Designated General Manager

The Designated General Manager directs the operation of all assigned units within a
district by performing the duties outlined below.

Essential Duties and Responsibilities

• These include the following:
• Develop and maintain professional functional working relationships with IHOP
• restaurant hourly employees, Corporate and Regional employees, and guests.
• Implement the IHOP 101 Team member training program for all restaurant hourly
• employees, to improve unit operations and the guest experience.
• Execute annual financial, local restaurant marketing, guest service, and human
• resource objectives, strategies and tactics for assigned unit as defined by the current
• Standard Operating Procedures (SOP) and current operations plan.
• Manage the restaurant floor and focus on regular contact with guests.
• Maintain the frequency of guest complaints within acceptable limits and handle
• complaints in a professional and timely manner.
• Ensure approved comment cards are in use and acted upon.
• Comply with federal, state, and local regulations that are applicable to the assigned
• unit.
• Recruit, train and retain employees as defined by the current SOP and operations
• plan for the assigned unit.
• Maintain turnover within acceptable limits.
• Conduct on-going coaching and administer the restaurant hourly compensation plan.
• Assure performance appraisals and that merit increases (if applicable) are given as
• scheduled.
• Properly document performance problems. Communicate and enforce policies on 1)
• sexual harassment, 2) discrimination, 3) diversity. Maintain crewmember
• appearance and uniform standards.
• Ensure food is in compliance with SOP in the areas of specifications, recipes,
• plating, and garnishes.
• Ensure food is presented well and served at appropriate temperatures, within
• standard ticket times.
• Control guest checks and follow proper register/cash-handling procedures.
• Implement national and local marketing promotions, including the use of the correct
• Point of Purchase (POP), posters, and placements. Keep menus clean and in good
• condition.
• Use Family Friendly promotional items as described in the marketing section of the

• These include the following:
• Develop and maintain professional functional working relationships with IHOP
• restaurant hourly employees, Corporate and Regional employees, and guests.
• Implement the IHOP 101 Team member training program for all restaurant hourly
• employees, to improve unit operations and the guest experience.
• Execute annual financial, local restaurant marketing, guest service, and human
• resource objectives, strategies and tactics for assigned unit as defined by the current
• Standard Operating Procedures (SOP) and current operations plan.
• Manage the restaurant floor and focus on regular contact with guests.
• Maintain the frequency of guest complaints within acceptable limits and handle
• complaints in a professional and timely manner.
• Ensure approved comment cards are in use and acted upon.
• Comply with federal, state, and local regulations that are applicable to the assigned
• unit.
• Recruit, train and retain employees as defined by the current SOP and operations
• plan for the assigned unit.
• Maintain turnover within acceptable limits.
• Conduct on-going coaching and administer the restaurant hourly compensation plan.
• Assure performance appraisals and that merit increases (if applicable) are given as
• scheduled.
• Properly document performance problems. Communicate and enforce policies on 1)
• sexual harassment, 2) discrimination, 3) diversity. Maintain crewmember
• appearance and uniform standards.
• Ensure food is in compliance with SOP in the areas of specifications, recipes,
• plating, and garnishes.
• Ensure food is presented well and served at appropriate temperatures, within
• standard ticket times.
• Control guest checks and follow proper register/cash-handling procedures.
• Implement national and local marketing promotions, including the use of the correct
• Point of Purchase (POP), posters, and placements. Keep menus clean and in good
• condition.
• Use Family Friendly promotional items as described in the marketing section of th