Fast Food Restaurants Jobs in Reno, NV (NOW HIRING)

Job Title: Manager

Location: Liberty Food & Wine Exchange – Reno, NV 89501

• Oversee and manage day‑to‑day shift operations and work with the General Manager (GM) regarding opportunities for improvement.

• Assist the GM in ensuring financial goals are achieved through operational performance.
• Maintain administrative requirements (as delegated by the GM) to ensure proper financial reporting/processing occurs by handing all invoices and personnel/payroll items on time and in accordance with company policies and procedures.
• Participate in period‑end inventory and financial reporting meetings to review operational performance as it relates to fiscal goals.
• Utilize daily experiences to provide feedback and identify areas of improvement in financial categories.
• Understand and utilize all company reports (SALV, SVA, P&L, and Budget) to make daily decisions on staffing, labor, and product costing.

• Work with the GM to enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.

• Ensure positive guest service in all areas; respond to complaints and take appropriate actions to turn dissatisfied guests into repeat guests.
• Respond to all guest comments made in house and assist the GM in responding to comments via social media/Yelp, taking steps necessary to maintain the highest guest satisfaction.
• Assist the GM with all customer, community, and vendor correspondence (email, phone calls, etc.).

• Manage shifts, including daily decision making, staffing adjustments, and planning while upholding standards, product quality, and cleanliness.
• Ensure that proper security procedures protect employees, guests, and company assets.
• Maintain a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly when injuries occur.
• Have a thorough knowledge of the beverage program, including beer, wine, liquor, and N/A offerings, associated costs, and profitability.
• Help manage vendor relationships to accomplish these goals.
• Oversee all day‑of shift SOPs—including opening procedures, closing procedures, end‑of‑day cash count, and compliance with federal/state/local laws and ordinances.
• Work side‑by‑side with the back‑of‑house team to ensure consistent food quality.
• During daily walkthroughs, report issues with facilities and equipment to the GM for further action.

• Provide direction to employees regarding operational and procedural issues as outlined by the GM.
• Interview hourly employees with the GM and handle administrative duties related to hiring, supervision, development, discipline, and termination.
• Assist the BOH team with the same administrative requirements.
• Conduct orientation when delegated by the GM, explain Local Food Group’s culture, and oversee new employee training.
• Communicate and coordinate with the GM to develop employees by providing ongoing feedback, setting performance expectations, and conducting performance reviews.
• Conduct the daily lineup using the agenda established by the management team.
• Maintain an accurate, up‑to‑date staffing plan, prepare schedules, and ensure the restaurant is staffed for all shifts.
• Assist in maintaining the restaurant’s professional image, including cleanliness, proper uniforms, and appearance standards.
• Assist in keeping staff records for alcohol certifications.

• Execute company protocol to care for community VIPs and establish a network of local businesses, charities, and organizations embedded in the Northern Nevada community.
• Seek opportunities to collaborate with these groups to promote the brand.
• Help maintain a calendar of community events.
• Work with the GM and marketing team to ensure timely, relevant social media posts.
• Use these connections to drive sales through large party reservations and special event bookings.

• Keep the GM fully informed of all issues (e.g., problems, unusual matters of significance, and positive events) and take prompt corrective action or suggest alternative courses of action.
• Complete job responsibilities and performance objectives in a timely, effective manner in accordance with policies and procedures.
• Mantain a favorable working relationship with all employees to foster a cooperative, harmonious climate conducive to maximum morale, productivity, and effectiveness.
• Perform other duties and responsibilities as required or requested.

• Self‑discipline, initiative, leadership ability, and outgoing personality.
• Pleasant, polite manner and neat, clean appearance.
• Ability to motivate employees to work as a team to meet food and service standards.
• Ability to handle the pressures of coordinating multiple activities and recommend appropriate solutions to restaurant problems.
• Strong communication skills for dealing with diverse staff.
• Ability to multitask.
• Ability to determine the applicability of experience and qualifications of job applicants.
• Strong food and beverage knowledge.
• Drive for excellence in hospitality.
• Flexibility to work various shifts, including weekends, days, nights, and holidays.
• Minimum 2 years of restaurant management experience.
• Has completed RLFG Train the Trainer certifications.
• Is versed in all LFG team member SOPs, position expectations, software, and POS operation.

• Requires prolonged standing, bending, stooping, twisting, lifting products and supplies up to 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operate phones, computers, copiers, and other office equipment.