Manager, Restaurant​/Food Service

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• Knowledgeable in current Company policies, practices, and industry standards as they pertain to the organization and their impact on the organization as a whole.
• Responsible for training, monitoring, and implementing operational standards to ensure that employees are adequately trained and customer satisfaction is guaranteed.
• Assists the General Manager in recruitment, selection, promotion, employee relations, and scheduling related to individual performance and business needs.
• Coordinates the preparation, cooking, and packaging of food orders as needed.
• Monitors food cost and quality controls by reducing waste through proper purchasing, receiving, storage, preparation, food labeling, and rotation procedures.
• Records and analyzes cash flow, inventory movement, labor costs, and sales daily.
• Ensures compliance with all state and federal regulations to maintain the health and safety of employees and guests.
• Administers Progressive Discipline Policy according to guidelines.
• Demonstrates teamwork by willingness to assume any responsibility or task (“shift to assist”) and performs other duties as assigned.

Supports the General Manager by providing direction and support to hourly employees within franchised or corporate establishments. Performs or supervises various duties over a 50-55 hour workweek. Reports to the General Manager with minimal supervision.

• Knowledgeable in current Company policies, practices, and industry standards.
• Responsible for training, monitoring, and implementing operational standards to ensure employee readiness and customer satisfaction.
• Assists in recruitment, selection, promotion, employee relations, and scheduling.
• Coordinates food preparation, cooking, and packaging.
• Monitors food costs and quality, reducing waste through proper procedures.
• Analyzes cash flow, inventory, labor costs, and sales daily.
• Ensures compliance with health and safety regulations.
• Administers disciplinary policies.
• Leads by example, demonstrating teamwork and flexibility in responsibilities.

• Minimum two years of management experience in a full-service establishment.
• Knowledge of both back-of-house and front-of-house operations.
• Effective oral and written communication skills across all employee levels.
• Proficient in using restaurant equipment and tools.

High School diploma or equivalent required.

Food Service Manager Certificate and completion of M.I.T. Program.

• Work involves standing for 10-11 hours daily, with frequent walking, pushing, pulling, lifting, and other physical activities.
• Frequent lifting up to 30 pounds; occasional lifting up to 80 pounds.

Climate-controlled environment with exposure to temperature extremes during food handling.