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.