Restaurant Manager

Franchise Manager

Supports the General manager by providing direction and support to hourly employees within franchised or corporate establishments by either performing or supervising the following duties throughout a standard 50 to 55 hour workweek. Position reports to the General Manager and requires minimal supervision.

Knowledgeable in current Company policies, practices and industry standards as they pertain to the organization and their impact on the organization as a whole.

Responsible for training, monitoring and implementing operational standards to ensure that employees are adequately trained and customer satisfaction is guaranteed.

Assists the General Manager in recruitment, selection, promotion, employee relations and scheduling relating to individual performance and business needs.

Coordinates the preparation, cooking and packaging of food orders as needed.

Monitors food cost and quality controls by reducing waste through the correct use of purchasing, receiving, storage, preparation, food labeling and rotation procedures.

Records and analyzes cash flow, movement of inventory, labor costs and cost of sales on a daily basis.

Observes all state and federal regulations as required by law to ensure the health and well being of employees and/or guests.

Administers Progressive Discipline Policy according to guidelines.

Lead by demonstrating a willingness to assume any responsibility or perform any task ("shift to assist") regardless of nature to demonstrate that teamwork is part of the operating culture. All other duties as assigned.

Minimum two years previous management experience in a full service establishment based on management's discretion.

Knowledgeable in both back-of-house and front-of-house operations.

Capable of making clear concise oral and written communication to all levels of employees.

Proficient use of all restaurant equipment including but not limited to such tools as: calculators, cash registers, computers, ovens, smokers, knives, etc.

High School diploma or equivalency as determined by management.

Food Service Manager Certificate and completion of M.I.T. Program.

Position requires the employee to perform most of the work from a standing position for a total of ten to eleven hours each day frequently walking, pushing, pulling, lifting, cutting, carrying, kneeling, or stooping.

Work will involve frequent periods of lifting up to 30 pounds with occasional lifting to exert up to 80 pounds.

Position is in a climate-controlled establishment. Employees will be exposed to temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling.