General Manager

Chicken Salad Chick; Dalton (GA); On-site; USD 42,000 - 52,000; Full time

Job summary

Chicken Salad Chick is seeking a Restaurant General Manager in Dalton, GA, who will be responsible for ensuring exceptional service, leading a high-performing team, and driving operational excellence. The role emphasizes developing leadership within the restaurant, maintaining brand standards, and achieving business goals in a fast-paced environment.

Qualifications

• Experience in restaurant management with 3-5 years relevant training.
• Ability to lead and inspire a large team effectively.
• Strong understanding of operational compliance and food safety regulations.

Responsibilities

• Oversee daily operations and ensure a high-quality service experience.
• Manage inventory, labor, and employee schedules.
• Develop promotional activities and marketing strategies.

Skills

Excellent written and oral communication skills

Ability to multitask

Comfortable managing high-volume, fast paced environments

Education

Three to five years related experience

Tools

Working knowledge of back office tools

Job description

2 days ago Be among the first 25 applicants

Direct message the job poster from Chicken Salad Chick

The Restaurant General Manager delivers exceptional results through others. They provide an engaging environment for restaurant teams and guests; while focusing on delivering operational excellence. Chicken Salad Chick Managers invest their time in developing future leaders, creating memorable experiences, reinforcing the Chicken Salad Chick Culture; managing administration; and maintaining the facility. The Restaurant Manager consistently keeps our brand promises, inspire their teams and deliver great results.

Responsibilities:

• Serve as a Brand Ambassador for Chicken Salad Chick.
• Understand & adhere to all policies, procedures, standards, specifications, guidelines, and training programs.
• Understand and comply with all federal, state, county, and municipal regulations about health, safety, and labor requirements for the restaurant, employees, and guests.
• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service. • Ensure that all products are consistently prepared and served according to CSC standards.
• Achieve identified objectives for sales, service, quality, the appearance of facility and sanitation, and cleanliness through training of employees and creating a positive, productive working environment.
• Develop, plan and implement restaurant marketing, advertising, and promotional activities and campaigns, following the Brand Standards.
• Manage inventory labor, and scheduling with precision and foresight
• Strategically plan to increase sales and improve operational systems
• Promote Culture of accountability, communication, and joy
• Create, communicate, implement and follow up on operations and financial action plans.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures.
• Make employment and termination decisions consistent with Restaurant Management guidelines.
• Oversee and ensure that employee performance appraisals are completed on a timely basis.
• Create and maintain schedules for team.
• Lead and inspire a high-performing of 50+ team members
• Effectively maximize labor performance by scheduling to business trends while delivering a superb experience to every guest.
• Operationally fill in as needed to ensure guest service standards and efficient operations.
• Coach and motivate the Assistant Manager(s) and the team.
• Continually strive to develop staff in all areas of managerial and professional development.
• Prepare all required paperwork, forms, and reports in an organized and timely manner.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in the correct unit count and condition and deliveries are performed following the restaurant’s receiving policies and procedures.
• Set clear expectations and create a working environment and serve as a role model to create memorable guest experiences.
• Take actions to solve and celebrate guest feedback.
• Control food and equipment inventories conduct daily and weekly inventory counts, and keep inventory records.
• Identify problems, conduct high-level troubleshooting, and seek repair/maintenance support for restaurant equipment to ensure equipment is operational.
• Monitor and maintain compliance with health, safety, cleanliness, security, and fire policies, standards, and regulations.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for violations of company policies, rules, and procedures. • Always adhere to Brand Standards for uniform appearance and personal grooming.

Behavior Characteristics:

• Allocate at least two hours per week to planning
• Focus on systematically and effectively communicating all Kitchen related goals and success factors to Team Members
• Combine critical thinking and practical leadership to create a culture of innovation
• Effective communicator with team-first mindset
• Effectively coach and give direction
• Emotionally Intelligent and decisive under pressure
• Intentionally and methodically grow and nurture relationships with the staff
• Energetic and enthusiastic; "Idles on happy"
• Be able to connect with a multicultural team
• Align hiring, training, daily practices and evaluation practices with the Vision of the organization and the Thematic Goal for the year
• Enthusiastically and passionately lead the Kitchen team
• Values humility, professionalism, and fun

Required Knowledge, Skills, and Abilities:

• Excellent written and oral communication skills
• Ability to multitask
• Working knowledge of back office tools
• Ability to quickly learn and master new computer software
• Comfortable managing high-volume, fast paced environments with grace

Education and Experience:

• Three to five years related experience and/or training; or equivalent combination of education and experience

Physical Demands:

• Exert up to 40 pounds of force occasionally to lift, carry, push, pull or otherwise move objects • Must be able to stand and exert well-paced mobility, including bending and stooping, for the duration of the workday
• Must be able to work and perform all duties at any station in the kitchen or service area

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Restaurants

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