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 Core Purpose, Vision, Mission, and Core Values.

Responsibilities

• Manages Restaurant Environment
  • Ensures prompt, friendly service according to Company guidelines.
  • Directs overall activities and performance of TEAM Members on a shift-by-shift basis.
  • Uses the Vision/Mission statement to guide values and culture.
  • Resolves verbal guest complaints immediately; refers written complaints to the General Manager.
  • Prioritizes guest experience with a target 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.
  • Promotes and manages restaurant cleanliness, sanitation, and organization.
  • Performs routine maintenance and reports needed repairs to the General Manager.
  • Communicates daily with other managers through logs and shift-change meetings.
• Manages TEAM Member Performance
  • Promotes quality recruitment and training of new managers.
  • Assigns job duties on a shift-by-shift basis.
  • Develops TEAM Members through informal shift reviews and written evaluations every six months.
  • Provides candid, fair feedback and works on areas of development.
  • Conducts thorough interviews and demonstrates proper training execution.
  • Monitors performance and documents disciplinary or corrective actions when needed.
  • 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 and regulations.
  • 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.
  • Inspires teamwork and cooperation 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 as an Assistant Manager).
• Successfully completed all required management training and ongoing development programs.

Skills

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

Physical and Mental Requirements

• Finger Dexterity: Ability to perform small movements such as typing or picking up objects.
• Talking: Ability to convey detailed instructions accurately and clearly.
• Hearing: Ability to receive and understand normal conversations.
• Repetitive Motions: Frequent use of wrists, hands, and fingers.
• Visual Acuity: Ability to prepare/inspect documents or operate machinery.
• Reasoning: Ability to apply common sense to carry out instructions and solve problems.
• Mathematics: Basic arithmetic skills, including operations with money and units of measurement.
• Language: Ability to read, interpret, and write routine reports and correspondence; ability to speak effectively to groups.
• Physical Demands:
  • Ability 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.
  • Close vision and ability to adjust focus.
• Psychological Demands:
  • Ability to work in a fast-paced, team-oriented environment.
  • Flexibility and willingness to accept change.
  • Strong verbal and written communication skills.

Work Environment

On occasion, travel to other locations may be required. The work environment is fast-paced and requires adaptability to changing conditions.