General Manager - Corporate Owned- Schlotzsky's

GENERAL MANAGER – SCHLOTZSKY’S

DUTIES AND RESPONSIBILITIES :

Financial

• Effectively communicates budget variances.
• Communicates financial goals to the management team and employees and provides direction to achieve those goals.
• Uses proper planning and formulates realistic goals for achieving budgeted financial results.
• Executes proper security and cash handling and control procedures and hold managers and cashiers accountable to adhering to policies and procedures.
• Performs or delegates daily and weekly inventories accurately and timely.
• Performs accurate end-of-period inventories.
• Places food, produce, paper, and supply orders in a timely manner to ensure proper levels are maintained at all times.
• Consistently maintains labor, food and supplies costs within budget.
• Utilizes and maintains all reporting and tracking systems for financial results. 
• Maintains high level of integrity in all financial reporting.

People Development

• Provides clear direction and leadership to all managers and employees during each shift.
• Serves as a role model to all employees and managers by setting the example and maintaining professionalism in the restaurant.
• Promotes an "Open Door Policy" in the restaurant and is accessible to all employees.
• Interviews hourly employee candidates and makes hiring decisions.
• Conducts new hire orientation and on-boarding.
• Submits hourly employee new hire paperwork, New Hire/Change Forms, Termination Notification Forms, and bi-weekly payroll spreadsheets to Payroll and/or Human Resources in a timely manner.
• Ensures that systems, materials and people are in place to provide for quality employee training. Utilizes the company specific hourly training programs.
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• Provides clear goals and expectations to the management team through ongoing communications and weekly meetings.
• Prepares and executes monthly management schedules that ensure proper management coverage to execute quality operations.
• Assists the Director of Operations with interviewing management candidates as requested.
• Conducts shadow management and related training programs for Managers-In-Training as assigned.
• Develops managers to operate a shift at or above Company standards through ongoing training and coaching.
• Sets professional development goals for each manager assigned to restaurant and conducts performance appraisals on an annual basis and intermittently as needed.
• Coaches, counsels, and properly documents performance, attendance, or behavioral issues encountered with management and hourly employees.
• Maintains proper employee staffing levels in the restaurant at all times.
• Reviews and approves hourly employee performance appraisals.
• Reviews and approves hourly employee performance counseling and terminations.
• Operates the restaurant with uncompromising integrity and superior credibility, adhering at all times to Schlotzsky’s policies and procedures.

Operational Procedures

Quality, Service and Cleanliness

• Maintains all areas of the restaurant at or above all cleanliness standards or delegates responsibility to managers who are properly trained.
• Executes or delegates the completion of QSC Sales Drivers, Ready for Business, Restroom, and Bakery checklists each shift.
• Holds managers and employees accountable for compliance with uniform and grooming standards at all times.
• Ensures that all standards and procedures for recipes and food quality are consistently met.
• Ensures proper sanitation procedures are adhered to at all times.
• Maintains positive relationship with local health and sanitation officials and follows up immediately on any issues.
• Monitors and holds managers and employees accountable for established speed of service standards in the restaurant and drive-thru.
• Performs quarterly full QSC audit on the restaurant.
• Ensures that guests are treated in a courteous and friendly manner.
• Follows up on all guest issues and ensures that they are resolved in a professional and timely manner.
• Executes dining room management functions and guest interaction throughout shifts and holds managers accountable for doing the same.
• Operates restaurant in a manner that displays an uncompromising attitude toward guest satisfaction.

Facilities

• Maintains equipment in proper working order.
• Ensures smallwares supplies are adequate for execution of operations.
• Ensures that needed equipment and facility repairs are taken care of in a timely manner.
• Performs or delegates preventive equipment maintenance on a timely and consistent basis.
• Executes restaurant upgrades and enhancements as directed by Director of Operations.
• Ensures that managers and employees adhere to safety and security measures consistent with Company standards.

Marketing

• Executes all national and Company-sponsored marketing events and promotions.
• Is aware of and participates in local community and civic events.
• Maintains involvement in local chamber of commerce, charities and civic organizations.
• Promotes internal marketing through suggestive selling, sampling and positive guest interaction.

General and Physical Requirements

• Majority of job responsibilities must be performed standing or walking during typical 10-hour shift.
• Frequently walks in and around the restaurant to interact with employees and monitor customer satisfaction.
• Frequent bending, stooping, reaching, pushing and lifting.
• Uses a keyboard on a daily basis to enter information into a computer.
• Must be able to lift up to 50 pounds.
• Must be capable of performing any duty of any employee while training or while covering staffing needs.
• Must have transportation to make bank deposits, deliver orders, or run errands as needed; driving record must be acceptable.
• Performs additional duties as assigned.

This is for a position at a Schlotzsky’s corporate location