Restaurant Manager

Restaurant Manager QUALITY BRAND GROUP LLC The Restaurant Manager is responsible to administer, direct and oversee the effective recruitment and development of team members for the store. The Restaurant Manager is directly responsible for ensuring the proper implementation and effective application of all operational standards of quality service & cleanliness. The Restaurant Manager will operate the restaurant in a cost effective manner by assisting in setting and obtaining sales and profitability goals for the store. The Restaurant Manager will be accountable for the full P&L statement for his or her store as if he or she owned the location. The Restaurant Manager must demonstrate sufficient application of knowledge and leadership, remain engaged and in tune with customers and employees needs, and drive toward the continuous improvement of overall store operations. While assigned to a specific shift, the Restaurant Manager is responsible for managing the processes and people needed to deliver a great and friendly guest experience during their assigned shift. The Restaurant Manager is ultimately responsible for the preparation of products according to operational and quality standards and managing the service delivered by the store team to deliver a great guest experience. Restaurant Managers are responsible for providing leadership, direction, and motivation to the store team, whether through Shift Leaders and/or an Assistant Manager, or directly. Restaurant Managers are responsible for counseling, disciplining, promoting or firing store level employees in the Restaurant Manager’s store. Responsibilities Leading operational Excellence Keen focus on 100% Guest Satisfaction Understanding the importance of training and development of team members Achieving financial goals such as sales projections and controlling expenses Utilizing effective communication and coaching skills Managing purchasing, scheduling, sales, training and physical facilities maintenance Highly motivated, enthusiastic, with demonstrated ability to think and work independently Experience in the food service industry is required. Food Safety, Serve Safe Certification Minimum Qualifications Must be able to fluently speak/read English Math and writing skills Restaurant, retail, or supervisory experience required Guest Focus – anticipate and understand guests’ needs and exceed their expectations Passion for Results – set compelling targets and deliver on commitments Problem Solving and Decision Making – make good decisions based on analysis, experience and judgment Building Effective Teams – get the right people in the right places, enabling them to make decisions and celebrate success as a team Be physically and mentally capable of learning to operate standard restaurant equipment (minimum age requirements may apply) This position requires one to lift 30 to 50 pounds and also requires you to use motion that entails pushing, pulling, stretching and continuous bilateral use of fingers and wrists Benefits Competitive Salary Monthly Bonus Program Employee Meal Discounts Medical, Dental, Vision, Rx Insurance with Company contribution Paid Vacation #J-18808-Ljbffr