Restaurant General Manager

Fulenwider Group; Pompano Beach (FL); Sur place; USD 70 000 - 110 000; Plein temps

Résumé du poste

Fulenwider Enterprises (KFC/Taco Bell) is seeking a Restaurant General Manager to lead daily operations and ensure adherence to company standards. You will manage product preparation, guest relations, inventory, staffing, financial accountability, and safety compliance while delivering quality service.

Responsibilities include controlling costs, maintaining high QSC, recruiting and training hourly staff, and ensuring OSHA and local codes are met.

Qualifications

• High school diploma or GED preferred; college degree preferred.
• 1–4 years supervisory experience in food or retail with P&L responsibility.

Responsabilités

• Drive shareholder value through efficient operations and cost controls.
• Maintain high quality, service, cleanliness and hospitality by guest interaction.
• Lead guest service and relations and support marketing efforts.
• Control day-to-day operations: labor, costs, inventory, schedules.
• Recruit, interview, train, and develop hourly staff; ensure safe environment.
• Ensure OSHA and safety compliance and company policies.

Connaissances

Guest service

Communication

Team building

Business math & accounting

Analytical decision-making

Computer literacy

Formation

High School Diploma or GED

Description du poste

Restaurant General Manager

Join the Fulenwider KFC/Taco Bell family and find a great career, because this is a place where great people work together in a growing company. At Fulenwider Enterprises (KFC/Taco Bell), we realize the importance of every employee to the successful operation of our business, and genuinely want all employees to be successful and happy in their work. The Restaurant General Manager plays a key role in the operation of our restaurants and has accountability for directing the daily operations of the restaurant and ensuring compliance with company standards in all areas of operations. This includes but is not limited to: product preparation and delivery, guest relations, restaurant maintenance and repair, inventory management, team management, recruiting and retention of hourly managers and team members, financial accountability, ensuring that the highest quality products and services are delivered to each guest, building a positive and safe work environment and other duties as required or assigned.

Key Responsibilities

• Creates value for shareholders through efficient operations, appropriate cost controls, and profit management.
• Maintains highest level of Quality, Service, Cleanliness and Hospitality by personally spending time interacting with guests during peak hours and ensuring all menu items are always available.
• Takes an active role in guest service and guest relations, monitors, and corrects employee appearance, courtesy and suggestive selling techniques and takes part in company marketing efforts.
• Controls day‑to‑day operations by tracking restaurant labor and product costs to meet targets; orders food, paper and supplies, maintains proper inventory levels and controls waste, plans weekly schedule for restaurant employees; follows published procedures for receiving, preparing, holding, packing and serving products.
• Maintains high level of productivity through effective recruiting, training, and motivation of hourly employees.
• Has routine preventive maintenance program in operation; checks, adjusts and makes minor repairs of restaurant equipment, building and grounds.
• Prepares and submits required reports, uses approved projection techniques, cash control techniques and security measures.
• Recruits, interviews, recommends hiring, disciplinary action, and termination of hourly restaurant employees and keeps required personnel and performance information; develops, motivates, and effectively trains; maintains a safe work environment; champions recognition and motivation efforts.
• Ensures OSHA, local health and safety codes, and company safety and security policy are met.

Qualifications

• Dedication to providing exceptional guest service.
• Good communication skills, strong interpersonal skills, and conflict resolution skills.
• Exceptional team building capability.
• Basic business math and accounting skills, and strong analytical/decision‑making skills.
• Basic personal computer literacy.
• High School Diploma or GED preferred; College or University Degree preferred.
• 1‑4 years supervisory experience in either a food or retail environment, including Profit & Loss responsibility.

Other Requirements

• Follows procedures regarding operation of restaurant equipment (fryers, ovens, etc.).
• Job entails lifting up to 25 lbs and carrying loads up to 30 feet in distance.
• Job entails pushing/pulling up to 90 lbs and carrying up to 30 feet in distance.
• Knowledge of and compliance with the company’s Human Resources policies and processes.
• Adheres to the Company and City/State/United States safety requirements.