Restaurant Manager Jobs

About The Position

Requirements

• At least 2 years of experience as a General Manager in a restaurant or retail environment with profit-and-loss responsibility.
• High school degree.
• Open availability.
• Must complete and pass a Food Safety Certification course. Illinois certification must be through the Illinois Department of Public Health; in other states, accepted providers include the National Restaurant Association (ServSafe), National Registry of Food Safety Professionals, or National Environmental Health Association (Prometric). A manager who fails after two attempts is not qualified to continue in a management capacity.
• Must have a vehicle, a valid driver's license, and a driving record in good standing.
• Must provide proof of insurance with property-damage limits of at least $25,000 and bodily-injury limits of at least $30,000 per person and $60,000 per accident.
• Must comprehend and communicate in English verbally and in writing well enough to perform job responsibilities.
• Must have financial literacy and the ability to understand financial reports, set budgets, and maintain food and beverage costs.
• Must be able to stand and walk for 9–10 hours per day and perform frequent, well-paced mobility for periods of up to five hours.
• Must be able to lift up to 10 pounds frequently and up to 50 pounds occasionally.
• Must frequently reach, feel, bend, stoop, carry, finely manipulate, and key in data.
• Must tolerate work in warm and cool environments, indoors approximately 95% of the time and outdoors approximately 5% of the time, higher noise levels, and potential allergens including peanuts, eggs, dairy, gluten, soy, seafood, and shellfish.
• Strong business acumen and ability to see the big picture and manage a fast-paced, high-volume, clean, customer-focused restaurant.
• Excellent customer-service, communication, active-listening, interpersonal, time-management, organization, prioritization, and multitasking skills.
• Ability to select, develop, inspire, and manage strong teams; delegate, follow up, and hold employees accountable.
• Ability to create and execute plans to build the business, grow sales profitably, solve problems, and complete work correctly and on time.
• Ability to follow company expectations and guidelines.
• Microsoft Office skills.
• Must represent The Potbelly Way, adopt company values, demonstrate a strong work ethic, take initiative, remain an active learner, and exhibit humility and self-confidence.

Nice To Haves

• Restaurant industry experience preferred.
• Bachelor’s degree preferred.

Responsibilities

• Select and hire employees who represent company values.
• Train and develop employees, assess their abilities, create development plans, and grow future leaders.
• Create and implement plans to reduce turnover; delegate tasks, follow up, and hold the team accountable.
• Build relationships among team members, communicate goals in meetings, recognize positive contributions, and conduct timely performance appraisals.
• Educate employees about and enforce personnel policies, labor laws, security procedures, and safety procedures.
• Administer in-shop employee benefits and payroll procedures.
• Deliver great food and a positive customer experience; handle customer complaints and issues effectively.
• Measure customer satisfaction and execute plans to improve satisfaction, loyalty, and customer feedback scores.
• Maintain a clean, inviting shop and ensure cleanliness, maintenance, security, product quality, food safety, and sanitation standards.
• Provide fast, friendly, and accurate service.
• Increase comparable sales and achieve budgeted sales for each period.
• Create and lead local marketing plans to increase sales; participate in neighborhood and community activities where appropriate.
• Create plans to continuously improve shop performance and the business.
• Control cost of goods, variances, inventory, and labor costs through appropriate staffing and scheduling.
• Ensure proper cash handling and deposit procedures.
• Maintain appropriate inventory and ordering systems.
• Understand financial reports, manage the shop's financial performance, and improve flow-through.
• Work a minimum of 45 hours per week with open availability and spend 80–90% of work time on the shop floor.
• Complete and pass the required Food Safety Certification course within the permitted attempts.