Restaurant Manager (OC/IE)

Polly Pies•Laguna Hills, CA

2d•$50,000 - $95,000

About The Position

The Restaurant Manager at Polly’s will lead their Team through continual demonstration of Accountability and Ownership as related to the individual operation of a single store location. This includes all facets of store operations, front-of-the-house, and heart-of-the-house, in addition to managing P&L, marketing, sales projections and analysis. The managing General Manager is the face of Polly’s Pies in our local communities and is the key driving force for the Store in “Delivering the Promise" Every Day! “Fresh, Friendly, Above & Beyond Expectations by adding Extraordinary Value FIRST to Our Team and then to Our Guests Daily!”

Requirements

5+ years of previous food service and restaurant supervisory experience
Mandatory to have a valid driver’s license, reliable transportation and proof of auto insurance
Strong working knowledge of store operations, management principles, including scheduling, cost control, continuous improvement, and inventory control policies
Must have intermediate-level computer skills (POS, Microsoft Office)
Must have food preparation skills as they relate to restaurant business
Must be up to date on food safety and health codes
Customer focused with the ability to work independently or as part of a team
Must have extensive working knowledge in customer relations
Successful completion of all levels of the company’s management development training program (MIT)

Responsibilities

Deliver high-quality results through execution of workforce planning: recruitment, selection, onboarding, education, and coaching to support the continuity of Polly’s standards.
Proficient management of store through application of policies, service standards and continual improvement of standard operational procedures.
Demonstrate effective leadership and efficient labor/team member management: Scheduling, monitoring, communication of job expectations, planning, counseling and enforcement of policies and procedures.
Commitment to team building through rapport, support, coaching, delegation of tasks and team development.
Support the long-term development of your management-level staff, holding Managers accountable for contributing to team and company objectives.
Continually support all Manager-level staff through leadership, direction and training to achieve effective growth, increased business knowledge and overall skillset.
Build relationships with Guests daily and support continued satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; responsible to initiate effective improvements.
Adhere to and upholds cash handling policies and procedures to ensure proper cash management practices are being followed by all levels of team members. Responsible and accountable for all company money, which includes: verifying safe, making change, balancing cashier drawers, and handling bank deposits.
Lead store and team to achieve breakthrough targets through implementation of all tools available to optimize production, quality guest-service standards, and productivity.
Alignment of store to strategic and annual forecasts and budgets, monitor variance analysis to develop financing; establish and enforce financial controls to achieve and sustain financial targets.
Provide added value by driving Brand Team initiatives, public and community relation programs in an effort to retain and attract business. Propose local store marketing recommendations suitable to location. Development and implementation of strategies to support the increase of store sales.
Adhere to company service level standards to increase sales and minimize costs. (To include food, beverage, supply, utility, and labor costs)
P & L responsibilities to include forecasting of sales, controllable profit and making adjustments as business conditions indicate to maintain and increase acceptable level of sales.
Control profit & loss of Store by adhering to cash control/security procedures, inventory control, labor management, evaluate financial reports, and take appropriate corrective actions.
Proficient estimation levels of food and beverage costs.
Work with the Home Office and Commissary for efficient provisioning and purchasing of supplies. (Excludes: Autoship)
Oversees proper portion control and quantity of food/bake goods in order to minimize waste.
Approximate the food needs of the store, place orders with distributors, and schedule fresh food and supply deliveries. Control and report the store inventory through internal systems, make recommendations as needed.
Responsible to ensure accurate, timely completion of store financial (invoices, audits, reporting) and personnel/payroll related duties in accordance with company standards, policies, and procedures.
Ensure compliance with operational standards, company policies, federal/state/local regulations, and laws.
Ensure proper security procedures are in place and upheld to protect our Team Members, guests, and company assets.
Certify store satisfies required state standards to assure sanitary practices and maintenance of premises to pass internal/external regulatory inspections. Responsible to perform periodic audits and execute timely resolution .
Ensure a safe environment for team members and guests to reduce the risk of accident/injury and promptly reports to appropriate parties in the event of injury.
Maintain excellent communication with Area Director to keep them fully informed of all issues (i.e. – Issues, unusual matters of significance, and positive events) and takes prompt corrective action where necessary or propose alternative courses of action.
Demonstrate excellent people management skills, providing timely and meaningful coaching to direct the work of team members and motivate a diverse team.
Work in conjunction with Human Resources to oversee time and attendance issues, counsel, work ethics, conflict resolution, and other related HR issues. When necessary, you will coach and discipline.
Responsible to comply with all CA wage and hour laws including, Polly’s meal and rest policy.
Required to work varied hours, weekends, all holidays, and a minimum of one closing shift per work week. Holidays are blackout days as they are considered peak periods for the business, and are subject to change based on business needs (calendar available upon request)