Restaurant Manager

Circle K Stores•Holly Springs, MS

19d

About The Position

The Restaurant Manager is responsible for managing the day-to-day operations of a company-operated restaurant and has full responsibility for its people, operations, and financial metrics. The role reports directly to the Restaurant District Manager. The manager provides guest service, recruits and onboards team members, maintains the restaurant, leads food preparation and production, and ensures compliance with brand, company, health, safety, and regulatory standards. The position also oversees training, communication, cash and inventory controls, administrative tasks, incident reporting, and restaurant profitability. The manager coaches and recognizes team members, addresses performance deficiencies, and trains a Restaurant Assistant Manager to operate the restaurant in their absence. The role requires flexible availability and open availability. It is based at 621 Highway 7 South, Holly Springs, Mississippi 38635. Physical duties include standing and walking, bending, twisting, kneeling, squatting, occasional ladder use, and handling objects throughout a shift. The role may involve working in extreme temperatures and around fryers, ovens, grills, coolers, freezers, sharp objects, and loud noises. It requires frequently pushing, pulling, lifting, and carrying up to 10 pounds and occasionally up to 50 pounds or more, including lifting from ground to overhead. Circle K states it will make reasonable accommodations for known limitations related to an employee’s disability unless doing so would be unreasonable or pose 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 reliability in keeping commitments.
Positive attitude and conflict management skills.
Sense of urgency and ability to lead by example.
Focus on achieving results while maintaining a positive work environment.
Ability to work well with others or independently.
Ability to frequently bend, twist at the waist, kneel, squat, stand, and walk, and 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 with hands 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

Manage the day-to-day operations of a company-operated restaurant and take ownership of its people, operations, and financial metrics.
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 responsibilities and shift duties.
Establish build-to’s and maintain the production management system.
Direct the team to prepare and serve food according to brand, company, and health department regulations.
Supervise and coach team members on food preparation and production management guidelines, and 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 and ensure accurate cash, sales, and inventory control records.
Communicate with the Restaurant District Manager as required.
Complete daily, weekly, and period paperwork, inventory counts, cash counts, truck orders, schedules, and other administrative duties as required.
Promote a safe environment for team members and guests by following government laws and safety codes, and report facility issues to maintenance.
Complete incident reports in accordance with the 5-minute rule policy.
Take ownership of financial and operational metrics to support a profitable restaurant.
Conduct team member check-ins and provide positive feedback badges in Workday; use recognition to reinforce positive behaviors and performance.
Use progressive discipline to address performance deficiencies or failure to follow company policies or regulatory requirements.
Train a Restaurant Assistant Manager to successfully operate the restaurant in the manager’s absence.
Demonstrate the company values: One Team, Do the Right Thing, Takes Ownership, and Play to Win.