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, development, 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 TEAM Member activities 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 per Company policy and government standards.
  • Corrects unsafe practices or conditions and promotes restaurant cleanliness and sanitation.
  • Performs routine maintenance and reports needed repairs to the General Manager.
  • Communicates daily with other managers via 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 biannual written evaluations.
  • 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.
  • Ensures compliance with Company policies and acts as a coach to all TEAM Members.
• Maintains controls:
  • Controls costs in assigned departments and maintains Company assets.
  • Ensures compliance with local, state, and federal laws and regulations.
  • Reports progress toward restaurant performance objectives at management meetings.
  • Complies with all cash-handling procedures.
  • Executes weekly food and liquor inventories/costs as requested by the GM.
  • Prepares and submits accurate daily paperwork to the GM.
• Development:
  • Develops Assistant Managers, Kitchen Professionals, and Key Hourly TEAM Members.
  • Inspires teamwork and a guest-obsessed culture aligned with the TSFR Roadmap.
  • Demonstrates organizational skills and completes assignments on schedule.
  • Develops personal/professional growth goals and action plans.
  • Serves as a role model for managers and TEAM Members.
  • Develops proficiency in all store-related technology.

Requirements

• Prior management experience in a similar organization.
• College graduate with a degree in Hotel/Restaurant Management, Business, or a related field (or demonstrated leadership abilities as an Assistant Manager).
• Completion of 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.
• Strong communication skills (verbal and written).
• Basic math skills (addition, subtraction, multiplication, division, and unit conversions).
• Ability to read and interpret documents (contracts, manuals, reports).
• Ability to speak effectively before groups of customers or employees.

Physical and Mental Requirements

• Finger dexterity for typing, handling small objects, or cash register operation.
• Ability to talk and convey instructions accurately and clearly.
• Hearing ability for average or normal conversations.
• Repetitive motions involving wrists, hands, and fingers.
• Visual acuity for preparing documents, inspecting products, or operating machinery.
• Reasoning ability to follow detailed instructions and solve problems with a few variables.
• Physical demands:
  • Ability to stand and walk for 95-100% of the shift, including bending, reaching, and lifting.
  • May 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.

Work Environment

Work is primarily performed in a restaurant setting, including kitchen and service areas. Occasional travel to other locations may be required. The role operates in a dynamic environment with frequent team interaction and fast-paced conditions.