Manager JOB DESCRIPTION:

The Manager is responsible and accountable for all restaurant activities, and assumes complete responsibility for the restaurant as necessary. The Manager works to ensure that all activities of the restaurant are consistent with and supportive of the companys business plan. The Manager is responsible for the development and training of their restaurants employees. The Manager ensures all employees (Managers, Trainers and hourly staff) are performing their job responsibilities and meeting expectations in all areas of their job descriptions

Responsibilities:

• The Manager consistently provides a quality product and customer service experience that delivers total customer satisfaction. He or she models and creates an environment in which the customer is always right: ensures a positive customer service experience.
• The Manager responds positively and quickly to customer concerns. He or she corrects potential problems before they affect customers.
• The Manager hires high quality people who demonstrate and ensure consistent customer satisfaction.
• Maintains restaurant at the level necessary to meet or exceed the company standards for Quality, Food, Service and Cleanliness.
• Utilizes labor effectively to meet budgets while ensuring high quality of service
• The Manager continuously improves the skills, knowledge and morale of all employees. He or she treats the employees with dignity and respect: creates an environment where the entire team does the same.
• Works with Chef and/or Kitchen Manager to create and deliver aggressive food with memorable flavors.
• The Manager effectively utilizes all training programs from new employee orientation up to and including management training classes.
• Oversees all safety programs and insures complete compliance for a safe work environment.
• The Manager prepares qualified employees for promotion to the next position. He or she continually develops adequate numbers of shift leaders/ trainers to meet the objective of the budgeted plan.
• The Manager evaluates each employees performance based on clearly communicated standards and expectations. The Manager holds the employees accountable for performance. The Manager makes tough decisions regarding all performance related issues in the restaurant: confronts poor performance and handles all terminations.

Effective Business Management:

• The Manager maximizes financial performance and profit.
• The Manager develops and executes the business plan (key elements include: fiscal responsibilities, labor forecasting, cost control, community donations, and profitability) for the restaurant. Achieves results by planning, communicating, delegating and following up.
• Executes company-wide marketing programs; initiates programs on time, correctly and with minimal direction.
• Identifies and develops local restaurant marketing strategies to maximize sales.

Appropriate and Fair Business Practices:

• The Manager ensures business and personnel practices are within the law and consistent with policies and procedures.
• The Manager serves as a role model and sets a positive example for the entire team in all aspects of business and personnel management.
• Enforces all labor laws (federal, state and local).
• Follows procedures to maintain the safety and security of all employees, customers and company assets (building, cash, equipment, supplies).
• Upholds company food safety, food handling and sanitation requirements, to ensure the health and safety of our employees, customers and business

EXPERIENCE AND SKILLS:

• Basic computer functions (MS word, excel)
• Good verbal and written communication skills
• Communicates effectively with customers and co-workers
• bi-lingual skills a plus
• High school diploma or GED required
• College degree preferable
• 2-3 years in a Manager position.
• Must be a minimum of 18 years of age
• Manager Food Safety certification & ServSafe Alcohol Certification
• Must have a valid Drivers License
• Must have a reliable method of getting to work