POSITION DESCRIPTION

Position:                       Restaurant Manager (RM)

Reports To:                  District manager (DM)

Area:                            Restaurant Operations

SUMMARY OF POSITION

The Restaurant Manager (RM) has the responsibility of managing all aspects of operations within a single restaurant, in accordance with company QSC standards as defined by the Operations Manual.  The RM has the responsibility of proper staffing and the development of all restaurant hourly and management personnel while at the same time ensuring compliance with EEOC regulations and all applicable labor laws.  The RM is responsible for building sales and operating the restaurant in a profitable manner.  This is the third of three levels in the Restaurant Management chain of command.

NATURE AND SCOPE

This position reports directly to the District Manager.  Reporting to this position is all management and hourly personnel in the restaurant.

An incumbent in this position should have two (2) years of college education with (1) to three (3) years of first line supervisory or management experience or equivalent, preferably from a restaurant or customer service environment.  As the Restaurant Manager, incumbents are expected to exhibit strong leadership and decision making abilities.  The ability to train and develop subordinate management for future growth within the company is required.

An incumbent in this position is expected to work well under pressure and with heavy workloads in a variety of scheduled to include nights, week-ends, and holidays.  In essence, a Restaurant Manager should be available whenever a need arises in their restaurant.

Good written, verbal, and interpersonal skills are required.

The incumbent is expected to have the initiative to pursue and complete the following Training and Certification Programs:  Basic Management Training (BMT), Applied Food Safety (AFS), Supervisory Training Program (STP), and Intermediate Management Training (IMT), or equivalent.

PRINCIPAL ACCOUNTABILITIES

·        Hires and fires all restaurant personnel with the assistance of the subordinate management of the restaurant, ensuring that the selection of people reflects high standards.

·        Interviews and hires management candidates in conjunction with the District Manager.

·        Ensures compliance with EEOC  regulations, federal and state labor laws, along with all other legal regulations.

·        Achieves the necessary staffing and scheduling of the restaurant to accomplish restaurant goals and standards.

·        Analyzes cost controls and sales trends by monitoring month end reports and P&L statements.

·        Implements approved sales building programs.

·        Achieves planned Store Operating Profit both in percent and dollar amounts.

·        Develops a monthly and quarterly projection of sales and controllable expenses.

·        Monitors sales projection and budget versus actual sales.

·        Identifies and manages controllable deviations and implements corrective actions.

·        Monitors employee scheduling to ensure compliance with labor standards.

·        Approves proposed pay increases for all restaurant hourly employees.

·        Ensures cash control procedures are enforced.

·        Completes all required administrative, operational and personnel paperwork.

·        Implements promotions and marketing plans and maintains continuity with current media messages and marketing effort.

·        Aware of competitive actions and growth, and of change or events in the community that will impact sales.

·        Recommends local store marketing plans to resolve sales shortfalls.

·        Implements training, motivation and retention programs at all levels in the restaurant.

·        Develops and implements a plan that provides 100% completion of BMT, STP, AFS, IMT by all management personnel.

·        Ensures that a minimum one in house Visitation Report is completed per manager per quarter, and personally perform one day and one night Visitation Report per month.

·        Utilizes crew growth ladder and monitors all crew training and development practices.

·        Develops managers through use of personal development objectives to be completed at each appraisal.

·        Personal performance is exemplary of all policies and procedures.

·        Utilizes effective performance appraisal techniques by tracking and monitoring management performance, and by providing consistent feedback on specific performance standards on a timely basis.

·        Maintains restaurant building and equipment in a condition that ensures customer service and customer image goals are met.

·        Ensures that current standards, including acceptance of raw product are understood and communicated to all restaurant management.

·        Ensures compliance with all current product time and temperature standards and provides the customers with a quality finished product.

·        Communicates and monitors standards for cleanliness, sanitation and safety.

Welcome Letter   Assistant Manager Job Description  

Restaurant Manager Job Description