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Prerequisite:
·Completed training for all positions in the restaurant with complete certification for each position
·Completion of the Management Training Program
·Must successfully complete all training workshops for Unit Director
·Must pass Field Exam with a score of 90% or better
·Must be Serve Safe certified
Job Responsibilities:
The General Manager is a critical part of managing our restaurants. The GM must be able to perform all functions of store management and will be directly responsible for and in charge of store management. Our stores are open long hours because we are committed to serving our customers breakfast, lunch and dinner made from scratch; therefore, the General Manager must be available at all times to provide guidance for the management team. The General Manager, both under some supervision of the AD and RVP as well as independently, is responsible for exercising discretion and independent judgment in discharging management duties necessary to all areas of the store operations including:
·Final and ultimate responsibility for recruitment, selection, development, appraisal, and when necessary, disciplining and/or termination of employees, all in accordance with the established policies and procedures of BOJ of WNC, LLC and applicable state and federal regulations.
·Use of discretion in effective scheduling of managers and crew, on a daily basis, in a manner that implements the guidelines of the current management labor guidelines and labor matrix.
·Maintain high standards of employee appearance and conduct so as to assure a pleasant environment for customers.
·Training of managers and crew, as necessary to meet present and future needs, in accordance with the training guidelines and procedures established by BOJ of WNC, LLC.
·Managing the physical facility, equipment, exterior appearance of the store to ensure all remain in first class condition, including the efficient use of service vendors selected by BOJ of WNC, LLC.
·Maintain a clean and pleasant environment for customers, with a health rating of not less than 95.
·Effective management of food and supplies requirements, including ordering of foods, inventory control and efficient usage, in accordance with the standards of BOJ of WNC, LLC.
·Maintaining high standard of food quality and safety, in accordance with specifications of Restaurant Training Guide and applicable laws and regulations concerning food handling and preparation including HACCP standards.
·Management of cash handling, reconciliation and deposit in strict compliance with the policies and procedures of BOJ of WNC, LLC.
·Responsible for the timely and accurate completion of all reports and paperwork required by BOJ of WNC, LLC.
·Active involvement in local store marketing with guidance and assistance from Headquarters, including maintaining personal contact with businesses, schools, churches, and governmental units in the immediate community.
·Maintains safe and secure restaurant for customers and employees in accordance with policies of BOJ of WNC, LLC.
Above average performance in the following standard measurements:
Labor Usage: Plus, or minus 10 hrs./weekly
Show Bo Evaluation: Minimum Score of 90
Drive Thru Window Times: Less than 55 seconds
Food Variance: 1.5% of sales, or better
Turnover Rates: Less than 150%
Kitchen & Dining Supplies: .8% of Sales or Better
Physical Requirements:
Occasional lifting of up to 40 pounds
Extended periods of time spent walking and/or standing.
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