General Manager

Tallahassee, FL, 32303

Skills:

Leadership, Coaching, Performance Appraisal, Budget Management, Asset Management, Recruitment, Training, Safety Management, Marketing

Position Summary:

The General Manager is responsible for ensuring optimal restaurant performance by providing leadership and guidance to the Hospitality Manager, Kitchen Manager, Assistant Managers, Crew Leaders, and Crew Trainers. They ensure that Golden Corral operational standards are communicated, trained, and maintained in the restaurant.

Accountabilities/Responsibilities:

1. Provide leadership to Kitchen Manager, Hospitality Manager, and Assistant Managers through training, coaching, performance appraisal, and development to ensure guests receive a pleasurable dining experience.
2. Ensure all Golden Corral operations systems are in place for the restaurant in accordance with the Operations Manual.
3. Ensure the restaurant is operated within budget for sales, food, labor, and controllable operating expenses.
4. Manage all company assets; financial, facility, and human resources in accordance with company policy and all federal and state regulations. Ensure all company policies are followed, including the Code of Ethics.
5. Ensure Restaurant Operations Improvement Process (ROIP) standards are met.
6. Provide coverage for the front of the house or back of the house when the Kitchen Manager or Hospitality Manager is away. Coach Associate Managers and other team members when problems are identified and follow-up to ensure corrections are made.
7. Recruit, select, and orient Assistant Managers into Golden Corral utilizing approved selection and interview process. Ensure Co-workers and Assistant Managers participate and certify in the Fast Pass for Success program to develop members of the team.
8. Recognize members of the restaurant team for exemplary performance, length of service awards, 100 Club, and other special occasions.
9. Train Crew Leaders, Crew Trainers, Assistant Managers, Kitchen Manager, and Hospitality Manager on changes in Golden Corral standards, recipes, marketing promotions, and new policies.
10. Train, implement, and execute company health and safety programs to ensure a safe environment for team members and guests.
11. Ensure systems are in place to support timely and regular communications to members of the restaurant team.
12. Provide input and assist the Director of Operations in the development of the restaurant’s budget.
13. Ensure that the 17 priorities are maintained, and regular preventive equipment maintenance is performed in the restaurant as well as outside of the restaurant, including signs, parking lot, and landscaping.
14. Execute national restaurant marketing programs and develop and implement local restaurant marketing programs to drive customer counts and sales.