Hardees (Assist) Manager - Newport News (Up to $18.50)

Hardee’s Franchises - Boddie-Noell Enterprises•Newport News, VA

About The Position

The Restaurant Manager operates the restaurant in the absence of the Senior/General Manager and assists in achieving sales growth by maintaining high standards of quality, service, and cleanliness while focusing on profitability. Managers work alongside crew members to lead by example, teach, resolve guest complaints, maintain product quality, and address problems as they arise. The role includes hiring and developing staff, scheduling and managing labor, maintaining inventory and supplies, overseeing cash procedures, and keeping the building and equipment in good condition. The manager also maintains required reports and records, supports a safe and compliant workplace, and represents Boddie-Noell Enterprises professionally. The posting advertises pay up to $18.50 and says pay is issued weekly.

Requirements

Must be at least 18 years old.
Must meet the physical demands of the role.
Must be able to lead, recognize, and train successful talent.
Two years of management experience.
Availability to work all shifts and weekends.
Ability to pass a background check and drug screen.
Valid driver's license.
Strong conflict-resolution skills.
Consistent and reliable.
Cheerful and positive attitude.
Excellent communication skills.
Enjoys serving and helping others.

Nice To Haves

Veterans and candidates with previous military experience are encouraged to apply.

Responsibilities

Interview and hire qualified staff in accordance with company standards and applicable state and federal regulations.
Schedule sufficient staff to operate the restaurant and accommodate guest flow.
Manage labor costs to meet company standards.
Train and develop crew under the direction of the Senior/General Manager.
Maintain a cooperative and harmonious working relationship with the management team and crew.
Provide coaching, counseling, and discipline as warranted.
Assist with crew member duties as needed.
Conduct crew and management meetings as needed to discuss operating procedures, promotions, safety, security, and training.
Maintain adequate supplies of products and other items necessary to operate the restaurant.
Control inventory to meet company Food Cost Variance standards.
Maintain reports and records in accordance with company standards and applicable regulations.
Maintain the building and equipment using proper operating, cleaning, and preventive maintenance procedures.
Be responsible for cash and ensure adherence to cash procedures.
Meet company standards for personal appearance and maintain a professional demeanor.
Follow HR, sanitation, safety, and security policies and procedures to support a safe, compliant environment.
Demonstrate BNE's Vision and Values, perform other tasks as directed by management, and represent the company professionally.