Restaurant General Manager: Guest Experience & Ops Leader

Universal Store; Glendale (AZ); On-site; USD 52,000 - 76,000; Full time

Job summary

Universal Store is seeking a General Manager to direct a unit's operation, focusing on guest experience and staff leadership. You will implement IHOP's Craft Training program, drive financial and marketing objectives, and ensure SOP adherence across all restaurant activities.

The role requires recruiting, training, coaching, and evaluating employees, maintaining food safety, and managing inventory to minimize waste. Strong leadership and communication are essential to uphold brand standards.

Qualifications

• High school diploma or GED with 2-4 years related experience or equivalent.
• Ability to speak and read English; write routine reports.
• Ability to supervise and coach restaurant staff.

Responsibilities

• Develop and maintain professional working relationships with IHOP employees and guests.
• Implement the Craft Training program for all restaurant hourly employees.
• Execute annual financial, local restaurant marketing, guest service, and HR objectives.
• Manage the restaurant floor and maintain guest contact; handle complaints promptly.
• Recruit, train and retain employees; conduct coaching and performance reviews.
• Ensure food safety, SOP compliance, and proper food presentation.
• Maintain supplies, inventory, and par levels; order as needed.
• Oversee equipment, building, and premises maintenance; ensure cleanliness.
• Follow safety, security, and regulatory requirements; prepare required reports.

Skills

Guest service

Staff training

Leadership

SOP adherence

Education

High school diploma or GED with 2-4 years related experience

Job description

Universal Store is seeking a General Manager to direct a unit's operation, focusing on guest experience and staff leadership. You will implement IHOP's Craft Training program, drive financial and marketing objectives, and ensure SOP adherence across all restaurant activities.

The role requires recruiting, training, coaching, and evaluating employees, maintaining food safety, and managing inventory to minimize waste. Strong leadership and communication are essential to uphold brand standards.