General Manager (GM)
General Managers (GMs) effectively and efficiently manage the restaurant within the policies and guidelines of the company, directing the daily operations of a restaurant, ensuring compliance with company standards in all areas of operation.
Reports to: District Manager (DM)
☒ Full-time
☐ Part-time
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☒ Exempt
☐ Nonexempt
RESPONSIBILITIES
Store Goals
Ensure excellent overall store performance
Manage profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
Maintain an “A” health inspection rating at all times
Keeping Fair workweek premiums to a minimum
Maintain satisfactory Secret Shopper and Steritech averages
Customer Service
Maintain excellent customer service
Take customer orders, maintain fast, accurate service, and positive guest relations
Answer customers’ questions and provide information of store’s policies and relevant procedures about the preparation or cooking process
Resolve guest complaints or concerns
Leadership
Effectively train, supervise, and mentors all staff members
Hold employees accountable to Company standards using corrective action process
Conduct performance appraisals
Celebrate employee successes
Lead by example, showing rather than telling
Delegate fairly and appropriately
Encourage employees to develop their skills and/or grow with the Company
Teamwork & Communication
Work as a team member to support other employees in their duties
Follow the lead and direction of your DM
Communicate challenges and successes
Be respectful of all guests, employees, vendors, and supervisors
Accountability Take ownership over tasks that are assigned to you
Hold self to the highest standard of performance
Be knowledgeable of and hold yourself to all Company standards
Be knowledgeable and hold yourself to the FGNY House Rules and the Employee Handbook
Station Mastery
Mastery of all stations: cashier, grill, fry, table, dressing and lobby
Complete all training and re-training activities as assigned
Process cash and credit card payments, refunds, gift cards, etc. in accordance with FGNY’s cash handling policy
Operate kitchen equipment in an efficient and safe manner
Ensure food quality meets company standards
Ensure food storage and preparation meets company standards
Stock and restock stations as necessary
Maintain the restaurant with regards to cleanliness, neatness, and customer accessibility
Other Responsibilities Attend mandatory meetings including staff meetings, leadership meetings, etc.
Perform opening and closing duties to Company standards
Perform other duties as assigned by your supervisor
ESSENTIAL FUNCTIONS
Reasonable accommodation will be considered and implemented in accordance with ADA requirements.
18+ years of age
Ability to walk, stand, bend, kneel, reach, and lift 50+ pounds for the duration of your shift (up to 10 hours with scheduled breaks)
Function in a fast-paced and noisy kitchen environment
Tolerance to temperature fluctuations
Work with hazardous substances such as hot oil
Read, write, speak, and understand basic English
Communicate clearly
Lead a team effectively
Use a basic computer system (ex. cash register)
Finger dexterity
Close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
Available to work nights, weekends and holidays, and variable schedule, per the needs of the business
Maintain general knowledge of FGNY: locations, transportation, management team, etc.
Adhere to Company’s policies and procedures, as well as City, State, and Federal laws and mandates
EQUAL EMPLOYMENT OPPORTUNITY & REASONABLE ACCOMMODATION STATEMENT
FGNY is proud to be an affirmative action and equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, disability, age, sexual orientation, gender identity, national origin, veteran status, genetic…