Churchs ChickenPosition Description Job Title: Restaurant General ManagerSalary Grade: ExemptReports to: Market Leader I.

Job Objective: The Churchs Chicken„¢ Restaurant General Manager works under the direction of the Market Leader.

The RGM is responsible for the hands-on day to day activities and operations of the restaurant, ensuring the successful implementation of Churchs® initiatives and programs, achieving or exceeding all established financial sales and profitability plan, all banking responsibilities and all administrative responsibilities.

II. Essential Job Functions a.

Primary Functions

1. Recruits, interviews and hires hourly staff.

Maintain appropriate staffing.

Administer all hiring paperwork on time.

2. Ensures all employees are trained in the modules from the All Star Training Program required for their position.

Develops employees by coaching, counseling, and building strong work habits.

Ability to supervise others.

3. Prepares weekly schedule for staff.

Notifies EIS of vacation, sick, LOA, payroll, etc[^%dot%^

4. Completes performance reviews.

Manage, train and develop staff.

Record performance counseling and discipline.

5. Maintains all company operations standards and compliance as outlined in the Operating Standards Manual and the Product Procedures and Systems Manual.

Submit all invoices within period of service.

6. Delivers consistent, high quality products daily, every shift.

Ensures guest satisfaction.

7. Understands, enforces and adheres to all company policies and procedures Employee Handbooks.

8. Understands POS, computer and other technological equipment used in the restaurant.

9. Analyzes profit and loss statements.

Meet established sales plan for unit.

Maintain and record inventory accurately.

10. Ensures a clean facility at all times.

Enforce appropriate dress and uniforms of all team members.

11. Notifies Market Leader immediately of facility needs.

Ensures all equipment is in good working condition.

12. Responsible for other duties as assigned Market Leader.

b.

Secondary Function

1. Communicates effectively with others by using all available resources (telephone, written correspondence, face-to-face).

2. Ability to manage conflict resolution.

3. Ability to create and provide a positive workplace.

III. Physical Demands (minimum qualifications needed to perform the Essential Job Functions

1. Occasionally to frequently to constantly lift and stack 25 to 50 pounds of food and supply items from various heights to/from shelving, freezers, coolers, stock rooms, etc. Carry items 25 to 50 pounds to/from the service area.

Occasionally lift and carry up to 25 pound trash bags out of trash cans and into outside dumpster.

2. Continuously stand and walk on hard floors to/from the kitchen area, stock room, food preparation area, and front lines for the duration of shift (6 to 8 hours).

3. Occasionally push or pull trashcans, brooms, mops, and mop buckets.

4. Occasionally to frequently climb a footstool or ladder to reach items located on stock shelves, in coolers, freezers, stock rooms, etc[^%dot%^

5. Frequently squat or stoop to reach items on low shelves or off the floor.

6. Continually reach overhead, forward and underneath shelving, counters, refrigeration units, racks, tables, drink dispensers, fryers, and/or ovens.

7. Continuously handle a variety of shapes and sizes and texture of items which include, but are not limited to, cash, coin, dairy products, produce, condiments, meat/poultry, bulk stock items and paper work.

8. Continuously use fingers to bilaterally operate point of sale equipment, prepare food, package items, unload boxes, etc[^%dot%^

9. Continuously communicate with guests, management, and other team members.

10. Listen to the needs and advice from the managers, team members, and guests.

IV. Minimum Requirements

1. Must have own vehicle (automobile or truck).

Must have a valid drivers license and proof-of- valid insurance.

2. Must be able to work a minimum of 5055 hours per week.

3. Must be available to work a flexible shift including weekends.

4. Must have a telephone or access to a phone at all times.

Must have a high school diploma/GED.

5. Must have (2) years of supervisory experience working in the restaurant industry, AA degree, or (3) years supervisory experience.

6. Must successfully complete all training and make a passing score on all applicable tests.

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