Restaurant Manager

The Church’s Restaurant General Manger is passionate about providing our guests a high quality, value oriented dining experience with friendly, quick, accurate service in a clean and safe environment. The RGM is responsible and accountable for all of the business activities in one restaurant location, specifically to:

• Provide a superior and memorable experience for all guests.
• Achieve sales goals 
• Control expenses to budget or better,
• Create an environment where team members are engaged in doing their jobs and encouraged to grow while delivering exceptional service.
• The Church’s Restaurant General Manager direct reports usually include an Assistant Restaurant General Manager and/or Shift Leader). The number of direct reports may vary by location based on total sales volume, sales and geographic location of the restaurant.

Position Qualifications/Functional Skills:

• Must have a valid driver’s license and proof of valid insurance.  
• Must be able to work a minimum of 50 – 55 hours per week.  Must be available to work a flexible shift including weekends.     
• Knowledge of all restaurant policies, practices and operational and human resources procedures.
• Knowledge and understanding of labor cost reporting, operating statements, and other business-related reporting.
• Excellent interpersonal skills and the ability to interact professionally with individuals at all levels, both internally and externally.
• Basic computer skills.
• Knowledge of profit and loss statements
• Ability to implement policies and procedures.
• Skilled in developing employees by coaching, counseling, and building strong work habits.
• Continuously working to improve customer satisfaction.
• Knowledge of recruiting and interviewing potential team members.
• Ability to supervise others.
• Manage conflict resolution.
• Create and maintain a positive work environment.

Requirements:

• High school diploma or GED required. Must have (1) years of supervisory experience working in the restaurant industry.
• Successfully complete all training and make a passing score on all applicable tests.

Responsibilities:

• Creates an in store service environment that exceeds guest expectations with regards to friendly, quick, and accurate service. Builds team understanding and commitment to guest service standards.
• Communicates and follows-up with guests to obtain feedback and identify service and food quality improvement opportunities.
• Assists and resolves all guest complaints in-person or by phone.  Apply the “listen, apologize, satisfy and thank” model to all guest complaints.
• Ensures all incoming calls are handled in a prompt, courteous, and professional manner.
• Directs and conducts regular training with team members.
• Provides regular feedback to all team members and identifies areas for improvement.
• Works with direct reports to cross-train and assist in the development of new skills.
• Creates a work place where team members strive to do their best, are rewarded for performance, and have fun.
• Ensures that federal, state and local laws, regulations, and ordinances are practiced and enforced,
• Maintains a clean and safe restaurant for guests and team members.
• Responsible for budgets and makes adjustments as needed.
• Ensures compliance with labor laws.
• Understands, enforces and adheres to all company policies and procedures.
• Maintains restaurant inventory and ensures accessibility and organization.
• Responsible for routine maintenance and repairs on all equipment.
• Prepares and analyzes operation reports
• Performs other duties as assigned.