Restaurant Manager

Purpose: The Restaurant General Manager is the leader in the restaurant; acts as the "Chief Customer Officer"; coaches and trains the team for operational excellence; recognizes and motivates members of the team; manages the P&L; where appropriate, brings new concepts to customers. Accountabilities: 1. Customer Satisfaction: Is responsible for driving customer satisfaction. Ensures 100% quality product availability; meets service standards for drive-thru, carry-out, and dine-in; seeks ways to improve the restaurant's service; spends times with customers; makes decisions based on customer needs; ensures training for all Customer Service Team Members prior to solo shifts. 2. Profitability: Is responsible for restaurant P&L; ensures correct operational procedures are followed at all times. 3. Sales Building: Builds sales by focusing on operational excellence. This includes creating an environment for hassle-free convenience for the customer; interacting with customers and the community; executing correct operating procedures; meeting service time standards; coaching and training team members to deliver the ultimate guest service experience; implementing new growth concepts; ensuring flawless marketing execution (e.g., POP, reader boards, menu boards); establishing consistent suggestive selling program. AUM works with the Home Office on specific sales building needs. 4. Coaching/Training: Coaches and trains managers and team members for operational excellence; uses learning zone; coaches, trains, and cross-trains Team Members on proper procedures and attitudes; identifies a training mentor for each new hire; takes ownership for orientation. 5. Staffing: Is responsible for maintaining a full staff; continually upgrades the quality of Team Members; develops a "core team" focus; commits to the KFC selection process; ensures quality performance appraisals; participates in the selection of Shift Leaders and Team Members for restaurant; drives to increase tenure in the restaurant; keeps RGM and Area Supervisor informed of needs. 6. Recognition and Motivation: Champions recognition and motivation programs through active and positive participation in nation-wide programs; "catches" others doing right; focuses on coaching and informal, on- the-spot recognition; role models recognition behavior; tells employees "thank you"; celebrates success and has fun. 7. Safety: Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team; ensures proper product handling procedures for food safety; maintains proper cash-handling procedures. Other Accountabilities: 8. Employee Relations: Maintains an environment free of harassment and discriminations. Resolves store-level employee relations activities with assistance provided by the Human Resources Leader; is proactive in handling employee relations issues; ensures execution of policies, practices, and programs; manages relations and resolves disputes. 9. Managing Restaurant Assets: Verifies the delivery of quantity and quality of goods provided by venders; completes minor equipment repair; performs preventive maintenance basics; maintains a Maintenance Log and Preventive Maintenance Checklist; completes first call to vendors for follow-up if work is unsatisfactory. Skill Requirements: Effective coaching, leadership, and communication skills. Results orientation, customer focus, decision making, analytical thinking, and financial understanding are essential. Ability to successfully complete the KFC selection process. Completion of KFC Assistant Unit Manager training program and certification. Operation of Equipment: Restaurant operations equipment to include: ovens, fryers, and cash registers. Has regular accessibility to a car. Subordinate Organization: Restaurant Manager(s), Shift Leader(s) and Restaurant Team Member(s) report to this job. Essential Functions: 1. Opening Shift: a. Opens restaurant, arriving one hour and a half before opening restaurant. Turns on all lights, turns on ovens, fryers, by use of switches, visual gauges, and controls. b. Checks out various machines and equipment to be used during the shift to make certain all are in working order, audible alarms on equipment such as ovens and fryers. Observes gauges for proper function of equipment. c. Sets up cash drawer, counts money and places in register; open cash amount of $60 to start shift. 2. Closing Shift: a. Coordinates and supervises cleaning and maintenance of facilities and equipment. 3. Completes and posts daily/weekly staffing for shifts. 4. Takes inventory food/paper/supplies that will be needed for restaurant. Orders, if necessary. Reviews inventory sheets for additions or corrections. 5. Assists counter servers in greeting customers, taking orders, operating register, collecting payment, making change, assembling order and checking for completeness and correctness, and packing orders. 6. Check and assist as necessary in storing products from delivery trucks, stocking items/food items in the proper storage area, walking to and from truck to stock area with frequent reaching, bending, and stooping. 7. Ensures clean food preparation, dining area and exterior of restaurant, assisting in this effort whenever necessary. 8. Supervises food preparation and service operations. Assists servers and food production workers during rush periods to ensure maintenance of efficiency. 9. Observes employees for compliance with appearance, uniform, and customer service standards. 10. Totals out cash registers and takes deposit to bank. Completes paperwork and follows the Company's Paperwork Checklist. 11. Must be able to perform essential functions of those positions which he or she supervises. Physical Requirements: Must be able to occasionally lift items up to 30lbs., must be able to sit or stand for up to four hours without interruption, must be able to operate and clean restaurant machinery and effectively demonstrate to restaurant employees by example and oral communication skills how to operate and clean restaurant machinery and prepare items on the restaurant menu, must be able to detect whether restaurant machinery is operating effectively and safely and items on the restaurant menu are being prepared correctly and safely, must be able to effectively communicate and exchange information with customers and employees to ensure placement of customer orders, and the safely and timely preparation and delivery of those orders.