Restaurant Manager

Job Title: Restaurant Manager

FLSA Classification: Salary Exempt Employee

Reports To: Regional Manager

Position Summary:

The Restaurant Manager will oversee all restaurant operations. This includes managing staff, ensuring customer satisfaction, maintaining restaurant quality, and driving profitability. The ideal candidate will have a passion for the food service industry, strong leadership skills, and a track record of managing successful restaurant operations.

Minimal Essential Functions:

Operations Management: Oversee daily restaurant operations to ensure excellence in customer service, food quality, and restaurant cleanliness. Implement operational strategies to enhance efficiency and profitability.

Operational Leadership: Demonstrated success in driving operational performance to achieve targets in sales and profitability.

Adaptability and Growth: Open to acquiring new skills and effectively responding to evolving industry trends and organizational strategies.

Team Leadership: Recruit, train, and manage restaurant staff, promoting a positive work environment and high morale. Schedule staff shifts and manage performance, including conducting performance reviews.

Customer Service: Ensure all guests receive exceptional service, managing customer feedback and resolving any issues promptly to maintain high levels of customer satisfaction.

Financial Management: Monitor and manage the restaurant’s budget, including labor costs, supplies, and inventory. Analyze financial reports to identify trends and areas for improvement.

Compliance: Ensure the restaurant complies with all health, safety, and sanitation regulations. Maintain up-to-date knowledge of industry laws and standards.

Marketing and Promotion: Collaborate with the marketing team to execute promotions and events that drive business and enhance the Broken Yolk brand.

Quality Control: Oversee food preparation, presentation, and kitchen operations to ensure adherence to Broken Yolk’s quality standards.

Language Proficiency: Demonstrates proficiency in reading and writing in English.

Management Expertise: Possesses experience in restaurant management, with a preference for those who have managed multiple locations or units.

Professional Integrity: Exhibits a strong work ethic and sets high standards for personal performance and quality of work.

Adaptability: Thrives in a high-paced work environment and effectively collaborates within a team setting.

Communication Excellence: Possesses outstanding abilities in both written and verbal communication.

Qualifications:

• A strong foundation in hospitality, business administration, or a related field is highly valued. We welcome candidates who have equivalent professional experience in lieu of a formal degree.
• We value a variety of experience levels and are flexible with the minimum requirement. While 2 years of restaurant management experience, particularly in breakfast/brunch operations, is beneficial, we consider a range of backgrounds and expertise.
• Strong leadership skills and the ability to motivate and manage a diverse team.
• Excellent customer service skills and the ability to resolve issues effectively.
• Solid financial acumen, with experience managing budgets, P&L statements, and cost controls.
• Knowledge of health, safety, and sanitation regulations in the food service industry.
• Proficiency in restaurant management software and MS Office.
• Ability to work flexible hours, including weekends and holidays, as required.

Physical demands:

• Frequent lifting and/or moving items weighing up to approximately 30 pounds.
• Regular requirement for bending, stooping, and kneeling.
• Predominantly active role with routine standing throughout the shift, which may last up to 8 hours.
• Periodic sitting for office-related tasks.
• Occasional need to climb ladders for maintenance or access purposes.
• Ability to adapt to a flexible schedule, including nights, weekends, and holidays as necessary.
• Exposure to moderate noise levels typical of a restaurant environment, including kitchen equipment and dining room activity.
• Visual acuity to monitor workplace safety and to manage operational standards.
• Regular interaction with a variety of kitchen and service equipment, requiring caution and use of proper safety practices.

Travel

• None

Additional eligibility qualifications

• ABC Responsible Beverage Training & Certification
• ServSafe Managers Food Handlers Certification