Long John Silver's
General Manager
Long John Silver's, Del City, Oklahoma, United States,
Role Overview
The Restaurant General Manager (RGM) ensures compliance with company standards in all areas of operation, including product preparation and delivery, customer relations, restaurant maintenance and repair, inventory management, team management, recruitment and retention of crew members, financial accountability, and ensuring that the highest quality products and services are delivered to each customer. The Restaurant General Manager has the overall responsibility for directing the daily operations of a restaurant ensuring compliance with company standards in all areas delivering the highest quality products and services to each guest. The Restaurant General Manager is the leader of the restaurant and is responsible for successfully carrying out the policies and procedures of the company and ensuring profitability.
Service :Ensures 100% satisfaction for all LJS guestsSolves customer concerns immediately utilizing BAM! and ensures they leave happy and satisfiedPeople/Culture:
Lead team in ensuring Voice of the Customer (VOC) feedback is collected and acted uponMotivates Team Members to perform at or above expected performance levelsEnsures staffing levels meet guest service requirements at all timesTreats all Team Members with respect while fostering a sense of teamwork and accountabilityAccountable for positive engagement at every guest encounterProduct:
Ensures all ingredients and menu items are properly stored, handled, prepared and presented with the greatest concern for food safety, accuracy, quality, and guest satisfactionPositively impacts profitability by effectively managing product projections and controlling wasteProvides, to every guest, a come-back quality service and taste experiencePlace:
Maintains a clean, safe, and comfortable environment for guests and Team MembersClean as you go mentality Ensure the restaurants interior and exterior, including furnishings and equipment, are clean and in excellent working condition at all timesProvides an environment that encourages guests to returnLeadership:
Recruit, hire, develop, and motivate Team MembersProvides encouragement to Team Members, including communicating team goals and identifying areas for new training or skill checksAnswers Team Member questions, helps with Team Member problems, and oversees Team Member work for quality and guideline complianceCommunicates deadlines and sales goals to Team MembersDevelops strategies to promote team member adherence to company regulations and performance goalsForecast sales, create work schedules, order and track inventory, and complete required performance reportsEnsure cash control, security, safety and food quality standards are consistently metMaintain a local marketing program that focuses on sales growth*Performs other duties as assigned by restaurant management
Core Competencies:
Service Orientation The ability to demonstrate concern for satisfying ones external and/or internal guests
Interpersonal Awareness - The ability to notice, interpret, and anticipate others concerns and feelings, and to communicate this awareness empathetically to others
Self-Managing Performance - The ability to take responsibility for ones own performance, by setting clear goals and expectations, tracking progress against the goals, ensuring feedback, and addressing performance problems and issues promptly
Initiative - Identifying what needs to be done and doing it before being asked or before the situation requires
Results Orientation - The ability to focus on the desired result of ones own work, setting challenging goals, focusing effort on the goals, and meeting or exceeding them
Active Learner - Understanding the implications of new information for both current and future problem-solving and decision-making and actively strives to build knowledge and skills
Team Leadership - The ability to demonstrate interest, skill, and success in getting others to learn to work together
Role Requirements:
Must be 18 years of age or olderHigh School Diploma or EquivalentMinimum of 6 months experience performing as an Assistant Manager or 1 year of restaurant management experience in similar environmentPassed Restaurant General Manager Readiness ChecklistMust have a reliable transportation and Driver's License requiredAbility to work nights and weekendsTake absolute pride in everything you doValue customer service and hold the ability to positively impact guests' experienceWork well in a fast-paced environmentPractice high quality food and cleanliness standardsBring an upbeat energy and positive attitude to the teamHas a commitment to timeliness and a sense of urgencyAbility to read and interpret a variety of instructions furnished in written, oral, diagram and schedule formAbility to add, subtract, multiple, and divide in all units of measure, using whole numbers, common fractions, and decimals computing rate, ration and percentAbility to solve practical problems and deal with a variety of variables in situations where minimal standardization existsPhysical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential requirements of the role. While performing the duties of this role, the employee is regularly required to:
Work for several hours in a standing positionTalk and hear; Communicate with Team members and guestsHandle, feel and reach with arms and handsSit, climb, and balanceStoop, kneel, crouch, and crawlLift and move up to 50 poundsWorking Conditions:
The work environment characteristics describe here are representative of those an employee could encounter will performing the duties and responsibilities of this role.Exposure to cooking fumesModerate noise levelExposure to heat and hot cooking equipment
*Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.
