Restaurant Manager

Circle K•Holly Springs, MS

21d•Onsite

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 position reports directly to the Restaurant District Manager. The manager provides guest service, recruits and onboards team members, maintains a clean and safe restaurant, directs food preparation and production, and ensures compliance with brand, company, health department, government, and safety requirements. The role includes training, coaching, communication, implementing brand campaigns, maintaining product quality and food safety, and monitoring cash, sales, and inventory controls. The manager completes required administrative work, including paperwork, inventory and cash counts, truck orders, and schedules. The position is accountable for restaurant financial and operational results, team member recognition and performance management, and training a Restaurant Assistant Manager to operate the restaurant in the manager’s absence.

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.
Conflict management skills.
Sense of urgency.
Ability to lead by example.
Focus on achieving results while having fun.
Ability to work well with others or independently.

Nice To Haves

ServSafe Manager certification.

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 housekeeping and delegation of duties, following up to ensure completion.
Establish build-to quantities 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.
Ensure team members receive ongoing training on brand and company standards.
Share relevant information and maintain the communication board.
Implement brand campaigns and conduct new product training.
Ensure product quality, food safety, and operational standards.
Monitor and ensure the accuracy of cash, sales, and inventory control records.
Communicate as required with the Restaurant District Manager.
Complete daily, weekly, and period paperwork, inventory counts, cash counts, truck orders, schedules, and other required administrative duties.
Maintain a safe environment for team members and guests by following 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 achieve a profitable restaurant.
Conduct team member check-ins and provide positive feedback badges in Workday, using 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 successfully operate the restaurant in the Restaurant Manager’s absence.
Demonstrate the company values: One Team, Do the Right Thing, Takes Ownership, and Play to Win.