SUMMARY

The Niemann Harvest Market Farmhouse General Manager supervises department operations including but not limited to maximizing gross margins, promoting sales, controlling inventory and expenses, providing genuine customer service, supervising and managing the restaurant team, direct and coordinate effective training, enforce restaurant policies and procedures, labor control, gaining product knowledge and working in a safe manner up to Health Department expectations while fostering the Niemann Harvest Market culture

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Delivers superior guest service and ensure absolute customer satisfaction
• Learns and uses the three E’s: Engagement, Educate, Empowerment
• Takes responsibility for the business performance of the restaurant
• Analyzes and plans restaurant sales levels and profitability
• Organizes marketing activities, such as promotional events and discount schemes
• Prepares reports at the end of the shift/week, including staff control, food control and sales
• Creates and executes plans for department sales, profit and staff development
• Plans and coordinates menus
• Plans, coordinates and executes buffet/special events
• Quality assurance checks in all areas of the restaurant
• Operate and use all equipment necessary to run the restaurant
• Work varied hours/days to oversee restaurant operations.
• Ensures compliance with all laws, policies and procedures through regular store management and staff meetings, store walk through and audits, etc. Act as NFI's representative both within the store and within the community.
• Work with all store departments to utilize local product
• Work with Beverage Steward to create signature beverage recipes
• Coordinates the operation of the restaurant during scheduled shifts
• Recruits, trains, manages and motivates staff
• Responds to customer queries and complaints
• Meets and greets customers, and offers information about menu choices
• Ensures compliance with licensing, hygiene and health and safety legislation/guidelines
• Checks stock levels, order supplies and monitors cash drawers
• Develops effective daily/weekly work plan based on weekly sales projections and budgeted labor goals
• Follows all Health Code guidelines
• Follows all store and department policies and procedures
• Follows safety policies and procedures; is a safety role model
• Other duties as assigned by supervisor

KEY ATTRIBUTES

• Passion/purpose
• Foodie/farmer
• Thirst for knowledge/curious/inquisitive
• People enthusiast/outgoing
• Genuine
• Good communicator/desire to share
• Trendy/fun
• Honest
• Techie
• Restaurant background
• Leadership skills
• Detailed orientated
• Integrity
• High energy level
• Ability to prioritize and multi-task

SUPERVISORY RESPONSIBILITIES

• Directly supervises a varied number of Associates in the Farmhouse Restaurant
• Responsible for the overall direction, coordination, and evaluation of this unit. 
• Directly supervises non-supervisory associates. 
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Training Associates; planning, assigning, and directing work.
• Appraising performance; rewarding and coaching Associates.
• Addressing complaints and resolving problems

EDUCATION and/or EXPERIENCE

• High school diploma or general education degree (GED);
• Two years’ experience in a Restaurant Management role

LANGUAGE SKILLS

• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Write routine reports and correspondence. 
• Ability to write reports, business correspondence, and procedure manuals.
• Speak effectively before groups of customers or Associates of organization.

MATHEMATICAL SKILLS

• Basic math concepts (addition, subtraction, division, multiplication), percentages, weights, fractions, distribution, penetration, gross profit, and Sales Per Associate Hour

CERTIFICATIONS, LICENSES, REGISTRATIONS

• Manager Food Handlers Certificate provided at store level

RECOMMENDED EQUIPMENT

• Slip resistant shoes with closed toe and heel
• Safety Cutter
• Pallet jack
• Ladder
• Stepladder
• Computer
• Uniform per store policy
• Associates may be required to use standard restaurant equipment including, but not limited to,
• Knives
• Slicers
• Food processors
• Grills
• Ovens

PHYSICAL DEMANDS 

Regularly (Over 2/3 of the time)

• Stand
• Walk
• Use hands to finger, handle, or feel
• Reach with hands and arms
• Stoop
• Kneel
• Crouch
• Taste
• Smell
• Communicate with associates and customers
• Lift and/or move up to 50 pounds

Frequently (Between 1/3 to 2/3 of the time)

• Overhead lifting
• Climb
• Balance
• Lift and/or move up to 75 pounds

Occasionally (Less than 1/3 of the time)

• Sit
• Crawl
• Lift and/or move up to 100 pounds

Vision

• Close
• Distance
• Peripheral
• Depth perception
• Ability to adjust focus
• Ability to distinguish colors

WORK ENVIRONMENT 

Frequently

• Work near moving mechanical parts

Occasionally

• Risk of electrical shock
• Wet or humid conditions

Noise Level

• Moderate 

**Niemann Foods Management retains the discretion to add to or change the position requirements at any time.

**Position requirements may vary by store location