Restaurant Manager

Circle K•Holly Springs, MS

5d•Onsite

About The Position

The Restaurant Manager is responsible for managing 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 fast, friendly guest service; hires and onboards employees; maintains a clean restaurant; oversees food preparation, production, product quality, and food safety; and ensures compliance with Brand, Company, health department, government, and safety standards. The role includes training, coaching, scheduling, delegating and following up on work, communicating relevant information, implementing Brand campaigns, and developing a Restaurant Assistant Manager to operate the restaurant in the manager’s absence. The Restaurant Manager is accountable for cash, sales, inventory, paperwork, counts, truck orders, schedules, incident reports, and other administrative duties. The role also owns the restaurant’s financial and operational metrics and is expected to support a safe environment for guests and team members while living the Company values.

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 a record of keeping 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.

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 cleaning and general housekeeping; delegate shift responsibilities and follow up on completion.
Establish build-to’s 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.
Cascade relevant information and maintain the communication board.
Implement new Brand campaigns and conduct new-product training.
Ensure product quality, food safety, and operational standards are met.
Monitor and ensure the accuracy of cash, sales, and inventory control records.
Communicate with the Restaurant 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 government laws and safety codes, and report facility issues to maintenance.
Complete incident reports in accordance with the 5-minute rule policy.
Own 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.
Train a Restaurant Assistant Manager to successfully operate the restaurant in the Restaurant Manager’s absence.
Demonstrate the Company values: One Team, Do the Right Thing, Takes Ownership, and Play to Win.