Restaurant Manager
Rewarding career opportunity with a growing company
PURPOSE OF POSITION:
Managers are responsible for all aspects of shift management and ensuring that each restaurant guest has an outstanding experience. Managers are responsible for supervising assigned stations for an entire shift and may be assigned to open or close the restaurant in the absence of GM, following established opening and closing procedures
Some requirements include but not limited to the following:
PRINCIPAL DUTIES & RESPONSIBILITIES
Provides clear direction and leadership to all Team Leaders and employees.
Serves as a role model to all employees by setting the example and maintaining professionalism in the kitchen and the restaurant.
Promotes an Open Door Policy in the restaurant and is accessible to all employees.
Interviews hourly employee candidates and assists with hiring decisions.
Maintains all areas of the restaurant at or above all cleanliness standards.
Insures that all standards and procedures for recipes and food quality are consistently met.
Insures proper sanitation procedures are adhered to at all times.
Maintains positive relationship with local health and sanitation officials and follows up immediately on any issues.
Monitors and holds employees accountable for established speed of service standards in the restaurant and drive-thru.
Assists with performing quarterly full QSC audit on the restaurant.
Insures that guests are treated in a courteous and friendly manner.
Operates the restaurant with uncompromising integrity and superior credibility, adhering at all times to the company policies and procedures.
Maintains a positive working relationship and treats all employees with respect while providing them with direction and feedback.
FINANCIAL
Responsibilities:
Submits accurate key performance indicators workbook to CFO on weekly basis in a timely manner.
Assists with effectively communicating weekly and period variances from budgets compared to in-store and final P&L's.
Communicates financial goals employees and provides direction to achieve those goals.
Executes proper security and cash handling and control procedures and holds cashiers accountable to adhering to policies and procedures.
Performs daily and weekly inventories accurately and timely.
Performs accurate end-of-period inventories.
Assists with placing food, produce, paper, and supply orders in a timely manner to insure proper levels are maintained at all times.
Works in tandem with COO to consistently maintain labor, food and supplies costs within budget.
Utilizes and maintains all reporting and tracking systems for financial results.
Maintains high level of integrity in all financial reporting.
GENERAL AND PHYSICAL REQUIREMENTS:
Must be at least 18 years of age in order to operate certain kitchen equipment.
Should be proficient and knowledgeable of procedures for all kitchen stations and guest service stations.
Essential functions of the position include, but is not limited to:
Lifting and carrying objects weighing up to 30 pounds.
Lifting a full 33-gallon trash bag from trash container.
Standing and walking throughout a scheduled shift.
Bending, stretching and kneeling to reach certain products or clean certain areas of the restaurant.
Performing repetitive hand and arm motions.
Certain job functions require ability to perform repetitive slicing motions with a sharp knife.
Certain job functions require ability to handle hot food by hand for several seconds at a time, throughout a scheduled shift.
Must adhere to strict safety and sanitation standards.
Report to work timely for each scheduled shift.
Arrive and depart from work meeting all uniform and grooming standards.
Must maintain a calm and positive disposition when faced with a challenging situation.
Must become familiar with and adhere to all Company policies and procedures.
Must maintain a positive attitude and follow the direction of managers at all times.
Smile at all times.Estimated Salary: $20 to $28 per hour based on qualifications.
PURPOSE OF POSITION:
Managers are responsible for all aspects of shift management and ensuring that each restaurant guest has an outstanding experience. Managers are responsible for supervising assigned stations for an entire shift and may be assigned to open or close the restaurant in the absence of GM, following established opening and closing procedures
Some requirements include but not limited to the following:
PRINCIPAL DUTIES & RESPONSIBILITIES
Provides clear direction and leadership to all Team Leaders and employees.
Serves as a role model to all employees by setting the example and maintaining professionalism in the kitchen and the restaurant.
Promotes an Open Door Policy in the restaurant and is accessible to all employees.
Interviews hourly employee candidates and assists with hiring decisions.
Maintains all areas of the restaurant at or above all cleanliness standards.
Insures that all standards and procedures for recipes and food quality are consistently met.
Insures proper sanitation procedures are adhered to at all times.
Maintains positive relationship with local health and sanitation officials and follows up immediately on any issues.
Monitors and holds employees accountable for established speed of service standards in the restaurant and drive-thru.
Assists with performing quarterly full QSC audit on the restaurant.
Insures that guests are treated in a courteous and friendly manner.
Operates the restaurant with uncompromising integrity and superior credibility, adhering at all times to the company policies and procedures.
Maintains a positive working relationship and treats all employees with respect while providing them with direction and feedback.
FINANCIAL
Responsibilities:
Submits accurate key performance indicators workbook to CFO on weekly basis in a timely manner.
Assists with effectively communicating weekly and period variances from budgets compared to in-store and final P&L's.
Communicates financial goals employees and provides direction to achieve those goals.
Executes proper security and cash handling and control procedures and holds cashiers accountable to adhering to policies and procedures.
Performs daily and weekly inventories accurately and timely.
Performs accurate end-of-period inventories.
Assists with placing food, produce, paper, and supply orders in a timely manner to insure proper levels are maintained at all times.
Works in tandem with COO to consistently maintain labor, food and supplies costs within budget.
Utilizes and maintains all reporting and tracking systems for financial results.
Maintains high level of integrity in all financial reporting.
GENERAL AND PHYSICAL REQUIREMENTS:
Must be at least 18 years of age in order to operate certain kitchen equipment.
Should be proficient and knowledgeable of procedures for all kitchen stations and guest service stations.
Essential functions of the position include, but is not limited to:
Lifting and carrying objects weighing up to 30 pounds.
Lifting a full 33-gallon trash bag from trash container.
Standing and walking throughout a scheduled shift.
Bending, stretching and kneeling to reach certain products or clean certain areas of the restaurant.
Performing repetitive hand and arm motions.
Certain job functions require ability to perform repetitive slicing motions with a sharp knife.
Certain job functions require ability to handle hot food by hand for several seconds at a time, throughout a scheduled shift.
Must adhere to strict safety and sanitation standards.
Report to work timely for each scheduled shift.
Arrive and depart from work meeting all uniform and grooming standards.
Must maintain a calm and positive disposition when faced with a challenging situation.
Must become familiar with and adhere to all Company policies and procedures.
Must maintain a positive attitude and follow the direction of managers at all times.
Smile at all times.Estimated Salary: $20 to $28 per hour based on qualifications.
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