Restaurant Manager

Edley's Bar-B-Que•Franklin, TN

13d

About The Position

We’re on a mission to be our guest’s favorite restaurant, and the Service Manager lives at the very heart of this mission. The Service Manager’s purpose is to serve as a leader of restaurant daily operations. This position champions the front-of-house team in delivering exceptional guest experiences, driving sales growth, and maintaining high operational standards, ultimately contributing to the success and profitability of the entire restaurant.

Requirements

Minimum of 1 years’ experience as a manager of an operation
Friendly, Guest-oriented with an understanding of how to create an atmosphere of Southern Hospitality
Open availability with a willingness to work nights, weekends and major holidays
Proven track record of success in leading teams, driving sales growth and improving guest satisfaction.
Demonstrated passion for the development and mentorship of others
Excellent communication, interpersonal and problem-solving skills
Ability to work in a fast paced environment and adapt to changing situations
Basic math skills and accuracy with handling cash and operating a point-of-sale system

Nice To Haves

2-4 years of experience in restaurant operations leadership
Food Safety Certification (e.g., ServSafe)
Alcohol service certification (e.g., ABC)

Responsibilities

Operations Leadership: Serve as a member of the operational leadership team in daily restaurant operations.
Operational Improvement: Partner with the restaurant leadership team to enhance front of house operations and experience for the betterment of Team Members and Guests.
Team Leadership: Develop a Team of Front of House Soulsters to deliver an exceptional experience for our restaurant Guests. Equip them with the skills and knowledge necessary to grow in their career.
Culture: Personify our southern soul by living our values of GRIT: Gutsy, Responsible, Impassioned and Thoughtful).
Inventory Management: Monitor and manage inventory levels, including supplies, ingredients, and equipment.
Cash Handling: Manage cash handling procedures, including deposits, change orders, and cash drops.
Scheduling: Create and manage staff schedules to ensure adequate coverage during peak periods.
Training & Development: Provide ongoing training and development opportunities for service staff to improve performance and knowledge.
Quality Control: Monitor food quality, presentation, and consistency to ensure adherence to brand standards.
Cleanliness and Safety: Maintain a clean and safe environment for customers and staff, adhering to health and safety regulations.
Sales and Revenue Growth: Implement strategies to drive sales and revenue growth, such as promoting menu items and offering specials.
Communication: Foster open communication among staff, management, and customers to ensure a positive and productive work environment.
Problem-Solving: Resolve conflicts, address customer complaints, and troubleshoot operational issues in a timely and professional manner.
Reporting and Analysis: Prepare and analyze sales reports, inventory reports, and other performance metrics to inform business decisions.
Budgeting and Cost Control: Assist with budgeting and cost control measures to maintain profitability and minimize waste.
Compliance: Ensure compliance with company policies, procedures, and regulatory Requirements.