Restaurant Manager

Circle K•Charleston, SC

About The Position

The Restaurant Manager Trainee role prepares the candidate for a Restaurant Manager position. After a designated training period, the trainee may manage 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 role includes providing guest service, leading and developing team members, managing restaurant operations and administration, and ensuring food quality, food safety, regulatory compliance, and a safe, clean environment. The trainee is accountable for operational and financial performance and may perform other duties as assigned.

Requirements

Minimum of 1–2 years of restaurant management experience is preferred.
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.
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 hands throughout the shift, including reaching overhead.
Ability to push, pull, lift, and carry up to 10 lbs. frequently and up to 50+ lbs. occasionally, including lifting from ground to overhead.

Nice To Haves

ServSafe Manager certification.

Responsibilities

Provide excellent, fast, and friendly guest service; coach and correct team members as needed.
Recruit, interview, select, hire, and onboard employees for all positions.
Maintain a clean restaurant through cleaning and general housekeeping; delegate and follow up on job responsibilities and shift duties.
Establish build-to levels and maintain the production management system.
Direct the team to prepare and serve food in compliance with 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 are met.
Monitor the accuracy of cash, sales, and inventory control records.
Communicate with the District Manager as required.
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 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 help achieve a profitable restaurant.
Conduct team member check-ins and provide positive feedback badges in Workday; use recognition to reinforce positive behavior and performance.
Apply progressive discipline to address performance deficiencies or failure to follow Company policies or regulatory requirements.
Demonstrate Company values: One Team, Do the Right Thing, Takes Ownership, and Play to Win.