General Manager - The Dirty Rabbit Group

Position Title: General Manager

Department: Operations

STATEMENT OF PURPOSE Manages the operations and staff of a restaurant, including the execution of all
Company policies, procedures, programs and systems. Ensures achievement of restaurant objectives are
reached in all areas while following all Company guidelines. Ensures compliance with all federal, state and
local laws and ethical business practices. Provides leadership, direction, training and development to
subordinate managers and crew. Creates and maintains a great environment.
ACCOUNTABILITIES AND KEY MEASUREMENT CRITERIA
Key Measurement Criteria: To achieve consistency throughout our system as we measure and evaluate
performance, the measurement criteria following each accountability should be considered and evaluated.
The actual results as well as the methods and processes used to obtain the results should be assessed and
commented on within the evaluation. It is also appropriate in your narrative to discuss the leadership,
management and development of subordinates in the attainment of the accountabilities. The Key
Measurement Criteria should not be viewed as the only factors to evaluate, as there are normally additional
items that relate to a specific individual or market.
1. Trains, monitors and reinforces food safety procedures to store management and crew employees.
Ensures all food safety procedures are executed according to Company policies and health/sanitation
regulations; takes corrective actions, as appropriate.
a. FSA scores
b. Training and execution of all food safety procedures
c. Current Food Safety certification including certification of self and management staff
d. Food safety culture
e. Total store cleaning systems
f. Use of prepping labels with expiration dates
g. Good handing if cooked and raw product
h. Makes sure the use of line checks for Temp checks.
i. Enforces handwashing
j. Dishwashing sanitizing and proper drying
k. Food Safety Walk throughs
l. Health Department evaluation results
2. Maximizes store KPI goals versus budget and prior year, including execution of local marketing
programs. Develops and implements appropriate plans to resolve unfavorable trends and enhance
salesmanship. Manages assigned store requirements for new product rollouts/procedures.

a. Sales performance versus budget and prior year
b. Applies salesmanship for key initiatives including:
i. Transaction growth %
ii. Service times
iii. Regular communication of store sales performance to AP & store
management team
iv. Involves AP & amp; store management team in correcting anticipated variances
v. Execution of national and local marketing programs
vi. Execution of new product roll-outs
vii. Participation in community activities to enhance goodwill of our
restaurant's brand

3. Maximizes profit goals versus budget and prior year. Manages food, labor and paper costs and other
controllable expenses. Develops and implements appropriate plans to resolve unfavorable trends
and enhance profits.
a. Profit performance versus budget and prior year
b. Management of food, labor, paper and other controllable costs
c. Monitoring and utilizing follow-up systems to achieve profitability objectives
d. Actions taken to address profit shortfalls or cost variances
e. Informs Regional Manager of Director of Operations and store management team of
profitability performance and anticipated variances
f. Preparation and participation in management KPI Reviews
4. Ensures the continual improvement of Quality, Service and Cleanliness standards on all day parts,
including the monitoring of food product quality. Ensures total store "Service Excellence", including
"Customer OSAT", standards are met; implements corrective action plans set with the Regional
Manager or Director of Operations, as required.
a. Training, coaching and continual improvement of Quality, Service and Cleanliness standards
on all day parts
b. Continual improvement in Store Evaluations, Food Safety Evaluations and other store
performance indicators
c. Proactive execution of "Customer OSAT" including management and crew interaction with
guests
d. Frequency, nature and timely resolution of customer complaints
e. Identification of trends resulting from customer complaints, and development of action
plans to address trends

5. Develops subordinates to maximize their contributions and future promotability. Executes proper
training and development through established systems and practices.
a. Development of qualified bench strength as measured by internal promotions
b. Training and utilization of established store systems and standards
c. Timely support and reinforcement of training and certifications
d. Development and execution of weekly plans for steam members
e. Development of Team Members through coaching and reinforcement of desired behaviors
through review of key operating systems
f. Communication and training of operational changes and new products and procedures.
g. Perform disciplinary actions when required
6. Ensures People Excellence culture through the execution of the restaurant's overall Human
Resources programs. Ensures achievement of proper staffing levels. Utilizes ongoing system for the
recruitment, development, recognition and retention of store management and crew. Prepares and
conducts quality, timely performance feedback and performance appraisals for store management.
Provides quality, timely performance feedback and performance appraisals for crew.
a. Crew and Shift staffing levels on all day parts vs. goal
b. Turnover results for store management, shift and crew
c. Execution of plans to reverse negative turnover trends
d. Execution of interviewing promise to identify qualified applicants to positively reflect Our
restaurants image
e. Quality of content and percent of on-time reviews for store management, Shift Supervisors
and Crew Members
f. Performs monthly employee meetings
g. Performs employee One on One meetings and ASK evaluations (Abilities, Skills and
Knowledge)
h. Appropriate use of base pay and merit guidelines following compensation manuals and
policy.
i. Management and resolution of performance issues with Managers and crew including
appropriate escalation of employee problems.
j. Environment in which employees are treated with respect and dignity
7. Ensures store compliance with Company operating policies and procedures. Works with Regional
Manager or Director of Operations to establish store priorities and develops and executes store
plans. Informally evaluates store performance, receives and incorporates feedback from store
inspections, and implements action plans to improve store ratings. Conducts regular managers'
meetings to communicate and reinforce priorities.
a. Execution of Company systems and operating procedures

b. Participates in managers weekly meetings set by the Regional Manager or Director of
Operations.
c. Performs monthly One on One meetings with management team.
d. Frequency and content of communications among managers and crew (e.g., manager
meetings, management logs, crew meetings, crew communication boards, etc.)
e. Utilization of approved uniform program
f. Audit and review of systems, checklists and work habits to ensure store personnel are
demonstrating desired behaviors.

8. Ensures protection of ours brands and assets through store compliance with Company policies and
procedures. Evaluates store performance at specified intervals using Company inspection form.
coaches and retrains managers as required.
a. Escalation of non-compliance issues
b. Store compliance audits (e.g., file, cash, safety, QA)
c. Compliance with all Federal, State and local requirements
d. Compliance with company HR policies and procedures
e. Execution of Company systems and operating procedures
f. Execution of procedures for control of cash, property, product and equipment, including
control of coupons, discounts, reg op voids, manager mode voids
g. Execution of Safety and Security policies as they relate to risk and casualty claim loss
h. Maintenance of buildings, grounds and equipment, and execution of Preventive
Maintenance Program • Identification and appropriate resolution of control or security
issues

QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty
satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability
required. Reasonable accommodations may be made to enable individuals with disabilities to perform the
essential functions.
EDUCATION and/or EXPERIENCE College degree and 3 - 4 years line operations experience in the restaurant
industry; or equivalent combination of education and experience.
WORK ENVIRONMENT In order to satisfactorily execute and meet the above accountabilities and key
measurement criteria, the Operating Partner must perform managerial duties on site, in accordance with
customary scheduling requirements for this position. The General Manager must be able to stand for long
periods without a break, work late hours, be able to lift at least 50lb, etc.