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 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.
  • 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 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 participates in written evaluations every six months.
  • Provides candid, fair feedback and works on team members’ development areas.
  • Conducts thorough interviews and emphasizes the importance of training.
  • Monitors 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 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 General Manager.
  • Prepares and submits accurate daily paperwork to the General Manager.
• Development
  • Develops Assistant Managers, Kitchen Professionals, and Key Hourly Team Members.
  • 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.
  • Develops proficiency in 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 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.
• Strong communication skills, both verbal and written.
• Basic math skills, including arithmetic operations with money and units of measurement.
• Ability to read and interpret documents such as contracts, operating instructions, and procedure manuals.

Physical and Mental Requirements

• Finger dexterity for typing, handling small objects, or precise movements.
• Ability to communicate detailed or important instructions clearly and effectively.
• Able to hear average or normal conversations and receive ordinary information.
• Frequent repetitive motions using wrists, hands, and fingers.
• Average visual acuity for preparing or inspecting documents/products or operating machinery.
• Ability to apply common sense and follow detailed instructions involving a few variables.
• Physical ability to stand and walk for 95-100% of the shift, including bending, reaching, and lifting up to 50 pounds.
• Ability to work in a fast-paced, team-oriented environment and handle change flexibly.

Work Environment

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