General Manager (AE7BE4D289) Dallas, Texas

Are you searching for quality of life in the restaurant industry?

Join Guckenheimer, the national leader in corporate restaurants and catering.

We are seeking individuals who are Innovative and creative for this prestigious account where the customers expect something more than the ordinary.  Every day is a new menu. Dynamic candidates will demonstrate culinary passion and provide professional customer service with enthusiasm & heartpower.

We offer quality of life, a great benefit package for full time employment, including Medical and Dental Insurance, Vacation Pay, Sick Pay, Holiday Pay, Employee Stock Ownership Plan, Tuition Reimbursement, 401k, Free Safety Shoes, and more!

 Guckenheimer embraces Health, Nutrition, and the Environment

POSITION: General Manager

IMMEDIATE SUPERVISOR: Area Manager


SCOPE OF RESPONSIBILITY AND AUTHORITY:
Site Managers are the representatives of Guckenheimer /T.D.S. They are responsible for the effective and efficient functioning of their operations within the guidelines established by the client organization as well as the Corporation. They are further responsible to provide the highest professional standards possible. They are given the authority necessary to accomplish these objectives.

DUTIES AND RESPONSIBILITIES
A. To satisfy the needs of the client and customer by providing high quality, cost effective food service.
B. To develop, in conjunction with Guckenheimer/T.D.S. food standard programs, attractive menus meeting the needs of the customers at that particular location.
C. To interview and hire unit staff employees in accordance with corporate, client, Federal, State and local regulations.
D. To participate and lead in establishing corporate employee training and development programs as instructed by Area Manager.
E. To supervise, direct and schedule the activities of unit food service personnel following the tradition and values of the Guckenheimer organization.
F. To maintain accurate and timely accounting and financial records.
G. To prepare and monitor unit operating budgets.
H. To maintain sanitary and safe operation in accordance with Federal, State and local health regulations. This includes following HACCP guidelines to prevent food borne illnesses.
I. To establish effective communication channels with customers and client management which provides a system of feedback on the overall success of the operation. This feedback should lead to the implementation of operational improvements that better meet the needs of both clients and customers.
J. Achieve the highest standards in food, utilizing recipes and programs included in the Creativity Program.

JOB SKILLS

FORECAST AND PLAN OPERATING NEEDS FOR FOOD AND SUPPLIES
a. Be able to forecast future food production on a per meal, daily, and weekly basis.
b. Be able to prepare and cost menus to meet requirements of client and customers.
c. Know food production recording procedures.
d. Be able to determine necessary selling prices.

ORDER, RECEIVE, AND INVENTORY OF ALL PRODUCTS AND SUPPLIES
a. Be able to accurately estimate food production needs.
b. To order and receive products and supplies according to needs and standards.
c. Maintain proper procedures for storage of all food and supplies.
d. Keep the storeroom arranged according to sequence of inventory book.
e. Accurately inventory product and supplies in accordance with Guckenheimer policy.
f. Maintain an acceptable inventory level as determined by Corporate standards.

SUPERVISE FOOD PRODUCTION
a. Implement product specifications, grade, size, color, and texture of food products.
b. Read and follow recipes and be able to effectively oversee hourly staff employees in their use.
c. Know specific portion control standards of client account.
d. Effectively control food production through consistent and correct use of production sheets to hold leftovers and prevent run outs.
e. Maintain relevant HACCP temperature logs of hot foods and cold food prior to commencing meal service to ensure proper serving temperatures at all times.
f. Follow safe food preparation techniques. Utilize all information contained in the HACCP manual.
g. Have full knowledge and understanding on how to prepare all foods offered at unit location.
h. Understand HACCP process as outlined by the Company.
i. Be able to hold certification in food safety through ServSafe Safe Food Course and Exam.

ENSURE PROPER MERCHANDISING OF FOOD AND FACILITIES
a. Know basic principles of merchandising relative to the sale of food, including line setup; employee appearance and attitude; cleanliness of equipment as established by Guckenheimer/T.D.S. Management.
b. Understand basic principles of merchandising as they relate to customer acceptance and satisfaction.
c. Be able to implement policy of one major special promotion per month. This includes planning process through execution.
d. Be able to run mini promotions throughout the month. This includes the planning process through execution.
e. Be able to correctly implement quarterly promotions as determined by Corporate Management.
f. Understand the principles of customer surveys and their implementation.

MAINTAIN SERVICE STANDARDS
a. Be completely familiar with all Guckenheimer/T.D.S. food and service and operating standards.
b. Understand contractual service requirements.
c. Understand and implement uniform and grooming requirements for all Guckenheimer/T.D.S. employees.
d. Be proficient in maintaining and handling complaints, customer comment card system.
e. Be able to accurately operate a cash register (if applicable).
f. Be able to ensure that service personnel follow proper portions ingredients and process of menu items.
g. Be able to maintain congenial and efficient flow of service during peak period times.
h. Maintain a current price and portion guide and ensure its use by cashiers and other Guckenheimer/T.D.S. employees.
i. Be able to perform cash audits as required by Finance Department.

