Manager in Training OHRestaurant General Manager (RGM) Top 5 Accountabilities "You Are the Reason Why"

1. Hire Right. Train Right. Every Time. The people you bring into Pacific Bells represent your brand, your culture, and your standards. Use all PBL tools and resources to hire team members who align with our values and commit to training every new hire completely - from day one through full certification. Never rush the process. "We Own It, We Grow It" starts with the people you choose and the investment you make in developing them the right way. You are building the next generation of Pacific Bells leaders.

2. Build Schedules That Set Your Team Up to Win A Great schedule is one of the most powerful tools you have as an RGM. Use an accurate forecast and proper deployment to make sure the right people are in the right positions at the right times - every week. A well-built schedule protects your team from burnout, controls labor costs, and ensures your guests never feel the impact of poor planning. Own this process like the business depends on it - because it does.

3. Know Your Cash

• Every Single Day Cash management is not a once-a-week task. Dive into your numbers daily, identify opportunities, spot discrepancies early, and take immediate action to improve. As the RGM, you are the financial steward of your restaurant. Protecting the business's cash is protecting your team's livelihoods. Be bold - address issues head-on the moment they surface.

4. Lead Own Your Zone to Drive Top-Tier Results You set the standard for execution in your restaurant. Lead Own Your Zone with intentionality - inspect what you expect, coach consistently, and drive a culture where every team member takes pride in their position and their zone. Top-tier results don't happen by accident. They happen because a Proud leader builds a Proud team that refuses to accept anything less than their best.

5. Use Your Bench Plan to Staff Smart & Support the Region Your bench plan is your roadmap for the future. Know who is ready to move up, who needs development, and where your gaps are. Staff proactively so you are never caught short - and so you can support R1 needs when the region calls on you. A strong bench means your restaurant keeps running at full speed no matter what. Level Up your team today so they are ready to lead tomorrow.

Duties and

Responsibilities

Ensures that cost categories including food cost, labor cost, cash and controllable expenses are controlled to company guidelines and budgeted levels.

• Works within their restaurant to produce positive sales growth by demonstrating improvement on 5 Bells, CORE, speed of service and food quality.
• Ensures adequate staffing levels are maintained for all days and day parts, to meet all scheduling requirements.
• Prepares and conducts crew member, shift manager, and assistant general manager performance appraisals.
• Performs the hiring process for a new crew members, shift leaders, and assistant general managers.
• Coaches and councils all crew members and managers and are responsible for training and developing their team to expected certification and performance levels.
• Maintains the restaurant cleanliness and organization, following all food service sanitation guidelines and regulations.
• Ensures compliance with all local, state, and federal laws pertaining to employment.

Verifies the restaurant environment is safe for both employees and guests and takes corrective action when needed.

Ensures that preventative maintenance procedures are followed for all equipment and facilities and report any needed repairs to the maintenance department and your area coach.

Ensures excellent levels of guest service on all shifts and properly handles guests' complaints to facilitate repeat business.

Provides relevant and timely feedback to their area coach on operating results, specifically through the daily call procedure and weekly area meetings.

Effectively manages turnover by practicing effective selection and training and by treating their people right and fostering a positive work environment.

Preparing food as needed for guests and training purposes as well as handling the cash register and money when required.

Your success will be measured based on the following:

Weekly/Period restaurant performance in sales, ICOS, labor, cash and controllable expenses

Guest Service, CORE, PRCs and Food Safety Audit results

Period "3 Part P & L" results: Unit Staffing, STP 1&1 %, Annualized Turnover %, Average Weekly Mgmt. Hours, 5 Bells, CORE results, PRCs/10,000 Transactions, SOS Window Time, Food Safety Audits, YOY Net Sales Growth, Net Sales vs. Plan, Food Cost %, Drinks %, Paper %, Total COS %, Labor % vs. Plan, Overtime % vs. Plan, Cash

/- % of Sales, Controllable % vs. Plan, PAA % vs. Plan, Actual PAA %

Qualifications

Must be at least 18 years old or older.

Strong preference for an internal promote who has completed all required learning zone training and certifications.

High school diploma or GED is required.

Possess a minimum of 6 months in a shift management or supervisory role, preferably in a service-related business.

Legal right to work in the United States.

Have open availability and the ability to work flexible hours and all shifts as needed.

Basic math and reading skills.

Excellent oral and written communication skills

Ability to learn quickly with a can-do attitude.

Comes to work with good hygiene.

Has reliable transportation and able to arrive to work on time.

Demonstrated ability to maintain financial controls and coach and train employees.

A positive, friendly, and courteous attitude.