Restaurant Manager

Job Description

Job Description

Description :

General Summary : Supports the General manager by providing direction and support to hourly employees within franchised or corporate establishments by either performing or supervising the following duties throughout a standard 50 to 55 hour workweek. Position reports to the General Manager and requires minimal supervision.

Essential Duties & Responsibilities :

• Knowledgeable in current Company policies, practices and industry standards as they pertain to the organization and their impact on the organization as a whole.
• Responsible for training, monitoring and implementing operational standards to ensure that employees are adequately trained and customer satisfaction is guaranteed.
• Assists the General Manager in recruitment, selection, promotion, employee relations and scheduling relating to individual performance and business needs.
• Coordinates the preparation, cooking and packaging of food orders as needed.
• Monitors food cost and quality controls by reducing waste through the correct use of purchasing, receiving, storage, preparation, food labeling and rotation procedures.
• Records and analyzes cash flow, movement of inventory, labor costs and cost of sales on a daily basis.
• Observes all state and federal regulations as required by law to ensure the health and well being of employees and / or guests.
• Administer Progressive Discipline Policy according to guidelines.
• Lead by demonstrating a willingness to assume any responsibility or perform any task (“shift to assist”) regardless of nature to demonstrate that teamwork is part of the operating culture. All other duties as assigned.

Requirements :

Required Knowledge, Skills, & Abilities :

Education & Experience : High School diploma or equivalency as determined by management.

Certifications / Licenses : Food Service Manager Certificate and completion of M.I.T. Program.

Physical & Mental Requirements :

Working Conditions :

Position is in a climate-controlled establishment. Employees will be exposed to temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling.

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