Company Overview
For nearly 60 years breakfast has been at the heart of what we do. We are now locally owned and under local management, with a renewed focus on quality food preparation and family-oriented dining. From the moment we open our doors until we say goodnight, you can enjoy our made-from-scratch-buttermilk pancakes and crepes, signatures Skillet, and the INN-credible V.I.B – where you can create your own Village Inn Breakfast. Enjoy unlimited hot coffee - we’ll leave the whole pot at the table for you.
Job Summary
We are looking for a General Manager to oversee all staff, budgets and operations of the local business unit. General Manager responsibilities include formulating overall strategy, managing people and establishing policies.
Responsibilities
- Oversee day-to-day operations.
- Design strategy and set goals for growth.
- Maintain budgets and optimize expenses.
- Set policies and processes.
- Ensure employees work productively and develop professionally.
- Oversee recruitment and training of new employees.
- Evaluate and improve operations and financial performance.
- Direct the employee assessment process.
- Prepare regular reports for upper management.
- Ensure staff follows health and safety regulations.
- Provide solutions to issues (e.g., profit decline, employee conflicts, loss of business to competitors).
Qualifications
- Must be 18 years or older for our family dining restaurants and 21 years or older in our casual dining restaurants.
- Must be able to meet varying demands of restaurant operations, including working flexible hours and variety of shifts.
Benefits/Perks
- On-The-Job Training
- Flexible Hours
- POS System
- Direct Deposit Available
- Friendly and Supportive Work Environments
- Discounted Meals
- Health Insurance, Dental insurance, and Vision insurance
- Banked Paid Time – off (PTO)
- Potential for advancement (we hire management within)
Nature and Scope of Position
The General Manager is responsible for the guests experience and other key restaurant operation activities. The Manager will uphold the company’s vision, values, and culture.
Essential Duties
The General Manager works in accordance with the Company’s established policies and standards and in support of the Assistant General Manager. Primary duties include shift supervision focused on providing excellent guest services and giving direction to the team members ensuring productivity, quality product, safety, and health department compliance. The position contributes to the success of the restaurant by reaching/exceeding sales targets and working towards the company’s goal.
Guest Experience and Product
- Executes team approach each shift to enthusiastically welcome all guests ensuring quality of operations, personalized customer attention and team members coaching.
- Manages proper execution of all company standards operating procedures, food handling and recipes.
- Focuses delivery of quality food and services through the assistance with purchasing and monitoring of food and non-food items.
- Handles guest concerns quickly by investigating situations and providing appropriate solutions.
- Participates in local community events and represents the company in a professional manner.
- Works with General Manager to evaluate local store marketing opportunities and also generate new ideas.
Restaurant Operations
- Managing the profitable operations of the restaurant.
- Drives and builds sales by providing training and coaching to deliver excellent service and increase guest count and loyalty.
- Focuses on balanced business results through following the established budget, working on food and non-food orders, active management of food costs, ensuring labor hours are aligned with business needs.
- Maintains the restaurant to the highest standards including cleanliness and sanitation both inside and outside.
- Completes daily cash control activities following company policies including completion of bank deposits.
- Strives to improve restaurant industry knowledge and personal development plan targeting learning and growth opportunities.
Certifications or Licenses
- Valid driver’s license and car insurance.
- Certification and recertifications through Big Breakfast Training Program(s) is required after hire.
- ServSafe Food Certified.
Skills and Knowledge
- Strong communication and organizational skills are essential, as well as the ability to effectively train, coach, and evaluate and retain talented team members.
- Ability to read and analyze financial statements, troubleshoot when necessary and quickly respond to information.
- Basic computer knowledge of Microsoft Office applications, Internet, and POS Systems.
Education and Experience
- High School diploma or GED required; some advanced studies preferred.
- Minimum 2 years restaurant management experience.
Physical Requirements
The physical demands of this position described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties. When performing the duties of this job, the employee is frequently required to sit; stand and walk; use hands and fingers to handle or feel objects, tools or controls; including fine dexterity (e.g. prepare food and drinks, handle money, write and operate a computer) and gross dexterity (e.g. to carry items); reach with hands and arms; climb stairs and ladders; balance, stoop, kneel, crouch or crawl; talk and hear. The employee must occasionally lift and/or move objects up to 25 pounds or more on occasion.
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