GC Naperville IL LLC Naperville IL
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$40,000. - $50,000.
Primary Position Duties:
leads and contributes to the success of Gong cha through the direction and control of restaurant operations and talent management to ensure a positive guest and team member experience and company profitability. Responsibilities include: interview, hire and train staff, foster a positive team member and guest service culture, attaining sales and profit objectives, and maintaining the highest standards of service, food quality, cleanliness, safety and sanitation.
The General Manager reports to the Area Coach and or Director
Ensure a High Quality Operation
Manage Team Members
Advocate a Team Environment
Ensure a High Quality Operation:
Provides Team Members, Managers, and Guests with a positive experience and atmosphere.
Ensures prompt, friendly service according to Gong cha guidelines and manuals.
Ensures the production of high-quality food and beverage products on a consistent basis.
Directs overall activities and performance of team members on a shift-by-shift basis.
Drives positive Guest experience through a floor presence and timely delivery of accurate food orders.
Ensures positive Guest experience by monitoring and ensuring service and delivery of the Gong cha Touch.
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 merchants and authorities.
Responsible for assisting with the development of sales and marketing strategies and for implementing, advertising, and promoting campaigns. Responsible to support and implement 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. Maintains restaurant cleanliness and organization for both the interior and exterior of the restaurant.
Follows the standards as described in the Policy & Procedures Manual and Operations Manual.
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.
Responsible for the financial results of the restaurant – COGS, Payroll, equipment/facility maintenance.
Monitors restaurant’s on-hand inventory for waste and theft.
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 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 of controls through the restaurant.
Conducts inventories and calculate food and beverage costs by use of a tablet or computer to facilitate collection and analysis of information. Respond to discrepancies from budgeted costs.
Responsible for ordering food, beverage, paper and other business-related products. Responsible for receiving and checking orders to ensure that they adhere to company specifications.
Responsible for submitting accurate information to the Support Center and Area Director.
Manage Team Members:
Ensures quality recruiting, on-boarding and completion of required training for all new managers, shift leaders and/or team members.
Creates positive relationships with team members and managers by treating all members with respect.
Maintains a well-trained staff through effective use of employment orientation, individual training sessions, on line Or E-Learning training programs, employee meetings and implementation of company training programs for team members and managers.
Ability to have regular and ongoing performance reviews and corrective action type discussions with all team members and all discussions must have written notes.
Coaches and counsels team members whose performance is below expectations.
Minimizes turnover by responding to and resolving team member and manager issues.
Train, utilize and leverage the Employee Handbook to the advantage of the business, team and individual.
Follow corrective action escalation and documentation process with all team members for use in documenting performance or attendance related issues.
Assures compliance with company policies, practices, and procedures; communicate changes. Ensure compliance with all local, state, and federal laws, regulations, and guidelines.
Advocate a TEAm Environment:
Leads by example and displays, encourages, and inspires high morale and motivation in the restaurant.
Conducts team meetings and training meetings.
Communicates with other managers using the manager’s logbook on a shift by shift and daily basis.
Holds management team accountable for areas of responsibility.
Responds to team conflicts professionally and work towards positive resolutions.
Live by Gong cha Leadership Principles
Establishes an environment that does not permit or promote sexual or any other kinds of harassment.
Ensures restaurant is staffed to avoid work load and poor morale issues.
Documents and reports employee relation issues of a sensitive nature to the Area Director within 24 hours.
Education or Skills:
Education / Skills
Two (2) year associates degree or a bachelor’s degree from a four (4) year college (desirable).
Minimum of one (1) year prior experience as a General Manager for a full service, quick casual, or quick service restaurant.
ServSafe Certified preferred or ANSI approved Food Safety Handler Program Certification
Organization and time management skills.
General Manager Qualifications and Requirements:
Must be at least 18 years of age.
Must have reliable transportation and access to a working phone at reasonable hours.
Professional oral and written communication skills. Must be able to speak, read, write, and understand the English language or primary language of the region or restaurant.
Works well under pressure. Can be flexible as needs dictate.
Can effectively solve problems.
Able to take and give direction.
Works well with other people in a team environment.
Excellent attendance is required with schedule flexibility determined by business needs.
Must be able to work all shifts when the restaurant is open.
Must be able to work in a fast paced, high energy, and physically demanding environment.
Must have the stamina and ability to work 40 - 50 hours a week at times. Must be able to occasionally work more than a 40 hour work week during short management staff situations.
Must be able to spend 90% of working time standing.
Must be able to spend 10% of working time sitting.
Required to use all sensory capabilities such as: vision, hearing, tasting, smelling, touching, and speaking.
Required to use physical capabilities such as: walking, bending, kneeling, handling, hand flexibility, reaching, squatting, crawling, lifting, climbing, and stooping.
Must be able to carry loads greater than 25 pounds and be able to lift up to 50 pounds regularly.
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