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GENERAL MANAGER – SCHLOTZSKY’S


DUTIES AND RESPONSIBILITIES :

Financial

  • Effectively communicates budget variances.
  • Communicates financial goals to the management team and employees and provides direction to achieve those goals.
  • Uses proper planning and formulates realistic goals for achieving budgeted financial results.
  • Executes proper security and cash handling and control procedures and hold managers and cashiers accountable to adhering to policies and procedures.
  • Performs or delegates daily and weekly inventories accurately and timely.
  • Performs accurate end-of-period inventories.
  • Places food, produce, paper, and supply orders in a timely manner to ensure proper levels are maintained at all times.
  • Consistently maintains labor, food and supplies costs within budget.
  • Utilizes and maintains all reporting and tracking systems for financial results. 
  • Maintains high level of integrity in all financial reporting.


People Development

  • Provides clear direction and leadership to all managers and employees during each shift.
  • Serves as a role model to all employees and managers by setting the example and maintaining professionalism in the restaurant.
  • Promotes an "Open Door Policy" in the restaurant and is accessible to all employees.
  • Interviews hourly employee candidates and makes hiring decisions.
  • Conducts new hire orientation and on-boarding.
  • Submits hourly employee new hire paperwork, New Hire/Change Forms, Termination Notification Forms, and bi-weekly payroll spreadsheets to Payroll and/or Human Resources in a timely manner.
  • Ensures that systems, materials and people are in place to provide for quality employee training. Utilizes the company specific hourly training programs.
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  • Provides clear goals and expectations to the management team through ongoing communications and weekly meetings.
  • Prepares and executes monthly management schedules that ensure proper management coverage to execute quality operations.
  • Assists the Director of Operations with interviewing management candidates as requested.
  • Conducts shadow management and related training programs for Managers-In-Training as assigned.
  • Develops managers to operate a shift at or above Company standards through ongoing training and coaching.
  • Sets professional development goals for each manager assigned to restaurant and conducts performance appraisals on an annual basis and intermittently as needed.
  • Coaches, counsels, and properly documents performance, attendance, or behavioral issues encountered with management and hourly employees.
  • Maintains proper employee staffing levels in the restaurant at all times.
  • Reviews and approves hourly employee performance appraisals.
  • Reviews and approves hourly employee performance counseling and terminations.
  • Operates the restaurant with uncompromising integrity and superior credibility, adhering at all times to Schlotzsky’s policies and procedures.


Operational Procedures

Quality, Service and Cleanliness

  • Maintains all areas of the restaurant at or above all cleanliness standards or delegates responsibility to managers who are properly trained.
  • Executes or delegates the completion of QSC Sales Drivers, Ready for Business, Restroom, and Bakery checklists each shift.
  • Holds managers and employees accountable for compliance with uniform and grooming standards at all times.
  • Ensures that all standards and procedures for recipes and food quality are consistently met.
  • Ensures proper sanitation procedures are adhered to at all times.
  • Maintains positive relationship with local health and sanitation officials and follows up immediately on any issues.
  • Monitors and holds managers and employees accountable for established speed of service standards in the restaurant and drive-thru.
  • Performs quarterly full QSC audit on the restaurant.
  • Ensures that guests are treated in a courteous and friendly manner.
  • Follows up on all guest issues and ensures that they are resolved in a professional and timely manner.
  • Executes dining room management functions and guest interaction throughout shifts and holds managers accountable for doing the same.
  • Operates restaurant in a manner that displays an uncompromising attitude toward guest satisfaction.


Facilities

  • Maintains equipment in proper working order.
  • Ensures smallwares supplies are adequate for execution of operations.
  • Ensures that needed equipment and facility repairs are taken care of in a timely manner.
  • Performs or delegates preventive equipment maintenance on a timely and consistent basis.
  • Executes restaurant upgrades and enhancements as directed by Director of Operations.
  • Ensures that managers and employees adhere to safety and security measures consistent with Company standards.


Marketing

  • Executes all national and Company-sponsored marketing events and promotions.
  • Is aware of and participates in local community and civic events.
  • Maintains involvement in local chamber of commerce, charities and civic organizations.
  • Promotes internal marketing through suggestive selling, sampling and positive guest interaction.


General and Physical Requirements

  • Majority of job responsibilities must be performed standing or walking during typical 10-hour shift.
  • Frequently walks in and around the restaurant to interact with employees and monitor customer satisfaction.
  • Frequent bending, stooping, reaching, pushing and lifting.
  • Uses a keyboard on a daily basis to enter information into a computer.
  • Must be able to lift up to 50 pounds.
  • Must be capable of performing any duty of any employee while training or while covering staffing needs.
  • Must have transportation to make bank deposits, deliver orders, or run errands as needed; driving record must be acceptable.
  • Performs additional duties as assigned.