General Manager

popeyes; Saint George (UT); On-site; USD 55,000 - 85,000; Full time

Job summary

Popeyes is seeking a General Manager to oversee daily operations at a single location. You will direct staff, manage guest relations, control costs, and ensure food safety and quality in a fast-paced environment.

The role requires strong leadership, experience in supervising hourly staff and adherence to company policies and procedures, with a focus on safety and sanitation and customer satisfaction.

Qualifications

• Must have valid driver's license and be eligible to work in the United States.
• Manager's food handling certificate approved in local jurisdiction.
• Experience directing daily restaurant operations and managing staff.

Responsibilities

• Direct the daily operations of a single Popeyes location.
• Staff recruitment, development and performance management of hourly employees.
• Ensure compliance with guest relations, food costs, labor costs, safety and sanitation and product preparation.
• Control costs through ordering, receiving and inventory management.
• Lead bakery/food service operations and ensure high-quality food preparation.
• Investigate and resolve customer complaints and maintain guest satisfaction.
• Oversee scheduling, security, and safety procedures.

Skills

Leadership

Customer service

Education

Bachelor or Associate degree preferred

Tools

Microsoft Word

Excel

ServSafe

National Registry

Prometrics

360 Training

State Food Safety

Job description

General Manager

Operations

Director of Operations December 2019

Has responsibility for directing the daily operations of an individual location. Operates in accordance with

prescribed policies, practices and standard operating procedures. Is responsible for maintaining a full staff including the selection, development and performance management of hourly employees. Ensures compliance with standards for Guest relations, food costs, labor costs, safety and sanitation and product preparation.

• Financial
  • Adhere to company standards and service levels to increase sales while minimizing costs, including food, beverage, packaging, labor costs, supplies and
  • Responsible for ensuring all financial (invoices, inventory, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and
• Food Safety and Planning
  • Enforce sanitary practices for food handling, general cleanliness and maintenance of the kitchen, back of the house and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws and
  • Responsible for ensuring consistent high-quality food preparation and
  • Maintains professional restaurant image, including restaurant cleanliness, proper uniforms and appearance standards.
  • Control food and beverage costs. Ensure proper ordering, receiving and storage of supplies. Oversee portion controls and preparation quantities to minimize
• Guest Service
  • Ensure positive Guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied Guests into return
  • Leads the Bakery team to overcome areas of opportunity and maximize the Bakery areas of strength.
• Operational
  • Ensure proper security procedures are in place to protect employees, guests and company assets.
  • Maintain a safe working and guest environment to reduce the risk of injury and accident. Completes accident reports promptly in the event a Guest or employee is
  • Manage shifts which include: daily decision making, scheduling and planning while upholding standards, product quality and overall Bakery
  • Investigate and resolve complaints concerning food quality and

• Ensure the bakery (including all food equipment, computer equipment, furniture, fixtures and the physical building) is maintained up to company standards and guest
• Keeps Director of Operations promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of

• Personnel
  • Provide direction to employees and Managers regarding operational and procedures expectations.
  • Supervise a team of managers which includes: scheduling, performance management, training and
  • Interview hourly employees. Direct hiring, supervision and development and when necessary, termination of
  • Conduct orientations and oversee the training of new
  • Develop employees and managers by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
  • Maintain accurate associate staffing levels and up-to-date hiring plans to ensure Bakery staffing levels meets café sales volumes and company standards. Oversees the scheduling duty and ensures the Bakery is properly staffed for all

• All Managers must have a valid and current manager's food handling certificate which is approved in the local jurisdiction. Examples of approved programs include, but are not limited to:

• ServSafe from National Restaurant Association
• National Registry from Environmental Health Testing
• Prometrics
• 360 Training
• State Food Safety

• Bachelor or Associates degree is preferred. A combination of practical experience and education will be considered as an
• General working knowledge of computers and software (Microsoft Word, Excel).
• Proficient in the following areas of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping and preparation of
• Must possess a valid driver's license, be eligible to work in the United States and consent to agree to criminal background