Manager on Duty

Company Introduction:
Since 1958, IHOP® has been the place where people connect over breakfast, enjoy study breaks, grab a bite before or after sporting events, and so much more. And no matter what menu items they order, there’s one ingredient that’s always constant — a smile. We’ve seen millions of smiles over the years in our restaurants, and now shared in photos across our social properties. In fact, smiles are so much a part of our culture that we changed our logo to include one.
This is just one of the many fun and exciting changes you can expect from IHOP®. Because we know the shortest distance between two people is a smile. –
Overview:

A position filled by a craft employee with initiative and demonstrated leadership ability.

In the absence of management, the crew chief assumes the duties and responsibilities of

the Assistant Manager. The crew chief continues all responsibilities of the craft position

works, in addition to the responsibilities listed below.

PURPOSE OF JOB:

• To assist in directing employees in all phases of operation, to achieve high standards of food preparation and presentation, service to guests, general cleanliness, and pleasant atmosphere in accordance with all standard operating procedures.

ESSENTIAL DUTIES AND RESPONSIBILITIES

These include the following:

• Assist in ensuring that all personnel, equipment, and supplies are prepared and ready to meet the needs of the business. Assist in assigning employee duties and responsibilities and encouraging teamwork.


• Inform all employees of new menu items, specials, and promotional materials to ensure complete understanding of food preparation and service.


• Assist in conducting orientation and training for new employees and give refresher training to current employees, when needed. Supervise employee performance and conduct in accordance with company policies. Observe guest reactions to quality of food and service.


• Review all time cards (or time reports) daily as required by Unit Manager. Adjust schedule to meet the needs of the restaurant and keep overtime to an absolute minimum.


• Enforce portion control per Standard Operating Procedures Manuals. Check deliveries for proper quantity, quality, pricing, completeness of order, breakage, and spoilage. Maintain tight security.


• Control waste.

• Perform Administrative Procedures such as:

— Cash Receipts/Store Receipts

— Be responsible for register reading and daily sales reports.

— Reconcile cash receipts and store bank funds.

• — Make DAILY deposits and submit deposit slips to the Accounting Office as

required by Manager or Assistant Manager.

— Ensure that register or servers have sufficient change and bills prior to peak

hours of business.

— Enforce company policy regarding check cashing.

— Perform other assignments or as needed or which may be assigned the Unit

Manager or Assistant Manager.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an

employee encounters while performing the essential functions of this job. Reasonable

accommodations may be made to enable individuals with disabilities to perform the

essential functions.

While performing the duties of this job, the employee occasionally is exposed to fumes or

airborne particles. The noise level in the work environment is usually moderate.

Requirements:

To perform this job successfully, an individual must be able to perform each essential duty

satisfactorily. The requirements listed below represent the knowledge, skill, and or/ability

required. Reasonable accommodations may be made to enable individuals with disabilities

to perform the essential functions.

• Employee must be able to communicate verbally in English to employees and guests and read English for menus, guest checks, notices, instructions, safety labels, etc.


• Employee must be able to interact with people in a friendly, courteous manner.

EDUCATION AND/OR EXPERIENCE

Prior experience or training is desired, but may not be required.

LANGUAGE SKILLS

• Ability to read and comprehend instructions, correspondence, and memos. Ability to write guest checks and simple correspondence. Ability to read and speak English well enough to communicate with guests, understand guest checks and instructions.

MATHEMATICAL SKILLS

• Ability to add, subtract, multiply, and divide in all units of measure using whole numbers, fractions, percents, decimals, discounts, and cash counting.

REASONING ABILITY

• Ability to apply common sense and to understand and carry out detailed and objective written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Employee must be able to memorize food plating and handling procedures outlined in the Standard Operating Procedures Manual.

OTHER SKILLS AND ABILITIES

• Employee must be able to remain calm under pressure when dealing with guests, staff or equipment problems.

PHYSICAL DEMANDS

• The physical demands described here must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee regularly is required to use hands and

fingers, handle, or feel objects, tools, or controls; walk, stoop, kneel, crouch, or crawl; talk

or hear; and taste or smell. The employee regularly must lift and/or move up to 10 pounds

and occasionally may move up to 100 pounds.