![]() ![]() Must be detail oriented with the capability to oversee all aspects of the business and multiple areas simultaneously in a fast paced environment. Qualified candidates must have excellent customer service and employee relation skills. Proven track record in management of COGS and labour. High School diploma or equivalent required. Three to five years of restaurant management experience preferred, QSR experience strongly preferred. Maintain a positive working relationship with all restaurant to foster and promote a cooperative and pleasant working climate, which will be conducive to maximize employee morale, productivity and efficiency. Assists in the success of the restaurant by ensuring guest satisfaction through adhering to company standards for quality, value, service and cleanliness. ![]() Ensures the restaurant is in accordance with established company standards, policies and procedures. Manage the entire operation of the restaurant through the development and growth of staff, sales and profitability to meet goals established in location’s business plan. Perform other duties and responsibilities as requested by owner or owner’s appointee.Expected to exercise good judgment in decision-making and reporting issues to the Owner.Manage restaurant P&L to optimize manageable profit, control COGS, Labour, and Controllables (semi-fixed expenses).Responsible for effective management schedules and ensuring that restaurant is properly staffed for all day parts and sales volumes.Staff, train and develop restaurant managers and hourly employees through orientations, ongoing feedback, the establishment of performance expectations and by conducting performance reviews.Organize and implement local restaurant marketing as well as regional and national marketing promotions to increase restaurant sales.Respond to customer complaints, taking prompt and appropriate action to resolve problem and ensure customer satisfaction is maintained.Ensure guest service in all areas meets company standards.Responsible for the development and achievement of the restaurant’s business plan by working with the owner and interacting with IDQ Canada Business Consultants, field staff or territory operator.Ensure that all PRIDE systems and routines are incorporated into the day-to-day operations of the restaurant.Oversee and manage all areas of restaurant and make final decisions on matters of importance.Ensure restaurant is operated within operational guidelines established by owner and franchisor. ![]() Oversee entire restaurant operations including financial performance, product production, inventory, personnel, sales, and marketing for the restaurant. Independent Owner or Owner’s Appointee Purpose of Job: ![]()
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