The Melting Pot® is a uniquely fun dining experience that brings friends and family closer over bubbling pots of delicious fondue. For 50 years, The Melting Pot has defined the fondue experience niche across the American dining scene. From the start, the melting pot founders, who still run the head office, were diligent in their search for energetic entrepreneurs who were as excited as they were about the concept and its potential. Their commitment to building a close-knit fondue family proved successful. 

SUMMARY:

The General Manager is responsible for implementing and maintaining all operational procedures and programs related to the entire operation. He / she must provide a positive, consistent leadership role model to hourly staff, ensuring the Perfect Night Out®.

RESPONSIBILITIES:

Cost Controls

Train and develops managers, team members in all areas of cost control as needed.

Ensures all products are prepared and served according to company standards, utilizing only authorized products and procedures. Updates and maintains appearance of merchandise and product displays as needed / required.

Immediately documents and reports repairs and maintenance issues.

Monitors labor costs through constant evaluation of training, productivity, and weekly labor projections compared to actual hours; utilizes labor proformas.

Analyzes and controls assigned front of the house expenditures of restaurant to meet budgetary requirements.

Participates in P&L reviews with management team at the end of each period and creates individual action plans to adjust any discrepancies.

Maximizes food inventory, ordering, receiving costs controls and procedures through training, monitoring, inventory controls, and correct POS pricing structures.

Shift Supervision

Instills and reinforces our culture around the MVP card and Perfect Night Out.

Supervises assigned staff to deliver the Perfect Night Out® services and products that meet and exceed our guests’ expectations.

Practices teamwork by communicating with and assisting all members of the management team.

Use checklists to ensure proper set-up and close of each shift.

Performs regular food & bar line, food safety, and temperature checks to ensure overall efficiency of restaurant operations.

Coaches and directs staff using effective verbal communication skills in support of The Melting Pot operating mission, vision, and principles.

Takes complete ownership-mentality of business to ensure daily successful execution of The Melting Pot brand and operations.

Administration

Ensures all financial and administrative reporting is accurate and submitted according to scheduled deadlines.

Ensures all cash control procedures are implemented and followed by management & hourly staff.

Correctly handles all staff and guest incident reporting by utilizing appropriate forms and procedures.

Conducts safety inspections monthly and develops action plans with the management team related to safety and sanitation issues.

Conduct scheduled performance appraisals as required; two times per year for hourly staff.

Organizes and updates all office notebooks, memos, and other communications.

Supports, implements, and executes local marketing initiatives.

Follows all state and federal guidelines regarding food safety, labor regulations, or other mandated statutes required by law; keeps self informed of new procedures and laws.

Creates development action plans for self to maximum performance and operations excellence.

Uses and supports all approved training programs and development processes to improve staff proficiencies.

Supports the restaurant’s succession plan to encourage growth of team and to prevent shortages within staff and management team.

Management Scheduling

Works a five-day work week, averaging 50 hours per week; additional if needed or required.

Works a combination of opens and closes, enabling all management to have a full understanding of restaurant operational requirements and a balanced work-personal life ratio. Averaging 1.5 closes per week.

Participate in Biweekly One on One’s with Director of Operations to provide 360 degree feedback.

Lead Biweekly One on One’s with Management team members.

Lead management meetings every week to set goals and review current projects.

Supports and participates in scheduled events, ordering days, manager meetings, area meetings, orientations, training sessions, and other special events on the management schedule.

ACCOUNTABILITIES:

Reports to work on time each day.

Dresses according to company policy.

Keeps immediate supervisor informed of all business matters pertaining to all areas of responsibility. Take prompt action to resolve problems or barriers and suggest alternative solutions or actions when necessary.

Performs all duties in a timely, effective, and proficient manner in accordance with established company policies to achieve the expected results of the position responsibilities.

Maintains favorable business relationships with peers, field staff, vendors, and other company employees to foster and promote a cooperative and harmonious working climate.

Demonstrates effective project management, communication, and follow-up skills at all times.

Performs other duties and special projects as required that affect the Melting Pot concept.

Maintains strict confidentiality with information or knowledge considered sensitive or confidential in nature.

SUPERVISORY RESPONSIBILITIES:

Direct: Assistant Managers, Kitchen Managers, and Key Hourly Team members

Indirect: Dishwashers, Prep, Line, Expo, Salad / Chocolate, Certified Trainers; Servers, Hospitality Specialists, Bartenders, and Service Assistants.

QUALIFICATION REQUIREMENTS:

To perform this job successfully, the individual must be able to perform all job responsibilities and accountabilities. The items listed in this job description are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION & EXPERIENCE:

At minimum, candidates must have a high school diploma or equivalent.

At minimum, candidates must have been a General Manager at an outside, full-service restaurant for a minimum of two (2) years;

o  or must have been a General Manager at a franchise location for a minimum of one (1) year; or

o  must currently be a successful Assistant/Kitchen Manager at The Melting Pot for a minimum of three (3) years.

Candidates are required to be ServSafe Food and Alcohol Safety certified.

Successful completion of The Melting Pot Restaurants Management Training Program which includes positional standards including Melting Pot University's Lead Program

BENEFITS/CONDITIONS:

·        FLSA exempt (salaried)

·        Supervisory (100+ employees)

·        Health benefits (medical/vision/dental)

·        Paid time off (PTO)

·        401k

·        Bonus plan

·        Cell phone stipend

·        Uniform allowance

·        Paid training time