General Manager - Slim Chickens | Little Rock, AR (Cantrell Road)

Fourjay/Slims; Little Rock (AR); On-site; USD 75,000 - 90,000; Full time

Job summary

Fourjay/Slims in Little Rock, AR is seeking a General Manager to lead daily restaurant operations, drive performance, and uphold quality, safety, and customer service standards.

You will supervise staff, manage costs, and ensure compliance with brand procedures while building a positive team culture in a fast-paced setting.

Qualifications

• Ability to read, analyze, create and interpret general business memos and documents.
• Excellent written, verbal and group communication skills.
• Ability to add, subtract, divide and use fractions, percentages, ratios, and convert units of measurement.
• Strong problem solving and decision-making skills.
• Ability to make good decisions and adapt to changing situations.
• Good computer skills including Word and Excel; ability to learn other software.
• Managerial, supervisory, leadership, and customer service experience.
• High school diploma or GED.
• Driver’s License, a good driving record, and access to a vehicle.
• Must be 21 years or older.

Responsibilities

• Manage the activities and employees of a specific restaurant.
• Direct all subordinate staff and hold them accountable.
• Recruit, interview, hire, promote, discipline, and terminate crew and shift managers per policy.
• Supervise and help prepare food meeting brand standards.
• Resolve customer complaints and report issues to supervisors.
• Ensure the restaurant opens and closes on time.
• Maintain a clean restaurant meeting company standards.
• Follow proper cash procedures as outlined in the handbook.
• Foster a safe working environment per policies and laws.
• Perform admin duties including building schedules, inventory, orders, and maintenance requests.

Skills

Leadership

Communication

Analytical thinking

Problem solving

Computer skills

Mathematical skills

Education

High school diploma or GED

Tools

Word

Excel

Job description

Job Details

Job Location: Little Rock, AR 72207

Salary Range: $75,000.00 - $90,000.00 Base+Commission/year

Description of the Job: No single person has a greater impact on the overall performance of a restaurant than the General Manager. A general manager leads the operation of the restaurant and ensures the restaurant is run at a high level by meeting company goals and standards for food quality and safety, staffing, restaurant cleanliness, customer service, cost controls, facilities maintenance, etc. Working through the restaurant team (assistant managers, shift managers, crew) and under the direction of the district manager and other supervisors, the general manager accomplishes these objectives and sets the overall tone for a restaurant’s culture and attitude. As such we strive to maintain exceptionally high standards among this group of leaders in our organization.

Essential Functions and Responsibilities of the Job

• Manage the activities and employees of a specific restaurant.
• Direct all the members of subordinate staff and hold them accountable.
• Recruit, interview, hire, promote, discipline, and terminate crew members and shift managers in accordance with company policies and procedures.
• Supervise and help prepare food that meets or exceeds brand standards.
• Resolve complaints from customers and report issues or incidents to supervisors.
• Ensure the restaurant is opened and closed on time.
• Maintain a clean restaurant that meets or exceeds company standards.
• Ensure the restaurant is following proper cash procedures as outlined in the handbook.
• Foster a safe working environment that complies with company policies, any applicable laws, and common sense.
• Perform admin duties including building employee schedules, making food orders, counting inventory, performing food safety checks, entering maintenance requests, and others.

Other Responsibilities of the Job (not exhaustive)

Staffing & Employee Relations

• Develop crew members using the company’s training procedures.
• Use shift plan to organize and manage the crew during the shift.
• Treat all others with respect and follow the company handbook and policies when dealing with subordinates.

Quality

• Monitor product quality during shift by talking to customers during walk-throughs and when working off-line.
• Monitor product quality by managing crew performance and providing specific feedback.

Service

• Monitor services times and focus on increasing efficiency and lowering speed of service.
• Train crew to respond promptly to customer needs.
• Train crew in customer courtesy.

Cleanliness

• Train crew to maintain store cleanliness during shift.
• Follows and evaluates store cleaning plan.

Training

• Complete crew orientation and general training process.
• Train crew in new products.
• Cross train crew in various positions.
• Give specific training on problem areas as need (i.e. food cost).
• Recommend high-performing crew to general manager for promotion to shift supervisors.
• Follow all food safety procedures.

Controls

• Monitor inventory levels to ensure product availability & order products as needed.
• Manage security of cash, supplies, and equipment during shifts.
• Follow store priorities set by the district manager.
• Ensure restaurant follows company policies for discounts and promotions.
• Drive deposits to the bank.

Qualifications

• Ability to read, analyze, create and interpret general business memos and documents.
• Excellent written, verbal and group communication skills.
• Ability to add, subtract, divide and use fractions, percentages, ratios, and convert units of measurement.
• Strong problem solving and decision-making skills.
• Ability to make good decisions and adapt to changing situations.
• Good computer skills including being proficient in Word and Excel. Ability to learn and use other software as required.
• Managerial, supervisory, leadership, and customer service experience.
• High school diploma or G.E.D.
• Driver’s License, a good driving record, and have access to a vehicle.
• Must be 21 years or older.

Physical Demands

• Long periods of standing on hard surfaces, occasionally in warm temperatures.
• Constant movement about the restaurant kitchen, dining room, and office to reach high/low cabinets, shelves, kitchen equipment, etc.
• Constant communication with employees and customers face-to-face, via headsets, phone calls, or other means. Must be able to exchange accurate information in these situations.
• Occasional operation of a computer and other office productivity machinery such as a copy machine.
• Occasional ascension/descension of a ladder and extensive lifting of supplies and materials.
• Ability to reach for, grasp, and manipulate objects is required.
• Constant exposure to hot equipment and cook oil throughout the work day.
• Regular detection of deficiencies in food quality (including color, texture, overall appearance).
• Have the ability to drive a motor vehicle.

This job description is not a comprehensive listing of activities and duties. Responsibilities or duties may change or new ones may be assigned at any time with or without notice.