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.