General Manager (Hardees)

Operational Management:

• Oversee all aspects of restaurant operations, including food preparation, guest service, and cleanliness.
• Ensure the restaurant operates according to Hardee's standards for quality, service, and cleanliness.
• Manage opening and closing procedures, including inventory checks, cash handling, and securing the premises.
• Monitor and maintain inventory levels, ensuring the restaurant is well-stocked with necessary supplies and ingredients.
• Manage equipment maintenance, ensuring all equipment is in working order and operational.
• Ensure the restaurant adheres to health, safety, and sanitation standards, including regular audits of food handling practices, cleanliness, and safety procedures.

2. Staff Management & Development:

• Hire, train, and supervise restaurant staff, ensuring all employees understand their roles and Hardee's standards.
• Develop and implement employee schedules, ensuring adequate coverage during peak and off-peak times while managing labor costs.
• Provide ongoing coaching, feedback, and performance reviews to employees to help them develop skills and improve their performance.
• Create a positive, team-oriented environment that promotes employee engagement and minimizes turnover.
• Foster a culture of excellent customer service and teamwork among the staff.

3. Customer Service Excellence:

• Ensure every customer receives a high level of service, from greeting to food delivery, in a friendly and timely manner.
• Handle customer complaints and concerns in a professional, empathetic, and timely manner.
• Ensure that all food orders are prepared correctly, quickly, and to Hardee's quality standards.
• Regularly engage with customers to gather feedback and address any issues to improve service quality and guest satisfaction.
• Maintain a clean and welcoming environment for guests, ensuring they feel valued and appreciated.

4. Financial Management:

• Manage the restaurant's financial performance, including sales, costs, and profit margins.
• Monitor daily sales and operational costs (labor, food costs) to ensure targets are met.
• Implement cost-control measures, including minimizing waste, optimizing labor costs, and managing inventory efficiently.
• Conduct cash audits and ensure all financial procedures, including cash handling and reconciliation, are followed correctly.
• Analyze financial reports to identify areas for improvement and to track progress toward meeting business goals.

5. Marketing & Sales:

• Support local marketing efforts and promotional campaigns to drive restaurant traffic and brand awareness.
• Implement company marketing initiatives, including local store promotions, new menu items, and special events.
• Monitor and analyze sales data to understand trends and adjust strategies to maximize revenue.
• Develop strategies to enhance the customer experience, increase repeat business, and drive sales growth.

6. Health, Safety & Compliance:

• Ensure the restaurant is in compliance with all local, state, and federal regulations, including health, safety, food handling, and labor laws.
• Regularly conduct inspections to ensure food safety, cleanliness, and safe working conditions.
• Ensure that staff members are properly trained in food safety and sanitation practices, including proper food storage, cooking temperatures, and hygiene standards.
• Enforce safety procedures to maintain a safe working environment for staff and a safe dining environment for customers.

Skills & Qualifications:

• Education: High school diploma or equivalent (required); a college degree in business management, hospitality, or a related field is a plus.
• Experience: Minimum of 3-5 years of experience in a restaurant or food service management role, with a proven track record of managing people and operations.
• Leadership: Strong leadership skills with the ability to inspire, motivate, and develop a team in a fast-paced environment.
• Customer Service: Excellent customer service skills, with the ability to resolve conflicts and address customer concerns in a professional manner.
• Financial Acumen: Understanding of financial principles, including budgeting, P&L management, labor cost control, and inventory management.
• Communication: Strong verbal and written communication skills to interact effectively with staff, customers, and management.
• Organization: Exceptional organizational skills with the ability to multitask and prioritize tasks in a fast-paced environment.
• Problem-Solving: Ability to assess operational issues, make quick decisions, and resolve problems efficiently.

Physical Demands:

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in a fast-paced environment while managing multiple tasks.
• Ability to work in varying kitchen temperatures, including hot grills, ovens, and refrigerators.