Restaurant Manager - Normandy, MO

Church's Chicken; St. Louis (MO); 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 dynamic team and deliver exceptional dining experiences. This role involves overseeing all aspects of restaurant operations, from achieving sales goals to ensuring guest satisfaction. The ideal candidate will foster a positive work environment, engage with team members, and implement best practices to enhance service quality. If you're ready to take on a leadership role in a vibrant setting where your contributions will make a difference, this opportunity is for you.

Qualifications

• 1+ year of supervisory experience in the restaurant industry required.
• Knowledge of labor cost reporting and operational procedures essential.

Responsibilities

• Create a service environment that exceeds guest expectations.
• Ensure compliance with laws and maintain a clean restaurant.

Skills

Interpersonal Skills

Conflict Resolution

Customer Satisfaction Improvement

Coaching and Counseling

Education

High School Diploma or GED

Tools

Basic Computer Skills

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.