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 delivers great results. **Essential Responsibilities** · + Serve as a Brand Ambassador for Chicken Salad Chick. + Understand & adhere/comply with all policies, procedures, standards, specifications, guidelines, and training programs. + 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, the appearance of facility and sanitation, and cleanliness through training employees and creating a positive, productive working environment. + Control cash and other receipts by adhering to cash handling and reconciliation procedures. + Make employment and termination decisions consistent with Restaurant Management guidelines. + Operationally fill in as needed to ensure guest service standards and efficient operations. + 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 the correct unit count and condition and that deliveries are performed in accordance with the restaurant’s receiving policies and procedures. + Oversee and ensure that employee performance appraisals are completed on a timely basis. + Effectively maximize labor performance by scheduling to business trends while delivering a superb experience to every guest. + Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for violations of company policies, rules and + procedures. + Understand and comply with all federal, state, county, and municipal regulations pertaining to health, safety, and labor requirements for the restaurant, employees, and guests. + Develop, plan and implement restaurant marketing, advertising, and promotional activities and campaigns, in accordance with the Brand Standards. + Always adhere to Brand Standards for uniform appearance and personal grooming. **Required Knowledge, Skills and Abilities** + Minimum of 3 years management experience; + Effective written and oral communication skills; + Excellent organization skills; thorough knowledge of back office tools and be able to learn additional software, and handle multiple tasks. **Education and Experience** · Three to five years related experience and/or training; or equivalent combination of education and experience. **Physical Demands** + Must be able to stand and exert well-paced mobility including bending and stooping for the duration of the workday + Must be able to lift or carry 20 pounds + Must be physically able to work at any duty station in the kitchen or service area