The General Manager directs the operation of an assigned unit by
performing the duties outlined below.
ESSENTIAL DUTIES AND RESPONSIBILITIES
These include the following:
Develop and maintain professional functional working
relationships with IHOP restaurant hourly employees, Corporate and
Regional employees, and guests.
Implement the IHOP 201 Training program for all restaurant
hourly employees to improve unit operations and the guest
Execute annual financial, local restaurant marketing, guest
service, and human resource objectives, strategies and tactics for
assigned unit as defined by the current Standard Operating
Procedures (SOP) and current operations plan.
Manage the restaurant floor and focus on regular contact with
guests. Maintain the frequency of guest complaints within
acceptable limits and handle complaints in a professional and
Comply with federal, state, and local regulations that are
applicable to the assigned unit.
Recruit, train and retain employees as defined by the current
SOP and operations plan for the assigned unit. Maintain turnover
within acceptable limits. Conduct ongoing coaching and administer
the restaurant hourly compensation plan. Assure performance
appraisals and that merit increases (if applicable) are given as
scheduled. Properly document performance problems. Communicate and
enforce policies on 1) sexual harassment, 2) discrimination, and 3)
diversity. Maintain crew member appearance and uniform
Ensure food is in compliance with SOP in the areas of
specifications, recipes, plating, and garnishes. Ensure food is
presented well and served at appropriate temperatures, within
standard ticket times.
Ensure adequate levels of food, paper, kitchen, safety,
janitorial, uniform, linen, and miscellaneous supplies. Set and
adhere to pars. Order food on a timely basis. Keep inventory to a
minimum with no out-of-stock items.
Ensure the proper operational condition of equipment, building
structure, and premises according to federal regulations and SOP.
Keep appliances and equipment well maintained. Keep smallwares,
glassware, and china adequately stocked. Maintain the interior and
exterior appearance of the restaurant.
Ensure sanitation practices are maintained according to federal,
state, and local regulations and SOP. Ensure that food is properly
stored (labeled, dated, and rotated) and proper temperatures are
maintained. Enforce and monitor a deep cleaning schedule. Train
employees on proper personal hygiene and food handling.
Develop and maintain a safety program in the restaurant that
incorporates a safety committee, safety meetings, and information
on the use of safety tools and procedures. Keep the frequency of
accidents within acceptable limits.
Ensure security practices as defined by SOP. Keep the back door
of the restaurant and the doors to the office locked at all times.
Control guest checks and follow proper register/cash-handling
Implement national and local marketing promotions, including the
use of the correct
Point of Purchase (POP), posters, and placemats. Keep menus
clean and in good condition.
Complete all required reports and paperwork. Handle paperwork
accurately and on a timely basis. Maintain personnel files with
appropriate employment and legal documents.
Perform other duties as assigned.
Directly supervise Assistant Manager, Crew Chief and restaurant
hourly employees at assigned unit. Responsible for the overall
direction, coordination, and evaluation of the Company unit.
Carries out supervisory responsibilities in accordance with the
organization's policies and applicable laws. Responsibilities
include interviewing, hiring, and training employees; planning,
assigning, and directing work; appraising performance; rewarding
and disciplining employees; addressing complaints and resolving
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