The Restaurant Manager is responsible for the day-to-day operations of the restaurant, including planning, scheduling, and budgeting.
Reports to the Owner/Franchisee or the Regional/District Manager. Oversees all restaurant employees.
3+ years of experience in the food service business, progressing in positions of increasing responsibility, is required. A two-year (four-year) degree in restaurant and institutional food service management preferred, as is a certified Foodservice Management Professional (FMP) designation. Must have general knowledge of FDA and other applicable regulations.
This position requires a high degree of technical knowledge in handling business details, as well as poise, self-confidence, and an ability to get along with people.
Ability to communicate orally with customers, management, and other co-workers, both individually and in front of a group is crucial. Regular use of the telephone for communication is essential. Standing for extended periods is common. Hearing and vision within normal ranges is essential for normal conversations, to receive ordinary information and to prepare or inspect documents.
No heavy lifting is expected. Exertion of up to 20 lbs. of force occasionally may be required. Good manual dexterity required for the use of common office equipment, such as computers, calculators, copiers/scanners, and fax machines.
Good reasoning ability is required to solve a wide range of business problems. Able to apply statistical calculations, analysis of variance, correlation techniques, and sampling theory as well as algebra, linear equations, and other analytics as required. Able to understand and utilize financial reports and legal documents to conduct business.
The job is performed indoors in a traditional restaurant setting. Activities include extended periods of standing and extensive work interfacing with people.