Overview
As the GENERAL MANAGER you are responsible for calling all the plays for the Restaurant to BUILD SALES, CONTROL PROFIT, and GROW the BIG CHICKEN BRAND.
You’ve gone from ‘GETTING THINGS DONE’ to getting things done THROUGH OTHERS’.
YOU’RE IN CONTROL of the administrative tasks and ensuring the RESTAURANT and TEAM are READY to MAKE SOMEONE’S DAY!
We’ve all been to a Restaurant where the food or service isn’t great, but the General Manager’s ability to rebound and turn it around created a memorable moment and is the reason we give them another chance.
As the General Manager, the way you help the Team R.E.B.O.U.N.D. will win the Guest’s heart, mind, and stomach.
This role will pay a wage of $50,000 to $55,000.
For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).
Responsibilities
How to SCORE as a GENERAL MANAGER:
Connect with your Team & Guests by:
o Using The BIG Game Plan; to communicate expectations.
o Hiring, Training, and Coaching constantly.
o Managing performance to ensure Big Chicken Operating and Brand Standards are followed.
o Interacting with Guests to ensure their experience is amazing and that all questions and complaints are handled promptly.
o Understanding and communicating current Product Promotions to the Team so they can suggest them to Guests and prepare the products correctly.
o Advising Guests on Food & Beverage choices and Allergens.
Help with the success and profitability of your Restaurant by:
o Organizing the shift to ensure Speed of Service goals are met or exceeded.
o Working closely with the Franchisee and your leadership team to meet revenue objectives.
o Coaching your FOH Team Members to Upsell & Suggestive Sell to Build Sales.
o Coaching your BOH Team Members to prepare our food items to specifications for Quality and Cost Control.
o Ensuring order accuracy, from taking the order to Guest delivery.
o Following all Cash Handling Policies and Procedures.
o Working Safely by making sure your Team is following all Big Chicken Safety Regulations and Standards.
o Ensuring Alcohol Regulations are adhered to.
o Monitoring Labor Dollars vs. Sales to minimize Labor costs.
o Managing Food Cost by overseeing deliveries and proper product storage of Food & Beverage items and Supplies.
o Monitoring the use and cleaning of Equipment to minimize Repair and Maintenance Costs.
Take pride in your Restaurant by:
o Ensuring the consistent delivery of the Big Chicken Hospitality Model ~ B.O.K.
o Ensuring all Marketing Materials are current and correctly placed.
o Coaching your Team to maintain clean and sanitary work Stations by following all Food Safety Regulations and Standards.
Qualifications
Qualifications
Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
Ability to make sound business/operations decisions quickly and under pressure.
Ability to speak, read, and write in English.
Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping systems.
Ability to work well in a team-oriented, fast-paced, event-driven environment.
Possess a thorough working knowledge of all existing concessions and premium services locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.
Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government.
Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to OVG Hospitality and venue concession and premium services operations.
Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages).
Ability to handle cash accurately and responsibly.
Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.
Ability to work independently with little direction.
Experience working in a Union environment preferred.
Experience in a fast paced arena, ball park or stadium preferred.
Education and Experience:
MA or MS; BA or BS with business-related major or hospitality preferred.
Minimum 5 years management experience in food-related or concessions industry.
Nationally recognized, advanced food service sanitation training course certification.
Computer Skills
Proficient in Microsoft Office platforms, accounting and budgeting software, as well as Adobe Creative Suite, and knowledge of Banquet Event Order (BEO) or other event management programs.
Other Qualifications:
Serv-safe certified
Vaccination Statement
We are committed to ensuring all our buildings and office locations are the safest in the world for artists, teams, employees, and fans. Based on recent encouraging trends in the U.S. and Canada. We highly encourage our employees to continue to get vaccinate and boosted against COVID-19. Should circumstances change, we may need to reinstate vaccination requirements, in whole or in part, to safeguard the health of our employees, guests, performers, athletes, and partners.