Restaurant General Manager

Perkins Restaurant & Bakery; Cheyenne (WY); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Life/Disability Insurance

Performance-based bonus

Paid time off

Health insurance

Dental insurance

Job summary

A prominent restaurant chain is seeking a General Manager for its Cheyenne location. Responsibilities include managing restaurant operations, ensuring guest satisfaction, and achieving profit levels. The ideal candidate will have at least 3 years of full-service restaurant management experience, demonstrate strong leadership skills, and maintain a focus on creating a positive guest experience. This role requires weekends and entails a 50-hour workweek, with a competitive salary and comprehensive benefits package.

Qualifications

• At least 3 years of full-service restaurant management experience required.
• Demonstrates a passion and working knowledge of food, liquor, beer and wine.
• Leads by example and maintains a guest first focus.

Responsibilities

• Manages all operations of the assigned restaurant.
• Achieves planned sales and profit levels through policy enforcement.
• Directly supervises all unit management and indirectly supervises non-exempt employees.

Skills

Restaurant management

Guest service

Leadership

Problem-solving

Job description

Benefits

• Life/Disability Insurance
• Bonus based on performance
• Dental insurance
• Health insurance
• Paid time off

CyHawk Hospitality, Inc., franchisee for Perkins Restaurant is now hiring a General Manager for our Cheyenne location. Weekends are required with a 50‑hour typical workweek.

At least 3 years of full‑service restaurant management experience is required.

Salary range is $80,000 – $85,000, depending on experience, plus bonus. Benefits include 2 weeks of vacation, health, dental, life/disability insurance, and more. Plus, we’re closed on Christmas day.

CyHawk is a growing company that opened our first Perkins in 2007 and now owns 21 restaurants.

SUMMARY OF POSITION

Manages the operations of assigned restaurant; responsible for achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Delivers an exceptional guest experience and provide a great working environment for the staff.

REPORTING RELATIONSHIPS

• Reports directly to Regional Manager
• Internal: Extensive contacts with all levels of store personnel as well as all home office departments.
• External: Extensive contacts include guests, distributors, repair technicians, salespersons, and community organizations and schools.

LEADERSHIP ABILITIES

• Demonstrates principles actions, uses sound judgment and follow through on commitments.
• Anticipates problems and issues and makes timely and sound decisions.
• Demonstrates a passion and working knowledge of food, liquor, beer and wine.
• Leads by example and maintains a guest first focus.
• Sets and shares goals with team, monitors and tracks progress of goals.
• Directly and honestly addresses issues and resolves conflicts and seeks opportunities for improvement.
• Clarifies roles, responsibilities, priorities and expectations.

POSITION ACTIVITIES AND TASKS

• Directly supervises all unit management, INDIRECTLY SUPERVISES non‑exempt employees during the hours of restaurant operation; directly 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 maximum guest satisfaction.
• Plans and analyzes unit's manpower, ensuring sufficient development and training of all employees, including management.
• Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant.
• Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe and sanitary manner according to all established procedures, performance standards, and specifications.
• Ensures the unit's compliance to productivity and service standards with a sufficient number of well‑trained and productive employees.
• Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
• Ensures that inventory levels for both food and non‑food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application.
• Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction.
• Accountable for accurate financial data to include: payroll, cash and receipts, productivity food costs, security of funds, and operating expenses; prepares and reviews financial reports.
• Attends scheduled regional meetings; makes presentations as requested.

SUPERVISION RECEIVED

Receives direction and training from Regional Manager as to the specific procedures and assignments.

Disclaimer
This position description in not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with job. It is intended, however, to be an accurate reflection of those principle job elements essential for making