Restaurant Manager

The Restaurant Manager supports the General Manager by providing direction and support to hourly employees. Responsibilities include training, monitoring and implementing operational standards, and ensuring customer satisfaction.

Requirements

• Knowledgeable in current Company policies and industry standards
• Responsible for training, monitoring and implementing operational standards
• Assists the General Manager in recruitment, selection, promotion, employee relations and scheduling
• Coordinates the preparation, cooking and packaging of food orders
• Monitors food cost and quality controls
• Records and analyzes cash flow, movement of inventory, labor costs and cost of sales
• Observes all state and federal regulations
• Administer Progressive Discipline Policy according to guidelines
• Lead by demonstrating a willingness to assume any responsibility or perform any task
• Proficient use of all restaurant equipment