Designated General Manager

The Designated General Manager directs the operation of all assigned units within a district by performing the duties outlined below.

Essential Duties and Responsibilities

• Implement Team member training program for all restaurant hourly employees, to improve unit operations and the guest experience.
• Execute annual financial, local restaurant marketing, guest service.
• Manage the restaurant operation and focus on regular contact with guests, food quality and service standards.
• Comply with federal, state, and local regulations
• Recruit, train and retain employees as defined by the current SOP and operations plan for the assigned unit.
• Manage turnover for the location
• Conduct on-going coaching and administer the restaurant compensation plan.
• Deliver performance appraisals
• Enforce company policies
• Ensure food is in compliance with SOP in the areas of specifications, recipes, plating, and garnishes.