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General Manager

Baker's Burgers Inc

This is a Full-time position in Riverside, CA posted October 1, 2021.

Summary Duties & Responsibilities

This position consists of responsibility for the overall management of assigned Baker’s Burgers personnel and facility. The General Manager is expected to make independent, well informed decisions on an ongoing basis with limited supervision. Responsibilities include the development and overall leadership of the unit to ensure sales growth and maximum profitability. The General Manger is entrusted with the protection of the brand and assets of Baker’s Burgers while at the same time providing industry leading guest service and food safety.

Duties & Responsibilities

1.  General Manager – Major Duties & Responsibilities

1.1.  Provide excellent guest service. Nothing is more important than being courteous, friendly, helpful, and prompt in the attention given to guests.

1.2.  Responsible for upholding Baker’s Burgers Policies and Procedures.

1.3.  Charged with growing the sales and profitability of their assigned unit.

1.4.  Responsible for the overall appearance of Baker’s Burgers facility.

1.5.  Frequent and regular communication with District Manager regarding unit performance, guest concerns, and team member development.

1.6.  Responsible for final decision- making authority in crisis situations.

1.7.  Responsible for enforcement of unit operation policies and procedures, including cash control, inventory, invoices, safety, dress code, and equipment maintenance.

1.8.  Responsible for ordering, checking order accuracy, and storing of all food and paper product at assigned unit.

1.9.  Responsible for recruiting, interviewing, hiring, and training of personnel for assigned unit.

1.10.  Responsible for management of labor costs to meet targets.

1.11.  Responsible for establishing work schedules ensuring proper coverage to meet guest demands, adhering to all state and federal regulations regarding rest and meal periods, and following minor work permit restrictions.

1.12.  Maintain a facility that meets all safety standards, food service safety standards, local and state mandated safety requirements.

1.13.  Identify, train, and develop future talent.

2.  Personal Skills

2.1.  Ability to concentrate and perform duties accurately.

2.2.  Ability to learn and apply policies and procedures.

2.3.  Ability to adapt to change quickly and handle other tasks assigned.

2.4.  Ability to communicate clearly and effectively.

3.  Special Skills and Duties

3.1.  Demonstrate a thorough knowledge of sales operations, policies and procedures and administrative duties.

3.2.  Ability to organize and prioritize own tasks and tasks of others.

3.3.  Demonstrate leadership qualities, maintain a professional and respected relationship with subordinate team members, vendors, and guests.

This Position Description is not intended to be and should not be construed as an all-inclusive list of responsibilities, skills or working conditions associated with the position. While it is intended to accurately reflect the General Manager position activities and requirements, Management reserves the right to modify, add, and/or remove duties as necessary.

   

Job Requirements:

4.  Education, prior work experience, and specialized skills and knowledge

4.1.  Minimum education required: high school diploma or GED diploma. Associate’s degree or higher preferred. 

4.2.  Experience with a wide variety of restaurant equipment and machinery. 

4.3.  Complete and maintain ServeSafe certification.

5.  Physical environment/working conditions

5.1.  Required to stand for long periods of time.

5.2.  Frequent bending, kneeling, squatting, twisting, reaching and over shoulder reaching.

5.3.  Regular lifting of up to 50 pounds.

5.4.  Exposure to a variety of temperatures (hot, cold, and freezing).

5.5.  Work in close proximity to others.

5.6.  Exposure to noise, including use of headset device to interact with guests and team members.

5.7.  Able to move throughout the unit to assist guests and co-workers as necessary.

5.8.  Ability to travel to other units, corporate office, meetings, etc. as needed.

6.  Equipment used

6.1.  Ability to use drive-thru headset system.

6.2.  Ability to use industrial restaurant equipment (e.g. grill, fryer, slicer, steam warmer, etc.).

6.3.  Ability to use Point of Sale terminal.

6.4.  Ability to use computer, keyboard, and telephone.

7.  Other

7.1.  The position of General Manager is required to have a fully available unrestricted work schedule. Requirement to work late nights, early mornings, weekends, and holidays. 

7.2.  Additional duties and responsibilities may be added based on the needs of the business, community, and team member.