Easter Seals Jobs

Qualifications

• Aptitude
• Professional oral and written communication skills
• Must be able to speak, read, write, and understand the primary language of the restaurant
• Organization and time management skills
• Works well under pressure
• Can effectively solve problems
• Able to take and give direction
• Can be flexible as needs dictate
• Works well with other people in a team environment
• Excellent attendance is required with schedule flexibility determined by business needs
• Must be able to work all shifts when the restaurant is open
• Minimum of Two (2) years prior experience as a General Manager for a full service, quick casual, or fast food high volume restaurant
• If being considered for internal promotion, must have Three (3) years Assistant Manager experience, or Area Director approval
• Physical Requirements
• Must be able to work in a fast paced, high energy, and physically demanding environment
• Must have the stamina and ability to work 50 to 60 hours a week
• Must be able to occasionally work more than a 60 hour work week during short management staff situations
• Must be able to spend 90% of working time standing
• Must be able to spend 10% of working time sitting
• Will be required to use all sensory capabilities such as: vision, hearing, tasting, smelling, touching, and speaking
• Will be required to use physical capabilities such as: walking, bending, kneeling, handling, hand flexibility, reaching, squatting, crawling, lifting, climbing, and stooping
• Must be able to carry loads greater than 35 pounds, and be able to transport up to 70 pounds regularly
• Must be able to communicate clearly with our Guests in the primary language of the restaurant, specific to location
• (Primarily English)
• Must be able to hear with 100% accuracy with correction
• Must be able to see to 20/20 vision with correction
• Travel may be required for occasional deliveries, visits to other locations, or company meetings

Responsibilities

Key Contribution: The General Manager contributes to the success of McAlisters through the direction and control of restaurant operations to ensure a positive guest experience and company profitability

The General Managers responsibility is to direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members

Reporting Relationship: The General Manager reports to the Regional Manager

Ensure a High Quality Operation

Maintain Controls Manage Team Members Advocate a Team Environment Manage Personal Development

Ensure a High Quality Operation

Provides Team Members, Managers, and Guests with a positive experience and atmosphere

Ensures prompt, friendly service according to McAlisters guidelines

Ensures the production of high quality food on a consistent basis

Directs overall activities and performance of team members on a shift-by-shift basis

Drives positive Guest experience through a front door and floor presence and timely delivery of accurate food orders

Ensures positive Guest experience by monitoring and ensuring appropriate steps of service and delivery of the McAlisters Touch

Maintains the proper atmosphere through music and lighting levels for varying business periods

Promotes an atmosphere of positive Guest Relations

Build Guest relationships and respond to Guest complaints or concerns professionally and in a timely manner

Responsible for written communications with Guests

Establishes a positive relationship with the local authorities and seek their help in managing regulatory and governance related issues

Responsible for assisting with the development of sales and marketing strategies and for implementing, advertising, and promoting campaigns

Responsible to support and implement Support Center - corporate initiatives

Maintains and inspects dining room, food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times

Corrects unsafe practices or conditions

Supervises cleaning and maintenance of equipment and arrange for repairs, contracts, and other services

Maintains restaurant cleanliness and organization for both the interior and exterior of the restaurant

Follows the standards as described in the Policy and Procedures Manual, Red Line Crisis Guide, and Operations Manual

Maintain Controls

Reviews financial information such as sales and costs and monitor budget to ensure efficient operation and that expenditures stay within budget limitations

Takes action to correct any deviations from the budget

Use the computer for review and analysis of information

Responsible for the financial results of the restaurant

Maintains and controls restaurant assets

Monitors restaurants on-hand inventory for waste and theft

Controls service contract; follow through on all work done, ensure proper billing and compare costs on a semi-annual basis with other purveyors

Conducts line checks to ensure product standards and specifications

Ensures adequate inventory levels that allow for Guest needs but do not tie up company assets in unneeded and costly inventory

Completes daily paperwork and projects on a timely basis

Complies with cash control policies and procedures

Ensures all managers, supervisors, and team members comply with cash control policy and procedures

Drives positive results for labor through proactive scheduling and reacting to business trends

Controls operating costs by instituting awareness through the restaurant

Manages capital expenditures within the restaurant

Conducts inventories and calculate food and beverage costs

Use computer to facilitate collection and analysis of information

Respond to discrepancies from budgeted costs

May at times be responsible for ordering food and beverage products

May be responsible for receiving and checking orders to ensure that they adhere to company specifications

At times will direct the kitchen activities and performance of back of the house team members on a shift-by-shift basis

Responsible for submitting accurate information to the Support Center and Area Director

Manage Team Members

Ensures quality recruiting and training of new managers and supervisors

Hires, trains, motivates, and evaluates all team members

Creates positive relationships with team members and managers by treating all members with respect

Minimizes turnover by responding to and resolving team member and manager issues

Supports and practices an open door policy

Implements programs to reward positive contributions

Recognizes and promotes positive performers

Coaches and counsels team members whose performance is below expectations

Develops team members

Ensures that timely performance reviews of team members are conducted

Conducts performance reviews of management team

Maintains a trained staff through effective use of employment orientation, individual training sessions, employee meetings and implementation of company training programs for team members and managers

Assures compliance with company policies, practices and procedures; communicate changes

Ensure compliance with all local, state, and federal laws, regulations, and guidelines

Advocate a Team Environment

Displays, encourages, and inspires high m