General Manager

General Manager at Huddle House

Cape Girardeau, MO – $-$

General Managers are responsible for the overall operation of their unit. They support and implement business objectives through a strong sales‑focused approach and continuous development of their team. They provide strategy and delegate duties to ensure all business objectives and sales goals are met. General Managers are an exempt position.

• Develop overall strategy for the unit to meet business objectives, develop and promote employees, and meet sales goals in all applicable sales avenues
• Maintain the highest standard of customer service
• Communicate and follow‑up on unit objectives with all staff through to completion
• Maintain a sales‑based focus, proactively seeking out sales opportunities to establish and maintain business relationships via phone calls, physical interactions, and driving where necessary
• Maintain highest quality standards to ensure a safe working environment, including maintaining HAACP and Board of Health protocols in everyday duties for all employees
• Develop assistant management to effectively manage sales, costs, quality, and people basics
• Recruit and retain appropriately skilled staff to work in the restaurant and/or handle catering and banquet events
• Positively impact the unit through demonstrated creativity in developing and implementing strategic initiatives
• Schedule staff appropriately for forecasted sales
• Audit internal processes and adjust as needed to complete assigned operational goals
• Manage employee relations issues to ensure a harmonious work environment for all staff
• Support the District General Manager in communicating issues, concerns, and special needs/projects and day‑to‑day business of the unit
• Fill in wherever necessary to move the line faster, assist in delivering product and serving food to customers
• Make deposits at the bank

• General Managers will regularly stand, walk, talk, carry, bend, stoop, turn and lift in excess of thirty‑five (35) pounds
• Require driving, viewing a computer monitor, and typing/writing on a regular basis
• Team lift required on anything over twenty‑five (25) pounds and/or an awkward lift
• Ability to proactively support sales and operational goals while maintaining high standards of customer service, quality, and safety
• Experience in managing a team in a fast‑paced restaurant environment, including staffing, inventory, and training
• Strong communication skills and the ability to resolve employee relations issues
• Proficiency with technology for scheduling, payroll, and reporting
• Compliance with all local health and safety regulations, including HAACP and Board of Health protocols

Director

Full‑time

Management and Manufacturing

Restaurants