What are the responsibilities and job description for the Restaurant Manager position at Genghis Grill?
Location: Tempe, AZ
Employment Type: Full-Time
Salary: Competitive
Job Description
Position Summary
Managers lead their restaurant teams and maintain the environment and culture in the restaurant at all times. They assist in creating a work environment that is fun, engaging for the team, and that recognizes and rewards high performance. Restaurant managers inspire, coach and develop each member of the team to grow to his/her full potential. The restaurant manager helps to set clear direction and expectations so every member of their team knows exactly what is expected of them, and then removes all obstacles or roadblocks to ensure proper execution of our standards, specifications, and recipes by their team.
Qualifications
The ideal candidate for the Manager position will:
The Restaurant Manager is responsible for the overall operation of their assigned restaurant. Key responsibility areas include team performance, increased sales and profitability, effective cost controls, and development, training and retention of key Employees. The manager is responsible to work actively to ensure the restaurant meets financial and operating goals.
Primary Responsibilities
Managing Performance Ensure that the restaurant operates efficiently and effectively within the Company's fiscal and operational guidelines. Ensure adherence to all local, state, and federal laws and regulations. Develop initiatives to build sales, profitability and guest counts. Maintain effective cost controls in support of these initiatives. Ensure all safety and security systems and procedures are followed. Ensure secure, safe handling and transportation of funds. Support and implement the Company marketing programs.
Responsible for: The physical/aesthetic maintenance of the restaurant and maintenance of Genghis Grill's theme and format.
Food Preparation & Production: Ensure that all food items are prepped according to recipe and presented in a format acceptable within Food Manual boundaries. Utilize food production and inventory tools available to support this responsibility. Maintain a working knowledge of all recipes, products and production procedures. Ensure established standards of food safety and sanitation are maintained. Purchase food products within established guidelines. Oversee correct receipt, storage and handling of food products to ensure quality and freshness at all times.
Customers and Employees: Respond to guest comments and criticism in a constructive and positive manner, looking at such as an opportunity to build guest count. Educate and empower subordinate managers to act in a similar capacity. Ensure a safe and secure work and dining environment for employees and guests. Carry out supervisory responsibilities in accordance with all applicable laws and regulations. Demonstrate high ethical standards at all times, adhering to standards laid out in the Training Manual and Operations Manual. Conduct regular meetings, utilizing tools provided by the Corporate office. Administer counseling and discipline to employees as necessary.
Staffing and Building Great Teams: Staff restaurant with quality team members who value guest service and are committed to high standards of performance. Utilize established methods for interviewing and reference checks using tools provided by the support office. Orient all new hires utilizing company Training Manual and support materials. Provide training and recognition to team members at all levels and maintain a team oriented environment. Work within established guidelines and policies for training and development of staff. Select and develop management, promote and coach internal candidates. Review staffing and succession plans with Director of Operations.
Administration and Auditing: Responsible to maintain labor efficiency ratios to ensure guest service and cost effectiveness. Responsible for restaurant P&L performance. Oversee all restaurant administrative requirements including cash handling, completion of incident reports, governmental compliance, i.e., OSHA posting requirements, federal, state and local labor law postings, manager's Shift Report, invoicing, etc. Ensure all reports, documentation, and other information required by corporate office are submitted in a timely and accurate manner. Maintain all employee files. Ensure that required documentation is complete and accurate within personnel files.
Miscellaneous: Coordinate miscellaneous projects as needed, or as directed by their Director of Operations or the Corporate office. Participate in Company-wide events and activities to help build brand recognition and create guest loyalty.
Minimum Qualifications
Education: High School or equivalent. Course work in restaurant management would help as well. 2 plus years prior professional experience in the restaurant industry desired. Valid driver's license. Knowledge of Labor Laws, Health Codes, Safe Food Handling and Sanitation, Safety and Security systems and procedures, computer operations. Good people management skills, communication and listening skills. Must be flexible and adaptable to change. Demonstrated time management and organizational skills. Must be internally motivated and detail oriented and have a passion for teaching others. Must be able to work a flexible schedule including days, nights, weekends and holidays.
