Restaurant Manager

Circle K Stores•Holly Springs, MS

4d•Onsite

About The Position

The Restaurant Manager is responsible for the day-to-day operations of a company-operated restaurant, with full responsibility for people, operations, and financial metrics. The role reports directly to the Restaurant District Manager. The manager provides guest service, leads and develops the team, oversees food preparation and safety, maintains operational standards, and manages administrative, financial, and inventory-related duties. The manager is also responsible for training a Restaurant Assistant Manager to operate the restaurant in the manager’s absence and for upholding the company values of One Team, Do the Right Thing, Takes Ownership, and Play to Win.

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 ability to keep commitments.
Positive attitude and conflict-management skills.
Sense of urgency and ability to lead by example.
Focus on results and ability to work well with others or independently.
Ability to frequently bend, twist at the waist, kneel, squat, stand, and walk; occasionally climb and descend ladders.
Ability to tolerate extreme cold and hot temperatures and work around fryers, ovens, grills, coolers, freezers, sharp objects, and loud noises.
Ability to reach, grasp, and manipulate objects by hand throughout the shift, including reaching overhead.
Ability to push, pull, lift, and carry up to 10 pounds frequently and 50 pounds or more occasionally, including lifting from ground to overhead.

Nice To Haves

ServSafe Manager certification preferred.

Responsibilities

Provide excellent, fast, and friendly guest service; 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 and follow up on job and shift duties.
Establish build-to levels and maintain the production management system.
Direct the team to prepare and serve food in compliance with brand, company, and health department regulations.
Supervise and coach team members on food preparation and production management guidelines; ensure ongoing training on brand and company standards.
Share relevant information, maintain the communication board, implement brand campaigns, and conduct new-product training.
Ensure product quality, food safety, and operational standards are met.
Monitor the accuracy of cash, sales, and inventory control records.
Communicate with the Restaurant District Manager as required.
Complete daily, weekly, and period paperwork, inventory and cash counts, truck orders, schedules, and other required administrative work.
Promote a safe environment by following government laws and safety codes, reporting facility issues to maintenance, and completing incident reports under the 5-minute rule policy.
Take ownership of financial and operational metrics to support restaurant profitability.
Conduct team member check-ins, provide positive feedback badges in Workday, and use recognition to reinforce positive behavior and performance.
Use progressive discipline to address performance deficiencies or violations of company policies or regulatory requirements.
Train a Restaurant Assistant Manager to operate the restaurant successfully in the manager’s absence.
Model the company values: One Team, Do the Right Thing, Takes Ownership, and Play to Win.