Restaurant Manager

Position Summary The Manager is responsible for assisting the General Manager in directing the daily operation of the restaurant. Ensures compliance with Company standards in all areas of operation including product preparation and delivery, guest service, maintenance and repair, inventory management, recruitment, training, and development of staff, and all financial accountabilities. Fosters a culture with TEAM Members aligned with the TSFR Roadmap, including Our Core Purpose, Vision, Mission and Core Values. Supervisory Responsibility Oversees operational and financial performance and human capital (Hourly TEAM Members) within their location. Essential Job Functions Primary Duties Manages Restaurant Environment Ensures prompt, friendly service according to Company guidelines. Directs overall activities and performance of TEAM Members on a shift by shift basis. Breeds a culture using the Vision / Mission statement to guide Values. Ensures the immediate response and correction of all verbal guest complaints to self and staff. Refers all verbal and written guest complaints to GM. Ensures guest experience as a priority with self, utilizing a target goal of 100% table visitation. Enforces alcohol awareness on a shift to shift basis. Maintains adequate departmental inventory levels. Ensures product preparation and presentation uncompromisingly meeting Company standards. Effectively schedules TEAM Members to meet sales demands. Maintains effective safety and security programs according to Company policy and government standards. Corrects unsafe practices or conditions. Promotes and manages restaurant organization, cleanliness and sanitation. Performs routine maintenance and immediately informs General Manager of needed repairs. Advices GM of any non-routine situations. Communicates with other managers daily through management log and shift change meetings. Completes all other assigned duties and responsibilities. Manages TEAM Member Performance Promotes quality recruitment and referrals of potential management candidates. Promotes training procedures of new managers. Helps maintain a trained staff through effective use of employment orientation, individual training sessions, associate meetings and implementation of Company policy. Determines job assignments on a shift by shift basis. Develops an environment of constant development of TEAM Members, including informal shift reviews and participates in the development of written evaluations every six months. Assesses the effectiveness of TEAM Members, provides candid, fair feedback on a regular basis, and continuously works with TEAM Members on their areas of development. Conducts thorough interviews. Demonstrates proper execution of training systems as outlined by the Company while emphasizing the importance of training to TEAM Members. Monitors acceptable TEAM Member performance and documents situations that require or could lead to disciplinary or corrective action. Monitors progressive discipline when appropriate. Assures compliance with Company policies, practices and procedures. Acts as coach to all TEAM Members. Maintain Controls Responsible to control cost in assigned department. Maintains and controls the assets of the Company. Assures the compliance with the local, state and federal laws, regulations and guidelines. Reports progress towards achieving restaurant performance objectives at management meetings. Complies with all cash handling procedures. Executes weekly food and liquor inventories/costs at the GM’s request and is accountable for completion. Responsible for preparing and submitting of accurate daily paperwork to the GM. Development Is responsible to the GM for the development of Assistant Managers, Kitchen Professionals and Key Hourly TEAM Members. Inspires cooperation and teamwork from TEAM Members by developing and fostering a culture aligned with the TSFR Roadmap, including Our Core Purpose, Vision, Mission and Core Values. Is guest obsessed and promotes the TEAM to be. Demonstrates organizational skills. Completes all assignments and duties properly and on schedule. Develops goals and action plans for personal/professional growth. Provides a role model for managers and TEAM Members. Exhibits a professional image. Develops self on all store related technology. Educational / Experience Prior management experience in a similar organization. College graduate with a two or four year degree in Hotel/Restaurant, Management, Business or associated field, who is entering the full time work force or has successfully demonstrated leadership abilities and business acumen in role of assistant manager. Successfully demonstrated all required training associated with Management training, ongoing development as outlined by the training department. Skills/Abilities Multi -tasking High degree of stress tolerance Able to adjust to change quickly Self-motivated and disciplined Accountable and goal oriented Physical And Mental Requirements Finger Dexterity: Using primarily the fingers to make small movements such as typing, picking up small objects, or pinching fingers together. Talking: Especially where one must frequently convey detailed or important instructions or ideas accurately, loudly or quickly. Hearing: Able to hear average or normal conversations and receive ordinary information. Repetitive Motions: Movements frequently and regularly required using the wrists, hands and/or fingers. Visual: Average, ordinary, visual acuity necessary to prepare or inspect documents or products, or operate machinery. Reasoning Ability: Ability to apply common sense, understanding to carry out detailed but uninvolved instructions and to deal with problems involving a few variables. Mathematics Ability: Ability to perform very basic math skills including adding, subtracting, multiplying and dividing two digit numbers, to perform the four basic arithmetic operations with money; to perform operations with units such as inch, foot and yard, ounce and pound. Language Ability: Ability to read and interpret documents such as contracts, operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of the organization. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions as long as it would not create undue hardship. Must be physically able to work at any duty station in the kitchen or service area when needed on a temporary basis and operate cash register as appropriate. Have the ability to stand and walk for approximately 95-100% of shift including the ability to bend, reach and lift. May be required to lift objects up to 50 pounds. Specific vision abilities required by this position include close vision and the ability to adjust focus. Psychological Demands The mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions as long as it would not create undue hardship. While performing the duties of this position, the employee is frequently required to work in a team environment, handle a fast-paced environment and be flexible and willing to accept change. Must also have the ability to communicate with others, both verbally and in writing. Work Environment The work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions as long as it would not create undue hardship. On occasion, to perform the work it may be necessary to travel in an automobile to other locations in the field either alone or accompanied by a co-worker. TEAM Schostak Family Restaurants reserves the right to change, amend, add, delete and otherwise assign any and all duties, responsibilities, and position titles as it deems necessary to meet the needs of its business.

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