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 The 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. 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