Restaurant Manager - Antioch, TN

Church's Chicken; Nashville (TN); On-site; USD 60,000 - 80,000; Full time

Job summary

An established industry player is seeking a passionate Restaurant General Manager to lead a vibrant team in delivering exceptional dining experiences. This role is pivotal in ensuring that guests enjoy friendly, quick, and accurate service in a clean environment. You will be responsible for achieving sales goals, managing budgets, and fostering a positive workplace culture. Your leadership will inspire team members to grow while maintaining high service standards. If you thrive in a fast-paced environment and are committed to customer satisfaction, this is the perfect opportunity to make a significant impact in the restaurant industry.

Qualifications

• 1+ year of supervisory experience in the restaurant industry.
• Valid driver’s license and proof of insurance required.

Responsibilities

• Create an exceptional in-store service environment exceeding guest expectations.
• Train team members and provide regular feedback for improvement.

Skills

Interpersonal Skills

Conflict Resolution

Customer Satisfaction Improvement

Team Development

Basic Computer Skills

Education

High School Diploma or GED

Tools

Labor Cost Reporting

Operating Statements

Profit and Loss Statements

Job description

Reports To (Title): Market Leader

Department: Field Operations

Job Summary: The Church’s Restaurant General Manager is passionate about providing our guests a high-quality, value-oriented dining experience with friendly, quick, accurate service in a clean and safe environment. The RGM is responsible and accountable for all of the business activities in one restaurant location, specifically to:

• Provide a superior and memorable experience for all guests.
• Achieve sales goals.
• Control expenses to budget or better.
• Create an environment where team members are engaged in doing their jobs and encouraged to grow while delivering exceptional service.
• The Church’s Restaurant General Manager direct reports usually include an Assistant Restaurant General Manager and/or Shift Leader. The number of direct reports may vary by location based on total sales volume, sales, and geographic location of the restaurant.

Key Duties/Responsibilities:

• Creates an in-store service environment that exceeds guest expectations with regards to friendly, quick, and accurate service. Builds team understanding and commitment to guest service standards.
• Communicates and follows up with guests to obtain feedback and identify service and food quality improvement opportunities.
• Assists and resolves all guest complaints in-person or by phone. Applies the “listen, apologize, satisfy and thank” model to all guest complaints.
• Ensures all incoming calls are handled in a prompt, courteous, and professional manner.
• Directs and conducts regular training with team members.
• Provides regular feedback to all team members and identifies areas for improvement.
• Works with direct reports to cross-train and assist in the development of new skills.
• Creates a workplace where team members strive to do their best, are rewarded for performance, and have fun.
• Ensures that federal, state, and local laws, regulations, and ordinances are practiced and enforced.
• Maintains a clean and safe restaurant for guests and team members.
• Responsible for budgets and makes adjustments as needed.
• Ensures compliance with labor laws.
• Understands, enforces, and adheres to all company policies and procedures.
• Maintains restaurant inventory and ensures accessibility and organization.
• Responsible for routine maintenance and repairs on all equipment.
• Prepares and analyzes operation reports.
• Performs other duties as assigned.

Position Requirements (Education, Qualifications, Experience):

• High school diploma or GED required. Must have (1) year of supervisory experience working in the restaurant industry.
• Successfully complete all training and make a passing score on all applicable tests.

Position Qualifications/Functional Skills:

• Must have a valid driver’s license and proof of valid insurance.
• Must be able to work a minimum of 50 – 55 hours per week. Must be available to work a flexible shift including weekends.
• Knowledge of all restaurant policies, practices, and operational and human resources procedures.
• Knowledge and understanding of labor cost reporting, operating statements, and other business-related reporting.
• Excellent interpersonal skills and the ability to interact professionally with individuals at all levels, both internally and externally.
• Basic computer skills.
• Knowledge of profit and loss statements.
• Ability to implement policies and procedures.
• Skilled in developing employees by coaching, counseling, and building strong work habits.
• Continuously working to improve customer satisfaction.
• Knowledge of recruiting and interviewing potential team members.
• Ability to supervise others.
• Manage conflict resolution.
• Create and maintain a positive work environment.