MAINTAIN SANITARY CONDITIONS FOR EMPLOYEES AND CUSTOMERS
a. Know the basic food handling procedures, by certified State and local health departments.
b. Know proper temperatures for service to prevent foodborne illness.
c. Know proper cleaning and sanitizing procedures for all facilities and equipment. Be able to maintain these standards at all times.
d. Know proper methods of thawing food items.
e. Know and understand proper set up, use and breakdown of dish machine.
f. Know the proper set up, cleaning, and sanitizing of pots, pans, utensils, and equipment.
g. Know the proper method of cleaning floors.
h. Be able to handle all Government regulatory agency inspections and take corrective action as necessary.

MAINTAIN SAFE ENVIRONMENTS FOR EMPLOYEES AND CUSTOMERS
a. Know and adhere to all OSHA requirements.
b. Know safe knife handling techniques.
c. Know equipment functions and safe operating procedures (slicer, mixer, ovens, etc.).
d. Be able to operate fire extinguisher equipment.
e. Be able to administer first aid for minor injuries.
f. Know on site emergency evacuation plans, emergency telephone numbers and be able to conduct employees safely out of the building.

INTERVIEW AND HIRE EMPLOYEES
a. Maintain current job descriptions for all hourly and staff employees.
b. Follow correct employee profile and qualifications for hiring of specific positions.
c. Be able to conduct the interview process according to EEO Laws and Regulations.
d. Be able to select the best candidate for the job.
e. Be able to know how to check references.
f. Understand Company benefit programs.

TRAIN EMPLOYEES
a. Know the best basic principles of learning.
b. Be able to conduct employee orientation.
c. Be able to administer in-service training for food production, service, sanitation and safety.
d. Be able to use coaching and feedback techniques to improve individual and team performance.
e. Be able to evaluate learner performance and training methods.

SCHEDULING OF EMPLOYEES
a. Be able to project estimated number of customers per meal period.
b. Be able to schedule employees to meet food production, service and cleaning requirements.
c. Know budget labor costs relative to volume.
d. Know all Federal and State Labor Regulations.
e. Know and adhere to Guckenheimer/T.D.S. policies and procedures, including compensation for: days off; sick leave; overtime; shift differentials; employee meals; and employee time recording.

COUNSEL AND DISCIPLINE EMPLOYEES
a. Know and understand standards of performance for each employee position.
b. Be able to recognize and analyze an employee performance problem.
c. Know Company disciplinary procedures.
d. Be able to counsel, coach and discipline subordinates in accordance with Guckenheimer/T.D.S. policy using effective communication techniques, including written, progressive disciplinary action.

CONDUCT PERFORMANCE APPRAISALS
a. Know the appraisee’s current performance.
b. Know job standards of performance.
c. Be able to clearly and concisely write a performance review.
d. Know wage and salary scales for that unit.
e. Be able to follow up on employee performance.
f. Know techniques of motivating employees.

CONDUCT EMPLOYEE MEETINGS
a. Know when to conduct an employee meeting.
b. Know who should attend a meeting.
c. Be able to develop meeting agenda and materials.
d. Be able to effectively conduct all essential employee meetings.

COMPLETE AND REPORT PAYROLL
a. Know Guckenheimer/T.D.S. policies for salary, full time and part time hourly staff employees.
b. Know and adhere to Guckenheimer/T.D.S. time-keeping requirements.
c. Be able to accurately complete time sheets and submit to Guckenheimer Payroll Department as required.

MAINTAIN FINANCIAL RECORDS AND CONTROLS
a. Be able to prepare weekly operating report.
b. Be able to analyze variance from budget and develop corrective action plans.
c. Be able to transmit all accounts payable.
d. Be able to accurately record monthly inventories and be able to analyze and explain variance to budget.
e. Understand procedure for check-out of cashiers and daily cash report.
f. Be able to accurately prepare catering charge sales invoices.
g. Be able to accurately prepare “Catering Services” Agreement.
h. Be able to accurately maintain “Daily Catering Sales Log” and “Catering Receivable Progress Report.”
i. Know applicable sales tax laws.
j. Be able to read and analyze operating/client financial statements.
k. Be able to maintain all Guckenheimer/T.D.S. systems for recipe cards, accounting manuals and the update of Guckenheimer Corporate Policies.

MAINTAIN RECORDS FOR COMPLIANCE WITH FEDERAL, STATE AND LOCAL REGULATIONS
a. Know and adhere to OSHA requirements.
b. Be able to accurately prepare:
c. Notice of Workers Compensation Injury
d. Workers Compensation Employee Work Status Report
e. Public Liability Report
f. Accident Investigation Report
g. Foodborne Illness/Customer Complaint Report
h. Know and adhere to EEO laws and regulations
i. Know and adhere to affirmative action laws and regulations
j. Know unemployment compensation guidelines.

Guckenheimer embraces equal opportunity employment
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