General Manager Job Description

 Department: Operations

Reports To: Regional Manager

FLSA Status: EXEMPT (Salary)

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 a great experience, in ways that are consistent with Diner Management by ensuring that the operation is providing 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 where 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.

· Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss 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.

· Ensure that food safety practices comply with Black Bear Diner standards as well as local Health Department regulations.

· Keeps Regional Manager 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 preventive 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.

· Ensure the diner is in compliance with all other regulatory agencies related to worker safety, alcoholic beverage sales, etc.

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

MATHEMATICAL SKILLS: Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual).

COMPUTER SKILLS: Proficient in computer-based programs systems. Proficient in Excel, Word, as well as the Internet.

LICENSE: Must have a valid driver’s license, current car insurance.

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 pounds of force constantly to move objects.

WORK ENVIRONMENT: Machines, devices, tools, etc. used in job performance and the conditions in which the 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 hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils.

ENVIRONMENTAL 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 temperature 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 current, exposure to high heat of chemicals.

· The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation.

Compensation and Benefits

$70k or more per annum based on experience and qualifications.

Monthly Bonus Plan based on performance and achieving company targets. Opportunity to earn up to 15% of the annual salary.

Free Managers Meal

Medical – 50% contribution by employer in company’s medical plan.

One-week paid vacation every year