Restaurant General Manager West Corvallis And Vicinity

Description

Restaurant General Manager – Regular Job Description

SCOPE: A Restaurant General Manager is an exempt salaried employee who provides the overall leadership, planning, communication, direction, coaching & training, organization and control for the daily operations of the restaurant location.

RESPONSIBILITY:Restaurant General Managers are responsible for the overall daily operations of the restaurant location in a manner that provides growth of profitability in order to meet both the short term and long term goals of the company. Restaurant General Managers are responsible for the overall guest satisfaction at the restaurant location which includes implementation and enforcement of all policies and procedures adopted by the company. The Restaurant General Manager will ultimately be responsible for meeting all budgetary goals such as food cost, labor, REV inspections, Speed of Service, NPS and Guest Track as well as other guest service measurement tools, staffing the restaurant via proper hiring, orientation and training of employees. The Restaurant General Manager position is a full-time position and will generally work 5 days per week; 10 hours shifts per day.

JOB DUTIES:

1. Prepare Food - pre-cook, cook to customer order and bag/deliver on tray – including beverage/ice cream based orders
2. Stock Supplies – including put away product orders in walk-ins and dry storage, stock work and customer stations, fill ice machines
3. Janitorial Duties - kitchen area, dining room, restrooms and equipment
4. Lot checks – walk around parking lot to pick up stray trash and look for hazards such as potholes and objects
5. Cashier – Front Counter and Drive Thru
6. Customer service – including resolving complaints, hazards & safety issues for both guest and employee
7. Cash Handling – including till counts, safe counts, deposit preparation & deliver to bank
8. Reporting – ½ hourly sales, 12 Criticals and Daily Planner, Day Part Speed With Service, Kitchen Minder, Command Station
9. Communication – ability to communicate incidents, employee performance and other information to team
10. Training – Link (or other BK Approved course), policies & procedures including safe food practices; this includes the development and training of crew members, shift leaders, assistant General Managers and/or future Restaurant General Managers
11. Scheduling – creating and managing the employee schedule to meet labor budgetary requirements
12. Product Orders – including food and other necessary items to meet with the company budgetary requirements
13. Other duties as necessary to successfully operate the restaurant

NECESSARY TOOLS & EQUIPMENT:

1. Hot Equipment – Broiler, Fryer, Fryer Oil Filter Machine
2. Beverage Equipment - Soda Machine, Shake Machine, Icee Machine, Coffee Station, Smoothie Station
3. POS System - Cash Register, Timekeeping System
4. Janitorial Supplies – Broom & Dust Pan, Deck Broom, Mops, Rags, Buckets, Spray Bottles, Cleaning Chemicals as Needed
5. Computer – basic Microsoft products, internet applications, industry specific applications
6. Food Handlers Card, ServeSafe, Foundations & BK Link Certified

PHYSICAL REQUIREMENTS:

LIFTING:

NEVER

SELDOM

1-5% OF SHIFT

OCCASIONALLY

6 – 33% OF SHIFT

FREQUENTLY

34 – 66% OF SHIFT

CONTINUOUSLY

67 – 100% OF SHIFT

1 – 10 LBS

    

10

11 – 20 LBS

  

20

  

21 – 50 LBS

 

50

   

51 – 75 LBS

X

    

76 – 100 LBS

X

    

> 100 LBS

X

    

Maximum # lifted by worker without assistance – 50lbs; Lifts over 50lbs will be done with two or more people

     

CARRYING:

NEVER

SELDOM

1-5% OF SHIFT

OCCASIONALLY

6 – 33% OF SHIFT

FREQUENTLY

34 – 66% OF SHIFT

CONTINUOUSLY

67 – 100% OF SHIFT

1 – 10 LBS

    

10

11 – 20 LBS

  

20

  

21 – 50 LBS

 

50

   

51 – 75 LBS

X

    

76 – 100 LBS

X

    

> 100 LBS

X

    

Maximum # lifted by worker without assistance – 50lbs; Lifts over 50lbs will be done with two or more people

     

 

PUSHING/PULLING

FORCE TO BE EXERTED:

NEVER

SELDOM

1-5% OF SHIFT

OCCASIONALLY

6 – 33% OF SHIFT

FREQUENTLY

34 – 66% OF SHIFT

CONTINUOUSLY

67 – 100% OF SHIFT

1 – 10 LBS

   

10

 

11 – 20 LBS

 

20

   

21 – 50 LBS

 

50

   

51 – 75 LBS

X

    

76 – 100 LBS

X

    

> 100 LBS

X

    

Maximum # pushed/pulled by worker without assistance – 50lbs; Max Distance – 200ft; Level Cement/Tile

     

 

 

NEVER

SELDOM

1-5% OF SHIFT

OCCASIONALLY

6 – 33% OF SHIFT

FREQUENTLY

34 – 66% OF SHIFT

CONTINUOUSLY

67 – 100% OF SHIFT

BEND/STOOP

   

X

 

TWIST

 

X

   

CROUCH/SQUAT

 

X

   

KNEEL

X

    

CRAWL

X

    

WALK – LEVEL SURFACE

    

X

WALK – UNEVEN SURFACE

 

X

   

CLIMB STEPS

X

    

CLIMB LADDER

 

X

   

WORK AT HEIGHTS

 

X

   

REACH AT OR ABOVE SHOULDERS

   

X

 

REACH BELOW SHOULDER

   

X

 

USE OF ARMS

    

X

USE OF WRISTS

    

X

USE OF HANDS

    

X

GRASPING/SQUEEZING

    

X

OPERATE FOOT CONTROLS

X

    

 

ENVIRONMENT

YES

NO

INSIDE

90% OF SHIFT

 

OUTSIDE

10 % OF SHIFT

 

TEMPERATURE EXTREMES

 

X

VIBRATION

 

X

WORK ON OR AROUND MOVING MACHINERY OR MECHANICAL PARTS

X

 

 

PERSONAL PROTECTIVE EQUIPMENT (PPE)

YES

NO

NOTES

BOOTS

X

 

OIL/HEAT RESISTANT FOR FRYER FILTER

HARD HAT

 

X

 

GLOVES

X

 

OIL/HEAT RESISTANT FOR FRYER FILTER

GLASSES

 

X

 

HEARING

 

X

 

OTHER – APRON

X

 

OIL/HEAT RESISTANT FOR FRYER FILTER

OTHER – FACE SHIELD

X

 

OIL/HEAT RESISTANT FOR FRYER FILTER

OTHER – OVEN MITTS

X

 

HEAT RESISTANT FOR OVEN/BROILER

 

HOURS VARY DEPENDENT UPON EMPLOYEE AVAILABILITY AND BUSINESS NEEDS

 

NEVER

SELDOM

1-5% OF SHIFT

OCCASIONALLY

6 – 33% OF SHIFT

FREQUENTLY

34 – 66% OF SHIFT

CONTINUOUSLY

67 – 100% OF SHIFT

TOTAL HRS AT

ONE TIME

TOTAL HRS IN

SHIFT

SITTING

  

X

  

1.5

3

STANDING

    

X

3

9

WALKING

    

X

3

9

CHANGE POSITIONS

    

X

  Qualifications

Ability to work as part of team

Ability to motivate, coach and train subordinate team members

Ability to effectively communicate goals and requirements both orally and in writing

Ability to work without direct supervision

Basic Computer Skills