Restaurant Managers

Job Summary

The Restaurant General Manager delivers exceptional results through others. They provide an engaging environment for restaurant teams and guests; while focusing on delivering operational excellence. Chicken Salad Chick Managers invest their time in developing future leaders, creating memorable experiences, reinforcing the Chicken Salad Chick Culture; managing administration; and maintaining the facility. The Restaurant Manager consistently keeps our brand promises, inspire their teams and deliver great results.

• Serve as a Brand Ambassador for Chicken Salad Chick.

• Understand & adhere to all policies, procedures, standards, specifications, guidelines and training programs.

• Understand and comply with all federal, state, county and municipal regulations pertaining to health, safety and labor requirements for the restaurant, employees and guests.

• Ensure that all Guests feel welcome and are given responsive, friendly and courteous service.

• Ensure that all products are consistently prepared and served according to CSC standards.

• Achieve identified objectives for sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

• Develop, plan and implement restaurant marketing, advertising and promotional activities and campaigns, in accordance with the Brand Standards.

• Create, communicate, implement and follow up on operations and financial action plans.

• Control cash and other receipts by adhering to cash handling and reconciliation procedures.

• Make employment and termination decisions consistent with Restaurant Management guidelines.

• Oversee and ensure that employee performance appraisals are completed on a timely basis.

• Create and maintain schedules for team.

• Effectively maximize labor performance by scheduling to business trends while delivering a superb experience to every guest.

• Operationally fill in as needed to ensure guest service standards and efficient operations.

• Coach and motivate the Assistant Manager(s) and the team.

• Continually strive to develop staff in all areas of managerial and professional development.

• Prepare all required paperwork, forms and reports in an organized and timely manner.

• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

• Set clear expectations and create a working environment and serve as a role model to create memorable guest experiences.

• Take actions to solve and celebrate guest feedback.

• Control food and equipment inventories, conduct daily and weekly inventory counts and keep inventory records.

• Identify problems, conduct high-level troubleshooting and seek repair/maintenance support for restaurant equipment to ensure equipment is operational.

• Monitor and maintain compliance with health, safety, cleanliness, security and fire policies, standards and regulations.

• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for violations of company policies, rules and procedures.

• Excellent written and oral communication skills

• Excellent organization skills

• Ability to multitask

• Working knowledge of back office tools

• Ability to quickly learn and master new computer software

• Three to five years related experience and/or training; or equivalent combination of education and experience

• Exert up to 40 pounds of force occasionally to lift, carry, push, pull or otherwise move objects

• Must be able to stand and exert well‑paced mobility, including bending and stooping, for the duration of the workday

• Must be able to work and perform all duties at any station in the kitchen or service area

• Note:
  
  The statements herein are intended to describe the general nature and level of work being performed by employees and are not to be construed as an…