Angry Chickz Restaurant Manager

SMILE HOSPITALITY GROUP LLC•Selinsgrove, PA

15d

About The Position

The Angry Chickz Nashville Hot Chicken Restaurant Manager is responsible for managing the restaurant’s daily operations, including the selection, development, and performance management of employees within brand and company standards. The manager oversees food and supply inventory and ordering, optimizes profits, and ensures guests are satisfied with their experience. The role includes recruiting and developing team members, preparing shift schedules, maintaining engagement with guests and employees, managing guest recovery, and upholding service and quality standards. The manager also monitors food preparation and compliance with health regulations, coordinates seasonal offers and promotions, manages inventory, and reviews profit-and-loss statements to evaluate productivity and sales goals.

Requirements

Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and measurement of training effects.
Knowledge of English-language structure and content, including word meanings and spelling, composition, and grammar.
Knowledge of relevant equipment, policies, procedures, and strategies for effective public safety and security operations to protect people, data, property, and institutions.
Ability to understand the implications of new information for current and future problem-solving and decision-making.
Ability to perform the essential duties of the position; reasonable accommodations may be made for individuals with disabilities.

Responsibilities

Attract, recruit, develop, and retain team members who embrace Angry Chickz’s vision, values, and culture.
Prepare team schedules and assign duties for each shift.
Maintain high levels of engagement with guests and team members.
Manage active guest frequency and guest recovery.
Maintain service quality standards and guest satisfaction.
Implement and follow company policies, goals, objectives, and procedures communicated by leadership.
Monitor food preparation methods, recipes, and portion sizes.
Monitor compliance with health department regulations concerning restaurant cleanliness, food preparation, and temperature control.
Plan and execute activities such as seasonal offers and promotions, coordinating with other departments as needed.
Manage restaurant inventory to ensure proper product management.
Review and manage P&L statements to measure productivity and progress toward restaurant sales goals.
Oversee food and supply ordering and help optimize restaurant profits.