General Mgr in Training at J & A… · Indianapo…

ROLE DESCRIPTION SUMMARY:
The General Manager in Training works under the direction of the Restaurant Training Manager. The MIT is responsible for; the hands-on day to day activities and operations of the restaurant. Learning the day-to-day operations of the business, and understanding all company policies, operation standards, and how to complete all paperwork.

JOB DUTIES AND RESPONSIBILITIES INCLUDE BUT ARE NOT LIMITED TO THE FOLLOWING:

• Mastering the All Star customer service training program.
• Learn to recruit, interview and hire hourly staff, and learn how to complete all administrative duties.
• Learn how to analyze profit and loss statements. Learn to maintain and record inventory accurately.
• Learn to prepare weekly schedules for staffing.
• Learn how to complete performance reviews, manage, train and develop staff and write performance counseling and disciplines,
• Review and adhere to all company policies and procedures
• Review and adhere to all company operations standards and compliances.
• Learn how to keep a clean facility at all times and understand and enforce appropriate dress and uniforms of all team members.
• Learn how to deliver consistent, high quality products daily, for every shift. Ensuring guest satisfaction.
• Notify Market Leader immediately of any facility need. Ensure all equipment is in good working condition.
• Be responsible for any other duties the RTM and Market Leader assigns.
• Must be able and may be required to perform all employees roles or jobs.

KNOWLEDGE OF SKILLS AND ABILITIES INCLUDE BUT ARE NOT LIMITED TO THE FOLLOWING:

1. Some knowledge of profit and loss statements.
2. Some knowledge of current training systems and POE systems
3. Some knowledge of preparing employee evaluations and employee disciplines.
4. Knowledge of implementing policies and procedures.
5. Some knowledge of financial management.
6. Some knowledge of recruiting, interviewing, and selecting hourly employees.
7. Skilled in developing employees by coaching, counseling, and building strong work habits.
8. Skilled in dealing with people and improving customer satisfaction
9. Ability to plan and organize the activities of others
10. Ability to supervise others
11. Ability to communicate with others by using all available resources (e.g. telephones, written correspondence, face-to-face)
12. Ability to manage conflict resolution in an unbiased fashion.
13. Ability to create and provide a positive workplace.
14. Ability to move and lift a minimum of 50 pounds.

MINIMUM REQUIREMENTS:

• Must have own vehicle (automobile or truck).
• Must have a valid driver's license of proof of insurance.
• Must be able to work a minimum of 48 hours per week.
• Must be available to work a flexible shift schedule including weekends.
• Must have a telephone or access to a telephone at all times
• Must have at least a high school diploma/GED
• Must have 2 years of supervisory experience in the restaurant industry, an AA degree, or 3 years supervisory in a non-restaurant setting.
• Successfully complete all training and make a passing score on all applicable tests.

I. PHYSICAL DEMANDS (minimum qualifications needed to perform the Essential Job Functions.):

A. Lifting Requirement- Medium:

Lifting and carrying 25 to 50 pounds occasionally, and 20 pounds or less frequently.

B. A REM MUST BE ABLE TO:

1. Continuously stand and walk on hard floors to/from the kitchen area, stock room, food preparation area and front lines to oversee team member activities for the duration of a full shift (8 hours)
2. Occasionally lift and slack food and supply items from various heights to/from shelving, freezers, coolers, stock rooms, etc. Carry Items to/from the service area: occasionally lift and carry trash bags out of trashcans and into outside dumpster.
3. Occasionally climb a footstool or ladder to reach items located on stock shelves, in coolers, freezers, stock rooms, etc.,
4. Continuously communicate with customers, management, and team members,
5. Continuously listen to the needs and comments from the managers, team members, and customers.
6. Continuously see in order to be aware of surroundings and actions of the supervised staff, customers, and others in proximity of the restaurant.