Potbelly Sandwich Works
Restaurant General Manager
Potbelly Sandwich Works, Morrisville, North Carolina, United States, 27560
General Description
The GM is the leader of the Potbelly shop, leading and behaving according to the Potbelly Values. They should have the ability to see the “Big Picture” of running the business. They must coach and develop people, execute outstanding product quality and exceptional customer service, and build sales while controlling costs for each shift. They should also multi‑task and follow Potbelly standard operating policies, procedures, and tool use with essential focus areas including:
People
Select and hire employees who represent Potbelly Values.
Ensure all training programs meet standard.
Train and develop all employees to the next level.
Assess staff abilities and create effective development plans.
Create and enforce a plan to reduce turnover.
Delegate tasks to the team, provide follow‑up, and hold the team accountable.
Build relationships among team members and provide effective and open communication on goals through routine communication. Recognize positive contributions.
Conduct timely and thorough performance appraisals based on defined goals and objectives for the shop.
Educate team on and enforce all appropriate personnel policies, labor laws, tool use, and security and safety procedures.
Administer all in‑shop employee benefits and payroll procedures.
Hold effective weekly meetings with the shop management team to ensure goal alignment and communication.
Customers
Provide fast, friendly, and accurate service.
Effectively handle customer complaints and issues.
Measure customer satisfaction and execute a plan to improve both satisfaction and loyalty.
Maintain a clean and inviting shop, ensuring cleanliness, maintenance, and security standards are met.
Ensure product quality, safety, and sanitation standards are met.
Sales
Increase comp sales and deliver budgeted sales each period.
Create a marketing plan to effectively drive in‑shop and outside‑the‑four‑walls sales.
Execute the marketing plan and hold the team accountable to drive sales results.
Profits
Control cost of goods, variances and inventories within the shop.
Staff and schedule appropriately to control labor costs.
Ensure proper cash handling and deposit procedures are followed.Ensure appropriate inventory and ordering systems are in place.
Possess financial literacy; understand and learn from financial reports.
Increase flow‑through.
Essential Physical Functions
Work a minimum of 45 hours per week.
Stand or walk for 9–10 hours per day.
Perform well‑paced and frequent mobility for periods of up to five hours.
Lift up to 10 pounds frequently and up to 50 pounds occasionally.
Frequently reach, feel, bend, stoop, carry, finely manipulate and key in data.
Work in both warm and cool environments, indoors (95%) and outdoors (5%).
Tolerate higher levels of noise from music, customers, and employee traffic.
Expose to potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish.
Experience, Education & Behaviors
Know, live, and can teach the Potbelly Advantage.
Have successfully grown sales/business profitably.
Minimum of at least 2 years as a General Manager in a restaurant or retail environment with P&L responsibility preferred or through internal development.
High School diploma; Bachelor’s degree preferred.
Strong business acumen and ability to see the “Big Picture.”
Ability to manage a fast‑paced, high‑volume, clean, customer‑focused restaurant.
Open availability; schedule may include nights, weekends, and holidays.
Comprehend and communicate in English via verbal and written communication.
Spend 80–90% of time on the shop floor in the Front of the House.
Have financial literacy; understand financial reports.
Exceptional customer service skills.
Strong time‑management skills; ability to multitask, prioritize, and organize.
Strong interpersonal skills; ability to select, develop, inspire and manage strong teams.
Strong written and verbal communication skills.
Meet deadlines.
Delegate, follow up and hold team accountable.
Create and execute effective plans to build the business.
Set budgets and maintain food and beverage cost.
Follow Potbelly expectations and guidelines.
Complete an approved Food Safety Manager course and pass the proctored Food Safety Manager exam for the jurisdiction.
Adhere to recertification requirements; fail after two attempts disqualifies from management duties.
Microsoft Office skills: Word, Excel, PowerPoint.
Have reliable transportation.
Learn, understand and use all operational leadership tools (OPS Analytica, Learning Management System, Applicant Tracking System, NBO, DMA, SMG, etc.).
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Restaurants
#J-18808-Ljbffr
People
Select and hire employees who represent Potbelly Values.
Ensure all training programs meet standard.
Train and develop all employees to the next level.
Assess staff abilities and create effective development plans.
Create and enforce a plan to reduce turnover.
Delegate tasks to the team, provide follow‑up, and hold the team accountable.
Build relationships among team members and provide effective and open communication on goals through routine communication. Recognize positive contributions.
Conduct timely and thorough performance appraisals based on defined goals and objectives for the shop.
Educate team on and enforce all appropriate personnel policies, labor laws, tool use, and security and safety procedures.
Administer all in‑shop employee benefits and payroll procedures.
Hold effective weekly meetings with the shop management team to ensure goal alignment and communication.
Customers
Provide fast, friendly, and accurate service.
Effectively handle customer complaints and issues.
Measure customer satisfaction and execute a plan to improve both satisfaction and loyalty.
Maintain a clean and inviting shop, ensuring cleanliness, maintenance, and security standards are met.
Ensure product quality, safety, and sanitation standards are met.
Sales
Increase comp sales and deliver budgeted sales each period.
Create a marketing plan to effectively drive in‑shop and outside‑the‑four‑walls sales.
Execute the marketing plan and hold the team accountable to drive sales results.
Profits
Control cost of goods, variances and inventories within the shop.
Staff and schedule appropriately to control labor costs.
Ensure proper cash handling and deposit procedures are followed.Ensure appropriate inventory and ordering systems are in place.
Possess financial literacy; understand and learn from financial reports.
Increase flow‑through.
Essential Physical Functions
Work a minimum of 45 hours per week.
Stand or walk for 9–10 hours per day.
Perform well‑paced and frequent mobility for periods of up to five hours.
Lift up to 10 pounds frequently and up to 50 pounds occasionally.
Frequently reach, feel, bend, stoop, carry, finely manipulate and key in data.
Work in both warm and cool environments, indoors (95%) and outdoors (5%).
Tolerate higher levels of noise from music, customers, and employee traffic.
Expose to potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish.
Experience, Education & Behaviors
Know, live, and can teach the Potbelly Advantage.
Have successfully grown sales/business profitably.
Minimum of at least 2 years as a General Manager in a restaurant or retail environment with P&L responsibility preferred or through internal development.
High School diploma; Bachelor’s degree preferred.
Strong business acumen and ability to see the “Big Picture.”
Ability to manage a fast‑paced, high‑volume, clean, customer‑focused restaurant.
Open availability; schedule may include nights, weekends, and holidays.
Comprehend and communicate in English via verbal and written communication.
Spend 80–90% of time on the shop floor in the Front of the House.
Have financial literacy; understand financial reports.
Exceptional customer service skills.
Strong time‑management skills; ability to multitask, prioritize, and organize.
Strong interpersonal skills; ability to select, develop, inspire and manage strong teams.
Strong written and verbal communication skills.
Meet deadlines.
Delegate, follow up and hold team accountable.
Create and execute effective plans to build the business.
Set budgets and maintain food and beverage cost.
Follow Potbelly expectations and guidelines.
Complete an approved Food Safety Manager course and pass the proctored Food Safety Manager exam for the jurisdiction.
Adhere to recertification requirements; fail after two attempts disqualifies from management duties.
Microsoft Office skills: Word, Excel, PowerPoint.
Have reliable transportation.
Learn, understand and use all operational leadership tools (OPS Analytica, Learning Management System, Applicant Tracking System, NBO, DMA, SMG, etc.).
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Restaurants
#J-18808-Ljbffr