Job Description

Job Title: Restaurant Manager

Responsibilities:

1. Staff Management

• Hire, train, and supervise restaurant staff, including servers, cooks, hosts, and dishwashers.
• Conduct performance reviews, offer feedback, and manage employee development.
• Ensure adequate staffing levels to meet customer demand.
• Create and manage work schedules for employees.

• Ensure that customers receive high-quality service and resolve any customer complaints or issues promptly and professionally.
• Monitor customer feedback and take necessary actions to improve service quality.
• Maintain a welcoming, positive, and friendly environment for both customers and staff.

• Manage the day-to-day operations of the restaurant, including food preparation, service quality, and cleanliness.
• Ensure compliance with all health, safety, and sanitation regulations.
• Monitor and maintain inventory levels of food, beverages, and supplies, placing orders when necessary.
• Control costs and oversee budgeting, including labor costs, food costs, and other operational expenses.

• Prepare and manage the restaurant’s budget and financial reports.
• Analyze financial data and implement strategies to increase profitability and reduce waste.
• Handle cash management, including cash deposits, financial transactions, and accounting procedures.

• Ensure that food quality and presentation meet IHOP’s standards.
• Oversee food safety protocols and ensure that food is prepared according to company guidelines.
• Perform regular checks to ensure cleanliness and organization of kitchen and dining areas.

• Assist with local marketing initiatives and promotions to drive business.
• Ensure the restaurant meets sales goals and develops strategies to increase traffic.
• Stay current on IHOP promotions, new menu items, and operational updates.

• Ensure all local, state, and federal laws are followed, including employment regulations and safety protocols.
• Implement and enforce restaurant policies and procedures to ensure a safe and efficient work environment.
• Ensure that health inspections and safety audits are passed.

Qualifications:

• Education High school diploma or equivalent required; a degree in hospitality management or business is a plus.
• Experience Previous experience in a supervisory or managerial role within a restaurant or food service industry.
• Skills
• Strong leadership and interpersonal skills.
• Excellent communication skills, both written and verbal.
• Problem-solving and conflict resolution abilities.
• Ability to manage multiple tasks and work under pressure in a fast-paced environment.
• Knowledge of restaurant operations, including staffing, inventory, and budgeting.

Physical Requirements:

• Ability to stand for extended periods of time and lift up to 25 pounds.
• Willingness to work evenings, weekends, and holidays as needed.