MANAGER

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Job Description:

A BOSS Manager supports the Restaurant General Manager in ensuring delivery on guest satisfaction through managing the daily operations of a single restaurant. The Manager helps manage financial controls, operations, people development, Guest service and compliance across shifts for desired restaurant outcomes (i.e., increased sales, profitability and employee retention). The Manager has full accountability for restaurant operations in the absence of the Restaurant General Manager. A Manager should be able to work long and/or irregular shifts, including extra shifts, as needed, for proper functioning of the restaurant. This position operates under the direct management of the Restaurant General Manager and helps lead the restaurant team. This position interacts with restaurant Team Members, the General Manager, outside vendors, members of the field operations team, and guests.

Responsibilities

• Direct efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines
• Motivates and directs team members and Team Leaders to exceed Guest expectations with fast and friendly service in clean surroundings
• Supervises and trains team members and team leaders on team stations, processes and policies
• Follows cash control/security procedures and helps to implement marketing plans, maintain inventory, manage labor, and apply financial reports across shifts to enhance restaurant results
• Assists General Manager in enforcing compliance with government regulations, employment law, food safety, security policies, operations, and BC policies and procedures relating to all restaurant activities across shifts
• As part of the restaurant management team, recruits, hires, trains and works to retain effective team talent, by making decisions or recommendations on hiring and advancement
• Makes decisions or recommendations on the discipline and terminations of team members
• Available to work evenings, weekends and holidays
• Prompt and regular attendance for assigned shifts, meetings and training

Minimum qualifications:

• Must be at least eighteen (18) years of age
• High School Diploma or GED required
• 1 year of experience working in the quick service restaurant industry in management
• Completion of all certification programs
• Demonstrates leadership skills
• Demonstrates formal understanding of the quick service industry and the core customer
• Recognizes and solves routine problems
• Develops knowledge and skills in basic tasks, practices and procedures within own area
• Pass the Company’s background process
• Have a clear driving record and proof of insurance
• Able to lift/move up to 50 pounds
• Able to stand for long periods of time
• Within 90 days of employment a Manager must obtain a valid health certification.
• No visible tattoos on the head, neck or face above the uniform and no offensive tattoos
• May perform essential functions and duties, as listed in the restaurant Manager job description

Knowledge, Skills, Abilities and Worker Characteristics

• Good oral communication and interpersonal skills
• Professional personal appearance
• Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form
• Ability to use a computer and calculator
• Willing to accomplish all restaurant tasks
• Comfortable working in a fast-paced environment
• Ability to interact productively with co-workers and function well in a team environment
• Ability to resolve guest issues with tact
• Ability to work flexible hours. Ability to work both days, evenings, an