General Manager

Chopt Managers hold a leadership position within the management team. Acting as a stand in when the General Manager is not present, managers are responsible to drive the full scope of restaurant operations in relation to people, operations and financial management. Our managers have demonstrated the ability to manage all aspects of the business and play a vital role supporting the GM's long and short term vision for the restaurant. Chopt managers are seen as high potential leaders that are being developed to become Chopt's future 'General Managers'. RESPONSIBILITIES: People Management Oversees and manages store level human resources objectives: recruitment, onboarding, training, performance management/evaluations, disciplinary action, succession planning (JourneyMap), payroll and HR administration Ensures compliance with all company, federal, state and local labor laws and policies; partners with General Manager and/or HQ human resources to resolve employee relation issues Responsible for coordinating and facilitating team meetings that communicate company-led initiatives, including but not limited to saladbration, compliance training and SOP trainings Inspires team to execute high hospitality standards and initiates service recovery plans as needed; Drives training initiatives and ensures restaurant has the requisite amount of expert Choprs and resources to properly execute duties 'The Chopt Way' Actively seeks opportunities to foster team morale; responsible for the engagement and retention of employees Engages in the leadership development of employees: identifying potential and developing talent through mentorship and coaching opportunities; provides feedback to all team members as needed Appropriately delegates duties to non-exempt managers, shift leaders and hourly staff in accordance to job level Operations Management Maintains 'The Chopt Way' standards by continually monitoring and auditing production, employee productivity, food and beverage quality, guest satisfactionnand store cleanliness (POV); initiating and delegating actions of improvement when needed Continuously ensures store and team members are in compliance with OSHA, local health and safety codes as well as company food safety policies and procedures; responsible for ensuring location passes any company issued or local health department audits Oversees and participates as needed in opening, closing and shift transition functions Oversee and manage inventory flow process, including resolving issues with vendors, inventory flow and COGs Drive customer loyalty by creating and maintaining rapport with guests, promotion of store catering program, community relationship building and local store marketing initiatives Ability to execute all operational administrative duties, including but not limited to ordering, receiving orders, scheduling, P&L reports and HR paperwork Financial Management Drive financial objectives by analyzing P&L variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks/profits Forecast short and long term inventory and labor needs; schedule and make adjustments as needed to meet daily and period budget Review and audit entries on financial reports and logs; run end day reporting (sales/labor) Oversee and participate in all cash handling duties and execute all POS managerial duties, including auditing cash drawers as needed QUALIFICATIONS General Requirements Fulfills all requirements of a Non-exempt (NE) Manager Minimum of 2-3 years of supervisory experience, preferably in a quickserve/food & beverage operation Soft Skills Excellent written and verbal communication skills, including the ability to lead team meetings and professionally correspond via e-mail Able to build rapport with vendors, customers, employees and stakeholders of all levels within and outside the organization High-level organizational skills with multi-tasking capabilities; able to operate with a sense of urgency and effectively direct change of priorities to the team Ability to cultivate a team that executes based on Chopt core values, BETTER Hospitality standards and Chopt sixth sense Possess a high-level of critical thinking skills to handle customer complaints and employee relations issues appropriately and according to company policy Passion for the development of others; strong coaching skills Hard Skills Proficient in Windows and Microsoft Office / Excel management reporting Managerial understanding of Point of Sales (POS) systems/functions and inventory/cost control applications Possess proficient mathematical, quantitative and analytical skills in order to under-stand and execute all financial management duties Experience with P&L Analysis; ability to interpret financial statements, understand contributing factors and prepare action plans based on analysis Understands local and state laws regarding labor relations, food safety, workplace safety (OSHA) and can ensure location adheres to all relegations Physical Requirements / Work Conditions Must have the ability to stand for long periods of time and work in a fast-paced environment Standing, stooping, kneeling, walking, wiping, reaching, bending and lifting are required actions throughout a shift Ability to lift up to 50 pounds as needed throughout shift Availability to work flexible shifts and schedules, inclusive of some weekends and some holidays as needed; five-day work week

Created: 2024-10-20