Restaurant Manager

• →In conjunction with the General Manager, supports the General Manager in the development of restaurant operating plans supportive of company and market strategies which will achieve business growth (sales and profit) and guest satisfaction.
• →Works closely with General Manager to plans, schedules, and analyzes unit's staffing needs, ensuring sufficient development and training of all employees.
• →Exercises discretion in addressing the changing demands of the business.
• →Ensures that all menu items are prepared and served in accordance with Brand Standards.
• →Supports General Manager with maintaining proper inventory levels for both food and nonfood items in accordance with company guidelines using correct ordering procedures and efficient usage and yield application.
• →Ensures guest satisfaction through directing operational execution of proper service in a clean and pleasant environment. Makes changes to the operation as necessary to ensure guest satisfaction. Enforces Brand Standards service requirements.
• →Investigates customer feedback, coordinates response and provides guidance to management and employees to improve customer service.
• →Responsible to maintain and uphold all Brand’s Corporate Brand Standards, Recipe standards and best practices in our restaurants.
• →Responsible to maintain and uphold compliance with all applicable local, state and federal laws and regulations in our restaurants.
• →Ensures that proper management procedures and practices for the facility and equipment are adhered to through preventive maintenance, energy conservation, repairs, security measures, and that safety and sanitation requirements are met. Meets all food safety standards.
• →Embodies, promotes and teaches Mancha's values and policies at all times in all aspects of
  restaurant operations.
• →Participates in the recruitment and selection of restaurant management. Supports the General Manager in the recruitment, interviewing, and selection process of hourly employees. Maintains accurate and complete paperwork relating to restaurant and personnel administrative requirements.
• →With the guidance of General Manager, responsible for the controllable expenses focusing on labor standard, cash, R & M, food costs, and other operating expenses. Understands financial reports and supports the General Manager in the development and implementation plans for areas needing improvement.
• →Maintains awareness of local market trends, competitive stance, and opportunities. Works
  closely with General Manager to select and implement appropriate local restaurant marketing programs, with assistance and guidance from the District Manager and field support representatives.
• →Creates and maintains a positive work environment, ensuring open communications. Communicates employee relations issues or problems to the District Manager and Human
  Resources. Administers disciplinary process according to established procedures.
• →Demonstrates commitment to a high level of service and hospitality. Responds to concerns and complaints in a professional and non-defensive manner.
• →Influences supervisors, subordinates and peers effectively. Manages disagreements and
  conflicts in an open, constructive and timely manner.
• →Strong leadership skills and high level of flexibility is required.

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 is occasionally exposed to wet and/or humid conditions, moving mechanical parts, extreme cold, and extreme heat. The noise level in the work environment is usually moderate.