Restaurant Manager

Overview

SUMMARY:

The Restaurant General Manager is responsible for creating a culture that reflects the company values. Responsibilities include managing the daily operations of the restaurant, including selection, development, and performance management of employees. In addition, the Restaurant General Manager oversees the inventory and ordering of food and supplies, optimizes profits, and ensures the guests are satisfied with their dining experience. The Restaurant General Manager reports to the District Manager.

• Financial
  • Adhere to company standards and service levels to increase sales.
  • Manage costs to meet budget targets focusing on cost of sales, labor costs, and cash over/short.
  • Analyze variances and initiate corrective actions with a high sense of urgency.
  • Ensure all financial and payroll related administrative duties are completed accurately and on time in accordance with company policies and procedures.
• Food Safety and Planning
  • Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards, procedures, and compliance with health and legal regulations.
  • Ensure consistent high‑quality food preparation and service.
  • Maintain professional restaurant image, including cleanliness and proper uniforms.
  • Maintain accurate inventory and control cost of goods.
  • Supervise portion control and preparation quantities to minimize waste.
  • Estimate food needs, place orders with distributor, and schedule delivery of food and supplies.
  • Must be Serv Safe certified and uphold all Serv Safe guidelines.
  • Complete weekly Food Excellence Self‑Assessment.
• Guest Service
  • Ensure positive guest service in all areas and respond to complaints, taking appropriate actions to convert dissatisfied guests into return guests.
• Operations
  • Ensure a safe working environment for employees and guests to reduce the risk of injury and accidents.
  • Manage shifts, including daily decision making, scheduling, and planning while upholding standards, product quality, and cleanliness.
  • Investigate and resolve complaints concerning food quality and service.
  • Complete one Food Excellence audit on the restaurant each week.
• Personnel
  • Recruit, select, train, assign, supervise, coach, counsel, and, when necessary, terminate employees.
  • Ensure all employees complete training.
  • Communicate job expectations, plan, monitor, and enforce policies and procedures.
  • Develop employees by providing ongoing feedback and establishing performance expectations.
  • Maintain an accurate and up‑to‑date plan of restaurant staffing needs; prepare schedules and ensure the restaurant is fully staffed for all shifts.
  • Conduct a monthly meeting with staff.
  • Develop employees to become Shift Leaders and future General Managers.

• Maintain compliance with all state, local, and federal regulations, as well as company policies and procedures.
• Perform loss prevention audits to ensure all laws are being followed.
• Uphold company’s purpose and values.
• Keep District Manager promptly and fully informed of all issues and take corrective action or suggest alternative courses of action.
• Complete job responsibilities in a timely and effective manner.
• Maintain a favorable working relationship with all company employees to foster a cooperative and harmonious working climate conducive to maximum employee morale and productivity.
• Accomplish company goals by accepting ownership.
• Perform other duties and responsibilities as required or requested.

• Work 50 hours/week, or more based on restaurant needs.
• Work 3 of the busiest days.
• Work at least 2 opening, 2 mid, and 1 closing shift.

Mid‑Senior level

Full‑time

Management and Manufacturing

Hospitality