RESTAURANTS, LLC. / FAZOLI’S JOINT VENTURE, LTD.
October 13, 2007
JOB SUMMARY AND
Directs, leads, controls and
evaluates an assigned Fazoli’s Restaurant in accordance with all established policies, procedures,
standards, Company values, and applicable federal, state and local laws. Ensures continued growth
and prosperity through consistent operational excellence, valid assessment of, and reaction to,
local market conditions, execution of local/national product and brand marketing programs, and the
successful; recruitment, selection, training, development and retention of a productive, motivated,
satisfied and Guest-focused team.
• Manages his/her
assigned restaurant to defined levels of excellence (CORE Excellence) in accordance with all established
Company policies, procedures and standards (as outlined in the Operations Manual and
Administrative Policies and Procedures Manual), Company values and applicable federal, state and
• Assesses the
current performance and future potential of his/her business and identifies
trends / issues that impede performance
before recommending and initiating corrective actions to resolve. Employs approved
operational and administrative business processes, tools and systems to maximize sales and
profit performance and deliver desired results.
• Identifies and
solidifies sales leads in support of Company catering objective. Leads the
restaurant team and assists the
area management teams in building sales through participation of, but not limited to scheduled
catering and fundraiser events, etc.
recommends, implements and executes short- and long-term business plans and budgets that promote strategic
sales and profit growth. Assesses local and regional trade area and market conditions and reacts
quickly and appropriately to gain or maintain competitive advantage and build brand equity
recruits, selects, trains, develops, motivates and retains the quality and
quantity of human resources necessary to
achieve desired business outcomes in accordance with the Company’s values and C.O.R.E.
• Develops future
GM bench strength utilizing the Company’s internal development processes and systems to ensure operational
standards, team performance and corresponding financial goals and needs of the
organization are met.
evaluates all aspects of his/her business and consults with his/her Area
Supervisor and appropriate Support Center
resources to ensure necessary resources are brought to bear against issues and/or
opportunities affecting the business. Communicates the Company’s mission, vision and values to
his/her Team and ensures all Team Members understand, accept, and successfully implement and
execute all brand marketing, conceptual, procedural, administrative and/or product
changes and updates.
restaurant profitability by instituting, maintaining, utilizing and enforcing
effective management practices, policies,
controls, tools and systems that enhance efficiency and productivity, minimize waste and
loss, and promote a safe, secure work environment for Associates and Guests alike.
• Maintains the
physical facility, grounds and equipment in accordance with Company standards through implementation of
scheduled preventative maintenance and timely general upkeep and repairs. Ensures all equipment,
tools and resources needed to meet or exceed desired results are readily available at all
• Administers all
aspects of the business with impeccable integrity. Ensures all employees are aware of, understand, share and
practice the Company’s values and operating philosophies through role modeling and ongoing
education. Enforces and complies with all federal, state and local laws governing the
employer-employee relationship, including but not limited to those pertaining to employment,
harassment /discrimination, wage and hour, breaks, disabilities, termination of
employment, worker’s compensation, unemployment compensation, etc.
professional business relationships and partnerships within the community and
parlays such relationships into mutually
beneficial business opportunities. Participates in community affairs that build brand
awareness and reflect favorably on the Company as a corporate neighbor and citizen.
• Conducts a
variety of administrative duties that enhance both the restaurant’s and the
organization’s ability to plan,
forecast, schedule, budget, analyze, manage and control business processes, systems and results.
Possesses moderate computer skills (can access, organize and review reports and spreadsheets)
and is proficient with various software programs, including Outlook and Menu link.
miscellaneous projects and duties as assigned.
MINIMUM JOB QUALIFICATIONS
• Ability to
communicate effectively, both verbally and in writing, to an array of diverse
internal and external clients. Ability to
listen effectively, process information quickly and accurately, and transfer knowledge in a
variety of settings, including one-on-one, small groups and meetings. Ability to get things
done with and through other people.
• Ability to
recruit, select, supervise, coach, develop, motivate and retain talented
Associates. Ability to build an effective
team and establish esprit de corps across generational and multicultural lines. Ability to
establish, maintain and enforce consistently high performance standards.
thorough knowledge and understanding of general business and financial
principles, including but not limited to
profit and loss statements, controllable profit, drop-through, revenue generation, asset
depreciation, budgeting, amortization and allocations. Ability to visualize and apply innovative
solutions to current and anticipated business opportunities.
• Ability to plan,
prioritize, anticipate, analyze and implement multiple projects and tasks
simultaneously within budget and
• Ability to work
independently with minimal supervision. Calls upon experience and leadership skills to assess opportunities
and risks, validate assumptions and take swift, appropriate actions.
• Ability to adapt
to, and manage, change. Demonstrates flexibility and mental agility when assessing and responding to
various routine and non-routine situations. Ability to act
decisively with or without
• Possesses an
entrepreneurial spirit, competitive nature and contagious enthusiasm that drive team performance to achieve
statements are intended to describe the general nature, type and level of work
performed by the
Employee(s) functioning in this job. They are not intended to be construed as
list of all responsibilities, duties and skills required of personnel so
should they be
construed as limiting the Company’s right to modify the duties of the job.
diploma or G.E.D. equivalent.
• Experience and
3+ years previous experience as successful General Manager of a food service
operation (QSR or casual dining) generating annual sales of at least $800,000, managing a
staff of 25+. Meets or exceeds minimum standards (C) on Fazoli’s Management New
Hire Risk Assessment. Completion of management Phase I and II and
Home Restaurant Orientation. Successfully pass GM Review Board. Completion of
General Manager certification checklist, completion of GM POWR School and
ServSafe certification 6 months post-hire and completion of AGMSU modules 1
months of experience as a successful Fazoli’s Assistant General Manager, 100% BRAVO!
complete, completion of AGMSU Training Workbook and completion of GM
POWR School. Successfully pass AGM Review Board and Assistant General
Manager certification checklist. ServSafe certification within 6 months from date of
• Must be at least
18 years of age or older.
• Must have a
legal right to work in the United States.
successfully clear routine and periodic background and reference checking processes.
• Must possess and
maintain a valid driver’s license and be able to provide proof of automobile insurance upon
• Must be
available to work all hours of restaurant operations.
The physical demands described
herein are representative of those that must be met by an employee to successfully perform the
essential function of this job. Reasonable accommodations may be made to enable individuals with
disabilities to perform the essential functions. The work is typically performed
in a restaurant environment, with moderate noise. While performing the duties of this job, the
employee is regularly required to stand, walk, sit, bend, and talk and/or hear. The employee frequently is
required to use hands to finger, handle or feel and reach with hands and arms. The employee must regularly
lift and/or move up to 50 pounds. Specific vision abilities required by this job include
close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust
The hazards are
only those present in a normal restaurant setting or while traveling by car.