Restaurant Manager

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Summary:

The Restaurant General Manager is responsible for creating a culture that reflects the company values. Responsibilities include managing the daily operations of the restaurant, including selection, development and performance management of employees. In addition, the Restaurant General Manager oversees inventory and ordering of food and supplies, optimizes profits, and ensures guests are satisfied with their dining experience. The Restaurant General Manager reports to the District Manager.

• Financial:
  Adhere to company standards and service levels to increase sales; manage costs to meet budget targets focusing on cost of sales, labor costs and cash over/short; analyze variances and initiate corrective actions; ensure all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies.
• Food Safety and Planning:
  Maintain a safe, secure and healthy environment by enforcing sanitation standards, ensure high quality food preparation and service, maintain restaurant cleanliness and appearance standards, maintain inventory and control cost of goods, supervise portion control and quantity control, estimate food needs, place orders, be Serv Safe certified, complete Food Excellence Self-Assessment.
• Guest Service:
  Ensure positive guest service, respond to complaints and take actions to turn dissatisfied guests into return guests.
• Operations:
  Ensure safe working environment, complete accident reports, manage shifts, investigate and resolve complaints, complete Food Excellence audit weekly.
• Personnel:
  Recruit, select, train, assign, supervise, coach, counsel, terminate employees as necessary; ensure training completion; communicate job expectations; develop employees; maintain staffing plans and schedules; conduct monthly meetings; develop Shift Leaders and future GMs.
• Accountabilities:
  Maintain compliance with all regulations, perform loss prevention audits, uphold company values, keep District Manager informed, complete job responsibilities timely and effectively, maintain favorable relationships, achieve company goals, perform other duties as required.
• Work Schedule:
  
  Works 50 hours/week or more based on needs, works 3 of the busiest days, at least 2 opening, 2 mid, and 1 closing shift.

Mid-Senior level

Full-time

Management and Manufacturing;
Industries:
Hospitality

Brea, CA

$68,640.00 - $71,000.00 (5 months ago)