Assistant General Manager The Assistant General Manager is a mid-level restaurant management position with progressive leadership responsibilities. An Assistant General Manager will be required to be cross-trained in all crew-level job positions and maintain a working knowledge and proficiency in each, sufficient to supervise the execution of these positions and to aid in the orientation and training of new team members to these positions. The Assistant General Manager is required to have a proven track record of all proficiencies and job responsibilities of a Shift Manager prior to promotion to this position. Essential duties and responsibilities include contributing to the planning and execution of strategic short- and long-term business goals of the restaurant including profitability, helping with the controls of costs and managing budgets, actively participating in the selection, onboarding & orientation, and training of all new team members, responsible for the ongoing training and development of all existing restaurant team members, responsible for the effective productivity of day-to-day operations for their shift and functions of the Farmer Boys restaurant consistently using independent decisions daily, ensuring all food and beverage offerings are of high quality, consistent, and meet guests' expectations, record keeping, ordering/receiving, inventory, proper sales procedures, cash management, successful team member deployment, and relations, leading with and maintaining a positive and professional image in the restaurant and the community, following and upholding company policies, procedures, and processes, ensuring compliance with local, state, and federal rules and regulations, including health and safety standards, labor laws, and licensing requirements, following the work schedule as posted unless a change in the schedule is arranged with General Manager, and other duties as assigned. Cash handling procedures include accepting and accurately processing payments using the cash register operating system, ensuring all sales are processed according to policy, having a safe combination for getting proper coin and currency needed for cashiers, making drops, and depositing daily proceeds into the safe, assigning registers, closing out and counting down the registers, investigating all sales, cash, or operating discrepancies according to the procedure, following policy concerning the amount of cash kept in the register, counting and verifying cash drawer per store policy, and following all of Brinks' safe procedures and policies. Food safety includes proactively protecting critical limits and standards assigned to product critical control points, unwavering protection of the safety of products above all other job priorities, responsible to ensure that any and all necessary corrective actions are taken to mitigate food safety risks, ensuring consistent and accurate records are kept for temperature logs, critical control points, etc., required to periodically attend and implement assigned food safety training classes and education opportunities, and adhering to food safety standards and procedures. Safety and security include holding and safeguarding keys to the restaurant, opening and closing restaurants following all specified security procedures, responsible for providing a safe working environment for all team members at all times, immediately notifying the Supervisor of any guest or employee accidents or injuries and follow established procedures, protecting assets at all times but does not put self at risk, practicing safe work habits and reporting any unsafe conditions to General Manager, and reading, understanding and following instructions and labeling system on all Safety Data Sheets. Job requirements include minimum age requirement is 18, high school diploma or G.E.D. required, state or county mandated Food Handler Card required within the time allotted for the specific State or County, ServSafe certification is preferred, ability to work a scheduled 50-hour work week, weekdays, nights, weekends, and holidays, proficient in Word, Excel, and Outlook, 1 – 3 years of entry-level leadership/management or combination of experience in a restaurant or customer service establishment, proven track record exhibiting core leadership competencies as outlined in the Farmer Boys Management Competency Model, exceptional interpersonal and communication skills, including writing, speaking and active listening, effective conflict resolution and problem-solving skills, ability to speak, understand, take direction, read, and write in the English language, ability to communicate effectively and teach job functions to a variety of audiences, comfortable in a fast-paced or high-pressure environment and able to manage multiple tasks simultaneously, and working environment/minimum physical requirements include standing (up to 4 hours at a time), walking, bending, and stooping, lifting (up to 40 pounds), and approximately 99% of the time is spent in standing and/or walking mode.
