Overview:
The Restaurant Manager has the day-to-day responsibilities for operating the restaurant within the specific guidelines described by the operating policy.
Responsibilities:
Specific Duties and Responsibilities
A. Personnel
a. Selection and Employment
i. Maintain an adequate labor pool of qualified applicants form which cooks, waitresses, and additional staff may be selected,
ii. Properly prepare and submit all required employment documents to the Payroll Department.
b. Training of Restaurant Personnel - Set an example for all store personnel and instruct them with regard to the day-to-day responsibilities of operating the restaurant.
c. Motivation of Restaurant Personnel - Motivate all personnel by example to ensure customer satisfaction through friendly, prompt, and courteous service.
d. Labor Scheduling - Maintain all personnel work hours within the guidelines established by the Labor Budget.
e. Payroll - Make certain all store personnel are clocking in and out for all time spent doing company business according to company policy and procedure, that time cards are signed by the employee, verified for accuracy and submitted promptly to the Payroll Department via the weekly Payroll transmission.
B. Restaurant Image - Maintain the store to promote customer acceptance through cleanliness, advertising, outside appearance, store equipment, and lighting.
C. Merchandising:
a. Order, receive and price deliveries of goods from approved vendors
b. Store all such merchandise as required by food regulations,
c. Stocking includes, but is not limited to; store gondolas, shelving, walk-in coolers, upright coolers, counters and backroom merchandise storage areas. At times this may entail lifting weights of 50 lbs. or more to accomplish certain stocking requirements.
D. Maintenance - Maintain the store in new store condition as required by the maintenance policy. To accomplish this, the tasks may include, but are not limited to; replacing gas nozzles and hoses, changing pump filters, cleaning or changing furnace equipment or filters, sweeping parking lots, picking up trash on the store property, emptying trash cans, keeping store shelves clean, stocked and faced and cleaning restrooms and floors.
E. Accounting and Controls:
a. Accurately complete the Daily Store Report and related documents according to the instructions in the operating manual,
b. Prepare bank deposit tickets and make bank deposits daily,
c. Verify all vendor invoices for accuracy,
d. Control all cash and inventories by shift employee and report overages and shortages daily,
e. Control the use of supplies and utilities to insure the efficient operation of the restaurant.
F. Security - Make certain all store personnel comply with all security procedures and report all security problems to the District Manager
G. Other duties that may be assigned by the District or Regional Manager
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