What are the responsibilities and job description for the Restaurant Operations Manager position at SUMMERWOOD MASTER?
Job Summary
The Restaurant General Manager is responsible for providing overall leadership and direct supervision of operations in an individual restaurant to ensure that the restaurant meets or exceeds its annual operating plan.
Key Responsibilities
- Customer Satisfaction/Product Quality
- Maintains fast, accurate service, positive guest relations, and ensures products are consistent with company quality standards.
- Drives customer-focused culture by serving as a 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
- 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
- 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.
- Human Resources
- 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.
- Provides hands-on training for management staff in Learning Zone and develops all Shift Managers and Assistant General Managers to assume higher-level responsibilities.
- Develops and monitors staffing plans and directs crew sourcing activities.
- Manages the work environment on all shifts to ensure fair and equitable employee treatment, as well as adherence to all Company, state, and federal workplace regulations.
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.
