Job Description
SUMMARY OFPOSITION:Non-exempt,full-time position. The Assistant General Manager is a mid-level restaurantmanagement position with progressive leadership responsibilities. AnAssistant 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 theorientation and training of new team members to these positions. TheAssistant General Manager is required to have a proven track record of allproficiencies and job responsibilities of a Shift Manager prior to promotionto this position. ESSENTIAL DUTIES AND RESPONSIBILITIES: Responsible for contributing to the planning and execution ofstrategic short- and long-term business goals of the restaurant includingprofitability. Including developing and implementing marketing and salesstrategies to drive revenue growth and meet business objectives. Helps withthe controls of costs and managing budgets, including labor costs, food andbeverage costs, and other operating expenses. Activelyparticipates in the selection, onboarding & orientation, and training ofall new team members. Responsiblefor the ongoing training and development of all existing restaurant teammembers. Responsiblefor the effective productivity of day-to-day operations for their shift andfunctions of the Farmer Boys restaurant consistently using independentdecisions daily. Ensuring all food and beverage offerings are of highquality, consistent, and meet guests’ expectations. Recordkeeping, ordering/receiving, inventory, proper sales procedures, cashmanagement, successful team member deployment, and relations are included inthe administrative duties. Leads withand maintains a positive and professional image in the restaurant and thecommunity. Follow anduphold Company policies, procedures, and processes. Ensures compliance with local,state, and federal rules and regulations, including health and safetystandards, labor laws, and licensing requirements. Follow thework schedule as posted unless a change in the schedule is arranged with General Manager. Otherduties as assigned. CASH HANDLING PROCEDURES Acceptsand accurately processes payments using the cash register operating system. Ensuresall sales are processed according to policy. Has a safecombination for getting proper coin and currency needed for cashiers, makingdrops, and depositing daily proceeds into the safe. Assignsregisters; closes out and counts down the registers. Investigates all sales,cash, or operating discrepancies according to the procedure. Followspolicy concerning the amount of cash kept in the register; counts and verifiescash drawer per store policy. Follow all of Brinks' safe procedures and policies. FOOD SAFETY Proactivelyprotects critical limits and standards assigned to product critical controlpoints. Unwaveringprotection of the safety of products above all other job priorities. Responsibleto ensure that any and all necessary corrective actions are taken to mitigatefood safety risks. Ensureconsistent and accurate records are kept for temperature logs, criticalcontrol points, etc. Requiredto periodically attend and implement assigned food safety training classesand education opportunities. Adheres tofood safety standards and procedures. SAFETY AND SECURITY Holds andsafeguards keys to the restaurant. Opens andcloses restaurants following all specified security procedures. Responsiblefor providing a safe working environment for all team members at all times. Immediatelynotifies the Supervisor of any guest or employee accidents or injuries andfollow established procedures.Protectsassets at all times but does not put self at risk.Practicessafe work habits and reports any unsafe conditions to General Manager.Reads,understands and follows instructions and labeling system on all Safety DataSheets. JON REQUIREMENTS Minimumage requirement is 18. State orCounty mandated Food Handler Card required within the time allotted for thespecific State or County. ServSafe certification is preferred . Must beable to successfully pass a background check. Ability towork a scheduled 50-hour work week, weekdays, nights, weekends, and holidays. Proficientin Word, Excel, and Outlook. 1 – 3 yearsof entry-level leadership/management or combination of experience in arestaurant or customer service establishment. Proventrack record exhibiting core leadership competencies as outlined in theFarmer Boys Management Competency Model. Exceptionalinterpersonal and communication skills, including writing, speaking andactive listening. Must haveeffective conflict resolution and problem-solving skills. Ability tospeak, understand, take direction, read, and write in the English language. Ability tocommunicate effectively and teach job functions to a variety of audiences. Comfortablein a fast-paced or high-pressure environment and able to manage multipletasks simultaneously. WORKING ENVIRONMENT/MINIMUM PHYSICAL REQUIREMENTS This is arestaurant operations position. Whileperforming the duties of the job, the team member is regularly exposed to therisk of fumes. The use of solvents and industrial degreasers are requiredregularly to clean equipment, tools, and floors; fumes occur when cleaning. Physicalrequirements 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. 1-3 years of entry level leadership/management or combination of experience in a restaurant or customer service establishmentBy applying you confirm you have these skills. We use eVerify to confirm U.S. Employment eligibility. We run background checks on all new hires in this position. 1190 E Francis St, Ontario, CA 91761, USA#J-18808-Ljbffr