General Manager at Peak Retirement

Jasper, Alabama, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Aug, 26

Salary

55000.0

Posted On

09 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Restaurant Management, Staff Coaching, Customer Service, Inventory Management, Labor Cost Control, Scheduling, Administrative Duties, Interpersonal Communication, Time Management, Decision Making, Organizational Skills, Performance Assessment, Food Safety, Cleanliness Standards, Marketing Implementation

Industry

Venture Capital and Private Equity Principals

Description

Summary/ Objective The General Manager is passionate and upholds the brand’s culture and standards. Continuously shows strong leadership skills and work ethic. The General Manager understands that customer satisfaction always takes priority and efficient restaurant operations make it possible. They are experienced leaders with a goal to become the best operator possible. The General Manager responsibilities include overseeing the day-to-day operations of assigned location and team members, enforcing company policies, achieving company goals and metrics. To be successful in this role, you should be a thoughtful leader and decision maker, helping our people develop and be productive, while ensuring profits are on the rise. Ultimately helping the company grow and thrive. Responsibilities * Identify and delegate responsibilities to management team and staff to ensure objectives are met and excellent service is consistently achieved. * Implement and enforce company policies and procedures. * Provide direction to management team, and staff to achieve restaurant goals. * Consistently review operations and manage staff to identify any problems, concerns, and opportunities for improvement * Provide coaching and feedback to employees and assess performance on an ongoing basis. * Create a positive guest experience by delivering a high level of service and ensuring all staff engage guests to understand their needs and exceed expectations. * Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness. * Consistently monitor product and labor costs to remain within goals.(Following the scheduling template based on store sales) * Train and coach staff on customer services principles and practices. * Follow KRG’s and Jersey Mike’s Subs policies and procedures, including those for cash handing and safety/security. * Implement new marketing promotions. * Conducting staff and weekly meetings. * Identify employee weaknesses and retrain as necessary. * Efficient in administrative duties: Weekly paperwork, crunch time inventory, product ordering, Zenput, marketing, scheduling and labor. Requirements & Skills *Mandatory Requirement- Upon hire or promotion into the General Manager role, you will enter into our Manager in Training program for 8-10 weeks (360 hours) to fully learn the position. You will train at one of our certified training locations; this may require travel depending on location. You must successfully complete training before assuming role as a General Manager.* * Restaurant management experience preferred. * Strong interpersonal relations, communication and organizational skills, leadership, supervisory skills, dependability, maturity * Reliable Transportation * Must be able to work nights and weekends. * Extremely Professional Appearance * Ability to work in a fast paced, ever-changing environment. * Take the initiative. * Excellent time management skills * Ability to handle multiple tasks Demonstrated ability to creatively organize and expand business opportunities. * Desire to take ownership and increase weekly sales. * 50+ hour work week * Must be able to lift up to 50 lbs * Meet Labor goals (determined by store sales) * Meet Food Cost Goals (determined by store sales) * Be involved in the local community. * Must Have a Valid Drivers License.

Responsibilities

The General Manager oversees daily restaurant operations, manages team members, and enforces company policies to achieve growth and profitability. They are responsible for ensuring high food quality, safety, and an excellent guest experience while monitoring labor and product costs.