Restaurant Manager - Raising Cane's

Key Performance Area:

• Proactively drive sales and protect company profits.
• Overall responsible for restaurant performance. Seek opportunities to increase sales through suggestive selling.
• Manage appropriate inventory and cost of goods control completing daily/weekly/monthly sales reports. 
• Ensure cash handling and till point procedure is handled with accuracy and as per company policy. 
• Oversee accurate checkouts, banking procedures, inventory, and reporting.
• Train, develop and monitor entire team to ensure customer focus and operational efficiency including appraisals.
• Set goals with Employees prior to each shift; 
• Conduct quarterly Employee ratings and conduct semi-annual Employee evaluations. Record highs, mediums and lows.
• Coach and direct department trainers to ensure all trainees are receiving proper training;
• Maintain proper staffing to ensure quality guest service and within the staffing budget.
• Manage all health and safety (including HACCP), housekeeping standards and maintain operational equipment. 
• Respond immediately to maintenance or cleanliness problems throughout each shift. 
• Ensure sanitation requirements adhered to by all Employees
• Notify maintenance to repair any broken restaurant equipment. 
• Ensure effective communication of information from host brand/head office to restaurant team. 
• Ensure effective management of Restaurant Operations to maximize customer service and ensure compliance to Company Policies.
• Ensure food meets specifications on presentation and recipe. 
• Conducts line checks prior to and during shift. 
• Ensure all stations are properly stocked throughout the shift
• Ensure guests are acknowledged upon arrival and departure. 
• Properly represent the restaurant in all dealings with the public and our guests.
• Inform Operations Manager of any situation that may adversely affect the ongoing day-to-day or long-term operations of the restaurant
• Immediately communicate to Employees any changes in Policy or Procedure and any directives from the Business Manager. 
• Review schedules/budgets, and department performance.
• Responsible for meeting the periodical financial goal, sales, and profit. 

Experience & Knowledge:

•  Good General/Secondary education
• 5- 8-year restaurant management, hotel management experience.

Skills:

• Food and service knowledge
• People orientated
• Motivational
• Good strong communication skills