Restaurant Manager

Mazzio's LLC; Welcome (SC); On-site; USD 40,000 - 55,000; Full time

Job summary

A leading company in the restaurant sector seeks a Restaurant Manager to oversee operations, drive profits, and ensure customer satisfaction. The role entails managing staff, ensuring safety and sanitation standards, and implementing effective marketing strategies. Ideal candidates will have a high school diploma, restaurant management experience, and strong leadership skills.

Benefits

Health Benefits

Paid Time Off

Employee Discounts

Qualifications

• Requires a High School diploma or GED equivalent.
• ServSafe Certification and/or equivalent preferred.
• Two years prior restaurant supervisory experience required.

Responsibilities

• Manages restaurant operations and ensures adherence to safety and sanitation standards.
• Oversees hiring, training, and development of staff.
• Implements local marketing strategies to attract patrons.

Skills

Leadership

Communication

Financial Management

Customer Service

Education

High School Diploma or GED

Job description

Job Details

Level: Experienced

Position Type: Full Time

Education Level: High School

Salary Range: Undisclosed

Description

Position Summary:

In partnership with the General Manager, manages the operations of a single restaurant, focused on doing what is right for the Company, the Guests, and Employees. Responsible for accomplishing revenue and profit goals set by the Company through hiring, training, and managing a capable crew who provides excellent food and service to customers in a clean, safe, and friendly environment. Also responsible for taking initiative to increase sales and traffic to maximize restaurant performance. Second level of management assigned to a specific location. Has full management authority over all employees of the restaurant with the exception of the General Manager.

Primary Responsibilities

The following information represents the majority of the duties performed in the position, but are not meant to be all inclusive nor prevent other duties from being assigned when necessary.

• Meets restaurant financial objectives by preparing annual forecasts and budgets; analyzing variances; initiating corrective actions; following and monitoring financial controls and developing and implementing strategies to increase average meal checks.
• Attracts patrons by developing and implementing local store marketing and public and community relations programs; evaluating program results and making prudent adjustments; identifies and tracks changing demands in the marketplace.
• Controls purchases and inventory by projecting sales, evaluating product usage reports, setting inventory maximums and minimums, analyzing variances from ideal food cost; and taking corrective action.
• Recruits, selects, and hires restaurant crew and hourly management. Actively involved in providing and directing the orientation and training of crew and hourly management. Provides coaching and counseling to restaurant crew and hourly management and, when necessary, terminates the employment of those who do not perform the duties of the job to a reasonable level of expectation. Completes timely performance reviews on all staff and determines appropriate pay changes.
• Either personally accomplishes or oversees subordinate management in accomplishing the following: restaurant scheduling, employee coaching and development, customer complaint resolution, weekly inventory and shift and daily cash counts and deposits. Enforces the Company’s policies and procedures including but not limited to safety and security, human resources, financial and information technology, and all operations. This also includes ensuring recipes are followed precisely and food quality meets brand requirements.
• Maintains safe, secure, and healthy facility environment by enforcing food safety and sanitation standards and procedures, complying with health and legal regulations, and ensuring proper inventory rotation and product temperature controls.
• Implement all training and programs developed by or for the brand, including for new products and procedures, customer loyalty initiatives and community involvement programs.
• Ensures the entire facility and all equipment is maintained appropriately. Inspects doors, sprinklers, vents, dishwasher, vent hood, oven, fire extinguisher and other equipment on a regular basis to ensure they stay in working order.
• Takes personal responsibility for ensuring all administration for the restaurant is completed in a timely, accurate and appropriate manner. Ensures information is communicated via appropriate mediums in a timely manner. This includes but is not limited to Incident Reports, Health Department Inspection Responses, Documentation of Employment Actions and Weekly Packets. Ensures completion of the administrative tasks involved in hiring and terminating the employment of crew members. Distributes Benefits Enrollment Materials and follows up to ensure forms are completed and submitted timely, Maintains ServSafe Certification. Ensures Food Handler Permits are on file for all employees. Ensures beer or liquor license for the establishment is kept current. Ensures computers and payment machines are inspected regularly per policy for any evidence of tampering or fraud.
• Attends periodic meetings and training sessions off site.

