Restaurant Manager

The Restaurant General Manager is a critical position on our team. They must be passionate about providing our guests a high quality; value oriented dining experience with friendly, quick, accurate service in a clean and safe environment. The RGM is responsible and accountable for all of the business activities in one restaurant location specifically to:

• Provide a superior and memorable experience for all guests.
• Achieve sales goals
• Control expenses to budget or better,
• Create a fun, high-energy environment where team members are engaged in doing their jobs and encouraged to grow while delivering exceptional service.
• The Church’s Restaurant General Manager direct reports usually includes an Assistant Restaurant General
• Manager, Shift Leaders and Team Members. The number of direct reports may vary by location based on total sales volume, sales and geographic location of the restaurant.

• Creates a fun, high-energy restaurant service environment that exceeds guest expectations with regards to friendly, quick, and accurate service. Builds team understanding and commitment to guest service standards.
• Communicates and follows-up with guests to obtain feedback and identify service and food quality improvement opportunities.
• Assists and resolves all guest complaints in-person or by phone at the restaurant. Apply the “thank, help, apologize, never argue, kindness and service” (THANKS) model to all guest complaints.
• Ensures all incoming calls are handled in a prompt, courteous, and professional manner.
• Directs and conducts regular training with team members.
• Provides regular feedback and coaching to all team members and measures areas for improvement.
• Works with direct reports to cross-train and assist in the development of new skills.
• Creates a work place where team members strive to do their best, are rewarded for performance, and have fun.
• Ensures that federal, state and local laws, regulations, and ordinances are practiced and enforced.
• Maintains a clean and safe restaurant for guests and team members.
• Responsible for budgets and makes adjustments as needed.
• Ensures compliance with labor laws.
• Understands, enforces and adheres to all company policies and procedures.
• Maintains restaurant inventory and ensures accessibility and organization.
• Responsible for routine maintenance and repairs on all equipment.
• Prepares and analyzes operation reports
• Performs other duties as assigned.

• High school diploma or GED required. Must have (1 to
  3) years of supervisory experience working in the restaurant industry.
• Must be eligible to work in the United States.
• Successfully complete all training and make a passing score on all applicable tests.
• Must have access to a vehicle and have a valid driver’s license and proof of valid insurance.
• Must be able to work up to a 50- hour workweek. Must be available to work a flexible shift including weekends.

• Knowledge of all restaurant policies, practices and operational and human resources procedures.
• Knowledge and understanding of labor cost reporting, operating statements, and other business reporting.
• Excellent interpersonal skills and the ability to interact professionally with individuals at all levels, both internally and externally.
• Basic computer skills.
• Knowledge of profit and loss statements
• Ability to implement policies and procedures.
• Skilled in developing employees by coaching, counseling, and building strong work habits.
• Continuously working to improve customer satisfaction.
• Knowledge of recruiting and interviewing potential team members.
• Ability to supervise others.
• Manage conflict resolution.
• Create and maintain a positive work environment.

Critical…