A Restaurant Manager is responsible for the areas of a First Assistant and company policies and procedures, principal accountabilities include, but are not limited to: PeopleCreate long term objectives and action plans for people development. Demonstrates and enforces the leadership behaviors by setting the pace and communicating effectively. Conducts managers meetings, crew opinion surveys and communication sessions. Executes a plan based on crew opinion surveys and communication sessions, to increase employee's satisfaction & morale. Adherence to all personnel policies, Equal Employment Opportunity, security and safety procedures by all.Enforces and manages people minimums. Administer the performance review process for all employees.Leads the development and training of all restaurant employeesCompletes management schedules using the 10 management scheduling principles. Workplace Safety/SecurityEnforces all workplace safety policies including contractor management at all times. Through consultation, ensures that all workplace safety policies and procedures are maintained and adhered to.Ensures only approved equipment and substances are purchased. Where this is not possible, conduct risk assessments on non-approved items.Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and customers at risk. Have emergency procedures in place and undertake regular practices of those procedures. Undertake full investigations of incidents in the Restaurant.Ensures all security procedures are executed.Maintains all physical plant aspects of the restaurant following documented inspection and testing. This is to include landscaping, building, equipment, etc.Ensures continuous improvement in Workplace Safety.Maintain records within the Restaurant.Ensures any workplace safety and security concerns and issues are being addressed in a timely manner. QSC/Sales BuildingOverall QSC levels, Sales and Customer Satisfaction in the restaurant at all times.Create long term restaurant objectives and action plans for QSC and Sales building.Measures customer's satisfaction and executes plan to improve their satisfaction and increase their loyalty.Define the restaurant's trading area, competitors and traffic generators and use the information to maximize sales.Ensures all systems are current and effectiveManages and meets QSC standards on all shifts.Develops and implements restaurant extensions of national promotions.Proactive to changes in volume patterns and promotional activities to ensure operational standards are maintained.In-restaurant implementation of new products and procedures.Food Safety / SanitationAdherence to all food safety and sanitation requirements.ProfitThe profit results of the restaurant.Create long term objectives and action plans for Profit.Accurately projects and controls all P & L line items, e.g. food, labour, etc.Fixed assets. AdministrationAdministers and verifies all deposits.Administers in-restaurant payroll procedures.Accuracy of monthly reports.Enforces people policies and procedures.Ensures that all daily paperwork, weekly inventories and statistical reports are completed accurately and on a timely basis.
