General Manager at Hopdoddy Burger Bar, Inc.

Atlanta, Georgia, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Jan, 26

Salary

0.0

Posted On

28 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Team Building, Financial Management, Guest Service, Training and Development, Profitability, Communication, Problem Solving, Organization, Adaptability, Analytical Ability, Creativity, Planning, Initiative, Staffing, Performance Management

Industry

Restaurants

Description

Description Job Summary General Managers own every aspect of their restaurant’s operations. They uphold promises to their Team, their Guests, and the Business. General Managers direct, lead, and coordinate the planning, organizing, training, ground roots marketing and leadership necessary to achieve stated objectives in sales, costs, team member retention, guest service and satisfaction, food quality, cleanliness and sanitation. Essential Functions Staffing, Training and Development: Works with Head Trainer to ensure training materials available are consistently and effectively used in team member training. Upholds GM Training promises. Restaurant team is coached, trained and developed in their job roles for all work areas. The restaurant is provided with the tools, education and experience to perform individual job descriptions to standards. Ensures that all new team members attend orientation and sets up certified trainers for each day of training. Personally, follows up with both team members and trainers. Conducts performance oriented training and maintains accurate training records. Supports the manager-in-training training program when needed. Analyzes own strengths and weaknesses. Develops self-improvement objectives, goals and an implementation plan utilizing training programs. Supports the development of the leadership team in restaurant operations. Profitability: Delivers profitability of restaurant operations by operating within a cost of goods and labor productivity guidelines. Cost goals are met for food. Labor goals are negotiated and met, work is completed daily (no O.T. is scheduled). Kitchen Manager is held accountable for negotiated product, labor and operating account goals. Financial information is prepared accurately and on time, invoices checked for accuracy. Menu and Special items enhance sales and provide a good price and value. Inventories conducted weekly, extended with current pricing, validated and appropriate action plans created and executed. Financial Management: Leads the process in the development of budgets, projections, goals, objectives, and business plans. Balances the safe daily, maintains control over the POS system and conducts periodic audits to ensure accountability of assets. Makes bank deposits accurately and on time. Practices sound security measures always securing people, monies, records, information and equipment. Supports the development of the leadership team on financial management. Personnel Administration/Administrative Duties: Follows administrative guidelines and procedures. Completes and maintains accurate records/paperwork. Responsible for recruiting and hiring of awesome team members. GM responsible for all final hiring decisions. Maintains team member personnel files and keeping them up to date using the file audit form. Conducts timely, effective team member and leadership performance reviews. Quarterly with team members and weekly with managers. Completes new hire forms properly and efficiently. Performs opening and closing administrative procedures accurately and timely. Report all gross over/shorts immediately along with explanation. Completes proper forms for payroll and checks all payroll records at the end of every shift to ensure accuracy. Develops and maintains schedules to match sales forecasts/budgets. Properly uses and documents team member disciplinary actions. Completes assigned administrative duties such as leadership schedules and reviewing team member schedules, etc., accurately and on time. Business Development/Business Understanding and Leadership: Understands and promotes the Hopdoddy culture, stays abreast of marketing and competitive issues/events, uses industry knowledge to benefit the organization. Seeks and welcomes the opportunity to learn new techniques and tasks. Builds support and commitment among others around company initiatives. Follows direction in all delegated tasks and projects. Has a positive attitude and approach to the job. Demonstrates the highest standards and acts as a role model for team members. Participates in, and is supportive of all marketing programs. Actively supports the marketing and sales plan, emphasizing up-selling and other objectives identified by the management team. Communicates and manages company expectations. Posts important and relevant information for leadership and team members. Creates effective and results based sales building plans. Restaurant Operations: Through his/her own conduct, appearance, and energy level sets the leadership example for the team member in the restaurant. Ensures food is prepared in accordance with Company standards and recipes. Ensure food safety and security processes and procedures are followed. Ensures proper staffing and operation of the restaurant. Leadership includes time spent providing direction to team members as well as exceeding guest expectations. Ensures product inventory is maintained and sufficient to support operations. Ensures scheduled preventative maintenance and regular cleaning required to operate a clean, safe and sanitary restaurant is completed following Hopdoddy policies and procedures. Perform other related duties, tasks and responsibilities as required from time to time. Guest Service and Relations: Provide warm, Hopdoddy Hospitality with a smile and eye contact. Interacts effectively with guests providing them an excellent dining experience. Conducts table visits regularly and strives for 100%. Utilize the “Guest Right of Way” always. Proactively handles guest complaints with a sense of urgency, poise and good judgment. Establishes guest service and satisfaction as a priority through personal example and follow-through. Monitors guest feedback daily. Provides coaching of Team Members on guest service. Ensures restaurant and bar are properly team membered to handle guests’ needs. Team member Relations and Team Building: Motivates team members to learn and perform quality work. Develops teamwork. Provides quality time with team members through the open-door policy. Responds in a timely manner to team member’s needs, concerns and complaints. Regularly praises and effectively coaches team members. Establishes an atmosphere of fairness, mutual respect and concern in dealing with team members. Performance Management & Personal Effectiveness: Models personal excellence and consistency in day-to-day behaviors and accomplishments. Identifies and analyzes problems and develops workable solutions. Maintains consistent performance standards for all team members. Increases effectiveness through proper use of delegation and work assignments. Conducts weekly Leadership Team Meetings (LTM) and participates in team member meetings, coaching and developing the leadership team and team members. Communicates effectively with leadership team, team members and guests verbally and in writing when appropriate. Conducts walkthroughs and reviews all shopper scores. Shows initiative and sense of urgency in accomplishing tasks and projects. Performs multiple tasks effectively and efficiently. Works efficiently to meet commitments in a timely manner. Remains composed when something unexpected occurs. Demonstrates consistency in approach and behavior. Comes to work on time ready for the shift and does not leave until the next shift is setup for success. Has personal development plan in place to reach the next level. Leadership One on One’s done weekly. Requirements Minimum Qualifications Team Player with a sense of humor. High school diploma or equivalent required. Must demonstrate good math and communication skills. Minimum 3 years’ experience as a salaried Manager in full service or fast casual restaurant. Demonstrated leadership skills, including coaching, directing, and motivating a team. Exposure to P&L and sales building highly desirable. Knowledge, Skills and Abilities Knowledge of Job Initiative Adaptability and Flexibility Organization and Planning Analytical Ability PC Skills - Intermediate Microsoft Office Suite, PowerPoint, Excel, Word and Outlook ? Creativity Working Relations Communication Development of Team Members Leading People Physical Requirements Must be able to lift 30lbs frequently and up to 80lbs occasionally. Responsible for utilizing office/restaurant equipment. The effective operation of equipment requires the use of all limbs, fingers and the ability to see. Position requires standing, bending, and walking the entire workday. Must be able work under a high degree of stress on a physical, mental and emotional level; this includes performing work in a fast-paced manner and making timely decisions. Disclaimer This position description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, team member development and compensation. As such, the incumbent may perform other duties and responsibilities as required.

Responsibilities

The General Manager is responsible for overseeing all aspects of restaurant operations, including staffing, training, financial management, and guest service. They ensure profitability while maintaining high standards of food quality, cleanliness, and team member satisfaction.