Job Description

Key Responsibilities:

1. Operational Management:

• Oversee the daily operations of the restaurant, ensuring smooth and efficient performance.
• Ensure compliance with company standards and procedures for food quality, service, cleanliness, and safety.
• Implement operational plans to increase efficiency, reduce costs, and drive profitability.
• Monitor restaurant performance and provide solutions to operational challenges.

• Lead, mentor, and motivate a team of restaurant staff, including shift leaders, cooks, and service employees.
• Hire, train, and develop employees, ensuring they meet company standards for performance.
• Create employee schedules, ensuring adequate staffing at all times.
• Conduct regular performance reviews and provide feedback, coaching, and disciplinary actions as necessary.
• Foster a positive work environment that promotes teamwork, respect, and high employee morale.

• Ensure a high level of customer satisfaction by addressing any complaints or concerns promptly and professionally.
• Monitor customer service interactions to ensure standards are being met.
• Implement customer service training programs to ensure all employees are equipped to provide exceptional service.
• Promote a customer-first culture in the restaurant.

• Manage and oversee restaurant budgets, ensuring profitability.
• Control labor costs, food costs, and other expenses to meet financial targets.
• Analyze sales and financial data to identify trends and implement strategies to increase revenue and reduce costs.
• Handle financial reporting, including sales reports, cash handling, and profit/loss statements.

• Implement local marketing and promotional strategies to attract new customers and retain regular guests.
• Coordinate with the corporate team for national or regional campaigns and promotions.
• Monitor competitor activity and adjust restaurant strategies to stay competitive.

• Ensure compliance with all local, state, and federal health regulations, including food safety standards.
• Conduct regular inspections of kitchen and dining areas to ensure cleanliness and hygiene.
• Implement safety programs to ensure the safety of both employees and customers.

• Manage inventory levels and ensure efficient ordering of supplies, minimizing waste and loss.
• Control stock levels of food and beverage items and ensure proper storage to maintain quality.
• Work with suppliers to maintain cost-effective inventory practices.

• Handle administrative tasks such as payroll, scheduling, and employee records.
• Maintain accurate documentation and ensure compliance with company policies.
• Review and approve daily operational reports, sales reports, and other necessary paperwork.

Qualifications:

• Experience:
• At least 2-3 years of experience in restaurant management or a similar leadership role in the quick-service food industry.
• Strong knowledge of food industry regulations, labor laws, and safety standards.
• Proven leadership ability and experience managing teams.
• Skills:
• Exceptional communication and interpersonal skills.
• Strong problem-solving and decision-making abilities.
• Ability to analyze financial data and make data-driven decisions.
• Excellent time management and organizational skills.
• Education:
• High school diploma or equivalent required; a degree in hospitality, business, or a related field is preferred.
• Physical Requirements:
• Ability to stand for long periods and work in a fast-paced environment.
• Ability to lift and carry items (up to 25 pounds) as needed.

Compensation:

• Competitive salary based on experience.
• Benefits, such as health insurance, paid time off, and performance-based bonuses, may be offered.

Key Attributes for Success:

• Strong leadership and team-building skills.
• Ability to manage multiple tasks while maintaining high operational standards.
• Customer-focused mindset with a drive to exceed customer expectations.
• Financial acumen with a focus on achieving and exceeding profit margins.