Job Title: Restaurant Manager
Division: Food Service
The Restaurant Manager is responsible for planning and controlling all activities of a food service unit location in order to run a profitable operation while meeting financial, safety, health, and compliance objectives and/or regulations.
- Hires and maintains necessary staffing levels based on business needs.
- Creates work schedules and tracks employee time and attendance.
- Assigns duties and responsibilities to employees in accordance with business needs.
- Ensures employees are properly trained (e.g. food handling, sanitation, safety procedures, customer service) and that employees have the necessary tools/equipment to perform the functions of their job.
- Evaluates employees and provides feedback regarding their work performance and conduct.
- Participates in company meetings, project implementations, and strategic initiatives as requested by upper management (e.g. safety meetings, employee recognition and reward programs, etc.).
- Fosters a positive working relationships with other departments, key personnel, vendors, etc. in order to increase operational efficiency.
- Communicates with subordinates and keeps them up-to-date of pertinent information via different modes (e.g. group meetings, written memorandums, postings, and/or individual discussions).
- Ensures all legal directives and company standards are being followed relating to the operation of a food service establishment (e.g. facility cleanliness and sanitation, food preparation, food quality standards, safety procedures, building/equipment maintenance, etc.).
- Analyzes and controls costs associated with hourly labor, food waste, unpopular or less profitable items, theft, etc.
- Performs various financial activities (e.g. cash handling, cash deposits, employee payroll, etc.).
- Performs some food service tasks (e.g. cooking, cleaning, taking orders, etc.) as necessary.
- Resolves customer complaints and employee relation issues (e.g. conducts investigations, provides feedback, disciplines employees, etc.).
- Maintains a detailed inventory of food, retail, and paper products and ensures that a sufficient par stock is available through proper ordering, receiving and pricing.
- Prepares and submits daily, weekly and monthly sales and operating reports (e.g. Daily Sales and Labor Reports (SPMH), Invoice Transmittal Sheets, Vending Logs, and Unit EOM Workbook).
- Maintains files and records in accordance with company policy and statutory law.
- Food Handler’s Certification
- 1-years Supervisory Experience
- 2-year Restaurant Industry Experience
- Administrative and Management Principles
- Accounting Principles
- Customer Service Principles
- Food Handling Requirements
- Customer Service Orientation
- Strong organization
- Numerical reasoning
- People and Process Monitoring
- Active Listening & Oral Expression
- Reading, writing, and speaking in English
- Proficient with Office software (e.g. Excel, Outlook, etc.).
- Ability to stand/walk 80% of the workday.
- Ability to lift up to 50 pounds
- Ability to perform pushing/pulling activities.
- Ability to bend/stoop, squat, and kneel/crouch/crawl
- Ability to climb, reach, and twist
- Flexibility to work on holidays and weekends.
- May be required to work 80% on the floor and 20% in the office.
- Able to wear safety equipment (e.g. Apron, goggles, heat resistant gloves, etc.)
- May be required to work 100% indoors in a food service environment, with noise/fumes, machines, cleaning chemicals, tools equipment and work aids.
- Travel 0-5%
Job Category: Restaurant - Food Service, Retail