General Summary: The Restaurant Manager 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.
