Restaurant Manager In Training (MIT)

Manager In Training $19-$22/hr Competitive pay plus tips, full benefit package, vacation, closed holidays, free meals, free uniforms and plenty of advancement opportunities. Summary The Manager in Training (MIT) supports the Assistant Manager and General Manager in the overall operation of the assigned restaurant. The MIT learns key areas such as team performance, increased sales and profitability, effective cost controls, implementation of food service systems, and development, training and retention of key associates. Essential Duties and Responsibilities Managing Performance Assist the AM/GM to ensure that the restaurant operates efficiently and effectively within the Company’s fiscal and operational guidelines. Ensure adherence to all local, state, and federal laws and regulations. Ensure that all laws pertaining to minors are understood and adhered to strictly. Assist the AM/GM to develop initiatives to build sales, profitability and guest counts. Maintain effective cost controls in support of these initiatives. Responsible for learning and mastering restaurant systems, policies and procedures designed to affect control of restaurant costs and expenses. Help to develop guest‑oriented quality, service, and cleanliness action plans to enhance guest satisfaction. Ensure all safety and security systems and procedures are followed to ensure health and safety of employees and guests. Ensure secure, safe handling and transportation of funds. Work to instill the mission statement and daily directives in each employee. Food Preparation & Production Ensure that all menu items are made according to recipe and presented in an Old Carolina manner. Learn to utilize food production and inventory tools available to support this responsibility by assisting in the completion of the weekly inventory report to generate a cost of sales report to be reviewed by the General Manager. Maintain a working knowledge of all recipes, products and production procedures. Ensure established standards of food safety and sanitation are maintained. Oversee correct receipt, storage and handling of food products to ensure quality and freshness at all times. Look for and cultivate a passion for food. Guests and Associates Respond to guest comments and criticism in a constructive and positive manner, using such situations as opportunities to build guest count. Educate and empower associates to act in a similar capacity. Ensure a safe and secure work and dining environment for associates and guests. Carry out supervisory responsibilities in accordance with all applicable laws and regulations. Demonstrate high ethical standards at all times, adhering to standards laid out in the Company Handbook. Contribute as directed by the General Manager in regular associate/departmental meetings. Administer Coaching Cards to associates as necessary and also make recommendations for employee counseling as necessary. Staffing and Building Great Teams Direct the daily shift operations of the restaurant. Learn how to schedule store and catering associates using an approved labor budget. Learn to assist with new hire orientations. Provide training and recognition to employees at all levels and maintain a team‑oriented environment. Administration and Auditing Work with AM/GM to maintain labor efficiency ratios to ensure guest service and cost effectiveness. Learn how to submit reports, documentation, and other information required by corporate office departments. Miscellaneous Coordinate miscellaneous tasks and projects as needed, or as directed by the AM/GM. Cover shifts as directed at other company restaurants. Supervisory Responsibilities Yes. See “Essential duties and responsibilities.” Qualifications Must have excellent communication, organization, prioritization and multi‑tasking skills. Ability to remain composed in stressful situations and to train, motivate and counsel others with a positive manner. High school diploma or general education degree (GED) is preferred. Previous job experience in the current environment is preferable. Job Knowledge and Skills Understands job procedures and methods; demonstrates ability to acquire necessary skills; understands how job relates to others; makes effective use of resources; demonstrates skill in performing assigned tasks. Quality Of Work Produces work that is accurate and thorough; demonstrates commitment to excellence and continuous improvement; ability to monitor quality of own work; applies feedback to improve performance; takes initiative to find ways to improve and promote quality work. Planning /Organizational Skills Independently plans/prioritizes work; sets goals and objectives; displays appropriate sense of urgency toward top priorities; manages time efficiently; plans for additional resources; integrates changes smoothly. Dependability Meets attendance and punctuality requirements; keeps commitments; accepts responsibility for own actions; follows instructions and responds to management direction; responds to requests for service and assistance; commits to doing the best job possible. Hospitality / Interpersonal Skills Maintains a welcoming environment for customers at all times; displays tact and consideration; works actively to resolve conflicts; displays positive outlook/pleasant demeanor; exhibits tact and consideration; conducts self professionally at all times; assists and supports co‑workers and customers. Communication Expresses ideas coherently; demonstrates good listening and comprehension; keeps others adequately informed at all times; selects appropriate communication tools. Initiative Volunteers readily; undertakes self‑development activities; seeks increased responsibility; takes advantage of opportunities; seeks creative ways to improve skills; asks for help when needed. Problem Solving Identifies problems in timely manner; gathers/analyzes information skillfully; resolves problems in early stages; looks for alternative solutions; works cooperatively in group problem solving situations. Use Of Technology Demonstrates required skills; adapts to new technology; uses technology to increase quality and productivity of work; accepts training opportunities to improve technical skills. Personal Appearance Always dresses appropriately for work; demonstrates acceptable personal hygiene and grooming habits. Physical Demands Regularly required to use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; talk or hear; frequently required to stand, walk, stoop, kneel, crouch or crawl; occasionally required to sit, climb, balance and smell; must regularly lift and/or move up to 50 lbs. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job. Work Environment The employee occasionally works in outside weather conditions. The noise level is usually moderate. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job. #J-18808-Ljbffr