Store Manager

Summary of Position:
Responsible for overseeing all daily restaurant functions including implementation and maintenance of quality and sanitation standards; implementation, tracking and reporting on marketing and budgetary initiatives; as well as maintaining employee hiring, training, and disciplinary standards.

Duties & Responsibilities :

• Oversee daily business operations
• Develop and implement growth strategies
• Train low-level managers and staff
• Create and manage budgets
• Evaluate performance and productivity
• Research and identify growth opportunities
• Make employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Provide orientation of company and department rules, policies, and procedures and oversee training of new employees.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Work with corporate chef and executive chef to plan and price menu items.
• Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

• Provide monthly inventory valuation to the corporate office by the fourth day of the following month
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules and procedures.
• Provide safety training in first aid, CPR, lifting and carrying objects, and handling hazardous materials.

Qualifications:

• A minimum of 5 years of varied restaurant experience including both front and back-of-house operations.
• At least 6 months of experience in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel, and guests.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).