Restaurant General Manager

Experience: 3 years of experience in food industry. Supervisory/Management exp. is an asset.

 

ROLE

 

The Restaurant Manager is responsible for all aspects of restaurant operations including the quality and consistency of the customer experience, adherence to A&W standards, Provincial WCB, Employment and Health Regulations, the development of a motivated and productive team of employees, and ultimately, the growth and profitability of the business.

 

RESPONSIBILITIES

 

Operations

Balance key goals – high quality, speed of service and cost control through effective management of the operating system.

Responsible for weekly P&L statement of cost of goods, labour costs and direct expenses.

Maintains A&W standards and conducts Performance reports regularly; recognizes areas for improvement and acts where improvement is needed.

Schedules staff, including self, to operational positions and shift roles.

Makes sure all equipment and facilities are in good condition, and plans for maintenance and repairs.

Working knowledge of climate goals, ensuring they are practiced daily.

 

Human Resources

Recruits and hires hourly staff (Makes hiring decisions for supervisory and assistant manager positions in conjunction with the Area Manager and HR).

Trains, develops, confronts poor performance and terminates staff.

Leads meetings.

Ensures staff safety and a healthy, motivating work environment applying Daily Climate.

Documents critical incidents and reports them to key individuals.

Ensures monthly Health and Safety meetings walk through are completed and takes corrective action.

Has knowledge of HR policies and makes sure they are enforced.

    

Financial

Completes daily, weekly, and period accounting administration.

Manages inventory control, ordering, cost control and weekly inventory counts.

Applies cash and food cost management principles.

Ensures restaurant profitability by managing costs to set thresholds and goals for profitability.

   

Customers

Ensures that cleanliness standards and safe food handling practices are met.

Ensures high level of service to guests through efficient preparation, stocking, and staff positioning, including self.

Responsible for all local store marketing.

Manages accidents or complaints, implementing service recovery program.

Ensures teams appearance is to standard.

 

QUALIFICATIONS

Strong interpersonal skills and proven leadership with supervisory experience

Expertise in all restaurant positions

Knowledge of restaurant Operating Systems

Complete knowledge of Operating Standards

High interest in developing others

Ability to do accounting and manage administrative aspects of the operation

 

PREFERED SKILLS

Acceptable oral and written business communication skills

Competency in Windows 10 and Microsoft Office applications, including Word, Excel, and Outlook

Ability to give presentations

Ability to build and maintain positive relationships with colleagues and suppliers

ADDITIONAL NOTES

 

Physical Demands

Standing and walking for extended periods

Some heavy lifting