A Restaurant Manager is responsible for the following:

o Operate the restaurant in accordance with the WRPC, Inc. Operations Manual.
o Create and maintain a positive work environment in the restaurant.
o Achieve the sales levels and financial profitability of the restaurant in accordance with goals outlined by the Restaurant Support Center.
o Promote the restaurant within the building where it is located and within the community that it serves.
o Hire, train, supervise, evaluate, promote, and terminate Associates as necessary to meet the operational and financial objectives of the restaurant.
o Clean and maintain the restaurant facility and equipment. Ensure that all equipment is functioning properly.
o Write a weekly work schedule and work your scheduled hours to maximize the operational and financial objectives of the restaurant.
o Order food and supplies necessary for the operation of the restaurant while maintaining cost controls.
o Maintain physical control over inventory in the restaurant.
o Submit financial reports as required by the Restaurant Support Center and maintain proper cash controls.
o Comply with the employer’s policies and procedures.
o Participate in the weekly manager conference call every Wednesday.
o Comply with the requirements in the Restaurant Manager Handbook and the Associate Handbook.

o Advanced knowledge of restaurant operations
o Positive attitude toward customers and other Associates
o Can be relied upon to complete assigned responsibilities
o Good attendance record and punctuality
o Follows company standards
o Demonstrates leadership
o Teaches other Associates
o Good communication skills
o Good availability to work as needed
o Satisfactory background and credit check