Manager

About the role

Supports the General Manager by providing direction and support to hourly employees within franchised or corporate establishments. The position reports to the General Manager, requires minimal supervision, and entails a standard 50 to 55 hour workweek.

Responsibilities

• Maintain knowledge of current Company policies, practices, and industry standards and their impact on the organization.
• Train, monitor, and implement operational standards to ensure employees are adequately trained and customer satisfaction is guaranteed.
• Assist the General Manager in recruitment, selection, promotion, employee relations, and scheduling based on individual performance and business needs.
• Coordinate the preparation, cooking, and packaging of food orders as needed.
• Monitor food cost and quality controls by reducing waste through correct purchasing, receiving, storage, preparation, food labeling, and rotation procedures.
• Record and analyze cash flow, movement of inventory, labor costs, and cost of sales on a daily basis.
• Observe all state and federal regulations as required by law to ensure the health and well‑being of employees and guests.
• Administer the Progressive Discipline Policy according to guidelines.
• Lead by demonstrating a willingness to assume any responsibility or perform any task (“shift to assist”) regardless of nature to demonstrate that teamwork is part of the operating culture.
• Perform all other duties as assigned.

Requirements

• Minimum two years previous management experience in a full‑service establishment (based on management’s discretion).
• Knowledgeable in both back‑of‑house and front‑of‑house operations.
• Capable of making clear, concise oral and written communication to all levels of employees.
• Proficient use of all restaurant equipment including but not limited to calculators, cash registers, computers, ovens, smokers, knives, etc.

Qualifications

• High School diploma or equivalency as determined by management.
• Food Service Manager Certificate.
• Completion of M.I.T. Program.

Physical Requirements

• Work performed primarily from a standing position for a total of ten to eleven hours each day.
• Frequent walking, pushing, pulling, lifting, cutting, carrying, kneeling, or stooping.
• Frequent lifting up to 30 pounds; occasional lifting up to 80 pounds.

Working Conditions

Position is in a climate‑controlled establishment. Employees will be exposed to temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling.