Restaurant Manager

Restaurant Manager

The IHOP Restaurant Manager reports directly to the General Manager and directly supervises IHOP restaurant employees. The manager's primary responsibilities include managing front and back office operations with a focus on profitability and sales growth while consistently maintaining IHOP's standards of quality and service.

• Manage all areas to achieve positive and consistent sales growth while meeting or exceeding company goals in all profit and loss categories.
• Manage the entire restaurant operation during scheduled shifts, including daily decision-making, staff support, guest interaction, scheduling, and planning while upholding standards, ensuring product quality, and maintaining high levels of cleanliness and sanitation.
• Provide employees with consistent, appropriate feedback to facilitate development and enhance overall operations, and ensure adherence to the company's uniform standards.
• Perform line checks in the galley throughout the shift to ensure specifications on weights, temperatures, cleanliness, and organization.
• Ensure proper staffing for all time periods to guarantee guest satisfaction and increase sales.
• Interview, hire, and train the highest quality hourly candidates.
• Conduct orientations and follow up with IHOP training programs.
• Prepare shift-end reports, including Daily Sales Reports, Daily Cash Interims, Daily Labor controls, and other processes that ensure control of all company assets.
• Prepare food production checklists and ensure the proper implementation of all company recipes.
• Order food, small wares, uniforms, and other necessary products to unit par levels to maintain operational standards.
• Identify operational opportunities; create and implement plans to address them.
• Approve and sign all food or beverage discounts of any kind.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents; promptly notify the Area Supervisor of any guest or employee accident or injury.
• Maintain proper security procedures to protect employees, guests, and assets, including storeroom, freezer, and office.
• Keep the immediate supervisor informed of all unit issues, take correct corrective action, or suggest alternative actions.
• Complete job responsibilities and performance objectives in a timely and effective manner in accordance with company policies and procedures.
• Always project a favorable image of IHOP to promote its goals and foster public recognition and acceptance.
• Perform all duties and responsibilities as required or requested.
• Work indoors typically, but may occasionally work outdoors.
• Be willing to work nights, weekends, and holidays when restaurants are busiest.
• Be willing to work unpredictable hours to fill in for absent workers.
• Be aware of changing local area events to ensure proper staffing.
• Be willing to work at any local unit or possibly relocate.

Mid-Senior level

Full-time

Management and Manufacturing

Restaurants