Controls
1. Meets or exceeds the 80% Q.S.C. level.
2. Conducts own informal Q.S.C. inspections.
3. Manages production labor control and food cost control using flowcharts, ""build-to"" system, and store schedule and positioning system.
4. Monitors and manages store inventory levels to ensure product/item availability (ordering is responsibility of Assistant Manager).
5. Analyzes weekly P&L; reviews with the management team.
6. Holds weekly manager meeting.
7. Sets store priorities, incorporating store and area objectives.
8. Writes and executes store plans (based on priorities agreed-upon with the DM); includes responsibilities delegated to other managers.
9. Identifies, evaluates and responds appropriately to labor efficiency problems.
10. Maintains, modifies as necessary, and utilizes store systems to provide consistent operations and customer satisfaction.
11. Establishes realistic and meaningful daily operational goals for management and staff.
Administration
1. Maintains maximum variance .25% between reported and actual.
2. Submits paperwork on a timely basis.
3. Responds promptly to customer comments.
4. Conducts exit interviews as required by area procedures.
Maintenance
1. Trains crew and management to perform scheduled cleaning and maintenance of equipment (Preventative Maintenance Program).
2. Calibrates equipment (as trained by maintenance technician).
3. Follows procedures for reporting maintenance problems; tracks progress to completion.
Employee Relations
1. Uses consistent practices in managing performance problems with managers and crew (Interaction Management).
2. Manages crew and management in a manner which maximizes retention (reducing turnover).
3. Conducts manager meetings to facilitate communication with management and crew; sets priorities.
4. Manages grievance process; communicates process to the crew.
Performance Management
1. Conducts management performance reviews on a timely basis.
2. Takes appropriate corrective action in response to performance problems of crew and management.
EMPLOYMENT STANDARDS
Knowledge
1. P&L analysis and corrective measures.
2. Supervisory practices.
3. Planning and budgeting.
4. Interviewing practices.
5. Training and development practices.
Education
1. College degree or equivalent experience in operations.
Experience
1. 1-2 years management / operations experience in the restaurant industry.
2. Must be able to perform all restaurant operations positions/functions
Job Type: Full-time
Pay: $52,301.41 - $62,072.66 per year
Benefits:
- 401(k) matching
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Vision insurance
Experience level:
- 3 years
- 4 years
- 5 years
- 6 years
- 7 years
Restaurant type:
- Quick service & fast food restaurant
Shift:
- 10 hour shift
- 8 hour shift
- Day shift
Weekly day range:
License/Certification:
- Driver's License (Preferred)
Work Location: On the road