Restaurant Manager

Restaurant ManagerResponsible for overall performance of operations in the restaurant under the direction or in the absence of the General Manager. The Assistant General Manager is responsible for increasing sales and profits through financial management and leadership practice in the restaurant and provides administrative, analytical, and "hands-on" support to the FOH and BOH teams with the assistance and under the direction of the General Manager and Corporate Team. This position will collaborate with internal and external partners to accomplish all tasks relating to the organization and business operation. The AGM oversees and contributes to the planning, organization, and training necessary to achieve restaurant objectives in sales, costs, employee retention, communication and awareness, guest service and satisfaction, food quality, and compliance. The AGM consistently demonstrates, as well as enforces, company policies, practices, and procedures.Compensation PackageCompetitive wage in alignment with established compensation metrics for the position and comparable to market trends5 Days Paid Vacation (40 hours) accrued by pay period. Must wait 1 year to use.Sick Leave (earned according to local/state/federal mandates by location)Medical Insurance (Paid 50% by the company after 60-day collaboration period)100% Paid Dental Insurance100% Paid Vision Insurance100% Paid Off-The-Job Accident InsuranceCell Phone ReimbursementCommuter BenefitsMaternity/Paternity LeaveFree Shift Meal and discounted meals at all corporate-owned restaurantsKey Areas of PerformanceService ExcellenceHospitalityGuest HappinessCulture BuildingTrainingSome Office/Admin/Payroll/Scheduling SupportEmployee Discipline/AccountabilityIT (POS, Hardware, Software, Computer knowledge)Financial/Inventory Ordering and Reporting SupportKitchen/Bar SupportSpecial EventsMaintenanceSupervisory RequirementsSupervises all Staff in restaurant under the direction of the General ManagerPhysical DemandsPosition may be required to assist in restaurant operations (prolonged periods of standing, walking and/or assist with food production or service) during critical operational demands.Work EnvironmentThe environment within the restaurant may be subject to extreme heat and wet, slippery floors, particularly in the food production area. Care must be exercised to wear appropriate attire such as skid resistant shoes.Essential ResponsibilitiesSales and ProfitsHelps the GM and Corporate Team to develop and implement creative and targeted sales-building strategies for the restaurant to ensure optimal sales and earningsHelps to control expenses within established budget guidelinesIdentifies, evaluates and responds appropriately to labor efficiency problems with the GMMonitors employee schedules, and helps to hold staff accountable to appropriate in and out times, clocking in and out, and ensuring breaks are taken appropriately and according to lawOperations and Quality StandardsEnsure the restaurant meets or exceed Operations and Quality Standards at all timesPerforms individual meetings with staff at the restaurant on a frequent basis to ensure all staff understands strengths and developmental opportunities as they relate to quality standards. Provides a summary of meetings to GM and Corporate LeadersAssists the GM in completing and maintaining an accurate assessment report for the restaurant on an ongoing basis, including but not limited to labor reports, COG's, Revenue Analysis, Open Projects, etc.Implements action plans handed down from the GM to rectify negative assessmentsEnsures professional restaurant and consistent team image through rigid adherence to restaurant cleanliness, uniforms, and appearance standardsFollows and enforces compliance with all brand and company standards, company policies and proceduresActs as onsite manager to provide coverage when necessaryAssists with Kitchen and Bar Operations as requiredHospitality, Culture, and Community InvolvementResponds immediately to all customer issues to ensure guest satisfaction has been achievedChecks with all staff daily to monitor employee and guest satisfaction, interaction, and engagement for the restaurant.Monitors progress of other team members' ability to invoke positive change in the businessResponsible for providing direction to the Staff with regards to achieving the standard that is established in the Company valuesUnderstands and is capable of telling the "story" of the restaurant - how it was started, what it means and how it relates to communities in which our restaurants are locatedIdentifies opportunities for partnerships with local organizations and passes along to GMPromotes corporate citizenship and social responsibilityMemorizes the Curry Up Now mission, and encourages a positive work environment to assist in growing a culture of growth, love, kindness, and hospitality.Franchise Operations StandardsMust be fully certified in Franchise Training Standards/Franchise Training Program within 6 months of assuming this role if not already certified.Must be able and willing to travel, as needed, both locally and nationally to assist in Franchise Training requirements after certification is complete.Support Franchise Training and New Restaurant Openings by ensuring excellence in the kitchen.Must be confident in understanding, using, and deploying the Learning Management Platforms and programs implemented by Corporate Leadership/Training Teams.Recruiting and RetentionHas some responsibility in staffing, training, retention and turnoverMaintains staffing according to budgeted levelsHelps to forecast all staffing needs with the GM and HR.Works collaboratively with the GM and HR to create and maintain plans for developing internal candidates for promotionAssists GM in conducting interviews to assist with store level staffingAssists HR in all retention practicesTrainingConducts training with staff, Franchise Operators, and others on all products, processes, and procedures; assists in training on new products and refresher training as necessaryAssists other certified trainers with staff in changes in company policy or proceduresAids staff in identifying potential problems and develop solutionsEnsures proper training of Trainees and monitors effectiveness of designated trainingPeople DevelopmentMust work with the GM to identify and develop one future leader each quarter by cross-training into a new and/or leadership capacity. Every 90-days, someone should be getting promoted within your restaurant.Develops managerial and leadership abilities of restaurant staff and within themselvesReinforces Company Core Values consistentlyAssist HR and the GM to conduct performance development reviews on staff and collaborates with HR on the staff members individual development plans (IDP).Provides coaching and feedback on an on-going basis; develops coaching skills oftenDemonstrates positive workplace practices according to Company valuesEmployee RelationsAccurately and consistently documents performance appropriatelyResponsible for following the approved termination process as outlined in the Employee HandbookUses consistent practices in managing performance problems. Holds everyone accountableConducts investigations as required for cash, harassment or any unfair employment practice claim. Requests assistance from GM and HR as needed for adviceIdentifies, evaluates and responds appropriately to labor efficiency problemsWorks with service and culinary management team to define potential issues/problems and assist the restaurant management team in building solutionsPolicies and ProceduresEnsures compliance on procedure outlined in all Company reference manualsEnsures compliance on company cash control, and safety and security policyEnsures accidents and incidents are reported to HR in a timely mannerMonitors procedures for resolving Health Department violations