Job Summary:

The Restaurant Manager is responsible for the overall operation of their assigned restaurant. Key responsibility areas include the development, training, and retention of key Associates, team performance, increased sales and profitability, and effective cost controls. The incumbent is responsible to work actively to ensure the restaurant meets financial and operating goals.

PRIMARY RESPONSIBILITIES

MANAGING PERFORMANCE

· Ensure the restaurant operates effectively and efficiently within the company's fiscal and operational guidelines.

· Ensure adherence to all local, state, and federal laws and regulations.

· Develop initiatives to build sales, profitability, and guest counts. Maintain effective cost controls in support of these initiatives.

· Utilize the Guest Survey programs to develop Guest-oriented quality, service, and cleanliness action plans to enhance Guest satisfaction.

· Ensure all safety and security systems and procedures are followed to ensure the health and safety of employees and Guests. Ensure monthly safety meetings are conducted and recommendations are acted upon as appropriate.

· Ensure secure, safe handling and transportation of funds.

· Support and implement the Company's local store marketing program.

· Responsible for physical/aesthetic maintenance of the restaurant.

FOOD PREPARATION & PRODUCTION

· Ensure that all menu items are made according to recipe and presented correctly. Utilize food production and inventory tools available to support this responsibility.

· Maintain a working knowledge of all recipes, products, and production procedures. Ensure established standards of food safety and sanitation are maintained.

· Monitor completed food products to ensure taste, temperature, and presentation are correct and that items are not over or under produced. Conduct Line Checks in accordance with established procedures. Ensure Prep Lists are followed.

· Purchase food products within established guidelines. Oversee correct receipt, storage, and handling of food products to always ensure quality and freshness.

GUESTS AND ASSOCIATES

· Respond to Guest comments and criticism constructively and positively, looking at such an opportunity to build Guest count. Educate and empower subordinate managers and Associates to act in a similar capacity.

· Ensure a safe and secure work and dining environment for Associates and Guests.

· Carry out supervisory responsibilities in accordance with all applicable laws and regulations.

· Always demonstrate high ethical standards, adhering to standards laid out in the Company's Code of Ethics policy.

· Conduct regular Associate/departmental meetings, utilizing tools provided by the support office. Ensure Associates receive timely and meaningful performance reviews.

· Administer counseling and discipline to Associates, as necessary.

STAFFING AND BUILDING GREAT TEAMS

· Staff restaurant with quality employees who value Guest service and are committed to high standards of performance. Utilize established methods for interviewing and reference checks using tools provided by the support office.

· Orient all new hires utilizing company handbooks and support materials.

· Provide training and recognition to employees at all levels and maintain a team-oriented environment.

· Work within established guidelines and policies for training and development of Associates.

· Select and develop management internal promote candidates. Review staffing and succession plans with the Area Director.

ADMINISTRATION AND AUDITING

· Responsible for forecasting and generating the restaurant’s annual budget. Maximize profit opportunities by developing realistic budgets.

· Analyze monthly operating statements and determine reasons for variances. Manage operational expenses to maximize profit potential.

· Responsible for meeting or exceeding budgeted sales and profit goals.

· Responsible for maintaining labor efficiency ratios to ensure Guest service and cost-effectiveness.

· Responsible for restaurant P&L performance.

· Oversee all restaurant administrative requirements including cash handling, completion of Guest liability, property, casualty, workers compensation reports, governmental compliance, i.e., OSHA posting requirements, federal, state, and local labor law postings, manager's communication log, invoicing, etc.

· Ensure all reports, documentation, and other information required by support office departments are submitted in a timely and accurate manner.

· Maintain all employee files. Ensure that required documentation is complete and accurate within personnel files.

MINIMUM QUALIFICATIONS:

· Education: High School or equivalent. Course work in restaurant management is preferred.

· 3 plus years prior professional experience in restaurant management required.

· Current certification in SERV Safe food safety program and any additional state-mandated food safety programs.

· Valid driver's license.

· Knowledge of Labor Laws, Health Codes, Safe Food Handling and Sanitation, Safety and Security systems and procedures, and computer operations.

· Good people management skills, communication, and listening skills. Must be flexible and adaptable to change.

· Demonstrated time management and organizational skills.

· Must be internally motivated and detail-oriented and have a passion for teaching others.

· Must be able to work a flexible schedule including days, nights, weekends, and holidays.

PHYSICAL STANDARDS:

Must be able to stand and exert well-paced mobility for periods of up to (12) hours in length. Must be able to move up and down stairs. Must be able to Lift pots and pans, trays, bus pans, cases of beer, boxes, and materials weighing 40 pounds or more. Must be able to taste all our food to ensure quality.