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.
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