General Manager

It all started in 1980 in Atlanta, GeorgiaBill and TJ Palmer opened the restaurant that would later become Applebees. Weve grown up a lot since then, with almost 2,000 locations in the U.S. and around the world. Here you will always be welcome for delicious food, in a neighborhood setting, with attentive service, at a great value. SPECIFIC FUNCTIONS AND DUTIES 1. Manages Restaurant Environment Ensures prompt friendly service according to company guidelines. Builds a culture using the Vision/Mission Statement to guide teamwork, results, integrity, passion for service, fun, balance, innovation, and being guest driven. Ensures the immediate response and correction of all verbal guest complaints by self and staff. Refers all verbal and written guest complaints to Area Director. Ensures guest contact as a priority with self and staff utilizing a target goal of 100% table visitation. Teaches and enforces alcohol awareness. Builds a positive relationship with local authorities by seeking their assistance in alcohol related issues. Maintains adequate inventory levels. Ensures product preparation and presentation uncompromisingly meeting company standards. Actively participates in the community to increase sales and enhance the awareness of Applebee's. Implements and executes all incentive contests and educates associates on promotions and new menu offerings. Effectively oversees/schedules associates to meet sales demands. Maintains effective safety and security programs according to company policy and government standards. Promotes and manages restaurant organization, cleanliness, and sanitation. Institutes preventative maintenance of building and all equipment. Immediately corrects needed repairs. Advises Area Director of any non-routine situations. Communicates with other managers daily through management log and shift change meetings. Completes all other assigned duties and responsibilities. 2. Manages Associate Performance Ensures quality recruitment and referrals of potential management candidates. Adheres to and promotes A.S.I. training procedures of new managers. Maintains a trained staff through effective use of employment orientation, individual training sessions, associate meetings, and implementation of company policy. Develops an environment of constant development of managers including informal monthly reviews as well as written evaluations every six months to update the managers objectives. Assesses the effectiveness of associates, provides candid and fair feedback on a regular basis, and continuously works with associates on their areas of development. Ensures correct staffing levels utilizing guidelines for proper selection of associates. Conducts thorough Selecting Service Performers interviews. Selects new associates on the basis of competency identification, not need. Ensures exit interviews on all terminating associates. Demonstrates proper execution of training systems as outlined by the company while emphasizing the importance of training to management and associates. Ensures acceptable associate performance and documents situations that require or could lead to disciplinary or corrective action. Conducts weekly management meetings and quarterly employee meetings. Ensures compliance with company policies, practices, and procedures. Communicates all changes to all associates. Ensures timely performance One on Ones with all associates as well as written evaluations every six months. Acts as coach to all associates. 3. Maintain Controls Ensures restaurants administrative and accounting duties are promptly and properly completed. Maintains and controls the assets of the company. Assures compliance with local, state, and federal laws, regulations, and guidelines. Ensures the restaurant is meeting or exceeding operating budgets. Manages all service contracts to ensure that routine and preventative maintenance occurs. Follows through on all work and billing. Monitors and manages capital expenditures within the restaurant. Analyzes systems and procedures with the Area Director for continual improvement of earning goals. Ensures all cash handling procedures are adhered to. Performs and analyzes weekly food and liquor inventories/costs. Responsible for preparing, overseeing, and submitting accurate daily, weekly, and monthly paperwork to the Area Director. 4. Development Inspires cooperation and teamwork from management and associates by building a culture derived from The Bloomin Apple Mission/Vision Statement. Is guest obsessed and promotes the team to be. Completes all assignments and duties properly and on schedule. Develops goals and action plans for personal/professional growth. Provides a role model for managers and associates. Exhibits a professional image. Must be physically able to work at any duty station in the kitchen or service area when needed on a temporary basis and operate cash register as appropriate. * Must be required to lift objects up to 40 pounds on occasion.