Restaurant General Manager

General Manager - Applebees

Thrive Restaurant Group is a family-owned restaurant company thats been in business for over 50 years, and were looking for the next member of our family. We are committed to making a difference in the lives of the people we serve and the communities in which we live. If you want to work in a fun family atmosphere and are interested in learning business, leadership, and hospitality, this is the place for you.

In Applebees, were known as Legacy Apple. Applebees has become synonymous with the neighborhood, which inspires us to be a good neighbor in the communities we serve, not just a great place to eat. Whether were helping save a high school prom, or raising money for children battling cancer, weve given over $5 million to strengthen the lives and relationships in our communities. Our guiding value is Be a Good Neighbor.

Role: General Manager

Invitation: To make a difference by loving people through the creation of a work environment that helps people become their natural best selves. As GM, you are responsible for selecting, developing, and leading a team of people that care for each other and who create an outstanding guest experience resulting in a financially and culturally, healthy business. (Leadership x People x Guest = Health)

Principal Responsibilities and Duties

Lead and oversee all aspects of the restaurant operation

Recruit, lead and develop the management team, equipping them to recruit, lead and develop their teams

Organize and direct development programs for managers

Achieve operational, cultural and financial objectives

Provide and ensure friendly and efficient guest service

Direct activities of all restaurant managers, supervisors, and employees

Actively lead by providing vision, coaching, and feedback

Foster team cohesiveness and positive team working environment

Coach to production, productivity, quality, and guest-service goals and standards

Identify performance and cultural trends and actively implement change when needed

Meet restaurant financial objectives by meeting budget, forecasting, productivity standards, variance targets; initiating corrective actions where needed

Enhance restaurant reputation by accepting ownership for creativity and innovation, seeking opportunities to add value and make a difference

Review work procedures and operational problems to determine ways to improve service, performance, or safety

Manage Profit and Loss through active decision making

Analyze data to inform operational decisions or activities

Manage expenses of the restaurant to budget

Ensure proper scheduling of employees

Evaluate employee performance

Manage Human Resource function of the restaurant, including compliance with company, state and federal regulations

Resolve personnel problems including, but not limited to issues such as tardiness, cell phones, language, attitude, dress code, etc.

Ensure proper investigation and resolution of customer complaints regarding food quality, service, or accommodations

Ensure proper investigation and resolution of employee complaints regarding discrimination, harassment, bullying, and retaliation

Ensure cleanliness and sanitation

Ensure compliance with all health, safety and hygiene standards and policies

Ensure compliance with all security procedures

Ensure compliance with all alcoholic beverage regulations

Direct facility maintenance or repair activities

Learn and train about restaurant management by updating job knowledge through participation in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations

Other duties as assigned

Key Strengths and Competencies

People-first Orientation

Developing Leaders (present/future)

Guest Service

Interpersonal Influence

Problem Solving/Decision Making

Execution of Brand Mindsets and Standards

Leading by Example

Operations Knowledge and Analysis

Planning, Executing and Results Orientation

Managing Performance

Staffing and Development

Managing Relationships

Passion for Serving Others

Integrity and Personal Ownership

Self Management

Required Qualifications

High School Diploma

No minimum level of professional certification

No minimum level of technical knowledge

Previous general management experience in a casual dining restaurant

Minimum one (1) years of experience as a general manager

Able to make decisions

Able to identify and resolve problems

Able to guide, direct, and motivate staff

Able to plan and prioritize tasks

Able to teach and train staff

Able to monitor processes, materials, and resources

Able to perform administrative tasks using software and technology

Knowledge of personnel practices and regulations

Knowledge of food safety and sanitation practices and regulations

Able to deal with confidential information and/or issues using discretion and good judgment

Working Conditions and Physical Requirements

Able to work and verbally communicate effectively with other team members

Able to engage the public in a positive manner

Able and willing to work with others as a team

Able to reach and bend and frequently lift up to 50 pounds

Able to exert fast-paced mobility between the dining room and kitchen for periods of up to 12 hours in length

Able to work in a standing position for long periods of up to 12 hours in length

Able to perform repetitive tasks with little or no break

Able to perform physical activities that require considerable use of your arms and legs and moving your whole body such as climbing, lifting, balancing, walking, stooping, and handling of materials

Able to work flexible schedules including evenings and weekends

Able to travel at quarterly intervals to required management meetings and or training sessions

Key Performance Indicators

Your Own Leadership Health/Effectiveness

Store Management Team Health/Effectiveness

Overall Health of the Restaurant Culture

Profit from Operations

Sales Growth

SPA Results

FSE Results

EBITDA

Overall Restuarant Profitability

Direct Reports: Assistant General Manager, Kitchen Manager, Hospitality Manager, All employees when the immediate supervisor is not on the premises

General Manager - Applebees

Thrive Restaurant Group is a family-owned restaurant company thats been in business for over 50 years, and were looking for the next member of our family. We are committed to making a difference in the lives of the people we serve and the communities in which we live. If you want to work in a fun family atmosphere and are interested in learning business, leadership, and hospitality, this is the place for you.

