Job Title

The General Manager (GM) is responsible for running a profitable restaurant and for making sure the restaurant meets the companyu2019s critical customer standards of Quality, Service, and Cleanliness (QSC) via all 9 McDonalds Systems. The general manager reports to the area supervisor and leads a team of managers. The GM works with their team of managers to set the restaurant's goals and creates a plan to achieve those goals. As a GM you are responsible for completing a whole job u2013 running a successful McDonaldu2019s franchise restaurant at all times. How you accomplish that job is solely at your discretion. When your restaurant falls short of expectations and goals, you fall short of performing well. You are expected to work whatever hours necessary to accomplish the goals, objectives, and targets. As a guiding principle, you are expected at a minimum to work five shifts per week, at 9 hours a day. You are expected to work different dayparts if the business requires it. It is good practice for the GM to work all dayparts at least once in the course of the month. This will ensure exposure and awareness of all day parts so they can address business opportunities while becoming familiar with all of their employees. Job Responsibilities In addition to following company policies and procedures, main responsibilities include, but are not limited to: People u2022 Leads by example and is a role model for the standards and behaviors consistent with McMarro Company Policies and company culture u2022 Shows respect for others and is sensitive to cultural/generational differences u2022 Fosters a positive and welcoming environment for all restaurant employees and guests u2022 Inspires and motivates the team to meet its goals (e.g., by implementing friendly competitions, rewarding individuals for meeting targets) u2022 Shows that training and development is a priority by planning for it and removing obstacles u2022 Consistently follows the companyu2019s hiring tools, resources, and processes, to make the best hiring and promotion decisions for the restaurant u2022 Consistently follows the companyu2019s tools, resources, and processes, to prevent work related injuries and customer accidents u2022 Develops shift leaders to ensure the restaurant has the right team to lead into the future u2022 Participates as an active member of the team by helping and supporting team members as needed at the restaurant, in his/her patch, and across the organization u2022 Deals directly with difficult or sensitive issues at work and finds solutions for such issues u2022 Ensures breaks are given to employees according to policy Performance and Customer Excellence (PACE) u2022 Reviews and uses information from a variety of sources to identify opportunities for improving the restaurant (e.g., past performance, restaurant reports, PACE portal, suggestions from managers and crew) u2022 Creates basic action plans for improving the restaurantu2019s performance (e.g., identifies what he/she wants to accomplish, creates ideas, determines necessary steps to make the plan happen, puts the plan into place and tracks progress) u2022 Generates and shares new ways for the restaurant to improve the experience of the customer, this can include asking customers for their feedback and using it to make changes u2022 Always role models commitment to outstanding service and customer recovery u2022 Follows up with customers to ensure problems are solved; makes it right for the customer u2022 Keeps up-to-date on new products and promotions and ensures the employees are as well u2022 Proactively identifies issues, needs, and safety risks and addresses them immediately u2022 Ensures that food safety and security standards are met and adhered to consistently u2022 Ensures planned maintenance and general cleanliness responsibilities are being completed and is reflected in the equipment and the appearance of the restaurant (indoors and outdoors). Business Results u2022 Communicates the restaurant's business plan and actions for achieving the plan u2022 Removes barriers in order to move business goals forward and/or get back on track u2022 Acts with a sense of urgency and executes against high standards u2022 Utilizes resources, including boss and peers to solve restaurant problems or improve restaurant performance u2022 Tracks and monitors key performance measurements (e.g., PACE, food costs, labor costs, TPMH, turnover, etc.) to identify potential issues and solutions u2022 Holds self and employees accountable for results achieved (e.g., addresses performance as needed, conducts PRs on a timely basis) u2022 Demonstrates a