Chicken Salad Chick General Manager in Indianapolis, Indiana
Welcome to Chicken Salad Chick! An excellent place to work. We are CLOSED on Sundays and have NO fryers, grills, or late nights. We are a fast growing Brand with opportunities for growth.
Chicken Salad Chick provides a delicious menu with a variety of 12 Chicken Salads, homemade sides, delicious soups, and great sandwiches. This location is one of the originals to the franchise and we are looking for a hospitality professional to help us maintain a team of excellence and superb service.Overview:
The Restaurant General Manager delivers exceptional results through others. They provide an engaging
environment for restaurant teams and guests; while focusing on delivering operational excellence. Chicken
Salad Chick Managers invest their time in developing future leaders, creating memorable experiences,
reinforcing the Chicken Salad Chick Culture; managing administration; and maintaining the facility. The
Restaurant Manager consistently keeps our brand promises, inspire their teams and deliver great results.
Serve as a Brand Ambassador for Chicken Salad Chick.
Understand & adhere to all policies, procedures, standards, specifications, guidelines and training programs.
Understand and comply with all federal, state, county and municipal regulations pertaining to health, safety and labor requirements for the restaurant, employees and guests.
Ensure that all Guests feel welcome and are given responsive, friendly and courteous service. • Ensure that all products are consistently prepared and served according to CSC standards. • Achieve identified objectives for sales, service, quality, appearance of facility and sanitation and
cleanliness through training of employees and creating a positive, productive working environment. • Develop, plan and implement restaurant marketing, advertising and promotional activities and campaigns, in accordance with the Brand Standards.
Create, communicate, implement and follow up on operations and financial action plans.
Control cash and other receipts by adhering to cash handling and reconciliation procedures. • Make employment and termination decisions consistent with Restaurant Management guidelines. • Oversee and ensure that employee performance appraisals are completed on a timely basis. • Create and maintain schedules for team.
Effectively maximize labor performance by scheduling to business trends while delivering a superb experience to every guest.
Operationally fill in as needed to ensure guest service standards and efficient operations. • Coach and motivate the Assistant Manager(s) and the team.
Continually strive to develop staff in all areas of managerial and professional development. • Prepare all required paperwork, forms and reports in an organized and timely manner. • Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Set clear expectations and create a working environment and serve as a role model to create memorable guest experiences.
Take actions to solve and celebrate guest feedback.
Control food and equipment inventories, conduct daily and weekly inventory counts and keep inventory records.
Identify problems, conduct high-level troubleshooting and seek repair/maintenance support for restaurant equipment to ensure equipment is operational.
Monitor and maintain compliance with health, safety, cleanliness, security and fire policies, standards and regulations.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for violations of company policies, rules and procedures. • Always adhere to Brand Standards for uniform appearance and personal grooming.
Allocate at least two hours per week to planning
Focus on systematically and effectively communicating all Kitchen related goals and success factors to Team Members
Combine critical thinking and practical leadership to create a culture of innovation
Effectively coach and give direction
Intentionally and methodically grow and nurture relationships with the staff
Be able to connect with a multicultural team
Align hiring, training, daily practices and evaluation practices with the Vision of the organization and the Thematic Goal for the year
Enthusiastically and passionately lead the Kitchen team
Required Knowledge, Skills, and Abilities:
Excellent written and oral communication skills
Excellent organization skills
Ability to multitask
Working knowledge of back office tools
Ability to quickly learn and master new computer software
Education and Experience:
- Three to five years related experience and/or training; or equivalent combination of education and experience
Exert up to 40 pounds of force occasionally to lift, carry, push, pull or otherwise move objects • Must be able to stand and exert well-paced mobility, including bending and stooping, for the duration of the workday
Must be able to work and perform all duties at any station in the kitchen or service area