General Mgr in Training

ROLE DESCRIPTION SUMMARY:

The General Manager in Training works under the direction of the Restaurant Training Manager. The MIT is responsible for; the hands-on day to day activities and operations of the restaurant. Learning the day-to-day operations of the business, and understanding all company policies, operation standards, and how to complete all paperwork.

JOB DUTIES AND RESPONSIBILITIES INCLUDE BUT ARE NOT LIMITED TO THE FOLLOWING:

• Mastering the All Star customer service training program.
• Learn to recruit, interview and hire hourly staff, and learn how to complete all administrative duties.
• Learn how to analyze profit and loss statements. Learn to maintain and record inventory accurately.
• Learn to prepare weekly schedules for staffing.
• Learn how to complete performance reviews, manage, train and develop staff and write performance counseling and disciplines,
• Review and adhere to all company policies and procedures
• Review and adhere to all company operations standards and compliances.
• Learn how to keep a clean facility at all times and understand and enforce appropriate dress and uniforms of all team members.
• Learn how to deliver consistent, high quality products daily, for every shift. Ensuring guest satisfaction.
• Notify Market Leader immediately of any facility need. Ensure all equipment is in good working condition.
• Be responsible for any other duties the RTM and Market Leader assigns.
• Must be able and may be required to perform all employees roles or jobs.

KNOWLEDGE OF SKILLS AND ABILITIES INCLUDE BUT ARE NOT LIMITED TO THE FOLLOWING:

• Some knowledge of profit and loss statements.
• Some knowledge of current training systems and POE systems
• Some knowledge of preparing employee evaluations and employee disciplines.
• Knowledge of implementing policies and procedures.
• Some knowledge of financial management.
• Some knowledge of recruiting, interviewing, and selecting hourly employees.
• Skilled in developing employees by coaching, counseling, and building strong work habits.
• Skilled in dealing with people and improving customer satisfaction
• Ability to plan and organize the activities of others
• Ability to supervise others
• Ability to communicate with others by using all available resources (e.g. telephones, written correspondence, face-to-face)
• Ability to manage conflict resolution in an unbiased fashion.
• Ability to create and provide a positive workplace.
• Ability to move and lift a minimum of 50 pounds.

MINIMUM REQUIREMENTS:

• Must have own vehicle (automobile or truck).
• Must have a valid driver's license of proof of insurance.
• Must be able to work a minimum of 48 hours per week.
• Must be available to work a flexible shift schedule including weekends.
• Must have a telephone or access to a telephone at all times
• Must have at least a high school diploma/GED
• Must have 2 years of supervisory experience in the restaurant industry, an AA degree, or 3 years supervisory in a non-restaurant setting.
• Successfully complete all training and make a passing score on all applicable tests.

I. PHYSICAL DEMANDS (minimum qualifications needed to perform the Essential Job Functions.):

A. Lifting Requirement- Medium:

Lifting and carrying 25 to 50 pounds occasionally, and 20 pounds or less frequently.

B. A REM MUST BE ABLE TO:

• Continuously stand and walk on hard floors to/from the kitchen area, stock room, food preparation area and front lines to oversee team member activities for the duration of a full shift (8 hours)
• Occasionally lift and slack food and supply items from various heights to/from shelving, freezers, coolers, stock rooms, etc. Carry Items to/from the service area: occasionally lift and carry trash bags out of trashcans and into outside dumpster.
• Occasionally climb a footstool or ladder to reach items located on stock shelves, in coolers, freezers, stock rooms, etc.,
• Continuously communicate with customers, management, and team members,
• Continuously listen to the needs and comments from the managers, team members, and customers.
• Continuously see in order to be aware of surroundings and actions of the supervised staff, customers, and others in proximity of the restaurant.