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    Restaurant Managers - McDonough, United States - Chicken Salad Chick

    Chicken Salad Chick
    Chicken Salad Chick McDonough, United States

    1 week ago

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    Description

    Job Summary

    The Restaurant General Manager delivers exceptional results through others. They provide an engaging environment for restaurant teams and guests; while focusing on delivering operational excellence. Chicken Salad Chick Managers invest their time in developing future leaders, creating memorable experiences, reinforcing the Chicken Salad Chick Culture; managing administration; and maintaining the facility. The Restaurant Manager consistently keeps our brand promises, inspire their teams and deliver great results.

    Essential Responsibilities

    • Serve as a Brand Ambassador for Chicken Salad Chick.
    • Understand & adhere to all policies, procedures, standards, specifications, guidelines and training programs.
    • Understand and comply with all federal, state, county and municipal regulations pertaining to health, safety and labor requirements for the restaurant, employees and guests.
    • Ensure that all Guests feel welcome and are given responsive, friendly and courteous service.
    • Ensure that all products are consistently prepared and served according to CSC standards.
    • Achieve identified objectives for sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
    • Develop, plan and implement restaurant marketing, advertising and promotional activities and campaigns, in accordance with the Brand Standards.
    • Create, communicate, implement and follow up on operations and financial action plans.
    • Control cash and other receipts by adhering to cash handling and reconciliation procedures.
    • Make employment and termination decisions consistent with Restaurant Management guidelines.
    • Oversee and ensure that employee performance appraisals are completed on a timely basis.
    • Create and maintain schedules for team.
    • Effectively maximize labor performance by scheduling to business trends while delivering a superb experience to every guest.
    • Operationally fill in as needed to ensure guest service standards and efficient operations.
    • Coach and motivate the Assistant Manager(s) and the team.
    • Continually strive to develop staff in all areas of managerial and professional development.
    • Prepare all required paperwork, forms and reports in an organized and timely manner.
    • Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
    • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
    • Set clear expectations and create a working environment and serve as a role model to create memorable guest experiences.
    • Take actions to solve and celebrate guest feedback.
    • Control food and equipment inventories, conduct daily and weekly inventory counts and keep inventory records.
    • Identify problems, conduct high-level troubleshooting and seek repair/maintenance support for restaurant equipment to ensure equipment is operational.
    • Monitor and maintain compliance with health, safety, cleanliness, security and fire policies, standards and regulations.
    • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for violations of company policies, rules and procedures.

    Required Knowledge, Skills and Abilities

    • Excellent written and oral communication skills
    • Excellent organization skills
    • Ability to multitask
    • Working knowledge of back office tools
    • Ability to quickly learn and master new computer software

    Education and Experience

    • Three to five years related experience and/or training; or equivalent combination of education and experience

    Physical Demands

    • Exert up to 40 pounds of force occasionally to lift, carry, push, pull or otherwise move objects
    • Must be able to stand and exert well-paced mobility, including bending and stooping, for the duration of the workday
    • Must be able to work and perform all duties at any station in the kitchen or service area
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