General Manager

JOB TITLE : General Manager

REPORTS TO : Area Manager CLASSIFICATION : Non-Exempt

DEPARTMENT : Restaurant Operations LEVEL : Management

SUMMARY OF POSITION : Non-exempt, full-time position.

The General Manager is a top-level restaurant management position with

progressive leadership responsibilities. A General Manager will be required

to be cross trained in all crew level job positions and maintain a working

knowledge and proficiency in each, sufficient to supervise the execution of

these positions and to aid in the orientation and training of new team

members to these positions. The General Manager is required to have a proven

track record of all proficiencies and job responsibilities of an Assistant

Manager prior to promotion to this position.

ESSENTIAL DUTIES AND RESPONSIBILITIES :

Responsible for contributing to the planning and execution of

strategic short- and long-term business goals of the restaurant including

profitability. Including developing and implementing marketing and sales

strategies to drive revenue growth and meet business objectives.

Controls

costs and manages budgets, including labor costs, food and beverage costs,

and other operating expenses.

Actively

participates in the selection, onboarding & orientation, and training of

all new team members.

Responsible

for the ongoing training, performance management and development of all

existing restaurant team members.

Responsible

for the effective productivity of day-to-day operations for their shift and

functions of the Farmer Boys restaurant consistently using independent

decisions daily. Ensuring all food and beverage offerings are of high

quality, consistent and meets guests’ expectations.

Record

keeping, ordering / receiving, inventory, proper sales procedures, and cash

management, successful team member deployment and relations are included in

the administrative duties.

Responsible

for the overall appearance and cleanliness of the restaurant, guest service,

maintenance of facility.

Leads with

and maintains a positive and professional image in the restaurant and the

community.

Follow and

uphold Company policies, procedures, and process. Ensures compliance of

local, state, and federal rules and regulations, including health and safety

standards, labor laws and licensing requirements.

Follow the

work schedule as posted unless a change in the schedule is arranged with the

Area Manager.

Other

duties as assigned.

CASH HANDLING PROCEDURES

Accepts

and accurately processes payments using the cash register operating system.

Ensures

all sales are processed according to policy.

Has a safe

combination for getting proper coin and currency needed for cashiers, making

drops, and depositing daily proceeds into safe.

Assigns

registers; closes out and counts down the registers. Investigates all sales,

cash, or operating discrepancies according to procedure.

Follows

policy concerning amount of cash kept in the register; counts and verifies

cash drawer per store policy.

Follow all

Brinks safe procedures and policies.

FOOD SAFETY

Proactively

protects critical limits and standards assigned to product critical control

points.

Unwavering

protection of the safety of products above all other job priorities.

Responsible

to ensure that any and all necessary corrective actions are taken to mitigate

food safety risks.

Ensure

consistent and accurate records are kept for temperature logs, critical

control points, etc.

Required

to periodically attend and implement assigned food safety training classes

and education opportunities.

Adheres to

food safety standards and procedures.

SAFETY AND SECURITY

Holds and

safeguards keys to the restaurant.

Opens and closes

restaurants following all specified security procedures.

Responsible

for providing a safe working environment for all team members at all times.

Immediately

notifies the Supervisor of any guest or employee accidents or injuries and

follows established procedures.

Protects

assets at all times but does not put self at risk.

Practices

safe work habits and reports any unsafe conditions to the General Manager.

Reads,

understands, and follows instructions and labeling system on all Safety Data

Sheets.

JOB REQUIREMENTS

minimum age requirement is 18.

High

School diploma or G.E.D. required.

ServSafe

certification required.

Must be

able to successfully pass a background check.

Must

possess a valid driver’s license.

Ability to

work a scheduled 50-hour work week, weekdays, nights, weekends, and

holidays.

Proficient

in Word, Excel, and Outlook.

1- 3 years

of progressive leadership / management or combination of experience in a

restaurant or customer service establishment.

Proven

track record exhibiting core leadership competencies as outlined in the

Farmer Boys Management Competency Model.

Exceptional

interpersonal and communication skills, including writing, speaking and

active listening.

Must have

effective conflict resolution and problem-solving skills.

Ability to

speak, understand, take direction, read, and write in the English language.

Ability to

communicate effectively and teach job functions to a variety of audiences.

Comfortable

in a fast-paced or high-pressure environment and able to manage multiple

tasks simultaneously.

WORKING ENVIORNMENT / MINIMUM PHYSICAL REQUIREMENTS

This is a

restaurant operations position.

While

performing the duties of the job, the team member is regularly exposed to the

risk of fumes. The use of solvents and industrial degreasers are required

regularly to clean equipment, tools, and floors; fumes occur when cleaning.

Physical

requirements include standing (up to 4 hours at a time); walking, bending,

and stooping.

Requirements also include lifting (up to 40 pounds).

Approximately 99% of time is spent in a standing and / or walking mode.