The Restaurant General Manager (RGM) ensures compliance with company standards in all areas of operation, including product preparation and delivery, customer relations, restaurant maintenance and repair, inventory management, team management, recruitment and retention of crew members, financial accountability, and ensuring that the highest quality products and services are delivered to each customer. The Restaurant General Manager has the overall responsibility for directing the daily operations of a restaurant ensuring compliance with company standards in all areas delivering the highest quality products and services to each guest. The Restaurant General Manager is the leader of the restaurant and is responsible for successfully carrying out the policies and procedures of the company and ensuring profitability.
Service :Ensures 100% satisfaction for all LJS guestsSolves customer concerns immediately utilizing BAM! and ensures they leave happy and satisfiedPeople/Culture:
Lead team in ensuring Voice of the Customer (VOC) feedback is collected and acted uponMotivates Team Members to perform at or above expected performance levelsEnsures staffing levels meet guest service requirements at all timesTreats all Team Members with respect while fostering a sense of teamwork and accountabilityAccountable for positive engagement at every guest encounterProduct:
Ensures all ingredients and menu items are properly stored, handled, prepared and presented with the greatest concern for food safety, accuracy, quality, and guest satisfactionPositively impacts profitability by effectively managing product projections and controlling wasteProvides, to every guest, a come-back quality service and taste experiencePlace:
Maintains a clean, safe, and comfortable environment for guests and Team MembersClean as you go mentality Ensure the restaurants interior and exterior, including furnishings and equipment, are clean and in excellent working condition at all timesProvides an environment that encourages guests to returnLeadership:
Recruit, hire, develop, and motivate Team MembersProvides encouragement to Team Members, including communicating team goals and identifying areas for new training or skill checksAnswers Team Member questions, helps with Team Member problems, and oversees Team Member work for quality and guideline complianceCommunicates deadlines and sales goals to Team MembersDevelops strategies to promote team member adherence to company regulations and performance goalsForecast sales, create work schedules, order and track inventory, and complete required performance reportsEnsure cash control, security, safety and food quality standards are consistently metMaintain a local marketing program that focuses on sales growth*Performs other duties as assigned by restaurant management
Core Competencies:
Service Orientation The ability to demonstrate concern for satisfying ones external and/or internal guests
Interpersonal Awareness - The ability to notice, interpret, and anticipate others concerns and feelings, and to communicate this awareness empathetically to others
Self-Managing Performance - The ability to take responsibility for ones own performance, by setting clear goals and expectations, tracking progress against the goals, ensuring feedback, and addressing performance problems and issues promptly
Initiative - Identifying what needs to be done and doing it before being asked or before the situation requires
Results Orientation - The ability to focus on the desired result of ones own work, setting challenging goals, focusing effort on the goals, and meeting or exceeding them
Active Learner - Understanding the implications of new information for both current and future problem-solving and decision-making and actively strives to build knowledge and skills
Team Leadership - The ability to demonstrate interest, skill, and success in getting others to learn to work together
Role Requirements:
Must be 18 years of age or olderHigh School Diploma or EquivalentMinimum of 6 months experience performing as an Assistant Manager or 1 year of restaurant management experience in similar environmentPassed Restaurant General Manager Readiness ChecklistMust have a reliable transportation and Driver's License requiredAbility to work nights and weekendsTake absolute pride in everything you doValue customer service and hold the ability to positively impact guests' experienceWork well in a fast-paced environmentPractice high quality food and cleanliness standardsBring an upbeat energy and positive attitude to the teamHas a commitment to timeliness and a sense of urgencyAbility to read and interpret a variety of instructions furnished in written, oral, diagram and schedule formAbility to add, subtract, multiple, and divide in all units of measure, using whole numbers, common fractions, and decimals computing rate, ration and percentAbility to solve practical problems and deal with a variety of variables in situations where minimal standardization existsPhysical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential requirements of the role. While performing the duties of this role, the employee is regularly required to:
Work for several hours in a standing positionTalk and hear; Communicate with Team members and guestsHandle, feel and reach with arms and handsSit, climb, and balanceStoop, kneel, crouch, and crawlLift and move up to 50 poundsWorking Conditions:
The work environment characteristics describe here are representative of those an employee could encounter will performing the duties and responsibilities of this role.Exposure to cooking fumesModerate noise levelExposure to heat and hot cooking equipment
*Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.