Restaurant Manager

Quality Brand Group•Glendale, AZ

20d

About The Position

The Restaurant Manager administers, directs, and oversees recruitment and team-member development, and ensures effective implementation of operational standards for quality, service, and cleanliness. The role supports sales and profitability goals, controls costs, and is accountable for the store’s full profit-and-loss statement. The manager stays engaged with guests and employees and drives continuous improvement in store operations. During an assigned shift, the Restaurant Manager manages the people and processes needed to provide a friendly guest experience, prepare products to operational and quality standards, and deliver effective service. The manager provides leadership and motivation through Shift Leaders, an Assistant Manager, or directly, and is responsible for counseling, disciplining, promoting, or terminating store-level employees.

Requirements

Experience in the food service industry is required.
Restaurant, retail, or supervisory experience is required.
Food Safety and Serve Safe certification.
Must be able to fluently speak and read English.
Math and writing skills.
Guest-focused approach, including anticipating and understanding guest needs and exceeding expectations.
Ability to set compelling targets and deliver on commitments.
Problem-solving and decision-making skills, using analysis, experience, and judgment.
Ability to build effective teams and enable team members to make decisions and celebrate success.
Must be physically and mentally capable of learning to operate standard restaurant equipment; minimum age requirements may apply.
Ability to lift 30 to 50 pounds and perform pushing, pulling, stretching, and continuous bilateral use of fingers and wrists.
Highly motivated and enthusiastic, with the demonstrated ability to think and work independently.

Responsibilities

Lead operational excellence and maintain a focus on guest satisfaction.
Recruit, train, develop, and lead team members.
Achieve financial goals, including sales projections, profitability, and expense control.
Manage purchasing, scheduling, sales, training, and physical-facility maintenance.
Oversee shift operations, product preparation, quality standards, and guest service.
Provide leadership, direction, motivation, communication, and coaching to the store team.
Counsel, discipline, promote, or terminate store-level employees.
Manage the store’s full profit-and-loss statement and pursue continuous improvement.