Restaurant Manager

About the role

The Manager assists the General Manager in directing the daily operation of the restaurant, ensuring compliance with Company standards across product preparation and delivery, guest service, maintenance and repair, inventory management, recruitment, training and development of staff, and all financial accountabilities. The role fosters a culture aligned with the TSFR Roadmap, including Our Core Purpose, Vision, Mission and Core Values.

Supervisory Responsibility

Oversees operational and financial performance and human capital (Hourly TEAM Members) within their location.

Responsibilities

• Ensures prompt, friendly service according to Company guidelines and directs overall activities and performance of TEAM Members on a shift-by-shift basis.
• Breeds a culture using the Vision / Mission statement to guide Values and ensures immediate response and correction of all verbal guest complaints to self and staff.
• Refers all verbal and written guest complaints to the GM and ensures guest experience as a priority with self, targeting 100% table visitation.
• Enforces alcohol awareness on a shift-to-shift basis and maintains adequate departmental inventory levels.
• Ensures product preparation and presentation uncompromisingly meet Company standards.
• Effectively schedules TEAM Members to meet sales demands and maintains effective safety and security programs according to Company policy and government standards.
• Corrects unsafe practices or conditions, promotes and manages restaurant organization, cleanliness and sanitation, and performs routine maintenance.
• Immediately informs the General Manager of needed repairs and advises GM of any non-routine situations.
• Communicates with other managers daily through management log and shift change meetings.
• Promotes quality recruitment and referrals of potential management candidates and maintains a trained staff through effective use of employment orientation, individual training sessions, associate meetings and implementation of Company policy.
• Determines job assignments on a shift-by-shift basis and develops an environment of constant development of TEAM Members, including informal shift reviews and participation in written evaluations every six months.
• Assesses TEAM Member effectiveness, provides candid and fair feedback regularly, and continuously works with TEAM Members on their areas of development.
• Conducts thorough interviews and demonstrates proper execution of training systems as outlined by the Company.
• Monitors acceptable TEAM Member performance, documents situations requiring or leading to disciplinary or corrective action, and monitors progressive discipline when appropriate.
• Assures compliance with Company policies, practices and procedures and acts as coach to all TEAM Members.
• Controls costs in assigned department, maintains and controls the assets of the Company, and assures compliance with local, state and federal laws, regulations and guidelines.
• Reports progress towards achieving restaurant performance objectives at management meetings and complies with all cash handling procedures.
• Executes weekly food and liquor inventories/costs at the GM’s request and is accountable for completion.
• Responsible for preparing and submitting accurate daily paperwork to the GM.
• Develops Assistant Managers, Kitchen Professionals and Key Hourly TEAM Members and inspires cooperation and teamwork aligned with the TSFR Roadmap.
• Demonstrates organizational skills, completes all assignments properly and on schedule, and develops goals and action plans for personal/professional growth.
• Provides a role model for managers and TEAM Members, exhibits a professional image, and develops self on all 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 an associated field, or has successfully demonstrated leadership abilities and business acumen in the role of assistant manager.
• Successfully demonstrated all required training associated with Management training and ongoing development as outlined by the training department.

Skills

• Multi-tasking
• High degree of stress tolerance
• Able to adjust to change quickly
• Self-motivated and disciplined
• Accountable and goal oriented

Physical and Mental Requirements

• Finger Dexterity: Using primarily the fingers to make small movements such as typing, picking up small objects, or pinching fingers together.
• Talking: Especially where one must frequently convey detailed or important instructions or ideas accurately, loudly or quickly.
• Hearing: Able to hear average or normal conversations and receive ordinary information.
• Repetitive Motions: Movements frequently and regularly required using the wrists, hands and/or fingers.
• Visual: Average, ordinary, visual acuity necessary to prepare or inspect documents or products, or operate machinery.
• Reasoning Ability: Ability to apply common sense and understanding to carry out detailed but uninvolved instructions and to deal with problems involving a few variables.
• Mathematics Ability: Ability to perform very basic math skills including adding, subtracting, multiplying and dividing two-digit numbers; to perform the four basic arithmetic operations with money; to perform operations with units such as inch, foot and yard, ounce and pound.
• Language Ability: Ability to read and interpret documents such as contracts, operating and maintenance instructions and procedure manuals; to write routine reports and correspondence; to speak effectively before groups of customers or employees of the organization.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions as long as it would not create undue hardship.

• Must be physically able to work at any duty station in the kitchen or service area when needed on a temporary basis and operate cash register as appropriate.
• Have the ability to stand and walk for approximately 95–100% of shift including the ability to bend, reach and lift.
• May be required to lift objects up to 50 pounds.
• Specific vision abilities required by this position include close vision and the ability to adjust focus.

Psychological Demands

The mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions as long as it would not create undue hardship.

• While performing the duties of this position, the employee is frequently required to work in a team environment, handle a fast-paced environment and be flexible and willing to accept change.
• Must also have the ability to communicate with others, both verbally and in writing.

Work Environment

The work environment described here is representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions as long as it would not create undue hardship.

• On occasion, to perform the work it may be necessary to travel in an automobile to other locations in the field either alone or accompanied by a co-worker.