General Manager I

Values and Business Practices

• Customer First – Deliver on promises with a positive attitude
• Treat everyone with respect and dignity
• Operate with high business ethics
• Be a good corporate citizen
• Value professional relationships
• Strive for a Continuous Improvement Culture
• Commit to employee and equipment safety

Flexibility

• Work flexible hours to support business goals including overtime, weekends, and holidays
• Remain open-minded and multi-task effectively

Reliability

• Punctual and prepared for work
• Complete work in a timely, accurate, and consistent manner
• Plan and schedule time off in advance with supervisor

Attitude

• Maintain a “Whatever it Takes” attitude
• Lives by company values and inspires others

Willingness to Learn

• Approach new tasks with interest to learn
• Learn new techniques as job tasks change

Initiative

• Seek out additional work when tasks are completed
• Go above and beyond required tasks
• Participate in pre-shift meetings and department meetings
• Display pride in work area by maintaining daily housekeeping
• Assist in all areas and processes in the operation as needed / required

Quality of Work

• Maintain high standards despite deadlines
• Produce accurate, thorough, and professional work
• Follow “Only Handle It Once” (OHIO)

Communication

• Share all information professionally and factually
• Report all issues to manager/supervisor

Safety

• Follow all rules, guidelines, and practices
• Inform supervisor / manager of unsafe conduct or conditions
• Complete monthly audits
• Review safety board information monthly
• Complete inspections and logs as required

SOP’s – Policies, Procedures, Work Instructions

• Complete SOP monthly reviews by due dates
• Provide feedback on processes and recommend changes
• Ensure customer-specific processes are developed, documented, and reviewed

Training

• Follow established Training Program C.G.GE.006
• Document employee training
• Complete checklists and reviews per the Training Program

Food Safety

• Audit and maintain an audit/tour ready posture
• Complete third-party audits and scoring objectives
• Complete facility audits, rodent logs, glass breakage audits, and master sanitation checklists
• Follow food/safety SOPs and AIB standards

Storage

• Maximize storage density by following customer/company direction
• Follow guidelines in Peak Storage and Space Utilization Entries SOP