Job Description

The General Manager is responsible for overseeing all aspects of the restaurant, from managing the team and maintaining operational standards to ensuring an excellent customer experience. The GM will drive the business forward by focusing on profitability, employee engagement, food quality, safety, and customer satisfaction.

Key Responsibilities:

1. Operational Management:

• Oversee day-to-day restaurant operations, including opening and closing procedures.
• Ensure that food quality, presentation, and portioning meet Charleys Cheesesteaks’ standards.
• Maintain a clean and safe working environment, in compliance with local health and safety regulations.
• Ensure the efficient management of inventory, including ordering, receiving, and managing stock levels.
• Monitor restaurant performance, analyze reports, and make adjustments to meet financial goals.

• Hire, train, and mentor staff members, including supervisors, cashiers, cooks, and kitchen staff.
• Schedule shifts and manage employee attendance to ensure adequate coverage at all times.
• Conduct regular performance evaluations and provide ongoing coaching to improve skills and team performance.
• Foster a positive and motivating work environment that encourages teamwork and high morale.

• Ensure a high level of customer satisfaction by monitoring service quality and resolving customer complaints or concerns promptly.
• Implement initiatives to enhance the overall guest experience.
• Develop strategies to attract and retain loyal customers, such as promotions and special events.

• Manage the restaurant’s budget, monitor expenses, and track revenues to ensure profitability.
• Review and analyze financial reports to identify trends, issues, and areas for improvement.
• Control costs related to food, labor, and other operational expenses.

• Collaborate with the marketing team to implement local marketing campaigns, social media promotions, and community outreach efforts.
• Develop strategies to drive sales growth and increase foot traffic to the restaurant.
• Ensure that the restaurant meets or exceeds sales targets and operates efficiently.

• Ensure compliance with all company policies, procedures, and operational guidelines.
• Stay updated on industry best practices and new regulations that affect restaurant operations.
• Maintain food safety certifications and ensure all staff are properly trained in safe food handling.

Skills & Qualifications:

• Proven experience in restaurant management or a similar leadership role, preferably in a fast-paced, high-volume setting.
• Strong leadership and team-building skills, with a track record of motivating and developing staff.
• Excellent communication and interpersonal skills.
• Strong financial acumen, including budgeting, forecasting, and cost control.
• Ability to handle stressful situations and make quick decisions.
• Knowledge of health and safety regulations, as well as food safety practices.
• Flexibility to work evenings, weekends, and holidays as required.

Education and Experience:

• High school diploma or equivalent required; Associate’s or Bachelor’s degree in business, hospitality, or a related field preferred.
• 2+ years of experience in a management role, preferably in a quick-service or fast-casual restaurant environment.