Assistant General Manager

**JOB TITLE: Assistant General Manager REPORTS TO: General Manager CLASSIFICATION: Non-Exempt DEPARTMENT: Restaurant Operations LEVEL: Management SUMMARY OF
POSITION: **Non-exempt,
full-time position. The Assistant General Manager is a mid-level restaurant
management position with progressive leadership responsibilities. An
Assistant General Manager will be required to be cross-trained in all crew-level job positions and maintain a working knowledge and proficiency in each,
sufficient to supervise the execution of these positions and to aid in the
orientation and training of new team members to these positions. The
Assistant General Manager is required to have a proven track record of all
proficiencies and job responsibilities of a Shift Manager prior to promotion
to this position.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Responsible for contributing to the planning and execution of

strategic short- and long-term business goals of the restaurant including
profitability. Including developing and implementing marketing and sales
strategies to drive revenue growth and meet business objectives.

• Helps with

the controls of costs and managing budgets, including labor costs, food and
beverage costs, and other operating expenses.

• Actively

participates in the selection, onboarding & orientation, and training of
all new team members.

• Responsible

for the ongoing training and development of all existing restaurant team
members.

• Responsible

for the effective productivity of day-to-day operations for their shift and
functions of the Farmer Boys restaurant consistently using independent
decisions daily. Ensuring all food and beverage offerings are of high
quality, consistent, and meet guests’ expectations.

• Record

keeping, ordering/receiving, inventory, proper sales procedures, cash
management, successful team member deployment, and relations are included in
the administrative duties.

• Leads with

and maintains a positive and professional image in the restaurant and the
community.

• Follow and

uphold Company policies, procedures, and processes. Ensures compliance with local,
state, and federal rules and regulations, including health and safety
standards, labor laws, and licensing requirements.

• Follow the

work schedule as posted unless a change in the schedule is arranged with General Manager.

• Other

duties as assigned.

CASH HANDLING PROCEDURES

• Accepts

and accurately processes payments using the cash register operating system.

• Ensures

all sales are processed according to policy.

• Has a safe

combination for getting proper coin and currency needed for cashiers, making
drops, and depositing daily proceeds into the safe.

• Assigns

registers; closes out and counts down the registers. Investigates all sales,
cash, or operating discrepancies according to the procedure.

• Follows

policy concerning the amount of cash kept in the register; counts and verifies
cash drawer per store policy.

• Follow all of Brinks' safe procedures and policies.

FOOD SAFETY

• Proactively

protects critical limits and standards assigned to product critical control
points.

• Unwavering

protection of the safety of products above all other job priorities.

• Responsible

to ensure that any and all necessary corrective actions are taken to mitigate
food safety risks.

• Ensure

consistent and accurate records are kept for temperature logs, critical
control points, etc.

• Required

to periodically attend and implement assigned food safety training classes
and education opportunities.

• Adheres to

food safety standards and procedures.

SAFETY AND SECURITY

• Holds and

safeguards keys to the restaurant.

• Opens and

closes restaurants following all specified security procedures.

• Responsible

for providing a safe working environment for all team members at all times.

• Immediately

notifies the Supervisor of any guest or employee accidents or injuries and
follow established procedures.

• Protects

assets at all times but does not put self at risk.

• Practices

safe work habits and reports any unsafe conditions to General Manager.

• Reads,

understands and follows instructions and labeling system on all Safety Data
Sheets.

JOB REQUIREMENTS

• Minimum

age requirement is 18.

• High

School diploma or G.E.D. required.

• State or

County mandated Food Handler Card required within the time allotted for the
specific State or County. ServSafe certification is preferred.

• Must be

able to successfully pass a background check.

• Ability to

work a scheduled 50-hour work week, weekdays, nights, weekends, and holidays.

• Proficient

in Word, Excel, and Outlook.

• 1 – 3 years

of entry-level leadership/management or combination of experience in a
restaurant or customer service establishment.

• Proven

track record exhibiting core leadership competencies as outlined in the
Farmer Boys Management Competency Model.

• Exceptional

interpersonal and communication skills, including writing, speaking and
active listening.

• Must have

effective conflict resolution and problem-solving skills.

• Ability to

speak, understand, take direction, read, and write in the English language.

• Ability to

communicate effectively and teach job functions to a variety of audiences.

• Comfortable

in a fast-paced or high-pressure environment and able to manage multiple
tasks simultaneously.

WORKING ENVIRONMENT/MINIMUM PHYSICAL REQUIREMENTS

• This is a

restaurant operations position.

• While

performing the duties of the job, the team member is regularly exposed to the
risk of fumes. The use of solvents and industrial degreasers are required
regularly to clean equipment, tools, and floors; fumes occur when cleaning.

• Physical

requirements include standing (up to 4 hours at a time); walking, bending,
and stooping.

• Requirements also include lifting (up to 40 pounds).

Approximately 99% of the time is spent in standing and/or walking mode.

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