Restaurant Operations Manager

Job Title: Restaurant General Manager

Job Summary:
The Restaurant General Manager provides overall leadership and direct supervision of operations in an individual restaurant to ensure that the restaurant meets or exceeds its annual operating plan. This role is responsible for 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, and selecting, training, developing and motivating employees.

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.
• Ensure that food safety standards are met.

Financial Responsibilities:

• 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.

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.