Qualifications

Knowledge, Skills & Abilities Required

Proven ability to:

• Apply principles of rational systems such as basic cash reconciliation and restaurant management to solve practical problems which involve a variety of concrete variables in situations where only limited standardization exists such as used to deal effectively with inter-personal situations involving employees and guests, and to interpret a variety of instructions furnished in written, oral, diagrammatic or schedule form as supplied by supervisory and corporate management.
• Compute profit, loss, selling price, percentage, ratio, and proportion to determine such management issues as sales, product costs and payroll decisions.
• Recognize words and word meanings commonly found in restaurant management journals, manuals, procedural instructions, business and technical reports, food and non-food product labels and restaurant menus.
• Construct and write complex sentences using prescribed formats and conforming to all rules of punctuation, grammar, diction, and style in the preparation of correspondence, memorandum, performance appraisals, and business and technical reports regarding operations.
• Speaks extemporaneously on a variety of subjects, using normal word order and all tenses of language to instruct employees in procedures, to present sales proposals before community groups, and to initiate conversations with customers.

Experience/Education & Certification/Licenses

• Requires a High School diploma or GED equivalent.
• Completion of all Mazzio’s certification modules (Train-To-Gain, supervisory certification programs and comprehensive knowledge exams) is required. Eight weeks of training as a management trainee is typical.
• Two years prior restaurant supervisory experience is required.
• ServSafe Certification and/or Manager Food Safety Certification equivalent is preferred.
• The position may require a Food Handler’s permit and/or Foodservice Sanitation Certification and/or other individual compliance permits, certificates, or licenses dependent upon the laws of the city or county in which the restaurant is located. Position requires a valid driver’s license and a driving record that meets the standards set forth by Mazzio’s insurance carrier.
• Position may require ABLE Alcohol License and ABLE approved training Certificate of Completion depending on location.

Standard Hours: 45 hours per week

• The Business Week runs Thursday through Wednesday.
• Normal expectation is 45 hours per week. Limited variance is acceptable, with approval from the Multi-Unit level.
• Managers work these hours normally over 5-days in a week, but some choose to work 6 shorter days.
• Managers are required to oversee a minimum of eight (8) PRPs each week.
• Managers are given two days off per week. These may be adjacent days or separated. These days may be combined with other paid time off per the vacation and sick time policies of the Company, as long as the business needs are able to be met.
• All managers are required to clock-in and clock-out on all shifts, regardless of whether they are exempt or non-exempt. All employees, especially managers, are responsible for accurate and honest timekeeping in the restaurants where they train, work, and/or oversee other timeclock users.

Physical Demands

• Physical Strength and Stamina Demands:

The Restaurant Manager exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly in the performance of activities. Force includes push/pull/lift. The Restaurant Manager is required to perform most work from a standing position. Work may involve frequent walking, intermixed with sitting for brief periods of time. Work requires stamina to perform duties for extended periods of time typically comprised of 8-12 hour shifts and frequent “split shifts” (4-6 hours shifts with “off time” of 2-4 hours between shifts). Shifts encompass early morning, lunch, afternoons, dinner, and late night.

• Physical and Sensory Demands:

Reaching, climbing, stooping, kneeling, crouching, handling, fingering, feeling, lifting, carrying, standing, walking, pushing, and pulling is required occasionally in the performance of functional duties. Requires punctual, regular, and reliable attendance. A sense of taste is required for this position to determine the quality of food products.

Working Conditions

• A Restaurant Manager is mostly subject to inside environmental conditions, which are protected from the weather, but not necessarily temperature changes. The position provides occasional exposure to extreme heat with temperatures sufficiently high to cause marked bodily discomfort. Wet and/or humid conditions are present where they come into contact with water and other liquids. Subject to frequent washing of hands and arms. Routinely operates kitchen equipment consisting of moving conveyor- type belts and rollers and rotating mixer hooks and slicing blades.
• Machines, Tools, Equipment and Work Aids:

Adding machine, calculator, cash register, charts, computer terminal, diagrams, directives, documents, forms, keyboard, manuals, ovens, pen, pencil, publications, reference books, ruler, schedules, specifications, telephone, tape, and video recorders.

Interpersonal Contacts

• Regular internal contacts with Human Resources, Legal and Support Office personnel to give and exchange information.
• External contacts with customers, vendors, and personnel at the Health Department, banks, community agencies, schools and churches that requires understandable and clear communications to transmit and receive. Ability to clearly hear, speaks, and
• understand English.

Disclaimers: The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. These statements are not an exhaustive list of all responsibilities, duties and skills required of the personnel so classified.

Mazzio’s, LLC is an Equal Employment Opportunity (EEO) employer and does not discriminate in any employment actions based on race, color, religion, sex, national origin, age, marital status, disability, veterans’ status, or any other bases protected by Federal/State laws.

This and all job descriptions for Mazzio’s, LLC are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Employees can be terminated for any reason not prohibited by law.