Restaurant Manager In Training- 1318

The Restaurant Manager assists the General Manager in operating and maintaining the restaurant to maximize profitability and customer satisfaction.

Requirements

• Managing labor costs by evaluating labor needs against projected sales during the shift
• Monthly review of budget and P&L
• Promoting customer satisfaction
• Monitoring crew prep, production, and procedures execution
• Tracking waste levels by using established procedures and monitoring crew position procedures
• Communicating to General Manager or District Manager any problems in sales and profit related to shift management
• Assisting General Manager or District Manager in executing restaurant sales and profits plan as defined
• Monitoring food costs to eliminate waste and theft
• Monitoring product quality during shift by talking with customers during walk-throughs and when working off-line
• Monitoring product quality by managing crew performance and providing feedback
• Training crew to respond promptly to customer needs
• Training crew in customer courtesy
• Takes corrective action with crew to improve service times
• Trains crew to solicit feedback to determine customer satisfaction
• Establishes and communicates daily S.O.S. goals
• Trains crew to maintain restaurant cleanliness during shift
• Follows restaurant cleaning plan
• Directs crew to correct cleaning deficiencies
• Trains crew in new products
• Assists General Manager in training new managers
• Trains crew using the Crew Orientation and Training process
• Trains new crew in initial position skills
• Cross-trains crew as necessary for efficient coverage of positions during shifts
• Recognizes high-performing crewmembers to General Manager or District Manager
• Follows flowcharts to ensure crew is meeting prep and production goals
• Monitors inventory levels to ensure product availability
• Completes physical inventory of product as defined by the General Manager
• Intake weekly food deliveries
• Maintains security of cash, product and equipment during shifts
• Follows restaurant priorities and plan established by the General Manager
• Ensures proper execution of standards and procedures when managing shifts
• Manages shift to Q.S.C. level of 80% or better
• Takes appropriate action when problems are anticipated or identified
• Follows procedures outlined in the Operations manual
• Maintains safe working conditions in restaurant as outlined in company policies and procedures
• Follows company policy for cash control
• Reports accidents promptly and accurately
• Follows procedures for resolving operational procedures indicated by Health Department Inspectors
• Manages shifts effectively using guidelines within "Managing Better Shifts" or similar checklist
• Performs administrative duties as required by the General Manager or District Manager
• Writes crew schedule to meet plans and objectives of General Manager or District Manager
• Complies with company standards for crew benefits if applicable
• Follows Preventative Maintenance Program
• Trains and monitors crew to maintain equipment