Restaurant Manager

IHOP 3012 El Paso•El Paso, TX

15d•$38 - $45

About The Position

The Restaurant Manager oversees the entire restaurant operation during scheduled shifts, makes daily decisions, supports staff, and ensures positive and consistent guest interactions. The role is responsible for upholding operating standards, product quality, cleanliness, and sanitation, while providing employees with appropriate feedback and ensuring adherence to uniform standards. The manager performs line checks throughout shifts to verify weights, temperatures, cleanliness, and organization. The manager staffs the unit, interviews and hires hourly candidates, provides training, and conducts orientations for new employees. Responsibilities also include preparing end-of-shift reports, such as Daily Sales Reports, Daily Cash Interims, and Daily Labor controls; preparing food production checklists; ensuring company recipes are followed; and ordering food, small wares, uniforms, and other products. The manager identifies operational opportunities and implements plans to address them, approves and signs food or beverage discounts, and prioritizes the safety and security of employees and guests. This is a full-time position with a schedule that varies according to restaurant needs. The advertised wage is $38–$45 per hour. Full-time employees receive health insurance.

Requirements

Open availability.
Awareness of events in the local area to ensure proper staffing.
Willingness to work at any local unit or possibly relocate.

Responsibilities

Oversee the entire restaurant operation during scheduled shifts and make daily decisions.
Provide consistent support and appropriate feedback to staff to support their development and improve operations.
Ensure positive and consistent guest interactions.
Uphold company standards and maintain product quality, cleanliness, and sanitation.
Ensure employees adhere to company uniform standards.
Perform line checks throughout shifts to verify weights, temperatures, cleanliness, and organization.
Staff the unit appropriately, including interviewing, hiring, and training hourly candidates and conducting new-employee orientations.
Prepare end-of-shift reports, including Daily Sales Reports, Daily Cash Interims, and Daily Labor controls, to help control company assets.
Prepare food production checklists and ensure proper implementation of company recipes.
Order food, small wares, uniforms, and other products needed to maintain operational standards.
Identify operational opportunities and implement plans to address them.
Approve and sign food or beverage discounts.
Prioritize the safety and security of employees and guests.
Maintain awareness of local events to ensure proper staffing.