Employment Type: Full-Time
Salary: Competitive
Job Description
Position Summary
Managers lead their restaurant teams and maintain the environment and culture in the restaurant at all times. They assist in creating a work environment that is fun, engaging for the team, and that recognizes and rewards high performance. Restaurant managers inspire, coach and develop each member of the team to grow to his/her full potential. The restaurant manager helps to set clear direction and expectations so every member of their team knows exactly what is expected of them, and then removes all obstacles or roadblocks to ensure proper execution of our standards, specifications, and recipes by their team.
Qualifications
The ideal candidate for the Manager position will:
- Have a minimum of 1 year full service management experience
- Love being around people
- Be able to work nights, weekends and long shifts
- Have a passion for the restaurant industry
- Must have a high school diploma or equivalent.
- Be authorized to work in the United States.
- Must have reliable transportation.
- Background check required.
The Restaurant Manager is responsible for the overall operation of their assigned restaurant. Key responsibility areas include team performance, increased sales and profitability, effective cost controls, and development, training and retention of key Employees. The manager is responsible to work actively to ensure the restaurant meets financial and operating goals.
Primary Responsibilities
Managing Performance Ensure that the restaurant operates efficiently and effectively within the Company's fiscal and operational guidelines. Ensure adherence to all local, state, and federal laws and regulations. Develop initiatives to build sales, profitability and guest counts. Maintain effective cost controls in support of these initiatives. Ensure all safety and security systems and procedures are followed. Ensure secure, safe handling and transportation of funds. Support and implement the Company marketing programs.
Responsible for: The physical/aesthetic maintenance of the restaurant and maintenance of Genghis Grill's theme and format.
Food Preparation & Production: Ensure that all food items are prepped according to recipe and presented in a format acceptable within Food Manual boundaries. Utilize food production and inventory tools available to support this responsibility. Maintain a working knowledge of all recipes, products and production procedures. Ensure established standards of food safety and sanitation are maintained. Purchase food products within established guidelines. Oversee correct receipt, storage and handling of food products to ensure quality and freshness at all times.
Customers and Employees: Respond to guest comments and criticism in a constructive and positive manner, looking at such as an opportunity to build guest count. Educate and empower subordinate managers to act in a similar capacity. Ensure a safe and secure work and dining environment for employees and guests. Carry out supervisory responsibilities in accordance with all applicable laws and regulations. Demonstrate high ethical standards at all times, adhering to standards laid out in the Training Manual and Operations Manual. Conduct regular meetings, utilizing tools provided by the Corporate office. Administer counseling and discipline to employees as necessary.
Staffing and Building Great Teams: Staff restaurant with quality team members who value guest service and are committed to high standards of performance. Utilize established methods for interviewing and reference checks using tools provided by the support office. Orient all new hires utilizing company Training Manual and support materials. Provide training and recognition to team members at all levels and maintain a team oriented environment. Work within established guidelines and policies for training and development of staff. Select and develop management, promote and coach internal candidates. Review staffing and succession plans with Director of Operations.
Administration and Auditing: Responsible to maintain labor efficiency ratios to ensure guest service and cost effectiveness. Responsible for restaurant P&L performance. Oversee all restaurant administrative requirements including cash handling, completion of incident reports, governmental compliance, i.e., OSHA posting requirements, federal, state and local labor law postings, manager's Shift Report, invoicing, etc. Ensure all reports, documentation, and other information required by corporate office are submitted in a timely and accurate manner. Maintain all employee files. Ensure that required documentation is complete and accurate within personnel files.
Miscellaneous: Coordinate miscellaneous projects as needed, or as directed by their Director of Operations or the Corporate office. Participate in Company-wide events and activities to help build brand recognition and create guest loyalty.
Minimum Qualifications
Education: High School or equivalent. Course work in restaurant management would help as well. 2 plus years prior professional experience in the restaurant industry desired. Valid driver's license. Knowledge of Labor Laws, Health Codes, Safe Food Handling and Sanitation, Safety and Security systems and procedures, computer operations. Good people management skills, communication and listening skills. Must be flexible and adaptable to change. Demonstrated time management and organizational skills. Must be internally motivated and detail oriented and have a passion for teaching others. Must be able to work a flexible schedule including days, nights, weekends and holidays.