Restaurant Manager Trainee 3392

Circle K•Florence, MS

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 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 guest service and leads restaurant team members while supporting hiring, onboarding, training, food preparation, production management, cleanliness, and operational standards. The role also includes administrative and financial responsibilities such as completing paperwork and inventory and cash counts, placing truck orders, preparing schedules, monitoring records, and owning operational and financial metrics. The position requires evening availability, including weekdays and weekends, and has physical demands associated with restaurant work. Circle K states that it will consider reasonable accommodations for known limitations related to an employee’s disability unless an accommodation would be unreasonable or cause undue hardship.

Requirements

Minimum of 1–2 years of restaurant management experience preferred.
Proficiency in Microsoft Office Suite.
Valid state driver’s license required.
Open availability required; evening shifts and weekday and weekend availability are specified.
Excellent communication skills.
Ability to motivate, coach, and lead team members.
Acts with integrity and keeps commitments.
Positive attitude, conflict management skills, and a sense of urgency.
Leads by example and focuses 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.
Tolerate extreme cold and hot temperatures and work around fryers, ovens, grills, coolers, freezers, sharp objects, and loud noises.
Reach, grasp, and manipulate objects with hands throughout the shift, including reaching overhead.
Push, pull, lift, and carry up to 10 pounds frequently and 50 or more pounds occasionally, including lifting from ground to overhead.

Nice To Haves

ServSafe Manager certification preferred.
Minimum of 1–2 years of restaurant management experience preferred.

Responsibilities

Provide excellent guest service in a fast and friendly manner; coach and correct team members as needed.
Recruit, interview, select, hire, and complete onboarding for all positions.
Maintain a clean restaurant by cleaning and performing general housekeeping duties; delegate responsibilities and shift duties and follow up on completion.
Establish build-to quantities and maintain the production management system.
Direct the team and ensure food is prepared and served 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.
Communicate relevant information and maintain the communication board.
Implement Brand campaigns and conduct new product training.
Ensure product quality, food safety, and operational standards.
Monitor and ensure 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 by following government 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; use recognition to reinforce positive behaviors 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.
After training, potentially manage day-to-day operations of a designated Company-operated restaurant for no longer than 90 days, with partial or full responsibility for people, operations, and financial metrics.