Manager General - Full-time / Part-time

General Manager

The General Manager is responsible for providing leadership to the associate managers and hourly partners of their assigned restaurant. This position oversees the management of the restaurant operations for a specific PRIMOS location. They are responsible for achieving planned sales and budgeted profit levels for the restaurant through the implementation, management, and upholding of all PRIMOS policies, procedures, programs, and operational excellence performance standards.

The General Manager provides direction and motivation to the associate management team and hourly partners to ensure effective execution of all restaurant positions, and the delegation/completion of chores and responsibilities of the positions, in order to provide our guests with an exceptional PRIMOS Experience and exceptional product quality. This is the key position within the restaurant to ensure operational excellence is maintained, including a sanitary, safe, respectful, efficient and quality work environment while effectively managing operational/product costs.

Role-models behaviors that align with the PRIMOS Beliefs and Philosophy for Service:
General Managers treat all people with courtesy and respect. They are reliable, independent thinkers and good decision-makers. They create a culture of empowerment and fun in caring for our guests while ensuring profitability and operational excellence are maintained. The General Manager values training and adheres to the PRIMOS training systems.

Job Responsibilities:

Personal Leadership
• Possesses effective writing skills in the use of e-mail and documentation of team performance.
• Proactively serves as an ambassador for PRIMOS restaurants, both within the restaurant and the community, through consistent, positive representation of our PRIMOS culture of respect and care for others.

People Leadership
• Build sales by focusing the staff on image and PRIMOS Experience service standards and actions to enhance the guest’s perception of the restaurant.
• Ensures that all PRIMOS Experience standards and operational systems are executed properly in a sanitary, clean, safe, and friendly environment, according to all PRIMOS established procedures.
• Assists the restaurant team to achieve planned profit levels while providing our guests with an exceptional PRIMOS Experience
• Responsible for the acquisition, the development, performance management and training of hourly partners; adheres to the PRIMOS standards for interviewing, on-boarding and training; involves other members of the management team in the process.
• Ensures the restaurant’s compliance to productivity and service standards by developing and maintaining a sufficient number of trainers, shift leads and well-trained, productive hourly partners.
• Conducts employment activities to include staffing (hire/separation responsibilities), scheduling, training, and conducting performance reviews with all hourly partners, as well as recommending salary increases and issuing corrective actions.


Operational Excellence
• Ensures that all menu items are prepared, accurately portioned, and presented properly in a sanitary, clean and safe manner according to all established procedures, standards and specifications.



Operational Excellence (continued)
• Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
• Required, under certain circumstances, to perform/assist all stations/functions for all positions in the restaurant.

Business / Financial Acumen
• Identifies and corrects system breakdowns to achieve exceptional PRIMOS guest experience; develops procedures to ensure the breakdowns do not recur.
• Responsible for effective repair of system breakdowns/deficiencies.
• Ensures accurate financial reporting to include: payroll, cash and receipts, house accounts and other invoicing procedures, productivity and operating expenses.
• Understands the Profit & Loss statement; uses the statement as a learning tool to impact each period with positive results.
• Attends GM meetings and follows up by effectively disseminating the information to the associate managers and hourly partners.
• Directs and attends weekly restaurant manager meetings and other scheduled meetings; delegates the presentation of information to other members of the management team.
• Responsible for establishing S.M.A.R.T. restaurant team goals and objectives; empowers and works through others to ensure the goals/objectives are accomplished.

Physical Requirements
• Extensive standing without breaks.
• Exposure to heat, smoke and cold.
• Reaching heights of approximately six feet and depths of approximately three feet.
• Must have high level of mobility/flexibility in space provided for periods of up to eight hours or longer as needed.
• Must be able to work irregular hours under heavy pressure/stress during busy times; bending, reaching and walking.
• Effective communication with guests.
• Carrying trays of food products weighing approximately 20 lbs for distances of up to 60 ft.
• Lifting up to 50 pounds.

Positions Supervised
• Associate Managers, Shift Leads, Catering Team Leads and Hourly Partners

Supervision Received
• Receives direction from Owner and Director of Operations as to specific assignments and objectives; determines method of execution with periodic review to determine if objectives and goals are met.

Business Contacts: (Internal & External):
Internal: Extensive contacts with all levels of store personnel; contacts with Company/Franchise Office departments.

External: Extensive contacts with guests (internal/catering) and contact with distributors, delivery personnel, repair technicians, and sales persons.








Knowledge and Skills:
• Excellent communications, supervisory, and guest service skills
• Computer literacy; comfortable with Microsoft Office Software (Excel, Word)
• College Graduate preferred.
• Operating FOH P.O.S. System (Micros).
• Operating BOH systems (Micros)

Experience Required:
• At least two years prior restaurant general manager experience.
• Internal candidates considered for promotion to manager may substitute Associate Manager
experience for GM Experience.


The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all of responsibilities, duties and skills required of the personnel so classified.