QSR Restaurant Manager

Circle K•Holly Springs, MS

6d•Onsite

About The Position

The Restaurant Manager is responsible for the day-to-day operations of a Company-operated restaurant and has full responsibility for its people, operations, and financial metrics. The position reports directly to the Restaurant District Manager. The manager provides guest service, hires and develops team members, maintains restaurant cleanliness, oversees food preparation and production, and ensures compliance with Brand, Company, health department, and safety requirements. The role also manages cash, sales, inventory, administrative records, scheduling, ordering, and other operational and financial metrics. The manager communicates with the Restaurant District Manager, addresses performance issues, recognizes team members, and trains a Restaurant Assistant Manager to operate the restaurant in the manager’s absence. The position requires open availability and involves frequent standing and walking, handling objects throughout the shift, and working around hot and cold temperatures, kitchen equipment, sharp objects, and loud noises. Circle K will consider reasonable accommodations for known limitations related to an employee’s disability unless doing so would be unreasonable or create an undue hardship.

Requirements

At least 2 years of restaurant management experience.
Proficiency in Microsoft Office Suite.
Valid state driver’s license.
Open availability.
Excellent communication skills.
Ability to motivate, coach, and lead team members.
Integrity and ability to keep commitments.
Positive attitude.
Conflict management skills.
Sense of urgency.
Ability to lead by example.
Focus on achieving results while having fun.
Ability to work well with others or independently.
Frequently bend, twist at the waist, kneel, squat, stand, and walk.
Occasionally climb and descend ladders.
Ability to tolerate extreme cold and hot temperatures and work around fryers, ovens, grills, coolers, freezers, sharp objects, and loud noises.
Ability to reach, grasp, and manipulate objects with hands for the entire shift, including reaching overhead.
Ability to push, pull, lift, and carry up to 10 pounds frequently and 50 pounds or more occasionally, including lifting from ground to overhead.

Nice To Haves

ServSafe Manager certification preferred.

Responsibilities

Provide excellent guest service in a fast and friendly manner; coach and correct team members as needed.
Recruit, interview, select, hire, and onboard employees for all positions.
Maintain a clean restaurant through housekeeping, delegation of duties, and follow-up.
Establish production build-to levels and maintain the production management system.
Direct the team to prepare and serve food according to Brand, Company, and health department regulations.
Supervise and coach team members on food preparation and production management guidelines.
Ensure team members receive ongoing training on Brand and Company standards.
Share relevant information and maintain the communication board.
Implement Brand campaigns and conduct training on new products.
Ensure product quality, food safety, and operational standards.
Monitor the accuracy of cash, sales, and inventory control records.
Communicate as required with the Restaurant District Manager.
Complete daily, weekly, and period paperwork, inventory and cash counts, truck orders, schedules, and other required administrative duties.
Maintain a safe environment for team members and guests by following applicable laws and safety codes; report facility issues to maintenance.
Complete incident reports according to the 5-minute rule policy.
Take ownership of financial and operational metrics to support a profitable restaurant.
Conduct team member check-ins and provide positive feedback badges in Workday; use recognition to reinforce positive behaviors and performance.
Apply progressive discipline to address performance deficiencies or failure to comply with Company policies or regulatory requirements.
Train a Restaurant Assistant Manager to operate the restaurant successfully in the Restaurant Manager’s absence.
Model the Company values: One Team, Do the Right Thing, Takes Ownership, and Play to Win.