General Manager

Hawaiian Bros - Buckeye, AZ N Verrado Way; Buckeye (AZ); On-site; USD 60,000 - 90,000; Full time

Job summary

Hawaiian Bros Buckeye is seeking a General Manager to lead daily restaurant operations, drive sales and profits, and ensure guest satisfaction.

You will supervise all managers and staff, implement company programs, manage schedules, control food costs, and enforce safety and quality standards.

This role requires strong leadership, communication, and the ability to translate Vision and Values into actionable goals for the team.

Responsibilities

• Translate the company’s Vision and Values into individual and team goals.
• Align performance measures to support the achievement of business and restaurant goals.
• Model, recognize, and reinforce desired behavior; align rewards with contributions.
• Determine employee career goals and monitor performance.
• Provide employees with support and opportunities to achieve their full potential.
• Regularly solicit employee feedback on supervisor performance and use results to develop staff.
• Resolve employee concerns per policies and communicate major issues to the Territory Director.
• Resolve guest issues and communicate major issues to the Territory Director.
• Ensure compliance with regulations and customer service results.
• Implement and coordinate marketing strategies.
• Oversee staff schedules to balance work/life with business needs.
• Maintain inventory levels and control food costs through proper ordering and yield management.

Job description

The General Manager (GM) manages the operations of assigned restaurant. Accountable for achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Directly supervise all managers and employees during the entire hours of operation of assigned restaurant. Accountable for all administration and operations, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment. Responsible for achieving plan profit levels while ensuring guest satisfaction.

Key Accountabilities

Job Essentials Roles & Responsibilities:

• Translate the company’s Vision and Values into individual and team goals.
• Align performance measures to support the achievement of business and restaurant goals.
• Model, recognize, and reinforce desired behavior (individual and team); align rewards (monetary and non-monetary) with these contributions.
• Determine employee career goals and monitor/document performance utilizing the People First System.
• Provide employees with support and opportunities to achieve their full potential.
• Regularly solicit employee feedback on supervisor/manager performance, utilize the Employee Satisfaction Survey results to provide feedback in helping supervisors/ managers develop their people skills
• Accountable for the successful resolution of employee concerns to satisfy the employee and ensure compliance with established policies. Address recurring concerns. Communicate major concerns to the Territory Director.
• Accountable for the successful resolution of guest issues. Address recurring issues. Communicate major issues to the Territory Director.
• Accountable for regulation compliance and customer service results.
• Accountable for successful implementation of marketing strategies.
• Oversee employee schedules to ensure employee’s work/life considerations are balanced with needs of business.
• Ensure that inventory levels for food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application.

People Management:

• Generate a constant stream of candidates for Assistant General Manager positions by building relationships and brand recognition in the local community, in addition to development from within.
• Recruit, hire and develop Shift Managers and Assistant General Managers by leveraging the tools available.
• Objectively assess team performance relative to established goals. Accountable for developing and motivating restaurant team.
• Accountable for compliance to productivity and service standards by retaining a sufficient number of well-trained and productive employees.
• Serve as key interface between the restaurant management team and Field Support personnel.
• Accountable for successfully leading restaurant team through change. Communicate, show support, and be a champion of the change.

Quality Management:

• Accountable for restaurant operations, ensuring strict adherence to company-wide QSC, safety and sanitation standards.
• Validate equipment is properly maintained to ensure productivity levels are met. Make decisions regarding repair or replacement of equipment and communicate contract options to Territory Director.
• Accountable for the successful execution of local marketing programs.
• Accountable for the successful resolution of operational issues within the restaurant.
• Attend required meetings. Move the business forward toward objectives by sharing input and feedback and identifying best practices.
• Ensure key deadlines are met through time management and delegation
• Anticipate, identify and correct system breakdowns to achieve guest satisfaction.
• Responsible for successful coordination, implementation and execution of new initiatives.
• Responsible for onboarding, administration and assignments.

Financial Management:

• Develop strategic plans and tactics for the restaurant that are aligned with and designed to achieve area, regional and company-wide business objectives.
• Accountable for the financial performance of the restaurant according to business objectives developed with the Territory Director.
• Identify financial trends and performance improvement opportunities. Implement a SMART plan to resolve.
• Accountable for accurate financial data: payroll, cash and receipts, food costs, security of funds, and operating expenses.
• Accountable for accurate preparation and review of all financial reports

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