The primary responsibility of the Manager is to set and achieve the highest standard in all areas of restaurant management which includes ensuring excellent guest service, team development, high quality foods, food safety, store cleanliness, and maximum profitability + Essentials • Be Polite, Infectiously Enthusiastic, High Energy, Respectful, and Hospitable • Strong leadership skills and the ability to develop future leaders • Previous restaurant/retail management experience in a fast paced environment • The ability to speak, write, read, and understand the primary language(s) of the work location • Exceptional guest service skills • Always smile + Summary of Key Duties and Responsibilities • Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates. • Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands. • Controls purchases and inventory by monitoring negotiated prices and contracts; using preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions. • Maintains operations by adhering to policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements . • Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
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