Restaurant Manager (Ihop)
About The Position
Responsibilities: Staff Management: Hire, train, and supervise restaurant staff, including servers, cooks, hosts, and dishwashers. Conduct performance reviews, offer feedback, and manage employee development. Ensure adequate staffing levels to meet customer demand. Create and manage work schedules for employees. Customer Service: Ensure that customers receive high-quality service and resolve any customer complaints or issues promptly and professionally. Monitor customer feedback and take necessary actions to improve service quality. Maintain a welcoming, positive, and friendly environment for both customers and staff. Operational Oversight: Manage the day-to-day operations of the restaurant, including food preparation, service quality, and cleanliness. Ensure compliance with all health, safety, and sanitation regulations. Monitor and maintain inventory levels of food, beverages, and supplies, placing orders when necessary. Control costs and oversee budgeting, including labor costs, food costs, and other operational expenses. Financial Management: Prepare and manage the restaurant’s budget and financial reports. Analyze financial data and implement strategies to increase profitability and reduce waste. Handle cash management, including cash deposits, financial transactions, and accounting procedures. Quality Control: Ensure that food quality and presentation meet IHOP’s standards. Oversee food safety protocols and ensure that food is prepared according to company guidelines. Perform regular checks to ensure cleanliness and organization of kitchen and dining areas. Marketing and Promotion: Assist with local marketing initiatives and promotions to drive business. Ensure the restaurant meets sales goals and develops strategies to increase traffic. Stay current on IHOP promotions, new menu items, and operational updates. Compliance and Safety: Ensure all local, state, and federal laws are followed, including employment regulations and safety protocols. Implement and enforce restaurant policies and procedures to ensure a safe and efficient work environment. Ensure that health inspections and safety audits are passed.
Requirements
- Education: High school diploma or equivalent required; a degree in hospitality management or business is a plus.
- Experience: Previous experience in a supervisory or managerial role within a restaurant or food service industry.
- Skills: Strong leadership and interpersonal skills.
- Excellent communication skills, both written and verbal.
- Problem-solving and conflict resolution abilities.
- Ability to manage multiple tasks and work under pressure in a fast-paced environment.
- Knowledge of restaurant operations, including staffing, inventory, and budgeting.
- Physical Requirements: Ability to stand for extended periods of time and lift up to 25 pounds.
- Willingness to work evenings, weekends, and holidays as needed.
Responsibilities
- Staff Management: Hire, train, and supervise restaurant staff, including servers, cooks, hosts, and dishwashers.
- Conduct performance reviews, offer feedback, and manage employee development.
- Ensure adequate staffing levels to meet customer demand.
- Create and manage work schedules for employees.
- Customer Service: Ensure that customers receive high-quality service and resolve any customer complaints or issues promptly and professionally.
- Monitor customer feedback and take necessary actions to improve service quality.
- Maintain a welcoming, positive, and friendly environment for both customers and staff.
- Operational Oversight: Manage the day-to-day operations of the restaurant, including food preparation, service quality, and cleanliness.
- Ensure compliance with all health, safety, and sanitation regulations.
- Monitor and maintain inventory levels of food, beverages, and supplies, placing orders when necessary.
- Control costs and oversee budgeting, including labor costs, food costs, and other operational expenses.
- Financial Management: Prepare and manage the restaurant’s budget and financial reports.
- Analyze financial data and implement strategies to increase profitability and reduce waste.
- Handle cash management, including cash deposits, financial transactions, and accounting procedures.
- Quality Control: Ensure that food quality and presentation meet IHOP’s standards.
- Oversee food safety protocols and ensure that food is prepared according to company guidelines.
- Perform regular checks to ensure cleanliness and organization of kitchen and dining areas.
- Marketing and Promotion: Assist with local marketing initiatives and promotions to drive business.
- Ensure the restaurant meets sales goals and develops strategies to increase traffic.
- Stay current on IHOP promotions, new menu items, and operational updates.
- Compliance and Safety: Ensure all local, state, and federal laws are followed, including employment regulations and safety protocols.
- Implement and enforce restaurant policies and procedures to ensure a safe and efficient work environment.
- Ensure that health inspections and safety audits are passed.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
High school or GED
