JOB BRIEF

The Restaurant Manager in each store is responsible for the overall operation of the Restaurant department and continuously evaluating the department to maximize its contribution to the store’s overall success. In that capacity, the Restaurant Manager must supervise the employees of the department to ensure that the staff is well trained and productive. 

 JOB DUTIES

- Observe department areas for evidence of shrink, including spoilage, damage, poor inventory control, and theft; inform and coach employees as to procedures to reduce shrink; ensure compliance with company policies, including policies related to security and safety, company dress and grooming standards, and health standards.

- Participate in periodic budgeting and forecasting; manage department in such a way as to ensure financial goals are achieved; obtain and analyze results daily and weekly and for the period, quarter, and year as they are available; know and understand key financial and operational success indicators; adjust department activities and processes

- Establish, communicate, and post a sanitation schedule and ensure that all sanitation procedures are being performed when required and at other times when necessary.

- Review invoices of product received into the Hot Deli department to ensure proper receipt procedures were followed; ensure proper accounting, matching invoices against Purchase Log and make necessary corrections; follow established procedure for submitting invoices for timely payment.

- Execute the quarterly department action plans; develop and implement additional action plans or promotional events that will maximize sales to ensure merchandising goals are achieved; prepare and implement department plans for effective space management, product allocation, and cross merchandising; assess product needs based on movement, specials, promotions, and trends; determine amount of supplies and ingredients needed to meet needs and ensure that orders for supplies and ingredient are made and submitted on time.

- Assign responsibility for ordering supplies and monitor to ensure proper levels and proper control; responsible for department’s readiness for inventory each quarter; direct and assign necessary duties to prepare for inventory.

- Prepare employee schedules each week based on projected sales, labor budget, and anticipated activity; monitor labor budget daily and adjust schedule as needed, review and analyze previous day’s sales and identify and record events that may have affected sales.

- Responsible to interview candidates, assess and recommend candidates for hire; ensure new employees complete orientation; perform on-the-job training to ensure expectations are met, coach and train so that work is performed safely and efficiently; make work assignments for employees, and follow-up to ensure completion; ensure that efficiency procedures are followed consistently; meet with employees on a regular basis to communicate department or company news and topics that will enhance employees’ performance; discuss any deficiencies discovered and counsel employees if necessary following Fiesta’s guidelines for disciplinary action.

- Train employees on lock-out/tag-out procedures to ensure equipment requiring maintenance is properly locked out for repair and equipment is maintained and repaired promptly; keep the Store Manager and/or key staff members informed of any unusual or unauthorized activity in and around the store; investigate any personnel situations or policy violations that may have an adverse effect on department operating performance or any situations that may require disciplinary action; dispense and/or make recommendations as to appropriate disciplinary action according to Fiesta’s disciplinary policies; consult with Store Manager when appropriate.

- Evaluate performance of staff periodically (by means of observation, feedback from other managers and customers, and through formal performance evaluations), and coach and counsel as necessary, to recommend personnel actions such as retention, promotion, pay increase, transfer, reward or dismissal of employees.

- Work to develop and maintain a friendly atmosphere and good morale in the department; give feedback (positive or negative) and recognition to employees on a regular basis; resolve disputes and/or issues between employees; address employees’ questions and concerns.

Secondary Job Duties:

- Restock and use supply items efficiently to eliminate waste and to maintain the lowest supply cost.

- Sweep floors, clean utensils, work tables, wipe counter tops, and front of display cases.

- Keep display cases, cooler and freezer organized and clean; clean walls, fans, drains, and equipment.

- Present favorable impression in dress, personal hygiene and business attitude.

- Notify management of associate theft, customer shoplifting, unauthorized mark downs or property defacement.

- Other duties assigned by management.

QUALIFICATIONS

- High School diploma or equivalent experience.

- Strong interpersonal/customer service and communication skills.

- 3-5 years’ experience as a Hot Deli Manager.

- Fluency in the English language; Spanish language skills are very important and extremely desirable. In some cases, Spanish language skills will be a requirement.

- Proficient in Microsoft Word and Excel applications. 

COMPETENCIES

Never- 0%, Occasionally- 1-33%, Frequently- 34-66%, Continuously- 67-100%

Physical Demands:

- Occasionally- Sitting, pushing and pulling up to 100 lbs., climbing up to 6 foot height, kneeling, and crouching.

- Frequently- Carrying up to 20 lbs., lifting up to 50 lbs., bending, balancing, stooping, and reaching waist/overhead level. 

- Continuously- Standing on tile/concrete, walking on tile/concrete, manual dexterity, talking, seeing, hearing, and smelling. 

Safety Risk Factors:

- Occasionally-Loud noise, cluttered floor surface, contact with sharp objects, contact with skin irritant, toxic exposure (see Material Safety Data Sheets), nuisance dust, fumes, sprays, and hazardous cleaning solutions.

- Frequently-Twisting of back and neck and slippery floor surface.

- Continuously- hazardous equipment (mechanical moving parts).

Other:

- Varied, irregular schedules.

- Working environment involves inside, heat, and wet/humidity.