The General Manager (GM) must be at least 18 years of age, primarily responsible, for all operational and financial aspects of their restaurant operations. It is the primary responsibility of the GM to achieve financial and operational results through leadership and direction of management teams and hourly employees (HE). It will be from this structure all monthly, quarterly, and yearly business objectives are consistently achieved.
Requirements
People Development
People are the highest priority of General Managers. The ongoing development of each manager is what creates the environment for success in the areas of HQSC, growth, and financial results. This works with the management team helping to select and develop qualified managers and hourly employees to assemble each unit's team. This is the only long term growth and success can be achieved and maintained.
Demonstrate superior credibility as a role model through leadership, communication, coaching, influencing, and integrity.
- Builds effective teams by participating in the selection and training of new managers and employees.
- use the hiring zone and the interview questions for potential hires
- use the learning zone and hands on training to train new employees
- all employees have completed all learning zone modules for their position
- Clearly sets expectations and direction through weekly manager meeting and quarterly customer mania training
- one training session per quarter and employees sign off and turned in with weekly folder
- manager meeting done weekly following meeting template
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- Communicate job performance through semiannual manager performance reviews, along with the Area Coach (AC).
- do performance appraisals on HE semiannually
- do performance appraisal on yourself semiannually
- Works with AC, HE and management teams to set goals and action plans to improve operational and financial performance.
- set quarterly goals for store performance
- set quarterly goals for management staff
- Ensures a positive and healthy work environment for all managers and employees.
- weekly, monthly, or quarterly contests
- use champs to reward and recognize
Quality, Service, and Cleanliness
- Works with managers and HE weekly to improve the level of food quality, service, and cleanliness in each unit by conducting monthly HQSC.
- daily extras done and checked off for FOH and BOH list needs to be checked off weekly
- self HQSC done periodically
- Works with AC and management teams to create specific and measurable action plans to improve HQSC and mystery call scores.