Restaurant Manager

Job Title: Restaurant Manager

Location: Restaurant Location

Reports To: District Manager

Department of Labor Classification: Salary Exempt

Work Week: 50 – 55 hours per week (flexible hours). Must be willing to work starting at 5am OR until midnight if necessary.

Job Summary:

The most critical part of the job is leading and developing your team while delivering unparalleled hospitality at all times. You must drive sales while managing expenses such as food and labor cost and recruit strong and qualified employees. The Restaurant Manager is ultimately responsible for the day-to-day operations of the restaurant, maintaining high standards and conditions, fostering a positive environment, and providing fast and friendly service. You are expected to manage and work in the café at times.

Duties/Responsibilities:

• Proven track record of developing people that were promoted under your leadership
• Knowledgeable and proficient in every position and willing to work in position when needed
• Recruits, interviews, hires and trains new team members to ensure the restaurant remains staffed at the appropriate level
• Able to “drive” the shift, keeping crew members on task by providing daily goals and clear direction
• Maintain employee schedule and be ready to fill in when needed
• Trains and coaches the team during each shift to ensure brand standards are upheld.
• Manages and delegates daily functions of the restaurant, including product preparation, making quality food and drinks, serving customers, and completing daily and weekly cleaning duties
• Ensures that safe sanitation practices are being used in handling and preparing food in the kitchen
• Conducts food inventory weekly and is able to review inventory reports and identify issues.
• Manages all ordering and inventory processes, and reconciles invoices for all products
• Hits sales goals, manages labor, and controls inventory
• Accountable for cash management through the daily safe count, counting cash drawers on every shift change, and explaining and finding cash shortages
• Responsible for correcting and submitting payroll hours by the bi-weekly deadline to ensure all employees
• Performs any additional tasks necessary to operate the restaurant
• Attends conference calls and additional training sessions as needed, as well as area meetings
• Reviews & understands Profit & Loss statements
• Expect to work a varied schedule, including weekends, holidays, late evenings and early mornings.

Required Skills/Abilities:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Excellent verbal and written communication skills
• Excellent management and supervisory skills.
• Current valid driver’s license and proof of insurance
• Strong working knowledge of Excel and Word, and ability to learn to use other computer software programs
• Must have strong mathematical, analytical and problem solving skills
• Must be able to read, understand and follow instructions

Physical Requirements :

• Frequent walking, standing, bending, stopping, overhead reaching, and stretching.
• Lifting no greater than 50 pounds.

Education and Experience:

• High school diploma
• Two or more years of restaurant experience, including progressive supervisory experience.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this role. They are not to be construed, as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.

Pay: From $50,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person

Salary : $50,000