Experience:
No experience
Employment Type:
Full time
Posted:
10/20/2019
Job Category:
Other
General Manager
moes | Sumter, South Carolina
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Job Description

Job Description

SUMMARY

The general manager is responsible for managing the daily operations of our Moe's Southwest Grill. This includes ensuring that all guests are satisfied with their dining experience, overseeing the development and performance of managers, shift leaders and team members. In addition, they are responsible for optimizing profits by utilizing Sterling Systems.

GENERAL

* Oversee and manage all areas of the restaurant to ensure guest satisfaction and increased profitability.

GUEST SERVICE

* Ensure 100% guest satisfaction in areas of Quality, Service & Cleanliness. If that goal is not met, respond to guest complaints, taking any and all actions needed to ensure that the dissatisfied guest becomes a regular guest.

PERSONNEL

* Provide direction to team members regarding operational and procedural issues. We do it the Moe's Way!
* Maintain an accurate and on-going staffing needs plan for your restaurant. Interview prospective employees and ensure the 4 steps of staffing are followed.
* Develop all team members by providing ongoing feedback. Conduct performance reviews to establish and evaluate performance goals.
* Create a work environment that is known in the community to be "the place to work".

FOOD SAFETY AND PLANNING

* Must be ServSafe certified.
* Must be certified Moe's Manager.
* Enforce sanitary practices for food handling, general cleanliness and maintenance of exterior, kitchen and dining areas. In doing so, you must maintain a score of 90% or higher for all city/county health inspections and Steritech inspections.
* Ensure compliance with Moe's/Sterling Operational Standards. In doing so, you must maintain a score of 90% or higher when The Rose Inspection is conducted by Moe's corporate personnel.
* Maintain a professional image including cleanliness, uniforms and appearance standards.
* Manage food flow from ordering, receiving, storing and serving to ensure high quality product, proper portioning and low waste.

OPERATIONAL RESPONSIBILITIES

* Ensure that proper security procedures are in place to protect guests, employees and Sterling assets.
* Ensure a safe guest and working environment to reduce the risk of injury and accidents. Complete all necessary reports in a timely manner in the event that a guest or employee is injured.
* Effective shift management.
* When receiving a Moe's Gotta Know or mystery shopper report, investigate any complaints or problems and make a plan to improve operations.

FINANCIAL

* Adhere to Sterling standards to increase sales and minimize costs. Must meet sales, labor hours and food/paper cost goals.
* Utilize the monthly P&L to analyze areas for profitability improvement. Make an effective plan & implement to increase profitability.
* Responsibility to ensure that all financial reporting (invoices, personnel, payroll and administrative) are completed accurately, on time and in accordance with Sterling policies and procedures.

COMMUNITY INVOLVEMENT

* Book one spirit night per month according to Sterling policies and procedures.
* Provide a strong presence in local community by having a high level of community involvement by the restaurant and personnel.

QUALIFICATIONS

* College degree preferred but not required. Previous restaurant experience is a must. A combination of related experience and education will be considered as an alternative.
* Knowledge of computers (MS Word and Excel)
* Must possess a valid drivers license.
* Must be eligible to work in The United States.
* Must agree to a background check.

PERSONAL REQUIREMENTS

* Self-discipline, strong initiative, leadership ability and outgoing personality.
* Pleasant, polite manner with a neat, clean appearance
* An effective motivator.
* Must be able to handle the pressures of simultaneously coordinating a wide range of activities and team members to ensure 100% guest satisfaction.
* Must possess good communication skills.
* Ability to effectively multi-task.
* Ability to perform effective interviews to determine the experience and qualifications of job applicants.
* Ability to effectively supervise 15-25 team members to achieve desired goals.

WORKING CONDITIONS

* Weekly work week should be 50 hours. Occasionally a manager's hours will vary to ensure the proper operation of the restaurant.
* Position requires prolonged standing, bending, stooping, twisting, lifting items and supplies weighing 50 pounds, and repetitive hand and wrist motion.
* Ability to perform all functions at the restaurant level as well as delivering caterings as needed.
* Work with hot, cold and hazardous restaurant equipment. Operation of phones, computers and other office equipment.

ACCOUNTABILITIES

* Reports to district manager for his or her area.
* Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Sterling policies and procedures.
* Maintains a harmonious working environment that will maximize team member morale, tenure, productivity and efficiency/effectiveness.
* Always be a positive representative of Sterling Restaurants to team members and the community.

Perform other duties and responsibilities as required or requested.

