Assistant General Manager

JOB TITLE : Assistant General Manager

REPORTS TO : General Manager                                                             CLASSIFICATION : Non-Exempt

DEPARTMENT : Restaurant Operations                                               LEVEL : Management

SUMMARY OF

POSITION : Non-exempt,

full-time position. The Assistant General Manager is a mid-level restaurant

management position with progressive leadership responsibilities. An

Assistant 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

Assistant General Manager is required to have a proven track record of all

proficiencies and job responsibilities of a Shift 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.

the controls of costs and managing budgets, including labor costs, food and

beverage costs, and other operating expenses.

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

all new team members.

for the ongoing training and development of all existing restaurant team

members.

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 meet guests’ expectations.

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

management, successful team member deployment, and relations are included in

the administrative duties.

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

community.

uphold Company policies, procedures, and processes. Ensures compliance with local,

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

standards, labor laws, and licensing requirements.

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

duties as assigned.

CASH HANDLING PROCEDURES

and accurately processes payments using the cash register operating system.

all sales are processed according to policy.

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

drops, and depositing daily proceeds into the safe.

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

cash, or operating discrepancies according to the procedure.

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

cash drawer per store policy.

FOOD SAFETY

protects critical limits and standards assigned to product critical control

points.

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

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

food safety risks.

consistent and accurate records are kept for temperature logs, critical

control points, etc.

to periodically attend and implement assigned food safety training classes

and education opportunities.

food safety standards and procedures.

SAFETY AND SECURITY

safeguards keys to the restaurant.

closes restaurants following all specified security procedures.

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

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

follow established procedures.

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

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

understands and follows instructions and labeling system on all Safety Data

Sheets.

JOB REQUIREMENTS

age requirement is 18.

School diploma or G.E.D. required.

County mandated Food Handler Card required within the time allotted for the

specific State or County. ServSafe certification is preferred .

able to successfully pass a background check.

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

in Word, Excel, and Outlook.

of entry-level leadership / management or combination of experience in a

restaurant or customer service establishment.

track record exhibiting core leadership competencies as outlined in the

Farmer Boys Management Competency Model.

interpersonal and communication skills, including writing, speaking and

active listening.

effective conflict resolution and problem-solving skills.

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

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

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

tasks simultaneously.

WORKING ENVIRONMENT / MINIMUM PHYSICAL REQUIREMENTS

restaurant operations position.

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.

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

and stooping.

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