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Restaurant Manager - Flowery Branch, United States - Clipper Petroleum
Description
COMPANY: BOJANGLES (A franchise of Chicken City Bo's & Clipper Petroleum)
POSITION TITLE: UNIT DIRECTOR (Restaurant Manager)
REPORTS TO: DIRECTOR OF OPERATIONS
POSITION SUMMARY:
The Unit Director performs and directs overall restaurant management. Directs staff to ensure that food safety, product preparation, and cleanliness standards are maintained. Maintains standards of restaurant safety and security. Recruits staff and oversees training. Responsible for inventory and money control systems – may establish inventory schedules. Responsible for local marketing initiatives – may contact prospective customers to promote sales. Maintains business records. Exceptional customer service is a major component of this position.
TASKS AND RESPONSIBILITIES:
1. Is able to performs all tasks from all job descriptions
2. Completes and posts the staff work schedules.
3. Full Operations and P&L accountability for the entire operation
4. Ensures on a daily basis that the restaurant is staffed appropriately
5. Ensures the restaurant is clean
6. Inventory levels are appropriate
7. Maintain all appropriate cost of sales categories
8. Equipment is working properly
9. Supervises the day to day activities of kitchen and service staff and assigns responsibilities
10. Continually monitors and updates prep, par and pull sheets
11. Ensures recipe compliance and completes self-inspection reports
12. Identifies hiring, firing, promotion or any other associate status changes of the staff
13. Complies with company and franchise standards of operation procedures
14. Ensures on a daily basis that all products are prepared and presented up to company standards
15. Provides the highest quality of customer service to the customers at all times
16. Proper training of all staff to ensure customer satisfaction and product quality
17. Ability to delegate, resolve issues, coach individuals, and have the ability to motivate others
18. Display organizational skills and time management effectiveness
19. Possess the ability to speak, read and comprehend instructions, and policy documents
20. Uphold the Clipper personal presentation standards, and codes of conduct policies
21. Partner with Director of Operations on personal decisions, including disciplinary actions and hiring.
22. Coach, and develop team for peak performance
PREREQUISITES
Education: High school diploma or equivalent.
Experience & Skills: A minimum of 3 years in a restaurant environment, experience in supervising and training staff. Excellent verbal and written communication skills.
Physical: Must be able to work any area of the restaurant when needed and to operate a computerized Point of Sale system/cash register. Position requires bending, standing, and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally.
Working Conditions: The Bojangles restaurant environment will offer some exposure to discomforting conditions, including hot and cold temperatures, humidity, and noise from cooling units. Physical demands are moderately heavy, limited to lifting/carrying up to 50 pounds. Will be on your feet throughout the entire shift.
Disclaimer Statement: The list of Job Specifications and Duties/Responsibilities is not exhaustive but is merely the most accurate list for the current job. Management reserves the right to revise the job description and to require tasks be performed when the circumstances of the job change (for example, emergencies, personnel, workload or technical development.)The ideal candidate has a passion for food and beverage, a genuine ability to connect with guests and staff alike, and brings the core value of 'TEAM' to the restaurant. A natural leader, you are responsible for maintaining the highest levels of hospitality while leading service on the floor.
Responsibilities
Qualifications
