Position Overview: As the Restaurant Manager, you will oversee all aspects of restaurant operations, ensuring compliance with policies and procedures. Your primary responsibilities will include personnel management, workplace safety, sales building, food safety, sanitation, profit maximization, and administrative tasks.

Key Responsibilities:

People:

• Develop long-term objectives and action plans for personnel development.
• Demonstrate and enforce leadership behaviors by effectively communicating and setting the pace.
• Conduct managers meetings, crew opinion surveys, and communication sessions to gather feedback and enhance employee satisfaction.
• Lead the development and training of all restaurant employees.
• Administer performance review process for all employees.
• Ensure adherence to all personnel policies, Equal Employment Opportunity, security, and safety procedures.
• Manage and enforce people minimums.
• Complete management schedules using established scheduling principles.

Workplace Safety/Security:

• Enforce all workplace safety policies and procedures, including contractor management.
• Conduct risk assessments on non-approved equipment and substances.
• Undertake risk assessments on restaurant-specific issues to ensure employee and customer safety.
• Maintain emergency procedures and conduct regular practices.
• Investigate and address incidents promptly.
• Ensure execution of all security procedures.
• Maintain physical plant aspects of the restaurant, including landscaping, building, and equipment.
• Continuously improve workplace safety and maintain records within the restaurant.

QSC/Sales Building:

• Maintain high levels of Quality, Service, Cleanliness (QSC), and Customer Satisfaction.
• Develop long-term objectives and action plans for QSC and sales building.
• Measure customer satisfaction and implement strategies to improve loyalty.
• Maximize sales by understanding the restaurant’s trading area, competitors, and traffic generators.
• Ensure all systems are current and effective.
• Implement restaurant extensions of national promotions.
• Proactively manage volume patterns and promotional activities to maintain operational standards.
• Implement new products and procedures in the restaurant.

Food Safety/Sanitation:

• Adhere to all food safety and sanitation requirements to ensure compliance.

Profit:

• Manage the restaurant’s profit results by accurately projecting and controlling all P&L line items.
• Develop long-term objectives and action plans for profit maximization.
• Administer and verify all deposits and in-restaurant payroll procedures.
• Ensure accuracy of monthly reports and enforce people policies and procedures.

Administration:

• Complete all daily paperwork, weekly inventories, and statistical reports accurately and on a timely basis.

Requirements:

• Minimum of 3 years of experience in restaurant management, preferably in the fast-food industry.
• Strong leadership, communication, and interpersonal skills.
• Ability to prioritize tasks and meet deadlines in a fast-paced environment.
• Proficiency in Microsoft Office Suite and restaurant management software.
• ServSafe certification is a plus.