General Manager

Position Summary: 

Manages the operations of a single restaurant, focused on doing what is right for the Company, the Guests, and Employees.  Responsible for accomplishing revenue and profit goals set by the Company through hiring, training, and managing a capable crew who provides excellent food and service to customers in a clean, safe, and friendly environment.  Also responsible for taking initiative to increase sales and traffic to maximize restaurant performance.  Top level of management assigned to a specific location.

Primary Responsibilities

The following information represents the majority of the duties performed in the position, but are not meant to be all inclusive nor prevent other duties from being assigned when necessary. 

• Meets restaurant financial objectives by preparing annual forecasts and budgets; analyzing variances; initiating corrective actions; following and monitoring financial controls and developing and implementing strategies to increase average meal checks.
• Attracts patrons by developing and implementing local store marketing and public and community relations programs; evaluating program results and making prudent adjustments; identifies and tracks changing demands in the marketplace.
• Controls purchases and inventory by projecting sales, evaluating product usage reports, setting inventory maximums and minimums, analyzing variances from ideal food cost; and taking corrective action.
• Recruits, selects, and hires restaurant crew and hourly management.  Actively involved in providing and directing the orientation and training of crew and hourly management.  Provides coaching and counseling to restaurant crew and hourly management and, when necessary, terminates the employment of those who do not perform the duties of the job to a reasonable level of expectation. Completes timely performance reviews on all staff and determines appropriate pay changes.
• Either personally accomplishes or oversees subordinate management in accomplishing the following: restaurant scheduling, employee coaching and development, customer complaint resolution, weekly inventory and shift and daily cash counts and deposits. Enforces the Company’s policies and procedures including but not limited to safety and security, human resources, financial and information technology, and all operations.  This also includes ensuring recipes are followed precisely and food quality meets brand requirements.
• Maintains safe, secure, and healthy facility environment by enforcing food safety and sanitation standards and procedures, complying with health and legal regulations, and ensuring proper inventory rotation and product temperature controls.
• Implement all training and programs developed by or for the brand, including for new products and procedures, customer loyalty initiatives and community involvement programs.
• Ensures the entire facility and all equipment is maintained appropriately. Inspects doors, sprinklers, vents, dishwasher, vent hood, oven, fire extinguisher and other equipment on a regular basis to ensure they stay in working order.
• Takes personal responsibility for ensuring all administration for the restaurant is completed in a timely, accurate and appropriate manner.  Ensures information is communicated via appropriate mediums in a timely manner.  This includes but is not limited to Incident Reports, Health Department Inspection Responses, Documentation of Employment Actions and Weekly Packets.  Ensures completion of the administrative tasks involved in hiring and terminating the employment of crew members. Distributes Benefits Enrollment Materials and follows up to ensure forms are completed and submitted timely, Maintains ServSafe Certification. Ensures Food Handler Permits are on file for all employees. Ensures beer or liquor license and sales tax permit for the establishment are kept current. Ensures computers and payment machines are inspected regularly per policy for any evidence of tampering or fraud.
• Attends periodic meetings and training sessions off site.
• Is available via phone to restaurant employees and management to give direction or support on unforeseen matters such as customer injuries, facility damage, criminal activity, cash loss and other emergency-type events.

Knowledge, Skills & Abilities Required

Proven ability to:

• Apply principles of rational systems such as basic cash reconciliation and restaurant management to solve practical problems which involve a  variety of  concrete variables in  situations where only  limited standardization exists such as used to deal effectively with inter-personal situations involving employees and guests, and to interpret a variety of instructions furnished in written, oral, diagrammatic or schedule form as supplied by supervisory and corporate management.
• Compute profit, loss, selling price, percentage, ratio, and proportion to determine such management issues as sales, product costs and payroll decisions.
• Recognize words and word meanings commonly found in restaurant management journals, manuals, procedural instructions, business and technical reports, food and non-food product labels and restaurant menus.
• Construct  and  write  complex  sentences  using  prescribed  formats  and  conforming  to  all  rules  of punctuation, grammar, diction, and style in the preparation of correspondence, memorandum, performance appraisals, and business and technical reports regarding operations.
• Speaks extemporaneously on a variety of subjects, using normal word order and all tenses of language to instruct employees in procedures, to present sales proposals before community groups, and to initiate conversations with customers.
• Qualifications also include:  Cost Accounting, Developing Budgets, Financial Planning and Strategy, Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Customer Focus, Management Proficiency, Managing Profitability, Quality Focus, Reliable Transportation, Driver’s License for State in which working, driving record that meets Company Requirements.

