General Manager
Pizza Hut - Conroe, TX
Apply NowJob Description
Description: The General Manager (GM) is primarily responsible, for all operational and financial aspects of their restaurant operations. It is the primary responsibility of the GM to achieve financial and operational results through leadership and direction of management teams and hourly employees (HE). It will be from this structure all monthly, quarterly, and yearly business objectives are consistently achieved.RequirementsPeople DevelopmentPeople are the highest priority of General Managers. The ongoing development of each manager is what creates the environment for success in the areas of HQSC, growth, and financial results. This works with the management team helping to select and develop qualified managers and hourly employees to assemble each unit's team. This is the only long term growth and success can be achieved and maintained.Demonstrate superior credibility as a role model through leadership, communication, coaching, influencing, and integrity.Builds effective teams by participating in the selection and training of new managers and employees.í¢€¢ use the hiring zone and the interview questions for potential hiresí¢€¢ use the learning zone and hands on training to train new employeesí¢€¢ all employees have completed all learning zone modules for their positionClearly sets expectations and direction through weekly manager meeting and quarterly customer mania trainingí¢€¢ one training session per quarter and employees sign off and turned in with weekly folderí¢€¢ manager meeting done weekly following meeting templateCommunicate job performance through semiannual manager performance reviews, along with the Area Coach (AC).í¢€¢ do performance appraisals on HE semiannuallyí¢€¢ do performance appraisal on yourself semiannuallyWorks with AC, HE and management teams to set goals and action plans to improve operational and financial performance.í¢€¢ set quarterly goals for store performanceí¢€¢ set quarterly goals for management staffEnsures a positive and healthy work environment for all managers and employees.í¢€¢ weekly, monthly, or quarterly contestsí¢€¢ use champs to reward and recognizeQuality, Service, and CleanlinessWorks with managers and HE weekly to improve the level of food quality, service, and cleanliness in each unit by conducting monthly HQSC.í¢€¢ daily extras done and checked off for FOH and BOH list needs to be checked off weeklyí¢€¢ self HQSC done periodicallyWorks with AC and management teams to create specific and measurable action plans to improve HQSC and mystery call scores.í¢€¢ go over HQSC standards and deviations with crewí¢€¢ go over mystery call expectations with crewProvides feedback and follows up with AC, management teams, and HE regarding the execution of the mystery call.Clearly communicates issues to maximize the HQSC results and follows up with AC, management teams, and HE to get desired results (min 80)Identify areas of focus and determine the priority of items to be accomplished within coach's area.Provide clear communication and direct implementation on new programs and procedures in area.Sales GrowthVerifies staffing levels in unit to ensure proper staffing to maximize sales on each and every shift.Works with AC, management teams, HE to increase guest counts by attracting new guest and encouraging increased frequency through superior execution of HQSC standards.í¢€¢ hold quarterly events for community involvement and raise community awarenessí¢€¢ do five business to business packs per weekParticipates in the recruitment and training of each member of management and HE teams to communicate the philosophy of building sales.Financial ResultsWorks with AC to create monthly, quarterly, and yearly financial goals.Monitors control issues within each unit to verify consistent results against all financial control procedures.í¢€¢ use SUS to forecast, schedule, post receipts, and champs.í¢€¢ responsible for doing all inventories until someone is adequately trained and signed off by AC. When this is done GM must do two inventories per period and one must be the end of period inventory.Displays clear communication and sets proper expectations with management teams regarding consistent financial performance.Work Requirementsí¢€¢ work minimum of 40-45 hours a week if hourly and more if neededí¢€¢ salaried managers work 50-55 hours a week and more if store underperforming or understaffedí¢€¢ cover 9 peak periods a weekí¢€¢ close store at least 2 times a week (inventory counts as a close) if labor not raní¢€¢ schedule in to by 11:00AM on Friday and posted Friday after dinner rushí¢€¢ exterior of store has good curbside appearance and getting all landscaping needs taken care of (all lights working properly)í¢€¢ managers handle all customer complaints or problemsí¢€¢ phone scripts and procedures are postedí¢€¢ let area coach know of any maintenance issuesí¢€¢ minimum of 5 day work week and max of 1 weekend day off unless approved by ACí¢€¢ work every Friday nights unless AC approvalí¢€¢ available for store and AC to get a hold of at all timesí¢€¢ ultimately responsible for all aspects of day to day business","Additional Information":null,"Title_es":null,"Description_es":null,"Requirements_es":null,"Additional Information_es":null,"Apply Url":"Opening Id=479b813d-d1b0-4d93-83e1-a5ee00cd45f6Location Id00000000-0000-0000-0000-000000000000Location Name032205,206C S LOOP 336 W,,CONROE,TXUnit Number032205Location Address1206C S LOOP 336 W","Location Address2":null,"Location Zip Code":"77304Location CityCONROELocation StateTXResponsible for the day to day operation of the restaurant. You are the leader of the store and are responsible to put together a great team to take care of each and every customer that walks through our doors. You are responsible for the financial well being of your operation and ensuring that your team upholds the standards set by Pizza Hut. Requirements Excellent leadership and communication skills Ability to handle any and all concerns that may arise from customers and crew members. Ability to work well with vendors and maintain strong relationships. Ability to coach and correct when a standard is deviated. Ability to inspire confidence in those around you. Ability to maintain the financial well being of your operation by meeting food cost and labor goals in addition to good P&L awareness to all other line items. Ability to break down a P&L to find deviations or anomalies from prior period or prior year. Ability to show empathy and understanding when a customer concern should arise. Ability to keep your cool in stressful situations and inspire confidence during busy peak periods. Ability to multi-task Ability to stand on your feet for 8-10 hours without rest. 6 day work week 50-55 hours per week including 9 peaks. Three nights of which two must be a close. -
Created: 2024-09-07