General Manager
Church's Chicken (Little Rock, Arkansas)

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RESTAURANT GENERAL MANAGER   ROLE DESCRIPTION

ROLE DESCRIPTION SUMMARY:   

The Restaurant General Manager works under the direction of the  Market Leader.   The RGM is responsible for: the hands-on day to day activities and operations of the restaurant,  ensuring the successful implementation of Churchs initiatives and programs, achieve or exceed all established financial sales and profitability plan, all banking responsibilities and all administrative responsibilities. 

JOB DUTIES AND RESPONIBILITIES INCLUDE THE FOLLOWING, BUT ARE NOT LIMITED TO:

¨       Ensure all employees are trained in the All Star customer service training program.

¨       Recruits, interviews, and hires hourly staff.   Maintain appropriate staffing.     Administer all paperwork on time.

¨       Analyze profit and loss statements.  Meet established sales plan for unit.  Maintain and record inventory accurately.

¨       Prepares weekly schedules for staffing.   Notifies EIS of vacation, sick, LOA, payroll, etc.

¨       Completes performance reviews.   Manage, train and develop staff.    Write performance counseling and discipline.

¨       Understands, enforces and adhere to all company policies and procedures.

¨       Maintain all company operations standards and compliance.   Submit all invoices within period of service.

¨       Ensure a clean facility at all times. Enforce appropriate dress and uniforms of all team members.

¨       Deliver consistent, high quality products daily, every shift.     Ensure guest satisfaction.

¨       Notify Market Leader immediately of facility needs.   Ensure all equipment  is in good working condition.

Responsible for other duties as assigned Market Leader

KNOWLEDGE, SKILLS, AND ABILITIES INCLUDE THE FOLLOWING, BUT ARE NOT LIMITED TO:

1.        Knowledge of profit and loss statements.

2.        Some knowledge of current training systems and POS system.

3.        Knowledge of preparing employee evaluations.   Knowledge of writing employee discipline.

4.        Knowledge of implementing policies and procedures.

5.        Knowledge of financial management.

6.        Some knowledge of recruiting, interviewing, and selecting hourly employees.

7.        Skilled in developing  employees by coaching, counseling, and building strong work habits.   

8.        Skilled in dealing with people and improving customer satisfaction.

9.        Ability to plan and organize the activities of others.

10.     Ability to supervise others.

11.     Ability to communicate with others by using all available resources (telephone, written correspondence, face-to-face)

12.     Ability to manage conflict resolution.

13.     Ability to create and provide a positive workplace.

Ability to move and lift a minimum of 50 pounds

MINIMUM REQUIREMENTS:

Must have own vehicle (automobile or truck).   Must have a valid drivers license and proof  of valid insurance.  

Must be able to work a minimum of 50 –55 hours per week. 

Must be available to work a flexible shift including weekends 

Must have a telephone or access to a phone at all times.     Must have a high school diploma/GED.

Must have (5) years of supervisory experience working in the restaurant industry, AA degree, or (3) years supervisory experience.

Successfully complete all training and make a passing score on all applicable test.