Another Broken Egg Asheville - Asheville, NC
Position Type Full Time
Travel Percentage None
Job Shift Any
Job Category Restaurant - Food Service
POSITION PURPOSE: The General Manager (GM) is responsible and
accountable for all restaurant activities, and assumes
responsibility for all aspects of the day to day operation that
includes, but is not limited to, maintaining the highest service
standard, leadership of restaurant team, team development,
upholding policies and procedures, and financial results. The
General Manager ensures all employees are performing their job
responsibilities and meeting expectations in all areas of their job
ESSENTIAL JOB FUNCTIONS: 1. Sales and Profits
Promote & sell the restaurant in conjunction with the Territory
Manager & develop opportunities.
Generate sales growth by consistently delivering a positive
guest experience and executing local restaurant marketing
Provide direction to the team in order to achieve restaurant
Manage restaurant P&L to optimize manageable profit, control
cost of goods sold, labor, and controllable expenses.
Work in conjunction with the Kitchen Manager to evaluate produce
and paper vendor pricing on similar products to ensure highest
quality at most competitive cost.
Recruit new team members as required within the recruitment
guidelines in association with the Territory Manager.
Staff, train and develop restaurant managers and hourly
employees through orientations, training sessions, team member
meetings, and the establishment of performance expectations.
Maintain and effectively roster all restaurant team members
keeping within the budgeted payroll percentage, business demand
parameters, and staff skill levels. Forecasting will be required on
a weekly basis.
Ensures product preparation and presentation uncompromisingly
meet company standards, utilizing all systems standards.
Consistently review restaurant operations to identify any
problems, concerns, and opportunities for improvement.
Commits to a minimum of once weekly line checks and thorough
walk throughs of entire Back of House.
Maintain superior levels of food & beverage service to
Anticipate and attend to the guest’s needs and desires
immediately to include special events like birthdays,
anniversaries, and special occasions.
Respond to guest compliments/praises and complaints, taking
prompt and appropriate action to resolve problem and ensure
customer satisfaction is maintained.
Communicate with team members effectively in order to ensure the
highest guest service standards are consistently reached.
Promotes and manages restaurant organization, cleanliness and
Oversee the maintenance and cleanliness of the equipment and
building, performing basic repairs as needed or seeking the help of
a maintenance person who can perform repairs.
Responsible for maintaining appropriate Daily, Weekly and
Quarterly cleaning schedules for entire restaurant.
6. Training and Development
Develop a strong team dynamic between the back of house and
front of house.
Leads the restaurant team in successful day to day operations by
example and by being a role model.
Ensure that all team members’ product knowledge is at an
Participate in the planning and conducting of theoretical and
Assesses the effectiveness of team members, provides candid,
fair feedback on a regular basis, and continuously works with team
members on their areas of development.
Provide safety training in lifting and carrying objects and
handling hazardous materials.
Control food cost and usage by following proper requisition of
products from vendors, storage areas, product storage procedures,
standard recipes and waste control procedures, including checking
and maintaining proper food holding and refrigeration temperature
Maintain effective par stock levels for all products.
Monitor food quality and quantity as it relates to portion
Ensure that all wastage items are fully recorded and
Ensure all possible controls are in place to deter any cash or
Ensure that all petty cash items are signed and accounted for on
a daily basis.
Maintain and record all food and beverage transfers to and from
Anticipates all material needs and supplies, and assures
availability of the same.
Maintain an open communications line to the Territory Manager,
Kitchen Manager, FOH Manager, and/or Key Manager.
Complete all work responsibilities and assignments in a timely
manner or by the due date.
Attend and contribute to all scheduled meetings.
9. Policies and Procedures
Maintain the grooming standards of all employees.
Ensure all cashiering policies and procedures are followed.
Assures compliance with the local, state and federal laws,
regulations and guidelines.