Experience/Education & Certification/Licenses                                                                                                                     

• Requires a high school diploma or GED equivalent.
• Completion of all Mazzio’s certification modules (Train-To-Gain, supervisory certification  programs and comprehensive knowledge exams) is required. Eight weeks of training as a management trainee is typical.
• Two years prior restaurant supervisory experience is required. 
• ServSafe Certification and/or Manager Food Safety Certification equivalent is preferred.  s permit and/or Foodservice Sanitation Certification and/or other individual compliance permits, certificates, or licenses dependent upon the laws of the city or county in which the restaurant is located. Position requires a valid driver’s license and a driving record that meets the standards set forth by Mazzio’s insurance carrier.

FSLA Status: Exempt

Meets the following administrative exemptions:

• Responsible for the Profit or Loss of a Specific Unit of the Business.
• Oversees more than 2 FTEs on a regular basis.
• Hires employees, administers discipline, and terminates employment for employees under his/her supervision per the policies and procedures of the Company and in accordance with all applicable laws and regulations.

Standard Hours: 45 hours per week

• The Business Week runs Thursday through Wednesday.
• Normal expectation is approximately 45 hours per week with variance based on business needs.
• Managers work these hours normally over 5-days in a week, but some choose to work 6 shorter days.
• Managers are allowed to have two days off per week. These may be adjacent days or separated. These days may not be combined with paid time off per the vacation and sick time policies of the Company.
• All managers are required to clock-in and clock-out on all shifts, regardless of whether they are exempt or salaried. Additionally, any hours worked outside the regular shifts in the restaurant must be manually entered into the timeclock on the days when the additional hours are worked. Exempt hours will not be stored in payroll records.  However, they will be used to verify that the workload of exempt and salaried managers of the same level are working a similar number of hours so that the Company can ensure that exempt managers are not being unduly burdened with excessive hours to avoid paying additional labor costs.

Physical Demands

• Physical Strength and Stamina Demands:
  • The General Manager exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly in the performance of activities. Force includes push/pull/lift. The Restaurant Manager is required to perform most work from a standing position.  Work may involve frequent walking, intermixed with sitting for brief periods of time. Work requires stamina to perform duties for extended periods of time typically comprised of 8-12 hour shifts and frequent “split shifts” (4-6 hours shifts with “off time” of 2-4 hours between shifts). Shifts encompass early morning, lunch, afternoons, dinner, and late night.
• Physical and Sensory Demands:
  • Reaching, climbing, stooping, kneeling, crouching, handling, fingering, feeling, lifting, carrying, standing, walking, pushing, and pulling is required occasionally in the performance of functional duties.  Requires punctual, regular, and reliable attendance.  A sense of taste is required for this position to determine the quality of food products.

Working Conditions

• A General Manager is mostly subject to inside environmental conditions, which are protected from the weather, but not necessarily temperature changes. The position provides occasional exposure to extreme heat with temperatures sufficiently high to cause marked bodily discomfort. Wet and/or humid conditions are present where they come into contact with water and other liquids. Subject to frequent washing of hands and arms.  Routinely operates kitchen equipment consisting of moving conveyor- type belts and rollers and rotating mixer hooks and slicing blades.
• Machines, Tools, Equipment and Work Aids:
  • Adding machine, calculator, cash register, charts, computer terminal, diagrams, directives, documents, forms, keyboard, manuals, ovens, pen, pencil, publications, reference books, ruler, schedules, specifications, telephone, tape, and video recorders. 

Interpersonal Contacts

• Regular internal contacts with Human Resources, Legal and Support Office personnel to give and exchange information.
• External contacts with customers, vendors, and personnel at the Health Department, banks, community agencies, schools and churches that requires understandable and clear communications to transmit and receive.  Ability to clearly hear, speaks, and understand English.

Disclaimers: 

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification.  These statements are not an exhaustive list of all responsibilities, duties and skills required of the personnel so classified.

Mazzio’s, LLC is an Equal Employment Opportunity (EEO) employer and does not discriminate in any employment actions based on race, color, religion, sex, national origin, age, marital status, disability, veterans’ status, or any other bases protected by Federal/State laws. 

This and all job descriptions for Mazzio’s, LLC are not intended as and do not create employment contracts.  The organization maintains its status as an at-will employer.  Employees can be terminated for any reason not prohibited by law.