Job: Restaurant General Manager

Become a part of the KFC management team - and share in our success!

As a Restaurant Manager you will be responsible for the following:

Devote full employment time to the management of Companies food service operation at KFC. Work a minimum of 5 days and a maximum of 6 days per week. A day will consist of a minimum of 8 hours and during the periods of the day when 80% of the sales and volume occur. Manager is to work until closing time at least 2 days each week. Assure that the Restaurant is open for business and operating at least 10 hours per day 7 days a week

Hire, supervise and as necessary terminate employees.

Purchase supplies and inventory from YUM approved distributors for the Restaurant as he/she deems necessary to optimize profits and minimize waste. Comply with all standards requirements procedures, programs and other requirements of the Franchisor and the License under which the Company operates.

Analyze monthly and weekly financial reports and make sales projections to optimize labor and food costs. Analyze weekly and monthly reports of profit and interpret needed action to optimize profit percentage. Implement Brand approved advertising promotions and sales promotions to optimize the Restaurant's revenues and maximize profits.

Plan weekly work schedules and set rates of pay for employees. Train, or as appropriate make arrangements for training, all Restaurant personnel and ensure employees are using the proper procedures in carrying out their work. Create performance standards for employees, and give periodic performance ratings to employees. Create incentive plans for employees, reward and discipline employees when appropriate or necessary. Confer incentive plans for employees, reward and discipline employees when appropriate or necessary.

Handle all customer complaints, resolve such complaints in a manner he/she deems appropriate given the particular facts of the situation. Confer with Company approved advisors regarding proper handling of all employee complaints and personnel issues, resolve all issues as he/she deems appropriate in his/her informed discretion.

Provide for safety and security of employees and the Restaurant.

Be responsible for ensuring that nightly and monthly inventories are taken, and that food and supply shipments are checked and counted as they are delivered. Test and ensure the quality of all food items. Inspect the building and grounds regularly for proper upkeep and sanitation.

Regularly confer with the restaurant's consultants for advice and recommendations on how to improve the Restaurant.

Assure that daily deposits of all receipts of the Restaurant are made in the depository designated by the company and follow deposit and accounting procedures.

Attend all policy meetings of company and meetings with consultants at the time and place designated. Build and sustain relations with the community. Support Board approved political initiatives to further the interests of the Restaurant.

Comply with all local, state and federal regulations, including, but no limited to health ordinances, labor laws, disabilities acts and laws prohibiting discrimination and sexual harassment; assure that all employees likewise comply with these state and federal laws, including, but not limited to, taking applicable breaks and lunch periods and recording all time worked.