)

Work Environment/Physical Activities:

1. Ability to maneuver physically; The employee must regularly lift and or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.

2. The noise level in the work environment is usually moderate.

Note: The above statements are intended to describe the general nature and level of work being performed by employees assigned to this position. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills associated with the position.