Columbus, GA
Statement of Purpose:
The Restaurant Manager is responsible for daily operations and ensures customer satisfaction while managing profitability on the shift. The Restaurant Manager will own systems such as Crew Schedules and Inventory Management.
ACCOUNTABILITIES:
Sales and Profits
- Responsible for managing labor costs by evaluating labor needs against projected sales during the shift.
- Build sales by promoting customer satisfaction.
- Manages costs by monitoring crew prep, production, and procedures execution
- Tracks waste levels by using established procedures and monitoring crew position procedures.
- Monitors food costs to eliminate waste.
Quality
- Monitors product quality during shift by talking with customers during walk-throughs.
- Monitors product quality, manages crew performance, and provides feedback.
Service
- Takes service times and determines efficiency.
- Trains crew respond promptly to customer needs.
- Trains crew in customer courtesy.
- Take corrective action with crew to improve service times.
- Trains crew to solicit feedback to determine customer satisfaction.
- Establishes and communicates daily speed of service (S.O.S.) goals.
Cleanliness
- Trains crew to maintain restaurant cleanliness during shift.
- Follows restaurant cleaning plan.
- Directs crew to correct cleaning deficiencies.
Training
- Trains crew in new products.
- Trains crew using the Crew Orientation and Training process.
- Trains new crew in initial position skills.
Controls
- Follows flowcharts to ensure crew meets prep and production goals.
- Monitors inventory levels to ensure product availability.
- Maintains security of cash, product, and equipment during shifts.
- Follows restaurant priorities established by the General Manager.
Controls Con’t
- Follows restaurant plan set by the General Manager or District Manager.
- Ensure proper execution of standards and procedures when managing shifts.
