Restaurant Management Ocala Area

Circle K•Bushnell, FL

17d•Onsite

About The Position

The Restaurant Manager Trainee role prepares candidates for the Restaurant Manager position. After a designated training period, the trainee may manage the day-to-day operations of a designated company-operated restaurant for up to 90 days, with partial or full responsibility for people, operations, and financial metrics. The position reports directly to the Restaurant District Manager. The trainee provides fast, friendly guest service; leads and develops team members; supports recruiting and onboarding; maintains cleanliness and food safety; oversees food preparation and product quality; and ensures operational standards are followed. The role also includes managing cash, sales, inventory, paperwork, orders, schedules, and other administrative duties; communicating with the district manager; maintaining a safe environment; handling incidents; and taking ownership of financial and operational results.

Requirements

Open availability is required.
Proficiency in Microsoft Office Suite.
Valid state driver's license.
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.
Ability to frequently bend, twist at the waist, kneel, squat, stand, and walk.
Ability to 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 the hands for an 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

One to two years of restaurant management experience.
ServSafe Manager certification.

Responsibilities

Provide excellent guest service in a fast and friendly manner, and coach or correct team members as necessary.
Recruit, interview, select, hire, and onboard team members for all positions.
Maintain a clean restaurant by performing housekeeping duties, delegating tasks, and following up on completion.
Establish build-to quantities 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 new-product training.
Ensure product quality, food safety, and operational standards.
Monitor the accuracy of cash, sales, and inventory control records.
Communicate with the district manager as required.
Complete daily, weekly, and period paperwork, inventory counts, 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, and report facility issues to maintenance.
Complete incident reports in accordance with 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, using recognition to reinforce positive performance and behaviors.
Apply progressive discipline when addressing performance deficiencies or failure to follow Company policies or regulatory requirements.
Demonstrate the Company values: One Team, Do the Right Thing, Takes Ownership, and Play to Win.