Independent Owner or Owner’s Appointee
Oversee entire restaurant operations including financial performance, product production, inventory, personnel, sales, and marketing for the restaurant. Ensure restaurant is operated within operational guidelines established by owner and franchisor.
Manage the entire operation of the restaurant through the development and growth of staff, sales and profitability to meet goals established in location’s business plan. Ensures the restaurant is in accordance with established company standards, policies and procedures. Assists in the success of the restaurant by ensuring guest satisfaction through adhering to company standards for quality, value, service and cleanliness. Maintain a positive working relationship with all restaurant to foster and promote a cooperative and pleasant working climate, which will be conducive to maximize employee morale, productivity and efficiency.
Three to five years of restaurant management experience preferred, QSR experience strongly preferred. High School diploma or equivalent required. Proven track record in management of COGS and labour. Qualified candidates must have excellent customer service and employee relation skills. Must be detail oriented with the capability to oversee all aspects of the business and multiple areas simultaneously in a fast paced environment. Must be able to perform under pressure in a high volume restaurant including moving and responding quickly for long periods of time. Interact with the public and co-workers constantly during shifts. Must be able to work in and out of different temperature ranges. Capability to stand for long periods of time. Ability to lift up to 50 pounds. The independent business owner will make accommodations to these physical requirements, if possible. Must have excellent customer service skills, exhibit good manners, proper personal hygiene, positive attitude, and promptness.
FO110f Rev. 2/20/2009