In Applebees, were known as Legacy Apple. Applebees has become synonymous with the neighborhood, which inspires us to be a good neighbor in the communities we serve, not just a great place to eat. Whether were helping save a high school prom, or raising money for children battling cancer, weve given over $5 million to strengthen the lives and relationships in our communities. Our guiding value is Be a Good Neighbor.

Role: General Manager

Invitation: To make a difference by loving people through the creation of a work environment that helps people become their natural best selves. As GM, you are responsible for selecting, developing, and leading a team of people that care for each other and who create an outstanding guest experience resulting in a financially and culturally, healthy business. (Leadership x People x Guest = Health)

Principal Responsibilities and Duties

Lead and oversee all aspects of the restaurant operation

Recruit, lead and develop the management team, equipping them to recruit, lead and develop their teams

Organize and direct development programs for managers

Achieve operational, cultural and financial objectives

Provide and ensure friendly and efficient guest service

Direct activities of all restaurant managers, supervisors, and employees

Actively lead by providing vision, coaching, and feedback

Foster team cohesiveness and positive team working environment

Coach to production, productivity, quality, and guest-service goals and standards

Identify performance and cultural trends and actively implement change when needed

Meet restaurant financial objectives by meeting budget, forecasting, productivity standards, variance targets; initiating corrective actions where needed

Enhance restaurant reputation by accepting ownership for creativity and innovation, seeking opportunities to add value and make a difference

Review work procedures and operational problems to determine ways to improve service, performance, or safety

Manage Profit and Loss through active decision making

Analyze data to inform operational decisions or activities

Manage expenses of the restaurant to budget

Ensure proper scheduling of employees

Evaluate employee performance

Manage Human Resource function of the restaurant, including compliance with company, state and federal regulations

Resolve personnel problems including, but not limited to issues such as tardiness, cell phones, language, attitude, dress code, etc.

Ensure proper investigation and resolution of customer complaints regarding food quality, service, or accommodations

Ensure proper investigation and resolution of employee complaints regarding discrimination, harassment, bullying, and retaliation

Ensure cleanliness and sanitation

Ensure compliance with all health, safety and hygiene standards and policies

Ensure compliance with all security procedures

Ensure compliance with all alcoholic beverage regulations

Direct facility maintenance or repair activities

Learn and train about restaurant management by updating job knowledge through participation in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations

Other duties as assigned

Key Strengths and Competencies

People-first Orientation

Developing Leaders (present/future)

Guest Service

Interpersonal Influence

Problem Solving/Decision Making

Execution of Brand Mindsets and Standards

Leading by Example

Operations Knowledge and Analysis

Planning, Executing and Results Orientation

Managing Performance

Staffing and Development

Managing Relationships

Passion for Serving Others

Integrity and Personal Ownership

Self Management

Required Qualifications

High School Diploma

No minimum level of professional certification

No minimum level of technical knowledge

Previous general management experience in a casual dining restaurant

Minimum one (1) years of experience as a general manager

Able to make decisions

Able to identify and resolve problems

Able to guide, direct, and motivate staff

Able to plan and prioritize tasks

Able to teach and train staff

Able to monitor processes, materials, and resources

Able to perform administrative tasks using software and technology

Knowledge of personnel practices and regulations

Knowledge of food safety and sanitation practices and regulations

Able to deal with confidential information and/or issues using discretion and good judgment

Working Conditions and Physical Requirements

Able to work and verbally communicate effectively with other team members

Able to engage the public in a positive manner

Able and willing to work with others as a team

Able to reach and bend and frequently lift up to 50 pounds

Able to exert fast-paced mobility between the dining room and kitchen for periods of up to 12 hours in length

Able to work in a standing position for long periods of up to 12 hours in length

Able to perform repetitive tasks with little or no break

Able to perform physical activities that require considerable use of your arms and legs and moving your whole body such as climbing, lifting, balancing, walking, stooping, and handling of materials

Able to work flexible schedules including evenings and weekends

Able to travel at quarterly intervals to required management meetings and or training sessions

Key Performance Indicators

Your Own Leadership Health/Effectiveness

Store Management Team Health/Effectiveness

Overall Health of the Restaurant Culture

Profit from Operations

Sales Growth

SPA Results

FSE Results

EBITDA

Overall Restuarant Profitability

Direct Reports: Assistant General Manager, Kitchen Manager, Hospitality Manager, All employees when the immediate supervisor is not on the premises