Restaurant General Manager

Job Summary:

• The Church’s Restaurant General Manger (RGM) is passionate about providing our guests a high quality; value oriented dining experience with friendly, quick, accurate service in a clean and safe environment. The RGM is responsible and accountable for all of the business activities in one restaurant location, specifically to:
• Provide a superior and memorable experience for all guests.
• Achieve sales goals
• Control expenses to budget or better,
• Create a fun, high-energy environment where team members are engaged in doing their jobs and
• encouraged to grow while delivering exceptional service.
• The Church’s Restaurant General Manager direct reports usually includes an Assistant Restaurant
• General Manager, Shift Leaders and Team Members. The number of direct reports may vary by location
• based on total sales volume, sales and geographic location of the restaurant.

Key Duties/Responsibilities:

• Creates a fun, high-energy restaurant service environment that exceeds guest expectations with regards to friendly, quick, and accurate service. Builds team understanding and commitment to guest service standards.
• Communicates and follows-up with guests to obtain feedback and identify service and food quality improvement opportunities.
• Assists and resolves all guest complaints in-person or by phone at the restaurant. Apply the “thank, help, apologize, never argue, kindness and service” (THANKS) model to all guest complaints.
• Ensures all incoming calls are handled in a prompt, courteous, and professional manner.
• Directs and conducts regular training with team members.
• Provides regular feedback and coaching to all team members and measures areas for improvement.
• Works with direct reports to cross-train and assist in the development of new skills.
• Creates a work place where team members strive to do their best, are rewarded for performance, and have fun.
• Ensures that federal, state and local laws, regulations, and ordinances are practiced and enforced.
• Maintains a clean and safe restaurant for guests and team members.
• Responsible for budgets and makes adjustments as needed.
• Ensures compliance with labor laws.
• Understands, enforces and adheres to all company policies and procedures.
• Maintains restaurant inventory and ensures accessibility and organization.
• Responsible for routine maintenance and repairs on all equipment.
• Prepares and analyzes operation reports
• Performs other duties as assigned.

Competencies:

Critical Thinking – Defines and resolves a situation or problem by analyzing issues involved, weighing options, and evaluating alternatives; maintains objective attitude; approaches situations and problems systematically; uses observation, experience, reflection, and/or reasoning to drive business forward.

Influencing Others – Convinces and persuades others in either positive or negative circumstances to accomplish goals and objectives; responds to objections successfully; uses tact when expressing ideas or opinions.

Initiative – Takes action proactively; addresses issues or opportunities without supervision; focuses on desired results and accomplishments; demonstrates clear purpose, enthusiasm, and a “can-do” attitude.

Innovative and Creative – Looks for ways to improve oneself, the job, the project, the system, and the organization; challenges conventional practices, generates new ideas to create novel solutions to problems.

Managing Execution – Manages multiple projects and effectively prioritizes tasks and goals; uses goals to guide actions and create detailed action plans; organizes and schedules people and tasks; utilizes resources effectively to meet goals.

Negotiating – Presents issues or ideas in a clear and influential manner; maintains an open-minded and non-judgmental attitude; listens to others’ views and empathizes.

Relationship Management – Initiates and develops relationships with others; demonstrates credibility; confronts conflict quickly and professionally; inspires confidence in others. 

Physical Requirements:

Employees must be able to perform the essential functions of the position with or without reasonable accommodation.