General Manager

Wing Zone; Alabama; On-site; USD 45,000 - 65,000; Full time

Job summary

Wing Zone in Alabama is seeking a General Manager to oversee all restaurant operations, hire and motivate staff, and ensure smooth daily service.

You will handle administrative tasks, reports, and training, while maintaining safety, sanitation, and guest satisfaction. Strong leadership and communication are essential.

Qualifications

• Has prior food service experience.
• Has prior supervisory experience and strong leadership qualities.
• Has the ability to learn and perform every function well.
• Has solid communication and organization skills.
• Has computer skills.
• Be detail-oriented.
• Has a sense of urgency.
• Enjoy working with employees and Guests.
• Be able to motivate and inspire employees.
• Has the ability to develop individuals.
• Has problem solving abilities.
• Be a take-charge individual.
• Must enjoy training team members.
• Be assertive.
• Be willing to pitch in and do whatever is needed.
• Be ServSafe certified (or locally recognized certification).
• Meet criteria to take deliveries if needed.

Responsibilities

• Oversees the entire operation of the restaurant.
• Hires good people and keeps them motivated.
• Is responsible for the completion of all administrative tasks and reports.
• Responsible for MIT training (managers in training).
• Responsible for the safety and sanitation of the restaurant.
• Be able to understand and analyze P&L statements.
• Supervises all staff.
• Terminates marginal employees.
• Trains all new employees.
• Performs all employee evaluations.
• Responsible for restaurant level marketing (community involvement and business to business marketing).
• Performs all cash outs and bank deposits.
• Monitors restaurant operating expenses.
• Orders all inventory and constantly monitors all levels to ensure the supply is adequate.
• Pitches in and performs a variety of tasks as needed.
• Provides excellent Guest service and ensures Guest satisfaction.
• Lead by example.
• Write Schedules.
• Conducts Daily and Weekly inventories.
• Compiles P&L Statements.(depending upon organizational structure)
• Prepares payroll. (depending upon organizational structure)
• Authorizes all payments. (depending upon organizational structure)

Skills

Food service experience

Supervisory experience

Leadership qualities

Strong communication

Detail-oriented

Problem solving

Team motivation

ServSafe certified

Tools

Computer skills

Job description

GENERAL MANAGER

Each Employee Must:

• Be eligible to work under all Federal, State, and Local laws.
• Be neat and well groomed.
• Be pleasant and have an upbeat personality.
• Be dependable, reliable and prompt.
• Be able to work as a member of a team.
• Has good and verifiable references.
• Be accommodating to the demands caused by fluctuations in business.
• Has a good attitude and work habits.
• Has a valid driver's license, adequate car insurance and a clean driving record if he / she conduct errands or makes deliveries for the company.

General Manager (GM) Qualifications:

• Has prior food service experience.
• Has prior supervisory experience and strong leadership qualities.
• Has the ability to learn and perform every function well.
• Has solid communication and organization skills.
• Has computer skills.
• Be detail-oriented.
• Has a sense of urgency.
• Enjoy working with employees and Guests.
• Be able to motivate and inspire employees.
• Has the ability to develop individuals.
• Has problem solving abilities.
• Be a take-charge individual.
• Must enjoy training team members.
• Be assertive.
• Be willing to pitch in and do whatever is needed.
• Be ServSafe® certified (or locally recognized certification).
• Meet criteria to take deliveries if needed.

General Manager Duties:

• Oversees the entire operation of the restaurant.
• Hires good people and keeps them motivated.
• Is responsible for the completion of all administrative tasks and reports.
• Responsible for MIT training (managers in training).
• Responsible for the safety and sanitation of the restaurant.
• Be able to understand and analyze P&L statements.
• Supervises all staff.
• Terminates marginal employees.
• Trains all new employees.
• Performs all employee evaluations.
• Responsible for restaurant level marketing (community involvement and business to business marketing).
• Performs all cash outs and bank deposits.
• Monitors restaurant operating expenses.
• Orders all inventory and constantly monitors all levels to ensure the supply is adequate.
• Pitches in and performs a variety of tasks as needed.
• Provides excellent Guest service and ensures Guest satisfaction.
• Lead by example.
• Write Schedules.
• Conducts Daily and Weekly inventories.
• Compiles P&L Statements.(depending upon organizational structure)
• Prepares payroll. (depending upon organizational structure)
• Authorizes all payments. (depending upon organizational structure)