Restaurant General Manager - Williamstown

Restaurant General Manager – Williamstown

Join to apply for the Restaurant General Manager – Williamstown role at Summerwood Corporation

• Driving excellence in customer service
• Maintaining company standards in product and facility specifications
• Supervising food handling procedures and operational processes
• Exercising financial control to meet the restaurant profit margin targets
• Selecting, training, developing and motivating employees

• Customer Satisfaction/Product Quality
• Maintains fast, accurate service, positive guest relations and ensures products are consistent with company quality standards.
• Drives customer-focused culture by serving as role model in resolving customer issues and training managers and crew to meet or exceed customer service standards.
• Tracks, analyzes and resolves sources of customer complaints.
• Ensure that food safety standards are met.

• Develops and drives restaurant annual operating plan.
• Analyzes sales, labor, inventory and controllables on a continual basis and takes corrective action to meet or achieve margin and sales growth targets.
• Trains and mentors subordinates on financial analyses and profitability tips for the restaurant.
• Develops store CAPEX requests and is the principle interface with all vendors.

• Ensures that facilities and equipment are maintained to Company standards.
• Monitors inventory, food preparation and order fulfillment on a daily basis to ensure adherence to Company standards.
• Establishes restaurant speed with service (SWS) targets, monitors performance and resolves bottlenecks to achieve SWS goals.
• Oversees development and revision of weekly management and crew schedules.

• Directs all restaurant level HR activity including hiring decisions, learning zone planning and execution and performance management.

• Employee relations issues up to and including termination.
• Provides hands‑on training for management staff in Learning Zone and develops all Shift Managers and Assistant General Managers to assume higher level responsibilities.
• Develops and monitors staffing plans and directs crew sourcing activities.
• Manages the work environment on all shifts to ensure fair and equitable employee treatment, as well as adherence to all Company, state and federal workplace regulations.

• Achievement of restaurant annual operating plan
• Margin improvement over previous year sales growth
• Weekly/Period restaurant performance in sales, labor, ICOS and controllables
• PRC results and OSAT scores
• Learning Zone certification levels, crew turnover and staffing levels

• Delivers Excellence in Customer Service
• Team Leadership
• Business Savvy
• Team Development
• Restaurant Operations

• High school diploma or GED.
• Supervisory experience in either a food service or retail environment.
• Demonstrates ability to maintain financial controls and coach and train hourly employees.
• Proven ability to drive customer satisfaction, financial performance and employee satisfaction.

Work Hours:

10 hours
Days per Week: 5 days per week
Inside/Outside: 95% inside / 5% outside
Extreme Temperatures:
Ambient, near ovens and stoves
Noise Level: Normal

Disclaimer:
The list of requirements, duties and responsibilities is not exhaustive but is merely the most accurate list for the current job. The Company reserves the right to revise the job description and to require that other tasks be performed when the circumstances of the job change (for example, emergencies, changes in personnel, workload or technical development).