Restaurant General Manager - job 2 of 13

As a Restaurant General Manager at Pilot Flying J, you will oversee daily operations, ensuring excellent guest service while managing financial performance. Key responsibilities include performing P&L analysis to track financial health, controlling inventory to minimize waste, and creating a positive work environment for team members. You'll also implement HR decisions to maintain staff morale, contributing to a thriving workplace culture.

To be considered for the Restaurant General Manager position at Pilot Flying J, candidates should have 2-3 years of management experience in the retail or service industries, with prior responsibility for financial results and P&L accountability. Strong leadership skills, excellent customer service ability, and a commitment to integrity are essential. Flexibility to work nights, weekends, and holidays is also necessary.

Pilot Flying J supports its Restaurant General Managers with a robust benefits package that includes a flexible schedule, weekly pay, and incentives such as fuel discounts. Our medical, dental, and vision plans are available nationwide, plus we offer retirement plans like 401(k) and tuition reimbursement to assist with professional development. We believe in investing in our team's growth and well-being.

The pay range for a Restaurant General Manager at Pilot Flying J starts between $48,700.00 - $70,565.00 per year, depending on experience and qualifications. This competitive salary reflects our commitment to attracting and retaining quality management professionals who will drive our restaurant's success.

While previous experience in the restaurant industry is advantageous for the Restaurant General Manager position at Pilot Flying J, candidates with substantial management experience in retail or other service sectors may also be considered. We're looking for strong leadership and customer service skills, so if you possess those qualities, we encourage you to apply!

To ensure excellent customer service, I will implement regular training sessions for staff on hospitality best practices and establish clear expectations for guest interactions. Monitoring service quality through customer feedback and addressing areas for improvement promptly will also be crucial.

When conflicts arise among team members, I believe in addressing them promptly and fairly. I would facilitate a meeting where each party can express their concerns, and together we can find a resolution. Encouraging open communication is key to preventing future conflicts.

In my previous role, I regularly performed P&L analysis to track financial performance. I monitored revenue streams and manipulated costs to ensure profitability. Understanding financial reports and making adjustments based on that data became second nature, which I would bring to the Restaurant General Manager position at Pilot Flying J.

Creating a positive work environment involves recognizing achievements, fostering collaboration, and providing opportunities for growth. I believe in open-door policies where team members feel comfortable sharing ideas and concerns, promoting a sense of belonging and motivation.

In my last position, I identified bottlenecks in our service process that led to longer wait times during peak hours. I introduced a streamlined workflow and trained staff on this new process, resulting in a 30% reduction in wait times and significantly improved customer satisfaction.

I employ techniques such as regular inventory audits and using inventory management software to track usage patterns. By analyzing data, I can better predict what stock is needed, reducing waste while ensuring we meet customer demand promptly.

During busy periods, I motivate my team by leading by example and maintaining a positive demeanor. Simple gestures, such as recognizing their hard work publicly and offering incentives for excellent performance, can uplift morale even when the pressure is on.

My approach to training new staff is hands-on and supportive. I pair new hires with experienced team members for shadowing and provide them with structured training materials. I also encourage questions and offer feedback to foster their confidence and integration into the team.

Compliance with health and safety regulations is paramount in the food service industry. I stay updated on local and national regulations and conduct regular staff training on health practices. Frequent inspections of the kitchen and service areas help maintain standards.

I admire Pilot Flying J’s commitment to quality service and its people-first culture. As a Restaurant General Manager, I see a great opportunity to contribute positively to the team and enhance customer experiences, combining my passion for food service with a dynamic workplace environment.