Restaurant General Manager

CAPTAIN D’s Restaurant .The General Manager has responsibility for managing the daily operations of a single Captain D’s restaurant in accordance with Captain D’s prescribed policies, practices and procedures.

That responsibility includes all areas of operation of the restaurant, including but not limited to, product and service quality, overall restaurant sales and operational costs.

Primary Duties

• Provides the leadership and direction for the restaurant’s employees on a daily basis, including the proper apportionment of work among employees, to ensure the maintenance of adequate workflow processes within the restaurants operational structure.
• Attracts, interviews, hires, fires, trains and retains a full work staff; appraises the productivity and efficiency of the restaurant’s employees for the purpose of making and recommending promotions or other changes in status; sets and adjusts the pay and hours of restaurant employees.
• Remains up to date on all current Captain D’s operational policies and procedures in order to train and evaluate restaurant employees.
• Ensures full compliance with all operational policies and procedures; plans and manages the workflow for the restaurant, including but not limited to, the materials, supplies, machinery, equipment, tools and techniques used for that work.
• Establishes and maintains a positive work environment and handles employee complaints and grievances according to Captain D’s operational policies and procedures.
• Orders, stocks and maintains adequate product and other merchandise inventory.
• Ensures food product quality through the monitoring of product shelf life, expiration dates, rotation, product turnover and maintaining proper food temperature requirements.
• Meets weekly cost sheet targets, forecasts sales and controls labor and operational costs based on periodic trends in order to promote same store sales increases and improved cash flow.
• Maintains accounting, payroll and cost control documents, including but not limited to, weekly cost control sheets, inventory reports, and administration prep sheets.
• Maintains company health score standards (90% or above or its equivalent under local law).
• Establishes and promotes good will and a positive dining experience for the restaurant’s customers.
• Participates in and establishes image-building activities within the local community.
• Ensures the proper maintenance of the restaurant and its equipment, including but not limited to any recommended or necessary preventative maintenance.