Position: General ManagerReports to: Regional DirectorBase Salary: $60,000 Plus Quarterly Bonus
Required Training/Education/ExperienceCollege degree is not necessary, but preferred. Minimum of two years of supervisory experience in the service industry. Must possess a detailed knowledge of front and back of house management. Must be proficient in ordering, inventory management, scheduling, employee development, staff training and guest service. Must possess leadership skills that encourage personal and professional achievement. Responsible for fostering a positive workplace culture while maintaining company policy and expectations.
Duties & Responsibilities
Complete focus on daily operations, restaurant environment, cleanliness standards, food safety, food quality and consistency, service standards.
Direct oversight of Assistant Manager(s) and Lead Line Cook.
Collaborate with Assistant Manager(s) to hire, train and develop the FOH staff to company standard.
Hold all staff accountable to timeliness, cleanliness and daily job responsibilities. Discipline and fire employees when necessary with documentation.
Responsible for ensuring current company-wide training systems are being executed.
Publish weekly schedules for FOH and BOH on R365 at least two weeks in advance while upholding company goals and standards.
Complete and submit all employee onboarding paperwork on R365 Hire prior to the employee's first day.
Ensure food plating and presentation standards are consistently upheld.
Submit daily sales and labor numbers via GroupMe at closing.
Responsible for accurate daily punches, tip sheet information, approving daily DSS, and weekly cash deposits.
Meet monthly with the Regional Director to set personal and store goals for the following month.
Meet quarterly with the Regional Director to discuss Labor and COGs numbers.
Prepare agenda and conduct weekly MTM on Fridays during non-peak business hours.
Previous weekly projections vs. actual for sales, labor and COGs
Current employee challenges and successes and address hiring needs
Update on any training employees and discuss areas of focus with Assistant Manager(s) and Lead Line Cook
Direct Assistant Manager(s) and Lead Line Cook on any specific areas of concern and room for improvement
Discussion on any current or upcoming promotions or seasonal menus
Communicate any information from Regional Director
Present at monthly manager meetings conducted by Regional Director
PresentationManagers must always present themselves professionally. This will include, but is not limited to:
Business casual attire (clothes should be comfortable but professional – no jeans)
Grooming must remain professional
For women: A natural hair color, proper coverage of tattoos, no excessive piercings
For men: neatly groomed facial hair, a natural hair color, proper coverage of tattoos, no excessive piercings
Proper hygiene must always be addressed
Clothes must be clean and pressed at all times
Accessories should be limited and understated
No excessive logos should be displayed
Clothing should never be controversial or offensive
Hair, makeup (if applicable), and colognes or perfumes must be conservative and professional
Attendance & PromptnessAs General Manager, it is the goal and expectation that you assume the responsibility of the overall performance of their location – at all times, on all days.
GM’s are expected to work their assigned 5-day work schedule as well as any additional time related to the planning or operation of the business (scheduling, training, meetings, etc.).
A manager is required to be on-site whenever the restaurant is open for business or whenever guests may be present.
On days when only one manager is scheduled, the manager is expected to be on-site from 7am – close at minimum.
On days when two managers are present, one manager may either come in early and/or leave early as long as one manager is on-site throughout the day. These are not meant to be half-days, but 8-hour work days instead of 9-10 hours. Special concessions must be approved by a superior.
Managers must arrive on time and will be held to the same standard as all employees: 5+ minutes is considered a tardy. Perpetual tardiness will result in disciplinary action.
Salaried managers will be expected to work a minimum of 40 hours a week. Some weeks may require more, depending on circumstances.
*As General Manager, it is your full responsibility to complete all required administrative work and be available for guests during open hours. It is your responsibility to manage your time accordingly, even if it means work time outside of normal operating hours.
Communication
As General Manager at The Original Pancake House, all communication is a direct reflection of the company and its employees. The GM is fully responsible for communication coming from their store, including communication from other employees to guests.
GM’s are expected to ALWAYS use proper grammar, spelling, punctuation, syntax, etc.
Emails should be properly addressed, appropriately toned and consistently professional.
GM’s are required to be responsive to all forms of work-related communication in a timely manner, including days off.
Emails or texts must be responded to as soon as possible, as well as answering phone calls or returning messages, including days off.
GM’s are expected to conduct themselves professionally when communicating to co-workers. Foul or offensive language is not tolerated.
GM’s should reach out to their Regional Director when support is needed.
Scheduling & Time Off
General Managers are required to request time off when needed. If a request-off is not provided in a timely manner, and concessions cannot be made, the manager will be expected to work the shift(s) in question.
General Managers are expected to work weekends as part of their job description.
A salaried manager may not exchange a weekday off for an additional weekend day. If a weekend is needed off, the manager will be required to use vacation days to receive the time off.
The General Manager and Assistant Manager(s) are never permitted to have the same weekend, or weekend day, off.
Managers are required to provide adequate coverage at all times. This includes possessing enough staffing to cover shifts in the event of a sick employee. Managers are expected to be on the floor, actively working with the staff, during business hours. In the event of an emergency, a manager must receive approval before taking a section. If the manager receives this approval, any tips made will be added to a store’s monthly employee morale budget.
At no time should the restaurant operate without a manager present. Scheduling needs are the full responsibility of the General Manager.
Compensation
Base Salary
General Managers will receive a starting salary ($60-70,000) plus bonuses (paid quarterly). Any raises or salary modifications will be given based on performance and are at the subjective will of the ownership and management team.
Benefits
Company sponsored health and dental insurance (to begin after 90 days of hire or promotion)
Health & vision coverage - employer contribution up to 75% of the employee only.
Dental insurance - employer contribution up to 50% of the employee only plan.
Buy-up plans and additional coverage available at the expense of the employee.
Paid Vacation
General Managers will accrue 2 weeks of paid vacation.
Beginning in year 3 , General Managers will accrue 3 weeks of paid vacation
Beginning in year 10, General Managers will accrue 4 weeks of paid vacation
Paid sick time will be accrued in accordance with Washington State requirements, 1 hour accrued per 40 hours worked (excluding time taken for vacation).
Company Sponsored 401k Retirement Plan
Company will match dollar-for-dollar up to 4% of annual pay
Eligibility requirements apply and must be met before plan participation