The IHOP General Manager reports directly to their
Designated General Manager. The manager directly supervises IHOP restaurant's
employees. His or her primary responsibilities include managing operations in
the front and back of the house with a high concentration on profitability and
sales growth, while constantly maintaining IHOP's standards of quality and
service.

The following list details some of the specific responsibilities and
expectations of an IHOP Restaurant General Manager:

·        
Manage all areas to achieve positive and consistent sales
growth while meeting or exceeding company goals in all profit and loss
categories.

·        
Manage entire operation of restaurant during scheduled
shifts, which include daily decision making, consistent staff support, positive
and consistent guest interaction, proper scheduling and planning while
upholding standards, consistent excellent product quality and maintaining high
levels of cleanliness and sanitation.

·        
Provide employees with consistent and appropriate feedback
to facilitate their development and enhance the overall operation. Ensure that
all employees adhere to the company's uniform standards.

·        
Perform line checks in the galley throughout the shift to
ensure proper specifications on weights, temperatures, cleanliness and
organization.

·        
Ensure that the unit is properly staffed for all time
periods. Staffing must be maintained at a level to guarantee overall guest
satisfaction for the goal of increasing sales

·        
Interview, hire, and train the highest quality hourly
candidates.

·        
Conduct orientations to ensure a positive first step for
all new hourly employees, follow up with IHOP’s training program.

·        
Prepare reports at end of shift, which may include Daily
Sales Reports, Daily Cash Interims, Daily Labor controls, and other such
processes that ensure the control of all company assets.

·        
Prepare food production checklists and ensure the proper
implementation of all company recipes as required.

·        
Order food, small wares, uniforms and any other necessary
products to unit par levels to maintain the highest levels of operational
standards.

·        
Identify operational opportunities; create and implement
plans to address opportunities.

·        
Approve and sign all food or beverage discounts of any
kind.

·        
Ensure a safe working and guest environment to reduce the
risk of injury and accidents. Promptly notify the Area Supervisor in the event
of a guest or employee accident or injury.

·        
Ensure that proper company security procedures are in place
to protect employees, guests and company assets, including security of
storeroom, freezer and office.

·        
Keep immediate supervisor promptly and fully informed of
all unit issues. Take prompt corrective action where necessary or suggest
alternative courses of action.

·        
Complete job responsibilities and performance objectives in
a timely and effective manner and in accordance with company policies and
procedures.

·        
Always project a favorable image of IHOP to promote its
goals and objectives and foster and enhance public recognition and acceptance
of all of its areas of endeavor.

·        
Perform all duties and responsibilities as required or
requested.

·        
Typically work indoors, but may occasionally work outdoors.

·        
Be willing to work nights, weekends, and holidays when
restaurants are busiest.

·        
Be willing to work unpredictable hours to fill in for
absent workers.

·        
Be aware of changing events in the local area to ensure
proper staffing.

·        
Be willing to work at any local units or possibly relocate.