Assures compliance with company policies, practices and
procedures throughout the FOH and BOH, during off-site events, and
Maintains effective safety and security programs according to
company policy and government standards, correcting unsafe
practices or conditions.
Upholds company food safety, food handling and sanitation
requirements, to ensure the health and safety of our guests and
Be knowledgeable of restaurant policies regarding personnel and
administer prompt, fair and consistent corrective action for any
and all violations of company policies, rules and procedures.
Promotes routine maintenance and immediately informs the
Territory Manager of needed repairs.
Ensure the protection and maintenance of all operating equipment
through personal inspection and by following the restaurant’s
preventative maintenance programs.
11. Performance Management
Hold Kitchen Manager and FOH Manager accountable for his/her
Monitors acceptable team member performance and documents
situations that require or could lead to disciplinary or corrective
action. Completes and maintains appropriate paperwork for team
Oversee and ensure in conjunction with the Territory Manager
that restaurant policies on employee performance appraisals are
followed and completed on a timely basis.
Manage own opportunities for improvement as presented on most
12. Perform any other duties as directed by the Territory
Manager or Corporate Management.
Keeps Territory Manager or Corporate promptly and fully informed
of all issues (i.e. problems, unusual matters of significance and
positive events) and takes prompt corrective action where necessary
or suggests alternative courses of action.
Creates a positive working environment with positive
Able to perform all position responsibilities and performance
objectives in a timely and effective manner in accordance with
established company policies and procedures.
Maintains a favorable working relationship with all company
employees to foster and promote a cooperative working atmosphere,
which will be conducive to maximum employee morale, productivity,
SUPERVISORY RESPONSIBILITIES: Carries out supervisory
responsibilities in accordance with the organization’s policies and
applicable laws. With input, support and approval from the
Territory Manager or Upper Management, responsibilities include
interviewing, hiring, and training employees; planning, assigning,
and directing work; appraising performance; rewarding and
disciplining employees; addressing complaints and resolving
Financial Accountability – Skills necessary to manage and
control food costs, labor costs and expenses so that financial
goals are met.
Strong Organizational Skills.
Teamwork – Establishes and maintains open, collaborative
relationships with employees and ensures employees do the same
within the team.
Strong Leadership Skills – Serves as a role model for employees
through teamwork support, attention to detail, quality control and
interactions with Members, guests and team Members.
Experience in supervising and training staff, including safety
Ability to prioritize and organize work assignments; delegate
Strong oral and written communication skills.
Identifies and solves real problems.
Works effectively with limited supervision.
Knowledge of Word and Excel; general knowledge of computer
Thorough knowledge of catering, food preparation, plating, and
presentation in order to perform analytical work, such as studying
P&L reports, past sales experience records, etc.
PHYSICAL DEMANDS: The physical demands described here are
representative of those that must be met by an employee to
successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with
disabilities to perform the essential functions.
Regularly required to stoop, kneel, crouch, talk and hear.
Frequently required to stand, walk, sit, use hands to finger,
handle or feel and reach with hands and arms.
Occasionally required to climb or balance.
Employee must frequently lift and/or move up to 50 pounds.
Able to withstand changes in temperature, occasional smoke,
steam and heat and work in a confined area.
Must possess hearing, visual and sensory abilities to observe
and detect emergency situations; also to distinguish product,
taste, texture, temperature and presentation and preparation.
WORK ENVIRONMENT: The work environment characteristics described
here are representative of those an employee encounters while
performing the essential functions of this job. Reasonable
accommodations may be made to enable individuals with disabilities
to perform the essential functions. The working condition can be a
very fast paced environment at times, mostly indoor work, but may
include some outdoor events where climate will vary from extreme
heat in summer to freezing in winter. May work with hot, cold, and
hazardous equipment as well as operate phones, computers, fax
machines, copiers and other office equipment. The noise level is
moderate to loud. Hectic work environment with occasional periods
of big workloads. May be required to work evenings, weekends and/or