Manager

Primary Responsibilities

• Make a profit based on the budget guidelines of food cost, labor cost and supply cost.
  
• Control costs on a daily basis utilizing the manager tools referenced in the operations manual.
  
• Record and complete same day sales reports.
  
• Monitor food production for accuracy and quantity.
  
• Monitor shift labor hours based on budget.
  
• Utilize the clip-board management procedures to provide a healthy, safe and productive environment.
  
• Hire positive and friendly people.
  
• Use progressive discipline and documentation procedures as outlined in the manual
  
• Control cash, bank deposits and follow deposit guidelines.
  
• Maintain backdoor and office door security.
  
• Monitor floor service by performing table visits and reviewing check times.
  
• Report to the district manager any and all issues affecting your business on a daily or weekly basis.
  

• The manager must use the tools provided in the operations manual (see manager tools in section 1).
  

• The manager must work a minimum of 45 hours per week under normal circumstances. (Normal means without severe or problematic staffing or service issues causing customer declines and /or sales declines). The company reserves the right to alter these minimum hours at any time.
  

• Oversee the training and development of hourly and supervisory subordinates.
  
• Review training material as prescribed in the manual.
  

• Maintain the condition of equipment by following extra cleanup work charts and teaching employees to handle equipment properly. Maintain repair logs and coordinate with the maintenance technician.
  

• Maintain communication log and prepare a weekly meeting with supervisors to get feedback and set goals.
  

• These duties and responsibilities are intended to give the manager a clear direction and purpose and may be adjusted by company memo throughout the year.