A Restaurant Manager is responsible for the areas of a First Assistant and company policies and procedures,
principal accountabilities include, but are not limited to:

People

• Create long term objectives and action plans for people development.
• Demonstrates and enforces the leadership behaviors by setting the pace and communicating effectively.
• Conducts managers meetings, crew opinion surveys and communication sessions.
• Executes a plan based on crew opinion surveys and communication sessions, to increase employee's satisfaction
  & morale.
• Adherence to all personnel policies, Equal Employment Opportunity, security and safety procedures by all.
• Enforces and manages people minimums.
• Administer the performance review process for all employees.
• Leads the development and training of all restaurant employees
• Completes management schedules using the 10 management scheduling principles.

Workplace Safety/Security

• Enforces all workplace safety policies including contractor management at all times.
• Through consultation, ensures that all workplace safety policies and procedures are maintained and adhered to.
• Ensures only approved equipment and substances are purchased. Where this is not possible, conduct
  risk assessments on non-approved items.
• Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and
  customers at risk.
• Have emergency procedures in place and undertake regular practices of those procedures.
• Undertake full investigations of incidents in the Restaurant.
• Ensures all security procedures are executed.
• Maintains all physical plant aspects of the restaurant following documented inspection and testing. This is to
  include landscaping, building, equipment, etc.
• Ensures continuous improvement in Workplace Safety.
• Maintain records within the Restaurant.
• Ensures any workplace safety and security concerns and issues are being addressed in a timely manner.

QSC/Sales Building

• Overall QSC levels, Sales and Customer Satisfaction in the restaurant at all times.
• Create long term restaurant objectives and action plans for QSC and Sales building.
• Measures customer's satisfaction and executes plan to improve their satisfaction and increase their loyalty.
• Define the restaurant’s trading area, competitors and traffic generators and use the information to maximize sales.
• Ensures all systems are current and effective
• Manages and meets QSC standards on all shifts.
• Develops and implements restaurant extensions of national promotions.
• Proactive to changes in volume patterns and promotional activities to ensure operational standards are
  maintained.
• In-restaurant implementation of new products and procedures.

Food Safety / Sanitation

• Adherence to all food safety and sanitation requirements.

Profit

• The profit results of the restaurant.
• Create long term objectives and action plans for Profit.
• Accurately projects and controls all P & L line items, e.g. food, labour, etc.
• Fixed assets.

Administration

• Administers and verifies all deposits.
• Administers in-restaurant payroll procedures.
• Accuracy of monthly reports.
• Enforces people policies and procedures.
• Ensures that all daily paperwork, weekly inventories and statistical reports are completed accurately and on a
  timely basis.