Restaurant General Manager - Black Bear Diner

Summary:

The overall responsibility of a General Manager (GM) at Black Bear Diner is overseeing and coordinating the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, and profitability. The GM provides the guests with great experience, in ways that are consistent with Diner Management by ensuring that the operation provides fast and friendly guest service, and high-quality food is delivered in a timely and accurate manner. The GM along with the Assistant Manager (AM) is responsible for ensuring staffing levels are here they need to be by interviewing, hiring, and training new employees (the GM will approve all hires). The GM also ensures front and back of the house operational details are in place and ensures that the shift is fully staffed and will call in Team Members if there is a gap in coverage. The GM will encourage and develop Team Members, providing feedback and coaching throughout the shift ensuring a smooth-running shift, and all opening and closing duties are done in a timely and accurate fashion for both front and back of house. The GM builds positive relationships with Team Members and is a Mentor Leader in the overall success of the Diner.

ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following:

• Ensure that guest service complies with Black Bear Diner standards.
• Ensure that food is prepped, cooked and plated according to company standards.
• Purchase all food from authorized sources, using company required procedures.
• Purchase all food from authorized sources, using company required procedures.
• Purchase all food from authorized sources, using company required procedures.
• Monitors utilities supplies, and other cost categories to minimize impact. Analyzes P&L statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls diner inventory through established inventory system.
• Use Black Bear Diner approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjust labor to changes in sales volume.
• Ensure that food safety practices comply with Black Bear Diner standards as well as local Health Department.
• Keep District Manager and Director of Operations informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements.
• Achieve financial objectives regarding sales, food cost, labor cost and other controllable costs.
• Protect cash and all other company assets by adhering to company control procedures.
• Work on floor monitoring guest satisfaction ,guiding staff, and filling in as needed, during peak hours.
• Utilizes a preventative maintenance system, ensuring adequate repair of buildings and equipment as needed.
• Establish and follow up on cleaning procedures to maintain company housekeeping standards.
• Lead staff and supervisors in ways that promote efficiency and high morale, while complying with all appropriate employment regulations.

QUALIFICATIONS

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required.

EDUCATION and/or EXPERIENCE

• High School or GED; some college preferred; Previous restaurant experience desirable. No one under the age of 21 is allowed to be a Diner Manager. Must be ServSafe certified.

COMMUNICATION SKILLS

• Ability to demonstrate written and oral communication skills; ability to listen to understand other points of view before responding; ability to influence others to gain commitments; ability to present information in a clear and concise manner.

MATHEMATICAL SKILLS

• Understanding P&L analysis, cash controls, labor analysis, yields and calculating food costs (theoretical vs actual)

REASONING ABILITY

• To be able to solve problems and deal with a variety of complex issues that is common in the food service business. Must be able to exercise sound judgement in considering course of action.

FLEXIBILITY

• Handles day-to-day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day.

LEADERSHIP

• Develops and grows others; solicits and applies customer feedback; improve processes, product and services; gains support and commitment from others; mobilizes people to take action; uses delegated authority to meet specific responsibilities.

COMPUTER SKILLS

• Proficient in computer based program systems. Proficient in Excel, Word, Outlook as well as internet.

LICENSE

• Must have a valid driver's license, current car insurance.

APPEARANCE/UNIFORM

• Complies with all company standards related to appearance and uniform standards.

WORK CONDITIONS

• Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business.

PHYSICAL DEMAND REQUIREMENTS

• Minimum qualifications needed to perform essential job functions. Must be capable of exerting up to 60 pounds of force occasionally or frequently, and/or up to 60 points of force constantly to move objects.
• Consistently carries product/boxes and miscellaneous weighing no more than 60 pounds
• Consistently climbs ladders to roof to check A/C exhaust fan.
• Consistently operates cash registers, calculators, computers, mail, and product.
• Consistently handles product preparation
• Consistently kneels to utilize proper lifting procedures and to open safe.
• Consistently lifts for product preparation, stocking and inventory.
• Consistently pushes to open and close door to coolers and inventory.
• Consistently reaches for product preparation and serving customers and for training.
• Frequently stands during serving customers and training.
• Frequently stoops to pick up supplies and trash.
• Visual and auditory sense is required.

WORK ENVIORNMENT

• Machines, devices, tools, etc used in job performance and the conditions in which t he job is accomplished.

EQUIPMENT

• Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hood up station, microwave ovens, insulated oven mitts, toasters, cooking utensils.

ENVIORNMENTAL CONDITIONS

• The employee is subject to inside environmental conditions; protection from weather conditions, but not necessarily from temperature changes.
• The employee is subject to both environmental conditions; work activities occur both inside and outside.
• The employee is subject to extreme cold temperatures below 32 degrees for periods of time.
• The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical, exposure to high heat of chemicals.
• The employee is subject to one or more of the following conditions: fumes, odors, dust, mists, gases or poor ventilation.

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