Required Training/Education/Experience
College degree not necessary, but preferred. Minimum of two years of supervisory experience in the service industry. Must possess 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. General Managers will receive a starting salary between $60,000 - $70,000 plus bonus potential.
Duties & Responsibilities
Complete focus on operations, restaurant environment, cleanliness standards, food safety, food quality and consistency, service standards.
Direct oversight of Floor Manager and Kitchen Manager
Hire, train, develop, discipline, and able to terminate employees as needed
In collaboration with the Floor Manager, train and develop the serving staff
Responsible for ensuring current company-wide training systems are being executed
Complete weekly schedule for Servers, Hosts, Cooks, and DMO’s through the managing tool
Provide and maintain a workplace environment following company policies
Complete and submit all employee onboarding paperwork
Approve and track all employee PTO to ensure efficient operational coverage
Manage employee morale budget
Ensure food plating and presentation standards are consistently upheld
Submit reports weekly as needed
Responsible for accurate weekly cash deposits
Meet monthly with Area Regional Manager to review performance audit results and set goals for the following month
Meet quarterly with Area Regional Manager to discuss Labor and COGS bonus goals
Prepare agenda and conduct weekly MTM meetings with your management team.
Previous weekly projections vs. actual
Current employee challenges and successes
Update on any training employees and discuss areas of focus with FM and KM
Direct FM and KM on any specific areas of concern
Discussion on any current or upcoming promotions or seasonal menus
Communicate any information from your Regional Manager
Present at a monthly regional meeting conducted by Regional Manager
Presentation
Managers 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
the manager must always address proper hygiene
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 & Promptness
As a leader in the company, it is the goal and expectation that managers assume the responsibility of the overall performance of their location – at all times, on all days.
Managers are expected to work their assigned 5-day work schedule and any additional time related to the planning or operation of the business (scheduling, pieces of training, meetings, etc.).
A manager must be on-site whenever the restaurant is open for business or whenever guests may be present.
When only one manager is scheduled, the manager is expected to be on-site from 7 am – close.
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 workdays instead of 9-10 hours. A Regional Manager must approve special concessions.
Managers must arrive on time and be held to the same standard as all employees: 5+ minutes is considered tardy. Perpetual tardiness will result in disciplinary action.
Salaried managers will be expected to work a minimum of 45+ hours a week. Some weeks may require more, depending on circumstances.
Communication
When acting in the capacity as a manager of The Original Pancake House, all communication directly reflects the company, its owners, and its employees.
Managers are ALWAYS expected to use proper grammar, spelling, punctuation, syntax, etc.
Emails should be properly addressed, appropriately toned, and consistently professional.
Managers are required to be reasonably responsive to all forms of work-related communication.
Emails or texts must be responded to as soon as possible and answer phone calls or return messages.
Managers are expected to conduct themselves professionally when communicating with co-workers. Foul or offensive language is not tolerated.
Managers should reach out to their superiors when the case merits.
Scheduling & Time Off
Managers are required to request time off when needed and should be done as soon as possible. If a request-off is not provided on time and concessions cannot be made, the manager will be expected to work the shift(s) in question.
Managers are expected to receive approval for time off before making travel arrangements, booking tickets, making purchases, etc.
Managers are expected to work weekends as part of their job description and all Holidays.
A 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.
When applicable, the General Manager and Floor Manager (or Assistant Manager) are never permitted to have the same weekend, or weekend day, off. In stores designated to have two managers off-the-floor on normal operating weekends, typically, a ‘substitute’ manager will be asked to step in to fill the role. In contrast, the permanent manager is sick or on vacation. Similarly, on weekdays when a typically scheduled manager is unavailable, a ‘substitute’ manager will be asked to step in and fill the role.
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 “off the floor” and should not be serving tables. 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 an off-the-floor manager present.
Compensation
Base Salary
General Managers will receive a starting salary between $60,000 - $70,000 plus bonus potential.
Any raises or salary modifications will be given based on performance and are at the subjective will of the ownership and management team.