Restaurant Manager

TravelCenters of America•Limon, CO

11d

About The Position

The Restaurant General Manager leads the operations and marketing functions of a full-service restaurant at a TravelCenters of America location. The role oversees staffing, training and development, general supervision of staff, and efforts to improve profitability. The manager leads the team in meeting company performance standards and improving the restaurant’s customer service, product knowledge and atmosphere. They foster a welcoming environment for team and guest feedback, coach and manage employee performance, and ensure customers receive courteous, efficient service, quality food and a clean restaurant. The role also manages financial performance and operational processes, including payroll, accounting, inventory and personnel documentation, while ensuring accuracy, timeliness and compliance with applicable laws and company standards. The manager may perform hourly associate duties when needed. The position requires flexible hours, including nights, weekends and some holidays. Physical demands include regular talking and hearing; occasional standing, walking, kneeling, stooping, bending, crouching, crawling, climbing and repetitive leg use; and occasional lifting of up to 50 pounds or moving heavy objects. Work may involve exposure to outdoor weather, fumes, particles, moving mechanical parts, vibration, loud noise, dirt, dust, grime, grease, oil, gas and concentrated cleaning solutions.

Requirements

High school diploma or GED.
Ability to work flexible hours, including nights, weekends and some holidays.
Excellent verbal and written communication skills.
Valid driver's license.
Ability to meet the physical demands of the role, including occasional lifting of up to 50 pounds or moving heavy objects, with or without reasonable accommodation.

Nice To Haves

Associate’s or bachelor’s degree preferred.
Three or more years of supervisory experience in the full-service restaurant industry preferred.
Proficient planning and analytical skills, including understanding P&L calculations, coverage ratios, budgets and expense reports.
Ability to lead, motivate, train and develop people.
Proficiency in Microsoft Office and operational understanding of POS software.
Servant-leader approach and willingness to set an example while working alongside team members.

Responsibilities

Lead restaurant operations and marketing, including staffing, training and development, staff supervision, and profitability improvement.
Lead and inspire the team to meet or exceed company performance standards and improve customer service, product knowledge and restaurant atmosphere.
Encourage feedback from team members and guests; coach and manage employee performance according to company policy.
Serve customers courteously, quickly and efficiently with a positive and enthusiastic attitude.
Ensure quality food and a clean restaurant environment for guests.
Recruit, hire, train and retain high-quality team members according to company guidelines, fostering respect and recognition.
Meet financial objectives through effective management of people, products, service and facility processes, with attention to revenue and profit.
Oversee payroll, accounting, inventory and personnel documentation to ensure accurate and timely reporting and compliance with state and federal laws.
Follow safety standards, operating standards and company guidelines for vendor relationships.
Monitor competitive practices that may affect the business and offer insights and recommendations to leadership.
Assume duties of an hourly associate as necessary.