Job Description

Company:
Boston Market Corporation
Position:
General Manager - Restaurant

Department:
Restaurant Management

Status:
Full Time

Shift:
First / Day Second / Afternoon Third / Night

Req #:
2272806
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Date posted:
June 26, 2018

Location:
789 W Wheatland Rd., Boston Market Location #112
Duncanville, TX, 75116, US
Job category:
Restaurant Management

Job link:

Summary/Objective:
Responsible for every aspect of the business over one-company ownedrestaurant: P&L accountability; customer relations, restaurant management; local store marketing;community service & public relations; inventory management (product & food cost); product testing anddeployments, and developing and retaining Assistant General Managers, Hourly Shift Supervisors, andcrew members.
Essential Functions:
+ Leads the restaurant with integrity and facilitates a focus on the Company’s mission and values.
+ Provides clear and consistent direction and delegates responsibilities to Assistant Managers, HourlyShift Supervisors, and crew members during the work day to ensure operational excellence.
+ Establishes weekly sales and labor targets; manages profitability; analyzes variances and initiatescorrective action to ensure company objectives are achieved.
+ Controls labor and food costs through daily management and supervision.
+ Consistently checks stock levels and orders supplies.
+ Consistently develops new business and generates sales growth by role modeling and coaching thedelivery of a positive guest experience, executing local restaurant marketing initiatives, andsupporting and promoting community involvement.
+ Manages product testing and deployment tests to ensure operational plans are executed withinestablished guidelines.
+ Maintains sparkling clean restaurants and ensures QSC standards are achieved.
+ Ensures maintenance of facilities and equipment on a regular basis.
+ Leads consistently to deliver excellent food quality, exceptional guest service, and cleanliness throughthe team using proven systems and routines.
+ Role models Guest Service Excellence behaviors at all times.
+ Resolves all guest complaints to customer satisfaction.
+ Ensures the safety of guests and crew members through training and execution of food safety andrestaurant safety standards and guidelines.
+ Effectively attracts, identifies, interviews, selects, and hires individuals that are the best fit and most qualified for the business.
+ Conducts onboarding and off boarding activities and follows through with outstanding employeedocumentation to ensure compliance.
+ Ensures that crew members deliver awesome rotisserie meals are served quickly in a warm andfriendly manner.
+ Manages team member performance through training and development; provides meaningful andtimely performance and behavioral feedback on an ongoing basis.
+ Promotes a culture of growth through the identification and development of high potential teammembers along the career path.
+ Creates a positive team environment by recognizing and reinforcing individual and restaurantaccomplishments.
+ Prevents employee relation issues by consistently executing human resources practices and ensuringguidelines and processes are adhered to.
+ Reinforces the compliance of all company policies and procedures (people, safety, assets, cash, etc.).
+ Ensures compliance with employment law, safety regulations, and all company policies andprocedures during all shifts.
+ Effectively handles and manages confidential and sensitive information.
+ Strives to create and maintain a diverse team.
+ Performs other duties as required and assigned.
Competencies:
Accountability
Conflict Management
Customer Focus
Effective Communication, written and oral
Execution Excellence & Reliability
Financial & Business Acumen
Interpersonal Skills
Personal Effectiveness/Credibility
Problem Solving/Analysis
Relationship Building
Stress Management/Composure
Teamwork & Collaboration
Time Management
Supervisory Responsibility
This position is responsible for the hiring, training, coaching, developing, and managing the performanceof the Assistant Managers and crew members.
Work Environment:
+ Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
+ Move throughout the restaurant for extended periods of time (up to 10-12 hours per day).
+ Move 50 lbs. for distances of up to 10 feet.
+ Balance and move up to 25 lbs. for distances of up to 50 feet.
+ Understand and respond to team members’ and guests’ requests in a loud environment.
+ Perform basic math and understand finances and cost management.
+ Bend, stoop, and reach in order to load and spit chicken, stock shelves, serve customers, and clea
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