The General Manager supervises and administers day-to-day operation of the restaurant, following prescribed policies and practices, to provide leadership or sense of direction that molds a group of individuals into management, production and service teams that will produce the following: super outstanding service with instant approach, excellent quality food, a nice, clean atmosphere, and gracious hospitality.

A. FINANCIAL

1.) Prepare period and annual projections for unit. Should study past sales records and consult District Manager in preparing these forecasts. 2.) Achieve maximum sales and profits while maintaining good operations, standards, and procedures. 3.) Analyze period operating statements with District Manager and plan for any corrective action. Communicate to management team how they are progressing toward achieving desired results.

B. RECRUITING, TRAINING AND DEVELOPMENT

1.) Recruit and maintain an hourly staff to ensure efficient operations of restaurant. Recruit and train new Managers – a must for development of the Company and themselves. 2.) Strive to become an effective interviewer and train management team in proper interviewing procedures. His or her objective is to select a person for a job rather than a job for an individual. 3.) Take some part in welcome and orientation of all new associates.

C. OPERATING CONTROL

1.) Ensure proper training of new associates, formulate work schedules, and maintain good customer and public relations within the community. 2.) Supervise and direct associates in daily work activities. 3.) Maintain strict safety and sanitation standards. 4.) Maintain proper inventories, ensure compliance with proper cash control procedures, and complete related accounting and administrative reports as required. 5.) May serve in any capacity within the restaurant as necessary due to associate absence, and perform related duties and assignments as required.

D. FOOD QUALITY

Assure that every menu item is handled according to Company policy (receiving, storing, food handling, preparation, and portions).

E. SERVICE

1.) Assure that the instant approach service is consistently in effect in all departments. One minute or less approach time. 2.) Always alert to kitchen or service times. 3.) Assure that a suggestive selling program is constantly and clearly in use.

F. SANITATION

1.) Assure that daily and weekly cleaning schedules are posted and in effect. 2.) Cleaning schedules must be reviewed and updated as needed. 3.) Assure that a maintenance record is kept current and posted. 4.) Assure that a preventive maintenance program is in effect. 5.) Assure that all associates have been trained in proper sanitation procedures.

G. ASSOCIATE RELATIONS AND COMMUNICATION

1.) Assure fair treatment of all personnel. 2.) Practice all Company Fair Employment Procedures and inform all subordinates. 3.) See that each new associate receives complete orientation to the Company and unit and that proper training procedures are followed.

Bachelor's degree in food service or nutrition related field preferred. 3 plus years of food and beverage experience desired. Demonstrated profit and loss management ability and client relations success essential. Requires operations management experience with purchasing knowledge. Excellent communication and computer skills desired.

You can e:mail your resume and cover letter with salary requirements to jobs@thompsonhospitality.com

Or you can mail/fax resume to:

Human Resources

505 Huntmar Park Drive, #350

Herndon, VA 20170

Fax: (703) 964-0505

To download an employment application click here.