Restaurant Manager

About the Role

The Manager assists the General Manager in directing the daily operation of the restaurant, ensuring compliance with Company standards in product preparation, guest service, maintenance, inventory management, staff recruitment, training, and financial accountability. This role fosters a culture aligned with the TSFR Roadmap, including the company’s Core Purpose, Vision, Mission, and Core Values.

Responsibilities

• Manages restaurant environment:
  • Ensures prompt, friendly service according to Company guidelines.
  • Directs TEAM Member activities on a shift-by-shift basis.
  • Uses the Vision/Mission statement to guide company values.
  • Resolves verbal guest complaints immediately; escalates written complaints to the General Manager.
  • Prioritizes guest experience with a goal of 100% table visitation.
  • Enforces alcohol awareness on every shift.
  • Maintains adequate departmental inventory levels.
  • Ensures product preparation and presentation meet Company standards.
  • Schedules TEAM Members effectively to meet sales demands.
  • Maintains safety and security programs according to Company policy and government standards.
  • Corrects unsafe practices or conditions.
  • Promotes restaurant organization, cleanliness, and sanitation.
  • Performs routine maintenance and reports needed repairs to the General Manager.
  • Communicates daily with other managers via management logs and shift-change meetings.
• Manages TEAM Member performance:
  • Promotes quality recruitment and referrals of potential management candidates.
  • Supports training procedures for new managers.
  • Maintains a trained staff through orientation, individual training, and implementation of Company policy.
  • Determines job assignments on a shift-by-shift basis.
  • Develops TEAM Members through informal shift reviews and participates in written evaluations every six months.
  • Provides candid, fair feedback and works on areas of development with TEAM Members.
  • Conducts thorough interviews.
  • Demonstrates proper execution of training systems and emphasizes their importance to TEAM Members.
  • Monitors TEAM Member performance and documents situations requiring disciplinary or corrective action.
  • Ensures compliance with Company policies, practices, and procedures.
  • Acts as a coach to all TEAM Members.
• Maintains controls:
  • Controls costs in assigned departments.
  • Maintains and safeguards Company assets.
  • Ensures compliance with local, state, and federal laws, regulations, and guidelines.
  • Reports progress toward restaurant performance objectives at management meetings.
  • Follows all cash-handling procedures.
  • Executes weekly food and liquor inventories/costs as requested by the General Manager.
  • Prepares and submits accurate daily paperwork to the General Manager.
• Development:
  • Develops Assistant Managers, Kitchen Professionals, and Key Hourly TEAM Members under the guidance of the General Manager.
  • Inspires cooperation and teamwork aligned with the TSFR Roadmap.
  • Demonstrates organizational skills and completes assignments on schedule.
  • Develops personal and professional growth goals and action plans.
  • Serves as a role model for managers and TEAM Members.
  • Exhibits a professional image and develops proficiency in store-related technology.

Requirements

• Prior management experience in a similar organization.
• College graduate with a two- or four-year degree in Hotel/Restaurant Management, Business, or a related field, or demonstrated leadership abilities and business acumen as an Assistant Manager.
• Successfully completed all required management training and ongoing development as outlined by the training department.

Skills

• Multi-tasking and high stress tolerance.
• Ability to adjust to change quickly.
• Self-motivated, disciplined, accountable, and goal-oriented.

Physical and Mental Requirements

• Finger dexterity for typing, handling small objects, or precise movements.
• Ability to communicate detailed or important instructions accurately, loudly, or quickly.
• Able to hear average or normal conversations and receive ordinary information.
• Frequent repetitive motions using wrists, hands, and/or fingers.
• Average visual acuity for preparing or inspecting documents/products or operating machinery.
• Ability to apply common sense to carry out detailed but straightforward instructions and handle problems with a few variables.
• Basic math skills: addition, subtraction, multiplication, and division of two-digit numbers; arithmetic with money, units of measurement (inch, foot, yard, ounce, pound).
• Ability to read and interpret documents such as contracts, operating instructions, and procedure manuals.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of customers or employees.

Physical Demands

• Must be able to stand and walk for 95–100% of the shift, including bending, reaching, and lifting.
• May be required to lift objects up to 50 pounds.
• Must be able to work in kitchen or service areas and operate a cash register as needed.
• Requires close vision and the ability to adjust focus.

Psychological Demands

• Ability to work in a fast-paced, team-oriented environment and handle change flexibly.
• Strong verbal and written communication skills.

Work Environment

• Occasional travel in an automobile to other locations, either alone or with a co-worker.