Restaurant CO-Manager

The Restaurant Co-Manager is responsible for overseeing the daily shift operation of the Diner, Deli, and other food service offerings. The Restaurant Co-Manager monitors and/or performs all transactions in such a manner as to attract and retain guests while contributing to operating success.

Reporting Relationship

The Restaurant CO-Manager shall report directly to the Restaurant Manager.

Duties and Responsibilities

• Responsible for verification and balancing of server banks and all appropriate reports.
• Participates in the training of all new and current dinner employees.
• Confers regularly with the Restaurant Manager to communicate customer/employee requests and keeps informed of any changes in operating procedures.
• Ensures that all applicable operating policies and procedures are adhered to at all times without deviation.
• Ensures the physical condition of the premises is maintained in a safe, healthy manner.
• Ensures that all prepared food products meet the established specifications and standards.
• Ensures the proper quantities of food are prepared based on forecasted needs and ensures their prompt delivery, expediting food as needed.
• Ensures the minimum level of labor is used to perform the required level of production.
• Ensures the complete set-up, stocking, and service of assigned food outlet(s) using specified methods during the assigned shift.
• Completes required daily reports to ensure the appropriate ordering and stocking of food products.
• Communicates variances from Creek Travel Plaza standards to Manager.
• Must be friendly and courteous at all times, ensuring excellent customer and employee relations and adhere to the established Dress Code.
• Must maintain a clean, safe work environment at all times, in a team effort to maximize employee efficiency and guest satisfaction.
• Perform other duties as assigned.

• High School Diploma or GED required.
• Four (4) years verifiable related management experience in high volume restaurant required, QSR service experience is a plus.
• Verifiable experience in implementing and maintaining food production operational standards.
• Must have working knowledge of computers with the ability to work in a Windows environment with various software programs such as Word, Excel, etc.
• Demonstrated ability to operate and use all equipment and POS system necessary to run the 24-hr. Diner.
• Demonstrated ability to communicate with customers and co-workers in a friendly and professional manner.
• Demonstrated ability to read, count and write to accurately complete all documentation.
• Willing to work irregular hours/days as business dictates.
• Must possess a valid state driver’s license.
• Ability to work odd, irregular hours in a restaurant environment that is open seven days/week.
• Ability to comply with all other requirements as specified within the CIEDA Personnel Policies and Procedures.
• Internal Promotion must completed 90-day probational period, be Restaurant Assistant Manager for 12 months or in a level 2 position in a direct line skill set or transfer to a direct line skill set at a level (1) for 9 months.
• Must work as Restaurant Assistant Manager 12 months be certified in all position requirements, pass interview, and positional slot is available to move to Restaurant General Manager