Food Service Manager

Job Summary of Food Service Manager:

This role entails overseeing the daily functions of a Company-run Restaurant. The Food Service Manager is accountable for the overall performance of the business, covering aspects such as personnel, procedures, and financial indicators. The Food Service Manager directly answers to the Restaurant District Manager for this position.

Responsibilities of Food Service Manager:

• Provides excellent guest service in a fast and friendly manner; coaches and corrects team members as necessary
• Recruits, interviews, selects, hires, and completes onboarding for all positions
• Maintains a clean restaurant environment by cleaning and performing general housekeeping duties. Delegates job responsibilities and shift duties and follows up to ensure completion
• Establishes build to's and maintains the production management system
• Directs team and ensures all food items are prepared and served in accordance with all Brand, Company, and health department regulations
• Supervises and coaches team members to follow guidelines for food preparation and production management
• Ensures team members are properly trained on Brand and Company standards on an ongoing basis
• Cascades all relevant information and maintains communication board
• Implements new Brand campaigns and conducts new product training
• Ensures product quality, food safety, and operational standards are met
• Monitors and ensures accuracy of all cash, sales, and inventory control records
• Communicates as required with Restaurant District Manager
• Responsible for completing all daily, weekly, and period paperwork, inventory counts, cash counts, truck orders, schedules, and any other administrative duties as required
• Guarantees a safe environment for team members and guests by following all government laws and safety codes, and reports facility issues to maintenance
• Completes reports on all incidents following our 5-minute rule policy
• Ownership for all financial and operational metrics, resulting in a profitable restaurant
• Conducts team member check in's and provides positive feedback badges in Workday; uses recognition to reinforce positive behaviors and performance
• Implements progressive discipline to address deficiencies in performance or failure to adhere to company policies or regulatory requirements
• Responsible for training a Restaurant Assistant Manager to be capable of successfully operating the restaurant in the absence of the RGM
• Lives our Company values: One Team, Do the Right Thing, Takes Ownership, Play to Win

Benefits of Food Service Manager:

• Plans covering healthcare, dental, and vision services along with term life and accidental death and dismemberment benefits are available
• Flexible spending accounts and health savings accounts both offer opportunities for saving and spending on healthcare expenses with tax advantages
• Short-term and long-term disability refer to temporary and extended periods of being unable to work due to a medical condition or injury
• Paid time off for vacations, holidays, personal reasons, and sick days is offered by the company
• Matching 401(k)
• Tuition Reimbursement
• Stock Purchase Plan
• Employee Discount Program
• Discount Meal Benefit
• Wellness Plan
• Mobile Phone Benefit
• Quarterly incentive plan
• Wait times may be in effect

Qualification of Food Service Manager:

• A minimum of two years of experience in managing restaurants is necessary
• Skilled in the use of Microsoft Office Suite
• Possession of a valid driver's license from a state is necessary
• The preferred certification is for a Serv Safe Manager
• Open availability required
• Excellent communication skills
• Encourages, mentors, and guides team members
• Demonstrates honesty and follows through on promises
• Contagious positive attitude
• Conflict management skills
• Demonstrates a pressing need for immediate action
• Leads by example
• Emphasizes the combination of reaching goals in an enjoyable manner
• A collaborative individual showcasing strong teamwork skills with the ability to also thrive in solitary tasks
• Regularly flex, rotate at the waist, crouch, stoop, rise, and move on foot
• Every now and then, go up and down ladders
• Endure severe cold and hot conditions while operating in close proximity to fryers, ovens, grills, refrigerators, freezers, cutting implements, and high decibel levels
• Use hands to reach, grab, and handle items consistently throughout the workday, including stretching to access objects above shoulder level
• Pushing, pulling, lifting, and transporting objects weighing up to 10 pounds regularly and occasionally handling items exceeding 50 pounds, including lifting them from the floor to above shoulder height