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The manager oversees daily restaurant operations, ensuring team performance, customer satisfaction, and adherence to company policies. Responsibilities include scheduling, training staff, handling inventory, resolving customer issues, and ensuring health and safety standards are met. Strong leadership, organization, and problem-solving skills are key.
Responsibilities
- Lead and supervise crew members to ensure smooth operations
- Manage scheduling, shift planning, and staff performance
- Oversee food preparation and customer service standards
- Handle customer concerns and resolve complaints professionally
- Ensure compliance with health, safety, and labor regulations
- Monitor inventory and place orders as needed
- Drive store goals, such as sales targets and labor cost control
- Train and develop staff members to support growth and success
Requirements
- Minimum age: 18 years old
- High school diploma or equivalent (preferred)
- Previous experience in food service or retail (leadership/supervisory experience preferred)
- Strong leadership, communication, and problem-solving skills
- Ability to manage a team and handle high-pressure situations
- Understanding of inventory, scheduling, and basic financials
- Willingness to work flexible hours, including nights and weekends
- Knowledge of food safety and labor regulations (training provided if not experienced)
Benefits
- Free meals
- National employee discount
- Employee rewards program
- Flexible schedule
- Archways
- Paid sick leave
- Competitive wages
- Optional retirement savings plan
Learn more about this Employer on their Career Site
