Description

The General Manager In-Training will know how to prepare and serve food, run the register, go to the bank to make store deposits, open and close the store, maintain store cleanliness, place orders, provide customer service and answer customer service concerns. Manage and motivate crew members and crew leaders through training. This position will provide support to the General Manager, filling in as needed. 

Essential Duties and Responsibilities including, but are not limited to the following: 

• Assist the General Manager in ensuring the success of the team, store, and company through excellent leadership, guest service, and execution of proper procedures
• Comply with all company policies and government regulations
• Write and manage schedules of employees while maintaining profitability goals
• Read and understand profit & loss (P&L) statements and work towards managing costs
• Demonstrates ability to work and train all of the Stations as described in the Training Manual, including but not limited to: Cashier/Order Station, Weigh Station, Grill Station, Bread Station, Wrap/Runner Station, Fresh-Cut Fry Station
• Displays knowledge of working stations so thorough that employee can float to other stations and train all the stations in the food production line. Performs all aspects of prepwork including, but not limited to, handling all types of meat and vegetables, including chopping onions
• Maintains store appearance through cleaning the bathrooms, floors, tables, countertops and other duties as assigned
• Operates the register in a competent fashion. Follows Penn Stations Operations Manual and Triple Crown Cheesesteaks, LLCs policies at all times
• Training for this position will occur at one of the locations within our market. Store assignment will be dependent upon availability.

Requirements

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience 

• High School Diploma, GED, or equivalent
• Minimum of 1 year in a supervisory/management role (3 preferred)
• Minimum of 1 year experience in a restaurant environment (3 preferred)
• Must have excellent communication and conflict resolution skills
• Experience in developing teams is required
• Must be 18 years of age or older to apply

Language Skills 

• Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. Ability to write speeches and articles for publication that conform to prescribed style and format. Ability to effectively present information to top management, public groups, and/or boards of directors.

Mathematical Skills 

• Intermediate Skills: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio and percentages. Ability to perform these operations using units of American money and weight measurement, volume, and distance. Consistently applying all these concepts to practical solutions in the workplace.

Reasoning Ability 

• Very High Skills: Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

Computer Skills 

• To perform this job successfully, an individual should be capable of being trained to operate and capable of operating the register. Ability to generate computer reports necessary.

Physical Demands 

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this Job, the employee is regularly required to talk or hear, stand and walk and use hands to finger, handle or feel. The employee is frequently required to reach with hands and arms, climb or balance and stoop, kneel, crouch or crawl. The employee is occasionally required to taste or smell. Most lifting or pushing involves food cases, dishes, trash and restaurant equipment. The employee must regularly lift and/or move up to 10 pounds.
• The employee must frequently lift and/or move up to 25 pounds. The employee must occasionally lift and/or push up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception and ability to adjust focus. 

Work Environment 

• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this Job, the employee is regularly required to be exposed to fumes or airborne particles. The employee is occasionally required to work in wet or humid conditions, work near moving mechanical parts, toxic or caustic chemicals, outdoor weather conditions, extreme heat, risk of electrical shock and potential gas exposure.
• The noise level in the work environment is usually moderate