The General Managers responsibility is to direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members.

• Ensure a High Quality Operation
• Maintain Controls
• Manage Team Members
• Advocate a Team Environment
• Manage Personal Development
• Ensure a High Quality Operation
• Provides Team Members, Managers, and Guests with a positive experience and atmosphere.
• Ensures prompt, friendly service according to McAlisters guidelines.
• Ensures the production of high quality food on a consistent basis.
• Directs overall activities and performance of team members on a shift-by-shift basis.
• Drives positive Guest experience through a front door and floor presence and timely delivery of accurate food orders.
• Ensures positive Guest experience by monitoring and ensuring appropriate steps of service and delivery of the McAlisters Touch.
• Maintains the proper atmosphere through music and lighting levels for varying business periods.
• Promotes an atmosphere of positive Guest Relations. Build Guest relationships and respond to Guest complaints or concerns professionally and in a timely manner. Responsible for written communications with Guests.
• Establishes a positive relationship with the local authorities and seek their help in managing regulatory and governance related issues.
• Responsible for assisting with the development of sales and marketing strategies and for implementing, advertising, and promoting campaigns. Responsible to support and implement Support Center - corporate initiatives.
• Maintains and inspects dining room, food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times. Corrects unsafe practices or conditions.
• Supervises cleaning and maintenance of equipment and arrange for repairs, contracts, and other services. Maintains restaurant cleanliness and organization for both the interior and exterior of the restaurant.
• Reviews financial information such as sales and costs and monitor budget to ensure efficient operation and that expenditures stay within budget limitations. Takes action to correct any deviations from the budget. Use the computer for review and analysis of information.
• Responsible for the financial results of the restaurant.
• Maintains and controls restaurant assets. Monitors restaurants on-hand inventory for waste and theft.
• Controls service contract; follow through on all work done, ensure proper billing and compare costs on a semi-annual basis with other purveyors.
• Conducts line checks to ensure product standards and specifications.
• Ensures adequate inventory levels that allow for Guest needs but do not tie up company assets in unneeded and costly inventory.
• Completes daily paperwork and projects on a timely basis.
• Complies with cash control policies and procedures. Ensures all managers, supervisors, and team members comply with cash control policy and procedures.
• Drives positive results for labor through proactive scheduling and reacting to business trends.
• Controls operating costs by instituting awareness through the restaurant.
• Manages capital expenditures within the restaurant.
• Conducts inventories and calculate food and beverage costs. Use computer to facilitate collection and analysis of information. Respond to discrepancies from budgeted costs.
• May at times be responsible for ordering food and beverage products. May be responsible for receiving and checking orders to ensure that they adhere to company specifications.
• At times will direct the kitchen activities and performance of back of the house team members on a shift-by-shift basis.

• Aptitude
• Professional oral and written communication skills. Must be able to speak, read, write, and understand the primary language of the restaurant.
• Organization and time management skills.
• Works well under pressure.
• Can effectively solve problems.
• Able to take and give direction.
• Can be flexible as needs dictate.
• Works well with other people in a team environment.
• Service driven.
• Excellent attendance is required with schedule flexibility determined by business needs.
• Must be able to work all shifts when the restaurant is open.