Job Overview
Employment Type
Full-time
Compensation
Salary
Range $41,600.00 - $58,700.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Career Development
performance bonuses
Job Description
This job opportunity is with a well-established restaurant that is committed to delivering exceptional dining experiences while maintaining high operational standards. The restaurant operates in the quick service restaurant (QSR) sector, known for its fast-paced environment and emphasis on quality, customer service, and operational efficiency. The establishment prides itself on upholding strict guidelines set by both the owner and franchisor to ensure consistency across all locations, promoting a brand that customers can trust and enjoy.
The role of the restaurant manager is pivotal to the success of the establishment. This full-time position involves overseeing the entire restaurant operation, including financial performance, product production, inventory control, personnel management, sales activities, and marketing efforts. The restaurant manager serves as the final decision-maker on significant matters, ensuring that the restaurant operates within established operational guidelines and achieves business goals.
A key responsibility of the restaurant manager involves implementing and maintaining the PRIDE systems and routines, which are essential operational standards for the business. Collaborating closely with the district manager (DM) and general manager (GM), the restaurant manager is tasked with developing and executing a comprehensive game plan tailored to increase profitability and market presence.
Customer satisfaction is a top priority for this role. The restaurant manager ensures that guest service across all areas meets or exceeds company standards. This includes promptly addressing and resolving customer complaints to preserve and enhance customer loyalty and satisfaction. In addition to internal management, the role requires fostering external relationships by working with local chambers of commerce and schools to drive sales and community engagement.
Staff management is a critical focus, with responsibilities that include staffing, training, and developing assistant managers as well as hourly employees. The manager is expected to conduct orientations, provide ongoing feedback, set performance expectations, and perform formal performance reviews. Effective scheduling ensures the restaurant is properly staffed during all day parts and varying sales volumes, contributing to smooth operations and optimal service delivery.
Financial management is another core component of the role. The restaurant manager is responsible for managing the restaurant's profit and loss (P&L) statements, optimizing profits while controlling costs of goods sold (COGS), labor, and semi-fixed expenses known as controllables. This requires a keen eye for detail and an ability to analyze financial data to make sound business decisions.
The restaurant manager also works to maintain a positive and cooperative working environment. By promoting good morale, productivity, and efficiency among team members, the manager helps create a pleasant workplace conducive to achieving operational goals. The position requires a proactive approach in handling multiple areas of the business simultaneously, often under pressure in a high-volume setting.
Additional essential qualities for the role include the ability to work in various temperature conditions, stand for extended periods, and lift up to 50 pounds. The manager must demonstrate excellent customer service skills, maintain good personal hygiene, and exhibit a positive attitude coupled with professionalism and promptness.
This role prefers candidates with three to five years of restaurant management experience, particularly within the fast food or QSR industry. A high school diploma or equivalent is a minimum educational requirement. Practical experience in managing COGS and labor costs is critical for success in this role.
In summary, the restaurant manager is the driving force behind the successful operation of the restaurant. From overseeing day-to-day activities to strategic planning and team development, this role demands leadership, financial acumen, and a commitment to excellence in customer service. It offers an exciting opportunity for an experienced individual eager to contribute to a thriving restaurant business and advance their career in the hospitality industry.
The role of the restaurant manager is pivotal to the success of the establishment. This full-time position involves overseeing the entire restaurant operation, including financial performance, product production, inventory control, personnel management, sales activities, and marketing efforts. The restaurant manager serves as the final decision-maker on significant matters, ensuring that the restaurant operates within established operational guidelines and achieves business goals.
A key responsibility of the restaurant manager involves implementing and maintaining the PRIDE systems and routines, which are essential operational standards for the business. Collaborating closely with the district manager (DM) and general manager (GM), the restaurant manager is tasked with developing and executing a comprehensive game plan tailored to increase profitability and market presence.
