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Restaurant Manager - Plant City, FL

Church's Chicken

Plant City (FL)

On-site

USD 10,000 - 60,000

Full time

30+ days ago

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Job summary

An established industry player is seeking a passionate Restaurant General Manager to lead a team in delivering exceptional dining experiences. This role focuses on achieving sales goals while controlling expenses and fostering a positive work environment. You'll be responsible for training team members, resolving guest complaints, and ensuring compliance with all regulations. If you thrive in a fast-paced environment and are committed to customer satisfaction, this opportunity is perfect for you. Join a dynamic team where your leadership will make a significant impact on guest experiences and team performance.

Qualifications

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

Responsibilities

  • Create a superior in-store service environment exceeding guest expectations.
  • Train team members and provide feedback for improvement.
  • Ensure compliance with laws and maintain a clean restaurant.

Skills

Supervisory Experience
Interpersonal Skills
Conflict Resolution
Customer Satisfaction Improvement
Employee Development

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.

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. Apply 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.
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