QSR Restaurant Manager

Circle K Stores•Holly Springs, MS

3d•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 position reports directly to the Restaurant District Manager. The manager provides guest service, hires and onboards employees, maintains the restaurant, delegates and follows up on work, oversees food preparation and production, and ensures brand, company, health, safety, and operational standards are followed. The role includes training and coaching employees, communicating relevant information, implementing brand campaigns, monitoring cash, sales, and inventory records, and completing administrative work such as paperwork, counts, orders, and schedules. The manager owns restaurant financial and operational results, addresses performance issues, recognizes positive work, and trains a Restaurant Assistant Manager to operate the restaurant in the manager’s absence. The position requires open availability and involves frequent standing and walking, work around restaurant equipment and extreme temperatures, and occasional handling of loads over 50 pounds. Circle K will consider reasonable accommodations for known disability-related limitations unless doing so would be unreasonable or create an undue hardship.

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 a record of keeping commitments.
Positive attitude and conflict management skills.
Sense of urgency and ability to lead by example.
Focus on achieving results while having fun.
Ability to work well with others or independently.
Frequently bend, twist at the waist, kneel, squat, stand, and walk.
Occasionally climb and descend ladders.
Tolerate extreme cold and hot temperatures and work around fryers, ovens, grills, coolers, freezers, sharp objects, and loud noises.
Reach, grasp, and manipulate objects with the hands throughout the shift, including reaching overhead.
Frequently push, pull, lift, and carry up to 10 pounds and occasionally up to 50 pounds or more, including lifting from the ground to overhead.

Nice To Haves

ServSafe Manager certification preferred.

Responsibilities

Provide excellent, fast, and friendly guest service; coach and correct team members as necessary.
Recruit, interview, select, hire, and onboard employees for all positions.
Maintain a clean restaurant through cleaning and general housekeeping; delegate work and follow up on completion.
Establish production build-to’s and maintain the production management system.
Direct the team and ensure food is prepared and served according to 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; communicate relevant information and 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 as required with the Restaurant District Manager.
Complete daily, weekly, and period paperwork, inventory and cash counts, truck orders, schedules, and other required administrative duties.
Maintain a safe environment by following laws and safety codes and reporting facility issues to maintenance.
Complete incident reports according to the company’s 5-minute rule policy.
Take ownership of financial and operational metrics to support a profitable restaurant.
Conduct team member check-ins, provide positive feedback badges in Workday, and use recognition to reinforce positive performance.
Use progressive discipline to address performance deficiencies or failure to follow company policies or regulatory requirements.
Train a Restaurant Assistant Manager to operate the restaurant successfully in the manager’s absence.
Demonstrate the company values: One Team, Do the Right Thing, Takes Ownership, and Play to Win.