Hawaiian Bros Portland General Manager (0105)

1. BUSINESS MANAGEMENT

a. Develop and execute the business plan for the restaurant.

b. Analyze business performance, monitor controllable costs and initiate appropriate corrective actions when necessary.

c. Utilize labor effectively to meet budgets while ensuring highest quality.

d. Execute company-wide marketing programs.

e. Identify and develop local restaurant marketing strategies to maximize sales.

f. Ensure business and personnel practices are conducted according to state and federal laws and consistent with Company and franchise policies and procedures.

g. Uphold company food safety, food handling and sanitation requirements to ensure health and safety of customer and employees.

h. Transport cash deposits to bank in a secure personal vehicle.

2. GUEST SERVICE

a. Ensure total customer satisfaction through the delivery of a quality product and excellent customer service by restaurant personnel.

b. Respond positively and quickly to customer concerns and correct problems before they affect customers.

3. PERSONNEL

a. Lead by example by working side-by-side in the completion of duties including customer service, cleaning, maintaining equipment and stocking supplies.

b. Supervise and direct employees customarily and regularly during work hours.

c. Train, coach and provide regular performance feedback (positive and corrective) to motivate and improve the performance of all employees.

d. Evaluate employees' performance and hold employees accountable for meeting performance standards.

e. Communicate team goals and expectations to all employees; coach employees toward achieving goals, recognize and reward employees who contribute to goals.

f. Make employment decisions regarding hiring, discipline, advancement, termination, compensation.

4. 100% attendance

5. Model and promote all shared company values including compassion, communication and collaboration.

6. Any and all other duties assigned.

RESPONSIBI LITY. SKILL EFFORT. KNOWLEDGE. WORKING CONDITIONS - DESCRIPTIONS

Skills

1. Positive attitude

2. Team-oriented, adaptable, dependable and strong work ethic.

3. Must have good team building skills and ability to guide and direct the performance of others.

4. Financial/analytical aptitude including planning, budgeting, scheduling and P&L management.

5. Ability to add, subtract, multiply and divide.

6. Strong organizational, planning and time management skills.

7. Excellent interpersonal communication skills.

Effort

1. Works independently and uses own discretion and judgment in executing duties and responsibilities.

2. Able to comfortably interact with customers and professionally handle the most difficult and critical service issues

that may arise.

3. Able to take initiative and problem solve.

4. Must be ab le to effectively communicate verbally and in written format with customers and co-workers using the

English language.

5. Ability to listen to and understand information and ideas presented through spoken words and sentences.

6. Must be ab le to understand written sentences and paragraphs in work related documents.

Knowledge

1. High school diploma or equivalent.

2. Preferably 2 + years' experience in a team/shift leader position (in a restaurant, retail, or convenience store).

3. Must be at least 18 years of age.

4. Must be knowledgeable regarding employment law and Human Resources Practices.

5. Food handlers' permit required.

6. Must have valid driver license and maintain proper insurance coverage.

7. Must be able to read/write/speak English

8. Spanish bilingual a plus

9. Knowledge of principles and processes for providing outstanding customer service.

10. Knowledge of business and management principles involved in strategic planning, resource allocation, human

resources modeli ng, leadership technique, and coordination of people and resources.

11. Basic computer knowledge.

Working Conditions

1. Primarily standing, subject to extreme temperatures, lifting up to 50 pounds.