Job number: 1545393

Category: General Manager

Location: SC, Sumter, 1101 Broad Street Suite B

About moes

"We create loyalty in quite a few ways, but especially by serving great, healthy, quality items," he says. "Plus, we give great value. For what our customers pay, they really get a lot." Furthermore, he states that first-time customers who are expecting a fast-food type of meal quickly are disabused of that notion. "We really go out of our way to exceed expectations," he says. "People mostly look at us as a fast-food concept, but because there are so many concepts out there, they don't expect very much. We go out there and show our customers just how much we care about them." With average unit volumes of approximately $900,000 and annual sales of about $125 million, Sprock and his team of executives think they have it right-right down to the franchising of future units. "From a business prospective, we've been told by franchisees that they identify with our brand better because they believe it has more strength and legs than the others," says Raving Brands' vice president of finance, Matt Andrew. "It's something they can hang their hats on for the next 20 years." But competition in the fast-casual Tex-Mex segment is tough, especially since three rivals pack the muscle of major burger chains. Segment leader Denver-based Chipotle is owned by McDonald's Corp. and has more than 320 stores. And Thousand Oaks, Calif.-based Baja Fresh, which is owned by Wendy's International, boasts 294 units. Wheat Ridge, Colo.-based Qdoba has about 130 restaurants and is owned by Jack in the Box. Moe's officials, however, are undaunted. "Basically, we're a franchisor," Andrew says. "We built the blue print from the ground up, but we support our franchisees 100 percent. Our conservative plan is to open 150 stores this year, and our goal by the end of 2004 is to be the third-largest Fresh Mex concept, behind Chipotle and Baja Fresh. Our long-term goal is to be No. 1 by 2006. We also expect to surpass both of them this year in systemwide sales." Andrew reports that the chain's same-store sales, which he says are a key indicator of growth, ran 24 percent higher on average last year than they did the year before. Sprock attributes the sales spike to the larger demographics of some Northeastern and Western states where Moe's recently started trading. "We've been up between 22 percent and 24 percent over the last three years," Sprock says. "'We're going into bigger demographics in the Northeast, and we just opened in California and Colorado. We're seeing bigger sales just because of the demographics." In addition to teaming up with smaller franchisees, Moe's has contracts with such bigger players as Boddie-Noell Enterprises Inc. in Rocky Mount, N.C., and four or five of the founders of Hooters of America, who signed on to operate several stores in the Chicago market. Sprock says the company is selective about whom it sells stores to. "Prospective franchisees have to show who is going to run their stores," he notes. "We've had a million doctors and lawyers [approach us]. You may be a great operator, but if you don't buy into or live and breathe your store, we're not going to sell to you. I bet half of our store system is made up of folks who operate one to three stores, but the other hall is about 50 [stores]. My feeling is if you don't believe in doing small deals, you shouldn't be in the franchise business." To ensure that quality is maintained by all franchisees systemwide, Sprock says he is a hands-on chief executive. "It's going on four years now, and I've never had to close a store," he declares. "There have been stores we've been unhappy with, and we fixed what we thought was wrong. It costs around $275,000 to $300,000 to build a Moe's store. If you're building something for $300,000 and you think it's not better than its competitors, then why bother building it in the first place? "We may get stuck in a situation, but we're confident we would get out of it," he adds. "About six or eight months ago, we got uncomfortable with a franchisee in Lexington, Ky., and so we decided to take the store over. But at the last minute we found someone we trusted [to operate it]. The store has been open about two months and is going gangbusters." To aid the brand in its quest to maintain quality control, Salzman has come up with a number of ideas, such as prepackaged spices, that help staff members during the food prep period. "It's definitely a challenge to maintain quality, because all of our stores are franchised, but we hold [our franchisees] accountable to our standards," he says. "We want to protect the brand, and we also want to protect them as well, so we make sure that all of our [operators] are doing it right." Salzman adds that putting simpler items on the menu also has shown itself to be successful. "We purposely created menu items that are easily prepared," he notes. "The fewer moving parts you have, the better. Now, instead of measuring out 12 different ingredients, we have prepared spice packs for our kitchens. It makes things a whole lot easier and much more manageable." As Moe's continues to grow domestically, Sprock says there are no plans for any public offerings or to expand the concept overseas. "We're gonna build as many great locations with as many great partners as we can," Sprock says. "We're long-term thinkers. We're going to win our franchisees' respect. We want people who want the American dream--people who want to own their own businesses."

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