General Manager - Slim Chickens - New Ownership

POSITION TITLE: General Manager

REPORTS TO: President

Objective: To plan, organize and control all operations within assigned restaurant while delivering on the Big Star Chicken mission statement and exhibiting Big Star Chicken core values. Execute the responsibilities below to grow the business to attain agreed upon financial results outlined in the annual budget.

Responsibilities not limited to but including:

1. Increase sales by providing an outstanding guest experience and exceeding all brand standards

2. Recruit and hire management and team to staff restaurant with “A” players while maintaining a bench for future growth. Ensure all managers are performing to their fullest potential and recognize successes at every opportunity

3. Exceed expectation on all audits and score in the top 15% of all Slim Chickens (entre brand) restaurants. Specifically, however not limited to quarterly Operational assessments, Steritech audits, training percentages, contests, and profitability

4. Attain the annual budget and drive financial results. Review Profit & Loss statements each month and review the following areas not limited to but including,

· Food Variance

· Labor Variance

· Controllable Expenses

· Rent, property tax and insurance

· Maintain all applicable overhead expenses

· Implement and execute a strong LSM & Catering program

5. Ensure all marketing plans are communicated and executed on time, including product training and accurate forecasting

6. Ensure all training programs are 100% complete. Hourly employees shouldn’t be in front of a guest or actively working a position alone until they have received the appropriate training. Ensure all managers are actively managing their shifts and training the team.

7. Local Store Marketing (LSM) and catering orders should account for a minimum >5% of all restaurant sales. Build strong relationships within the community and develop LSM campaigns to drive sales. Work alongside supervisor to develop specific campaigns and document all business relationships/orders.

8. Maintain an excellent working knowledge and a high level of expertise in all systems, standards, procedures, and operations

9. Review the performance of each manager annually and review all management appraisals with the Director of Operations on an annual basis.

11. Ensure the maintenance of all facilities and equipment. All equipment must be in good working condition. Approve all vendors while building and maintaining an approved vendor list

12. Prepare annual budget forecast template in Q3 each year alongside Director, know your trade area and upcoming projects that may impact restaurant sales/operations

13. Communicate openly and honestly through transparency with subordinates, superiors and all stakeholders about plans, progress, and opportunities

14. Monitor all Human Resource issues to resolve quickly, communicate expectation with managers regularly (reference Big Star handbook for policies). All issues are to be documented and brought to the attention of the Director within 8 hours of a reported incident

15. Assist in all new restaurant openings (NRO’s)

16. Maintain an attitude of flexibility that allows performance above and beyond the parameters of this position description

Job Type: Full-time

Pay: $55,000.00 - $70,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Work Location: In person