Restaurant Manager: Lead a Team to Peak Service & Growth

Recruiting.com LLC; Bedford (VA); On-site; USD 48,000 - 64,000; Full time

Benefits offered by this job

Weekly pay

401K

Paid training

Medical/Dental/Vision & Life Insurance

Paid time off

Job summary

Boddie-Noell Enterprises, Inc. is hiring a Restaurant Manager for a Hardee's location in the United States. You will operate the restaurant in the absence of the Senior/General Manager, uphold quality, service, and cleanliness, and drive profitability through effective team leadership.

Responsibilities include hiring, scheduling, training, cost control, and ensuring compliance with regulations, with opportunities for career advancement and comprehensive benefits.

Qualifications

• Must be 18 years or older.
• Must meet physical demands required of the role.
• Must be able to lead, recognize and train successful talent.
• 2 years of management experience.
• Available to work all shifts and weekends.
• Ability to pass background check and drug screen.
• Valid Driver’s License.
• Strong conflict-resolution skills.
• Consistent and reliable.
• Cheerful and positive attitude.
• Excellent communication skills.
• Loves serving and helping others.

Responsibilities

• Interview and hire qualified staff to operate the restaurant in line with company standards and regulations.
• Schedule sufficient staff to manage guest flow.
• Manage labor costs to meet company standards.
• Train and develop crew under supervision.
• Maintain cooperative relationships with management and crew.
• Provide coaching, counseling, and discipline as warranted.
• Assist with crew duties as needed.
• Lead meetings to discuss procedures, promotions, safety, and training.
• Maintain inventory and cash procedures.
• Ensure cleanliness, safety, and adherence to policies.

Skills

Leadership

Staff development

Customer service

Communication

Problem solving

Job description

Boddie-Noell Enterprises, Inc. is hiring a Restaurant Manager for a Hardee's location in the United States. You will operate the restaurant in the absence of the Senior/General Manager, uphold quality, service, and cleanliness, and drive profitability through effective team leadership.

Responsibilities include hiring, scheduling, training, cost control, and ensuring compliance with regulations, with opportunities for career advancement and comprehensive benefits.