Restaurant Manager

Purpose Statement

The Restaurant Manager supports the General Manager with the daily operations of a single Captain D’s restaurant in accordance with operational policies and procedures and, in the absence of the General Manager, assumes the General Manager’s general duties.

Primary Duties

• Provides the leadership and direction for restaurant employees on a daily basis, including the proper apportionment of work among employees, to ensure the maintenance of adequate workflow processes within the restaurant’s operational structure.
• Subject to the General Manager’s direction, attracts, interviews, hires (or recommends that the General Manager hire), fires (or recommends that the General Manager fire), trains and retains a full work staff; appraises the productivity and efficiency of the restaurant’s employees for the purpose of recommending promotions and other changes in status; sets and adjusts the hours of restaurant employees.
• Assists staff during high volume periods, as needed.
• Remains up to date on all current Captain D’s operational policies and procedures in order to train and evaluate restaurant employees.
• Subject to the General Manager’s direction, ensures full compliance with all operational policies and procedures; plans and manages the workflow for the restaurant, including but not limited to, the materials, supplies, machinery, equipment, tools and techniques used for that work.
• Assists the General Manager with the establishment and promotion of good will and a positive dining experience for the restaurant’s customers.
• Maintains a positive work environment and handle employee complaints and grievances in accordance with Captain D’s operational policies and procedures.
• Subject to the direction of the General Manager, orders, stocks and maintains adequate product and other merchandise inventory.
• Ensures food product quality through the monitoring of product shelf life, expiration dates, rotation, product turnover and maintaining proper food temperature requirements.
• Maintains company health score standards (90% or above or its equivalent under local law).
• Assists the General Manager with cost control documents, including weekly cost control sheets, inventory reports and administration prep sheets.
• Assists the General Manager with meeting weekly cost sheet targets, forecasting sales and controlling labor and operational costs based on periodic trends in order to promote same store sales increases and improved cash flow.
• Participates in and establishes image-building activities within the local community.
• Ensures the proper maintenance of the restaurant and its equipment, including but not limited to any recommended or necessary preventative maintenance.
• Ensures compliance with all applicable federal, state and local laws, regulations and ordinances, including but not limited to wage, hour and discrimination laws.
• Maintains regular and predictable attendance and performs other essential duties as assigned by the General Manager.
  
  

Authority

The Restaurant Manager has the general authority to do all things necessary or appropriate to operate the restaurant consistent with the Restaurant Manager’s responsibilities as set forth above and subject to the direction of the General Manager, including but not limited to the hiring, firing, promotion, demotion and disciplining of the restaurant’s other employees, subject to the approval of the restaurant’s Area Director in the case of any decision to fire an employee.

Required:

Education / Experience

• Minimum of 18 years of age to operate motor driven equipment
• Minimum of one year of supervisory or progressive management experience in a quick-service or full-service chain restaurant organization
• Knowledge of all restaurant policies and practices and operational and human resources procedures
• Knowledge of all federal, state and local laws, regulations and codes as they apply to the daily operation of restaurants
• Excellent grammar, verbal and written communication skills
• Excellent presentation skills to both individuals and groups
• Excellent interpersonal skills and the ability to interact professionally with individuals at all levels, both internally and externally
• Excellent organizational skills, with the ability to prioritize and work on multiple projects simultaneously
• Good working knowledge of personal computers with e-mail applications
  
  

Preferred:

• Associate Degree in business administration, marketing or related field
• High school degree or equivalent
  
  

Licenses / Designation

Required:

• Valid driver’s license and good driving record
• Food handler’s license
  
  

Preferred:

• N/A
  
  

Physical / Mental Requirements

• Continuously utilizes speech, hearing, near vision, eye/hand coordination, color definition, and manual/bi-manual dexterity.
• Frequently stands, walks, reaches above shoulders, bends, lifts and/or carries up to 25 pounds, and works closely with others.
• May require difficult work positions.
• Occasionally utilizes sense of taste and smell, far vision, and step stool; works around chemicals and cleaners; walks on uneven surfaces; lifts and/or carries up to 50 pounds; operates a vehicle.
  
  

Work Conditions / Hours

• Days and hours may vary according to business necessity, including weekends, evenings, and/or holidays.
• Standard restaurant working conditions.
• May require travel by both automobile and air.
• May be exposed to extreme weather conditions during travel, including heat, cold, dust, rain, snow and similar conditions.
  
  

While this job description is intended to be an accurate reflection of the requirements of the job, management deserves the right to add or remove duties from particular jobs when circumstances (e.g., emergencies, changes in workload, rush jobs or technological developments) dictate.