General Manager

at  Culvers

JOB SUMMARY

Maintains excellence in guest service and quality control of operations consistently to ensure the company mission is attained. Prior General Manager experience preferred.

QUALIFICATIONS

• EDUCATION: College graduate with a degree in hotel and restaurant management or equivalent experience. Certified from a national food safety program.
• EXPERIENCE: One year experience in a supervisory position.
• CHARACTERISTICS: Have the ability to effectively organize work, communicate well and be management oriented. Be knowledgeable in all aspects of business and show good judgment. Demonstrates an energetic, positive attitude that is contagious.
• COMPENSATION: Salary is commensurate with person’s qualifications and will reflect present market for a person of similar responsibilities. Benefits available for full time managers.

PHYSICAL ABILITIES

• Stand Constantly
• Walk Constantly
• Sit Occasionally
• Handling Constantly
• Lift / carry 10 lbs or less Constantly
• Lift / carry 11-20 lbs Constantly
• Lift / carry 21-50 lbs Frequently
• Lift / carry 51-100 lbs Occasionally

1. Runs shifts effectively to ensure quality products, guest service, and restaurant
   cleanliness meet system standards.
2. Consistently ensures guests receive quality products in five minutes or less for in house
   orders and four minutes or less for drive thru orders.
3. Ensures proper product quality control, presentation and hold times according to the
   Operations Training Manual, Order Assembly.
4. Accesses financial information and completes weekly sales and labor during their shift.
5. Routinely monitors and coaches team on safety best practices related to the Culver’s
   hazard communication program and workplace safety.
6. Empowers team to handle guest comments “the Culver’s way.”
7. Ensures team is knowledgeable concerning products and guest service.
8. Demonstrates and maintains a positive attitude among team members.
9. Demonstrates and ensures proper personal hygiene and food safety practices are
   maintained in the restaurant.
10. Displays point of purchase (P.O.P.) materials timely according to the current marketing
    campaign.
11. Demonstrates proficiency on all restaurant positions.
12. Provides ongoing development of crew chief and shift leader using the management
    training checklist.
13. Maintains an adequate team on each shift to meet labor cost standards.
14. Ensures proper follow up of visitation and full field reports, including but not limited to
    cleanliness, hospitality, and ground appearance.
15. Performs daily morning, afternoon and evening restaurant shifts
16. Prepares and reviews daily reconciliation report against daily control totals from cash
    register system ensuring accuracy.
17. Runs financial report, counts afternoon drawers, enters drawer pickups and completes
    daily.
18. Ensures team is cross-trained by the training team effectively.
19. Help identify and develop candidates for the crew chief position.
20. Completes food inventory order accurately, using forecasts and projections based on
    current restaurant sales.
21. Observes and maintains daily inventory levels accurately, based on current restaurant
    sales.
22. Ensures shelf life, rotation of inventory and tempering sheet is maintained.
23. Delegates and ensures the accurate completion of the Quality Control/Safe Food
    Checklist and First In-First Out product rotation.
24. Completes end-of-the month inventory procedures accurately.
25. Delegates restaurant and equipment cleaning.
26. Directs weekly and monthly odd jobs to team assigning them to daily deployment sheet.
27. Demonstrates positive and effective role modeling for all team members through
    appearance and attitude.
28. Follows restaurant policies and procedures consistently.
29. Demonstrates and ensures team is following system standards for uniforms and
    appearance.
30. Attends all manager and team member meetings.
31. Follows and encourages team to follow all restaurant policies and procedures.
32. Checks e-mail and extranet twice daily during each shift and responds as necessary.
33. Uses radiant for cash counting procedures.