Manager (Restaurant)

SCOPEOF RESPONSIBILITIES:

 

The Manager is responsible for maximizing profits in his/her restaurant through the supervision of the store employees and insuring the proper follow-through and adherence to company policies and procedures with regards to the Churchs operations, personnel, and safety.

 SPECIFIC DUTIES AND RESPONSIBILITIES

 Be responsible for his/her restaurant at all times, must be available or accessible for emergencies 24 hours a day, 7 days a week.Meet objectives for his/her restaurant, which includes sales, gross profit margin, labor cost, controllable expenses, and profits.Know and adhere to all Health Department regulations.Be responsible for the store?s routine maintenance and cleanliness of all restaurant equipment and the physical structure.Supervise store employees? handling of monies according to company?s policies and procedures and insure that daily deposits are made to the bank.Check in vendors.Handle bank deposits.Ensure that the administrative bookwork is completed and forwarded to the office at the specified time.Schedule and post according to policy, the work hours of employees and ensure that the store is staffed to handle customer service.See that the store is promoting regular promotions to increase sales volume and bring new customers into the store.Ensure employees follow all proper procedures for every transaction taking place.Follow company procedures to recruit and select store employees and to obtain the area supervisor?s approval on starting hourly wage.Develop and train suitable back-up person to relieve manager whenever necessary.Responsible for training of new and existing employees.Inventory control.All other duties as assigned.