Restaurant Manager

Primary Responsibilities

• Adhere to company standards and service levels to increase sales.
• Manage costs to meet budget targets focusing on but not limited to cost of sales, labor costs and cash over/short.
• Analyze variances and initiate corrective actions with a high sense of urgency.
• Ensure that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

FOOD SAFETY AND PLANNING

• Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures and complying with health and legal regulations.
• Responsible for ensuring consistent high quality food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Maintain accurate inventory and control cost of goods.
• Supervise portion control and quantities of preparation to minimize waste.
• Estimate food needs, place orders with distributor, and schedule the delivery of food and supplies.
• Must be ServSafe certified and uphold all ServSafe guidelines.
• Complete weekly Food Excellence Self-Assessment.

GUEST SERVICE

• Ensure positive guest service in all areas.
• Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

OPERATIONS

• Ensure a safe working environment for employees and guests to reduce the risk of injury and accidents.
• Completes accident reports promptly in the event that a guest or employee is injured.
• Calls Medcor in case of an employee injury.
• Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service.
• Completes one Food Excellence audit on the restaurant each week.

PERSONNEL

• Recruiting, selecting, training, assigning, supervising, coaching, counseling, and when necessary, terminating employees.
• Ensures all employees complete training.
• Communicates job expectations, planning, monitoring, and enforcing policies and procedures.
• Develops employees by providing ongoing feedback and establishing performance expectations.
• Maintain an accurate and up-to-date plan of restaurant staffing needs.
• Prepare schedules and ensure that the restaurant is fully staffed for all shifts.
• Conducts a monthly meeting with staff.
• Develops employees to become Shift Leaders and future General Managers.

Work Schedule

Works 50 hours/week, or more based on restaurant needs.
Works 3 of the busiest days.
Works at least 2 opening, 2 mid, and 1 closing shift.