Sundance, Inc. – A Franchise of Taco Bell Corp. Detroit, MI, USA
Nov 17, 2019Full time
Reports To: Area Coach Job Type: Salaried Work Status: Full Time FLSA Status: Exempt SUMMARY The primary function of this role is to execute the overall day to day restaurant operations. The Restaurant General Manager oversees the development of current as well as new team members, handles pertinent restaurant financials, administrative duties, and is directly responsible for the culture, safety, and success of their store, as is outlined in the Company’s brand standards. The Executive Restaurant Leader is required to perform all tasks in a safe manner consistent with corporate policies and state and federal laws. ESSENTIAL DUTIES AND RESPONSIBILITIES : The Executive Restaurant Leader is responsible for the functions below, in addition to other duties as assigned: Manage day to day operations of the restaurant. Must be available to work a variable schedule with a minimum of 50 hours per week including nights, weekends, and holidays. Execute MIC Success Routine. Plan, direct, and deploy Crew/SL to meet both brand and company standards. Set the tone for customer service satisfaction. Conduct Crew/SL sourcing and selection. Evaluate and monitor performance management activities of restaurant team. Manage the financial performance of the restaurant (Profit & Loss). CORE performance and coach for improvement. Manage equipment maintenance and cleaning standards. Assess and coach service excellence. Manager product inventory and ordering. Manage back office administration and organization. Learn AC routines and build skills for AC readiness. SUPERVISORY RESPONSIBILITY: The Executive Restaurant Leader is directly responsible for the supervision as well as management of all Team Members/SL during their assigned shift. QUALIFICATION REQUIRMENTS: To perform this job successfully the employee/candidate must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or abilities required: Education and or Experience High School Diploma or general education (GED), plus three (3) years’ experience in restaurant leadership role or prior training role, or equivalent combination of education and experience. Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to speak effectively before groups of customers or associates. Ability to read, write, and speak English fluently. Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Reasoning Ability Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Other Skills, Abilities, and/or Training The following qualities are required: Minimum age of 18 years old due to the education and experience requirement. Ability to pass a background screening and MVR. Must have valid driver’s license and ability to perform daily banking. Committed to providing customer service that makes both internal and external customers feel welcome, important and appreciated. Ability to preserve confidentiality of information. Ability and willingness to move with a purpose and a strong sense of urgency. Accuracy and attention to detail. Ability to organize and prioritize a variety pf tasks/projects. Familiarity with industry/technical terms and processes. Ability to work within strict time frames and deadlines. Ability to work weekends and extended day on an occasional basis. Ability to work day or evening hours. CERTIFICATES, LICENSES, AND/OR REGISTRATIONS Valid driver license is required. PHYSICAL DEMANDS The physical demands described below are representative of those that must be met to successfully perform the essential functions of this job. The employee is: Regularly required to do the following activities: Remain standing for long periods of time. Talk and hear; verbally express ideas and important information or instructions. Use hands and fingers to handle, and/or feel; the ability to type, pick, pinch with fingers, seize, hold, grasp or turn with hands, and perceive attributes of objects and materials, such as size, shape, temperature, or texture, by touching with fingertips. Frequently required to do the following activities: Walk about. Maintain balance while walking, standing, crouching, or running. Reach up and out with hands and arms Lift and push/pull up to forty (40) pounds a distance of twenty (20) feet Occasionally required to do the following activities: Climb stairs or ladders Twist upper torso Stand for long periods without a break Stoop, kneel, crouch, and crawl Lift and push/pull up to fifty (50) pounds a distance of fifteen (15) feet Rarely required to do the following activities: WORK ENVIRONMENT The employee is regularly exposed to indoor and outdoor conditions with a moderate noise level. Indoor conditions may also include exposure to heat, cold, water, cleaning chemicals, grease, and oil. CAREER PATH Aspirations to be a Multi-Unit Leader or Area Coach.