The Store / Unit Manager is responsible for overseeing the overall operations of a restaurant ensuring exceptional customer service maximizing sales and profitability and maintaining high standards of food quality and cleanliness. This position involves managing and leading a team implementing operational strategies and creating a positive and efficient working environment.
Responsibilities:
- Lead and manage the daily operations of the restaurant including frontofhouse kitchen and administrative functions.
- Hire train motivate and supervise a team of employees ensuring optimal staffing levels and scheduling to meet operational requirements.
- Provide guidance coaching and performance feedback to staff members fostering a positive work culture and promoting professional development.
- Set clear expectations and standards for staff in delivering excellent customer service maintaining cleanliness and upholding food quality and safety standards.
- Monitor and analyze sales financial performance (P&L Food Cost Packaging Labor & Variances) and key performance indicators (KPIs) implementing strategies to drive revenue growth and profitability.
- Analyzing and monitoring the average prep time for menu items identifying areas for improvement and implementing strategies to streamline preparation processes.
- Collaborating with the kitchen team to optimize workflow ensuring efficient coordination between stations and timely completion of food preparation.
- Setting clear expectations for the team regarding the speed of service and continuously monitoring and evaluating their performance.
- Conducting regular audits of operational procedures to ensure compliance with established standards and guidelines.
- Uphold and enforce company policies and procedures ensuring consistency and adherence to brand standard.
- Foster a positive work environment that promotes teamwork collaboration and open communication among staff members.
Requirements
- Bachelor s degree in business administration Hospitality Management or a related field is preferred. Equivalent work experience will be considered.
- Proven experience in a managerial role within the restaurant or hospitality industry.
- Strong leadership skills with the ability to inspire and motivate a team.
- Excellent business acumen and financial management skills.
- Exceptional customer service skills and a passion for delivering a superior dining experience.
- Solid understanding of restaurant operations including frontofhouse and backofhouse functions.
- Knowledge of food safety and sanitation regulations and practices.
- Demonstrated ability to analyze data interpret reports and make datadriven decisions.
- Effective communication and interpersonal skills to interact with customers staff and stakeholders.
- Proficiency in using restaurant management software pointofsale (POS) systems and Microsoft Office suite.
- Strong organizational and time management skills to handle multiple priorities and meet deadlines.
- Flexibility to work in shifts including evenings weekends and holidays as needed.
- Proactive problemsolving skills and the ability to remain calm in highpressure situations.
- Knowledge of local labor laws regulations and employment practices.
- Valid food handling and safety certifications are desirable.