MANAGEMENT

• Oversees and manages all areas of restaurant and makes final decisions on matters of importance.
• Ensures that all PRIDE systems and routines are incorporated into the day-to-day operations of the restaurant.
• Responsible for the development and achievement of the restaurant’s game plan by working with their DM and or GM.
• Ensures guest service in all areas meets company standards.
• Responds to customer complaints, taking prompt and appropriate action to resolve problems and to ensure customer satisfaction is maintained.
• Works with local chamber and schools to increase restaurant sales.
• Staffs, trains and develops assistant managers and hourly employees through orientations, ongoing feedback, the establishment of performance expectations and by conducting performance reviews.
• Responsible for effective management schedules and ensures that restaurant is properly staffed for all day parts and sales volumes.
• Manages restaurant P & L to optimize manageable profit, controls COGS, Labor, and Controllables (semi-fixed expenses).
• Performs other duties and responsibilities as requested by DM.

• Manages the entire operation of the restaurant through the development and growth of staff, sales and profitability to meet goals established in location’s game 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.
• Maintains a positive working relationship with all restaurant team members 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 labor.
• Must have excellent customer service and employee relations 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.
• Must be able to work in and out of different temperature ranges.
• Must be able to stand for long periods of time.
• Must be able to lift up to 50 pounds.
• Must have excellent customer service skills and exhibit good manners, proper personal hygiene, positive attitude and promptness.

• Exhibit and use good manners, proper personal hygiene, positive attitude, and promptness.

The Richeson Group