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. **Physical Demands:** + 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 **Education and Experience:** + Three to five years related experience and/or training; or equivalent combination of education and experience **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 **Behavior Characteristics:** + 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 **Responsibilities:** + 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 about 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, the 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, following 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 the correct unit count and condition and deliveries are performed following 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.