Summary:

The overall responsibility of a General Manager at Black Bear Diner is overseeing and coordinating the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs and profitability.

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.
• Use Black Bear Diner approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume.
• 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.
• Develop, plan, and implement Local Store Marketing initiatives.

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 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).

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 judgment 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 programs systems. Proficient in Excel, Word, as well as the Internet.

LICENSE:

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

BACKGROUND CHECK:

• Candidates are required to pass background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law.

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 pounds of force constantly to move objects.
• Consistently carries products/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 freezers.
• 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 required.

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, mists, gases or poor ventilation.

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The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor are they intended to be an all-inclusive list of the skills and abilities required to do the job.

Management may, at its discretion, assign or reassign duties and responsibilities to this job at any time.

The duties and responsibilities in this job description may be subject to change at any time due to reasonable accommodation or other reasons.

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