What are the responsibilities and job description for the Restaurant Operations Manager position at SUMMERWOOD MASTER?
Job Details
Job Location: Tamaqua, PA
Position Type: Restaurant General Manager
Description:
The Restaurant General Manager (RGM) provides overall leadership and direct supervision of operations in an individual restaurant to ensure that the restaurant meets or exceeds its annual operating plan.
Focal Points:
- Driving excellence in customer service
- Maintaining company standards in product and facility specifications
- Supervising food handling procedures and operational processes
- Exercising financial control to meet the restaurant profit margin targets
- Selecting, training, developing and motivating employees
The RGM directly performs hands-on operational work (as necessary) to train employees, responds to customer service needs or otherwise role model appropriate skills and behavior in the restaurant.
Key Responsibilities:
- Maintains fast, accurate service, positive guest relations and ensures products are consistent with company quality standards.
- Drives customer-focused culture by serving as role model in resolving customer issues and training managers and crew to meet or exceed customer service standards.
- Tracks, analyzes and resolves sources of customer complaints.
- Ensures that food safety standards are met.
Financial Performance:
- Develops and drives restaurant annual operating plan.
- Analyzes sales, labor, inventory and controllables on a continual basis and takes corrective action to meet or achieve margin and sales growth targets.
- Trains and mentors subordinates on financial analyses and profitability tips for the restaurant.
- Develops store CAPEX requests and is the principle interface with all vendors.
Operations and Human Resources:
- Ensures that facilities and equipment are maintained to Company standards.
- Monitors inventory, food preparation and order fulfillment daily to ensure adherence to Company standards.
- Establishes restaurant speed with service (SWS) targets, monitors performance and resolves bottlenecks to achieve SWS goals.
- Oversees development and revision of weekly management and crew schedules.
- Directs all restaurant level HR activity including: crew hiring decisions, Learning Zone planning and execution, performance management, compensation, employee relations issues up to and including termination.
Success Measures:
- Achievement of restaurant annual operating plan.
- Margin improvement over previous year sales growth.
- Weekly/Period restaurant performance in sales, labor, ICOS and controllables.
- PRC results and OSAT scores.
- Learning Zone certification levels, crew turnover and staffing levels.
Requirements:
High school diploma or GED.
Supervisory experience in either a food service or retail environment.
Demonstrates ability to maintain financial controls and coach and train hourly employees.
Proven ability to drive customer satisfaction, financial performance and employee satisfaction.