Customer satisfaction is a top priority for this role. The restaurant manager ensures that guest service across all areas meets or exceeds company standards. This includes promptly addressing and resolving customer complaints to preserve and enhance customer loyalty and satisfaction. In addition to internal management, the role requires fostering external relationships by working with local chambers of commerce and schools to drive sales and community engagement.
Staff management is a critical focus, with responsibilities that include staffing, training, and developing assistant managers as well as hourly employees. The manager is expected to conduct orientations, provide ongoing feedback, set performance expectations, and perform formal performance reviews. Effective scheduling ensures the restaurant is properly staffed during all day parts and varying sales volumes, contributing to smooth operations and optimal service delivery.
Financial management is another core component of the role. The restaurant manager is responsible for managing the restaurant's profit and loss (P&L) statements, optimizing profits while controlling costs of goods sold (COGS), labor, and semi-fixed expenses known as controllables. This requires a keen eye for detail and an ability to analyze financial data to make sound business decisions.
The restaurant manager also works to maintain a positive and cooperative working environment. By promoting good morale, productivity, and efficiency among team members, the manager helps create a pleasant workplace conducive to achieving operational goals. The position requires a proactive approach in handling multiple areas of the business simultaneously, often under pressure in a high-volume setting.
Additional essential qualities for the role include the ability to work in various temperature conditions, stand for extended periods, and lift up to 50 pounds. The manager must demonstrate excellent customer service skills, maintain good personal hygiene, and exhibit a positive attitude coupled with professionalism and promptness.
This role prefers candidates with three to five years of restaurant management experience, particularly within the fast food or QSR industry. A high school diploma or equivalent is a minimum educational requirement. Practical experience in managing COGS and labor costs is critical for success in this role.
In summary, the restaurant manager is the driving force behind the successful operation of the restaurant. From overseeing day-to-day activities to strategic planning and team development, this role demands leadership, financial acumen, and a commitment to excellence in customer service. It offers an exciting opportunity for an experienced individual eager to contribute to a thriving restaurant business and advance their career in the hospitality industry.
Job Requirements
- High school diploma or equivalent
- Three to five years of restaurant management experience preferred
- Strong experience in quick service restaurant operations
- Proven ability to manage cost of goods sold and labor
- Excellent customer service and employee relations skills
- Detail oriented with ability to manage multiple areas simultaneously
- Ability to perform under pressure in a fast-paced high volume environment
- Ability to work in various temperature conditions
- Ability to stand for extended periods
- Ability to lift up to 50 pounds
Job Qualifications
- High school diploma or equivalent
- Three to five years of restaurant management experience preferred
- Proven track record in management of cost of goods sold and labor
- Excellent customer service skills
- Strong employee relations skills
- Ability to perform under pressure in a high volume restaurant
- Detail oriented with capability to oversee multiple areas simultaneously
- Ability to work in different temperature ranges
- Ability to stand for long periods
- Ability to lift up to 50 pounds
- Positive attitude and professionalism
Job Duties
- Oversees and manages all areas of the restaurant and makes final decisions on matters of importance
- Ensures that all PRIDE systems and routines are incorporated into the day-to-day operations of the restaurant
- Responsible for the development and achievement of the restaurant’s game plan by working with district manager and general manager
- Ensures guest service in all areas meets company standards
- Responds to customer complaints by taking prompt and appropriate action to resolve problems and ensure customer satisfaction
- Works with local chamber and schools to increase restaurant sales
- Staffs, trains and develops assistant managers and hourly employees through orientations, ongoing feedback, the establishment of performance expectations and performance reviews
- Responsible for effective management schedules and ensures that restaurant is properly staffed for all day parts and sales volumes
- Manages restaurant profit and loss to optimize profit, controls cost of goods sold, labor, and controllable semi-fixed expenses
- Performs other duties as requested by the district manager
- Manages entire operation through development and growth of staff, sales and profitability to meet goals established in location’s game plan
- Ensures restaurant operates in accordance with established company standards, policies and procedures
- Maintains positive working relationships with team members to promote a cooperative and pleasant working climate
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
