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GENERAL SUMMARY:
The General Manager provides strategic direction for their restaurant. This manager must maintain and grow his/her restaurant, both in business and in profit by utilizing our sales driven, profit smart model. The manager must employ and develop crewmembers and a management team that share the Raising Canes values and culture. The Manager must convey the Canes culture to his/her crew and be a creative team player who likes to work hard, have fun, and show sincere dedication to Raising Canes.
PRINCIPAL DUTIES AND RESPONSIBILITIES:
1. Manages Local Store Marketing Plan Represents Raising Canes in conjunction with the vision statement in the local community; identifies the local market and builds the local store marketing plan; executes standards of the brand; ensures the quality of the customer experience; manages the overall image of the store to customers
2. Staffing Maintains a great crew and management team by managing the Crew Experience through interviewing, hiring, promoting, retaining, and separating
3. Training Develops and trains Canes quality crew, trainers, and captains; develops management team to assist in the developing and training of great crew; oversees the management team to ensure the organization and implementation of the restaurants training program meets the standards of Raising Canes system and proper training takes place; oversees the performance of the entire team; plans for a successor
4. Scheduling Creates schedules for the crew and management that ensure the proper scheduled hours for the expected business volume, while taking into consideration crew member availability and payroll/overtime costs; creates training schedules
5. Delivers What We Do Leads, coaches and identifies areas for improvement in WWD and inspires all staff to take initiative in improving the stores WWD
6. Provides Inspirational Leadership Leads Canes Love through reward, respect, and recognition; promotes a hard work and have fun environment; is consistent, informative and plans ahead for showing Canes Love for managers, captains, and crew; sets an example for subordinate managers in showing Canes Love
7. Oversees Restaurant Maintenance Maintains restaurant cleanliness and store image; timely identifies maintenance problems and communicates problems to the Facilities Department; maintains all facilities to Canes standards
8. Manages Restaurant Costs and Profit Creates a business plan; performs financial analysis and takes appropriate actions based on analysis; maintains a sales driven, profit smart mindset; controls cash, property, product, and equipment; builds sales; controls labor and food costs; assesses and measures financial performance; meets cost targets and maintains proper inventory and par levels
9. Leverages Restaurant Support Maintains open communication with the District Manager and Restaurant Support Office staff; reports all risk management issues to Crew Resources; oversees that all New Hire Paperwork and separations are submitted in a timely fashion
PRINCIPAL DUTIES AND RESPONSIBILITIES CONTD:
10. Provides a Safe Work Environment Creates a safe and secure working environment; complies with the current Perfect Safety Box and Severe Weather Practices; resolves all conflicts quickly while maintaining the cool culture and with the assistance of Operations or the Restaurant Support Office if necessary; creates an environment for communication so that conflicts are identified quickly
11. Manages Vendor Relations Maintains positive vendor relations; follows up on issues; ensures invoices are priced correctly
ADDITIONAL REQUIREMENTS:
The intellectual and physical demands described below are representative of what must be met by a crewmember to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to lead, motivate, and empower the Canes crew to higher levels of performance
Ability to align crew with Canes culture by balancing seriousness and having fun.
Ability to manage basic tasks, the stores team, and fiscal operations
Takes initiative
Has excellent interpersonal and communication skills
Ability to manage all public dealings
Ability to recognize problems and problem solve
Ability to recognize personal shortcomings and willingness to improve
Ability to set goals, create plans, and convert plans into action
Ability to measure performance, subjectively and objectively
On occasion, may be required to lift and carry, push or pull heavy objects up to fifty pounds; kneel, bend or stoop, ascend or descend stairs; reach and grasp objects
QUALIFICATIONS:
Minimum of High School Diploma or GED required, some College preferred
Must be 18 years of age or older
Minimum of 12 months of previous fast food or restaurant supervisory experience
Knowledge and skills in analyzing profit and loss statements and overall financial performance of store
Knowledge and skills in staffing
Knowledge of Labor Laws
Local store marketing experience preferred
Previous business ownership strongly desired
Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook) and able to adapt to new systems quickly