Frisch's
General
Frisch's, Greensburg, Indiana, United States, 47240
Job Description
The General Manager (GM) is responsible for the success of the restaurant and it's alignment with Frisch's vision to be the ""Best Place to Work, Eat and Own"". The GM is in charge of hiring and developing employees and managers that share Frisch's values and vision to ensure company growth. He/she is accountable for customer satisfaction, the financial performance, food safety, quality service, and safety and security within the restaurant. The GM must convey Frisch's culture to his/her staff and show sincere pride in the Frisch's brand.
Responsibilities:
The GM is responsible for fostering a culture focused on creating an outstanding internal (employee) and external customer experience. They are accountable for providing ongoing leadership and operational development for the management team, while creating a positive team environment by recognizing and reinforcing individual and restaurant accomplishments. Focusing on the Company's vision and values, the GM must lead the restaurant with integrity, while promoting growth and development through the identification and development of team members along their career journey.The GM will provide clear and consistent directions and delegate responsibilities to other management staff. This will inspire staff to achieve and exceed performance standards and expectations. In addition to delegation, the GM will ensure the managers are training and developing the non-management staff to meet Frisch's standards and putting them on a path for success.Conduct meetings for the management team to promote team alignment, sharing restaurant goals and action plans to achieve or exceed performance standards.Ensure RMs conduct alley rallies with hourly staff and that the topics are delivered in a positive manner that focuses on exceeding the customer's expectations.Responsible for meeting restaurant financial objectives by appropriate forecasting, scheduling and monitoring of expenditures and waste.Establish weekly sales and labor targets; manage profitability; analyze variances and initiate corrective action to ensure company objectives are achieved.Share results of each period's performance against unit and company goals with the management team, along with action plans for continued success.Accountable for achieving and maintaining the appropriate staffing levels in the unit, and will have final approval of weekly schedule. Must make sound decisions, with feedback and recommendations from management team to hire and retain the right team members that can grow and make the unit successful. Has final unit authority (with HR support) relative to the hiring, firing, promoting, transferring, and demoting of staff to have the optimal team to make their restaurant successful.Consistently grow sales and customer counts by role modeling and coaching the delivery of an outstanding customer experience. Responsible for executing local restaurant marketing initiatives as provided by the RSC, and supporting and promoting community involvement. Ensure all customer complaints are resolved timely and to the customer's satisfaction.Has ultimate responsibility for the unit's compliance with all health, safety and security regulations, and satisfactory completion of the unit's safety audit.Must regularly enforce and monitor, with the assistance of the management team, the enforcement of sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.Must ensure that proper security procedures are in place and being followed and that maintenance of facilities and equipment is occurring and is appropriate.Requirements:
Bachelor's degree in Hospitality, or related field, and one to three years of management experience or equivalent combination of education and experienceOne to three years of Frisch's restaurant management experience preferredServSafe CertifiedMust be able to speak English fluently. Good communication skills and the ability to work well with others.Ability to speak before a group of individualsAbility to train, motivate, evaluate (written verbal), coach, delegate and superviseAbility to read, write and follow recipes accurately, as well as having strong math and organizational skillsMust possess a valid driver's license and have access to reliable transportationAbility to prioritize, handle stress and deal with irate customers in a calm professional mannerPhysical Demands Work Environment
Environment includes heavy customer contact, working with cooking equipment and slippery walking surfacesMust be able to stand for long periods of timeGood agility necessary to lift and carry up to 50 lbs.Bending, reaching and climbingGood hearing, visual and speaking skillsMust be able to walk in and out of refrigerated areasMust be able to work around steam, hot and cold foods and ice
The General Manager (GM) is responsible for the success of the restaurant and it's alignment with Frisch's vision to be the ""Best Place to Work, Eat and Own"". The GM is in charge of hiring and developing employees and managers that share Frisch's values and vision to ensure company growth. He/she is accountable for customer satisfaction, the financial performance, food safety, quality service, and safety and security within the restaurant. The GM must convey Frisch's culture to his/her staff and show sincere pride in the Frisch's brand.
Responsibilities:
The GM is responsible for fostering a culture focused on creating an outstanding internal (employee) and external customer experience. They are accountable for providing ongoing leadership and operational development for the management team, while creating a positive team environment by recognizing and reinforcing individual and restaurant accomplishments. Focusing on the Company's vision and values, the GM must lead the restaurant with integrity, while promoting growth and development through the identification and development of team members along their career journey.The GM will provide clear and consistent directions and delegate responsibilities to other management staff. This will inspire staff to achieve and exceed performance standards and expectations. In addition to delegation, the GM will ensure the managers are training and developing the non-management staff to meet Frisch's standards and putting them on a path for success.Conduct meetings for the management team to promote team alignment, sharing restaurant goals and action plans to achieve or exceed performance standards.Ensure RMs conduct alley rallies with hourly staff and that the topics are delivered in a positive manner that focuses on exceeding the customer's expectations.Responsible for meeting restaurant financial objectives by appropriate forecasting, scheduling and monitoring of expenditures and waste.Establish weekly sales and labor targets; manage profitability; analyze variances and initiate corrective action to ensure company objectives are achieved.Share results of each period's performance against unit and company goals with the management team, along with action plans for continued success.Accountable for achieving and maintaining the appropriate staffing levels in the unit, and will have final approval of weekly schedule. Must make sound decisions, with feedback and recommendations from management team to hire and retain the right team members that can grow and make the unit successful. Has final unit authority (with HR support) relative to the hiring, firing, promoting, transferring, and demoting of staff to have the optimal team to make their restaurant successful.Consistently grow sales and customer counts by role modeling and coaching the delivery of an outstanding customer experience. Responsible for executing local restaurant marketing initiatives as provided by the RSC, and supporting and promoting community involvement. Ensure all customer complaints are resolved timely and to the customer's satisfaction.Has ultimate responsibility for the unit's compliance with all health, safety and security regulations, and satisfactory completion of the unit's safety audit.Must regularly enforce and monitor, with the assistance of the management team, the enforcement of sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.Must ensure that proper security procedures are in place and being followed and that maintenance of facilities and equipment is occurring and is appropriate.Requirements:
Bachelor's degree in Hospitality, or related field, and one to three years of management experience or equivalent combination of education and experienceOne to three years of Frisch's restaurant management experience preferredServSafe CertifiedMust be able to speak English fluently. Good communication skills and the ability to work well with others.Ability to speak before a group of individualsAbility to train, motivate, evaluate (written verbal), coach, delegate and superviseAbility to read, write and follow recipes accurately, as well as having strong math and organizational skillsMust possess a valid driver's license and have access to reliable transportationAbility to prioritize, handle stress and deal with irate customers in a calm professional mannerPhysical Demands Work Environment
Environment includes heavy customer contact, working with cooking equipment and slippery walking surfacesMust be able to stand for long periods of timeGood agility necessary to lift and carry up to 50 lbs.Bending, reaching and climbingGood hearing, visual and speaking skillsMust be able to walk in and out of refrigerated areasMust be able to work around steam, hot and cold foods and ice