Restaurant Manager (IHOP)

Las Vegas Petroleum; Edgerton (MN); On-site; USD 40,000 - 80,000; Full time

Job summary

An established industry player is seeking a Restaurant Manager to lead a dynamic team in delivering exceptional dining experiences. This role involves overseeing staff management, ensuring high-quality customer service, and maintaining operational excellence. The ideal candidate will possess strong leadership and communication skills, with a proven track record in the restaurant or food service industry. Join a vibrant work environment where your contributions will directly impact the success of the restaurant and enhance the customer experience. If you thrive in fast-paced settings and are passionate about hospitality, this opportunity is perfect for you.

Qualifications

• High school diploma required; hospitality management degree is a plus.
• Previous supervisory experience in restaurant or food service.

Responsibilities

• Manage restaurant staff and ensure high-quality customer service.
• Oversee daily operations, including food preparation and cleanliness.
• Prepare budgets and manage financial reports for profitability.

Skills

Leadership Skills

Communication Skills

Problem-Solving

Conflict Resolution

Time Management

Knowledge of Restaurant Operations

Education

High School Diploma

Degree in Hospitality Management or Business

Job description

Job Title: Restaurant Manager

Responsibilities:

1. Staff Management
   • Hire, train, and supervise restaurant staff, including servers, cooks, hosts, and dishwashers.
   • Conduct performance reviews, offer feedback, and manage employee development.
   • Ensure adequate staffing levels to meet customer demand.
   • Create and manage work schedules for employees.
2. Customer Service
   • Ensure that customers receive high-quality service and resolve any customer complaints or issues promptly and professionally.
   • Monitor customer feedback and take necessary actions to improve service quality.
   • Maintain a welcoming, positive, and friendly environment for both customers and staff.
3. Operational Oversight
   • Manage the day-to-day operations of the restaurant, including food preparation, service quality, and cleanliness.
   • Ensure compliance with all health, safety, and sanitation regulations.
   • Monitor and maintain inventory levels of food, beverages, and supplies, placing orders when necessary.
   • Control costs and oversee budgeting, including labor costs, food costs, and other operational expenses.
4. Financial Management
   • Prepare and manage the restaurant’s budget and financial reports.
   • Analyze financial data and implement strategies to increase profitability and reduce waste.
   • Handle cash management, including cash deposits, financial transactions, and accounting procedures.
5. Quality Control
   • Ensure that food quality and presentation meet IHOP’s standards.
   • Oversee food safety protocols and ensure that food is prepared according to company guidelines.
   • Perform regular checks to ensure cleanliness and organization of kitchen and dining areas.
6. Marketing and Promotion
   • Assist with local marketing initiatives and promotions to drive business.
   • Ensure the restaurant meets sales goals and develops strategies to increase traffic.
   • Stay current on IHOP promotions, new menu items, and operational updates.
7. Compliance and Safety
   • Ensure all local, state, and federal laws are followed, including employment regulations and safety protocols.
   • Implement and enforce restaurant policies and procedures to ensure a safe and efficient work environment.
   • Ensure that health inspections and safety audits are passed.

Qualifications:

• Education: High school diploma or equivalent required; a degree in hospitality management or business is a plus.
• Experience: Previous experience in a supervisory or managerial role within a restaurant or food service industry.
• Skills:
  • Strong leadership and interpersonal skills.
  • Excellent communication skills, both written and verbal.
  • Problem-solving and conflict resolution abilities.
  • Ability to manage multiple tasks and work under pressure in a fast-paced environment.
  • Knowledge of restaurant operations, including staffing, inventory, and budgeting.

Physical Requirements:

• Ability to stand for extended periods of time and lift up to 25 pounds.
• Willingness to work evenings, weekends, and holidays as needed.