What are the responsibilities and job description for the General Manager position at D&L Jones Inc.?
General Manager
Department: Management
Reports to: Regional Manager
Summary
To manage employees within the restaurant and all operations of the restaurant.
Principal Activities & Responsibilities
- Cost Controls
- Meeting Food, Labor & Controllable Cost Goals
- Daily analysis of labor
- Weekly analysis of food costs
- Responsible review of spending and invoices
- Effective cash management - ensuring minimal cash shortages
- Customer Service
- Able to handle customer complaints
- Ensures highest quality food presentation
- Routinely interacts with customers
- Maintains quality staff that provides excellent customer service
- Minimal negative customer comments
- Employee Development
- Develop supervisors into manager
- Develops strong lead employees and supervisors
- Provides regular channels for team communication
- Marketing
- Meets sales goals
- Finds and executes cost effective marketing strategies
- Participates in community activities
- Food Quality
- Ensures highest quality and consistency
- Products labelled with date, product name, made by whom and rotated
- Establish regular ordering patterns
- Minimal food waste
- Update dessert preparation formulas and maintain consistency and quality control
- Kitchen Management
- ENSURES SAFE FOOD HANDLING PRACTICES AT ALL TIMES
- Shelf life for all food products is posted and adhered to
- Daily/nightly cleaning duties
- Quality control on recipes
- Portion control
- Stocking and rotation of food
- Prep management
- Bar Management
- Weekly inventory vs. sales and purchases
- Deep cleaning lists managed
- Dish/Prep Area
- Floors scrubbed in detail; under kitchen equipment; shelving moved and swept under
- Walls washed
- Items on shelves moved and cleaned underneath
- Walk-In cleaned and scrubbed
- Bathrooms
- Walls wiped down
- Toilets detailed
- Stainless cleaned
- Mirrors cleaned
- Sinks scrubbed with comet
- Floors mopped
- Dessert Area/Front Stations
- Walls cleaned
- Shake machine
- Beverage Cooler
- Glass cleaned
- Shelves wiped down and organized
- Bar Area
- All items moved and shelves wiped down and organized - clutter free
- Detail floor under bar sink
- Dining Area
- All wood surfaces dusted
- Booths detailed
- Shop-vac under booths
- Walls wiped down
- Cement at fireplace cleaned
- Floors
- Table legs wiped down
- Kitchen
- All units cleaned inside, outside and underneath:
- Grills
- Hood Walls
- Fryer
- Broiler
- Salamander
- Mats and floors
- Sink and Hot Table
- Standing Freezer
- Oven
- Sandwich Stations
- Outside
- Freezer
- Side walk at back entrance
- Dumpster area
Level of Authority & Restrictions
- Authority to responsibly manage employees and assist fellow managers
Physical & Mental Demands
- Must be able to lift at least 75 pounds
- Must be able to frequently stoop, kneel, crouch, crawl, talk and hear
- Must be able to stand for extended periods of times
Working Conditions & Environment
- Must be able to handle high volume
- Must be able to maintain a high level of sanitation/cleanliness in area
- Is required to work all shifts, weekends, holidays and special events as needed
Mandatory Requirements
- Must obtain MAST and food workers permit
- Must have employment eligibility in the U.S.
- Must be able to read recipe book and follow instructions
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