![]() Associates degree and 6 months of operations experience in the restaurant industry or equivalent combination of education and experience.Qualifications, Skills, Experience (# of years), Education Needed Essential Desirable * Ensure the knowledge, qualifications, skills, and experiences listed are required for the position, not an individual Type and amount of related work experience Specific physical and/or mental proficiencies Level and type of formal education or certifications Specialized knowledge of the processes, procedures, methods, practices, or principles Merit Increases or pay adjustments of non-management staff Approve Recommend Submit recommended weekly schedule, for team members on their shift, to Hiring, firing, promoting, demoting and transferring of non-management staff That is in need of repair or any safety concerns in a timely manner to the GM 20% Maintain safe working conditions by following all safety, security and maintenance policies and procedures. Immediately correct any deficiencies while explaining and reinforcing proper procedures.Įnsure building, grounds and all work areas are clean, well maintained and inviting to our customers at all times. Policy and health/sanitation regulations. Responsible for ensuring all food safety procedures are being executed and followed during their shift in accordance with company ShouldĪdditionally be knowledgeable about all policies related to personnel and be able to recommend disciplinary action as necessary to the GM 20%Įxpected to reinforce and follow up on policies and procedures to ensure a safe, efficient, and professional environment for customers and employees, during their shift Train all employees to focus on exceeding customer expectations through execution of friendliness, courtesy, product quality,Įxpected to be knowledgeable of restaurant policies and procedures and correct any identifiable issues on the spot. Expected to lead by example, by becoming the expert in all aspects of the restaurant. This includes providing the appropriate level of coaching Responsible for continually providing leadership and guidance by role modeling how to deliver an outstanding customer experience,Īs well as, how to properly execute all standards within the restaurant. Initial preliminary interviews, and making recommendations related to hiring decisions Responsibleįor making sure the unit is appropriately staffed for their shift to best enable the team to provide an outstanding customer experience.įill in where needed to ensure customer experience standards and efficient operations are met.Įxpected to assist the GM in making sure the unit is adequately staffed, can assist the GM with recruiting efforts and conducting Responsible for weekly submission of a proposed schedule for the team members on their shift to the GM for approval. Successfully promote and publicize the brand within guidelines established by the Marketing Dept. Responsible for ensuring cash controls are maintained by adhering to cash handling and reconciliation procedures in accordance Oversee the food delivery process, verify orders and ensure product is stored according to policy and food safety standards. ![]() Production and service standards are met through direct supervision, coordination and delegation of key operational tasks. ![]() Responsible for ensuring product quality, The RM is accountable for the operational excellence of the restaurant during their shift. This includes ensuring all customers feel welcome and are given attentive, friendly and courteous service at all times. Responsible for fostering an environment designed to provide an outstanding internal (employee) and external customerĮxperience. List main responsibilities in order of importance. The RM must help reinforce the Frisch’s culture on his/her shift by mentoring, coaching, and developing the hourly employees to help them be successful. The RM is accountable for customer satisfaction, the financial performance, food safety, quality service, and safety and security during their shift. The Restaurant Manager (RM) is responsible for effectively managing his/her shift to contribute to the overall success of the restaurant and the alignment with Frisch’s vision to be the “Best Place to Work, Eat, and Own”.
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