Restaurant Operations Manager

2 weeks ago

Weirton, West Virginia, United States Little Caesars Full time
Job Summary:

The Restaurant Manager is responsible for building and supervising a team that achieves Little Caesars goals of customer satisfaction, sales, and profitability. They operate the restaurant according to company standards and procedures.

Key Responsibilities:
  1. Ensure customers receive correct, complete orders within service time goals according to the Customer Service Standards.
  2. Prepare and ensure all crew members prepare consistent, high-quality products that meet Little Caesars standards.
  3. Achieve standards for a clean and organized restaurant and crew member image.
  4. Recruit, hire, train, and evaluate crew members.
  5. Develop a productive team by providing direction and supervision through effective communication, delegation, and disciplinary skills.
  6. Ensure a work environment that is safe, secure, and free of harassment or discrimination.
  7. Accurately complete all paperwork associated with daily, weekly, and period-end activities.
  8. Perform labor scheduling, food ordering, and product projections accurately.
  9. Manage all financial responsibilities with integrity and supervise crew members to ensure goals are met.
  10. Implement shakerboarding, local store marketing events, and in-store promotions to increase sales.
Nature and Scope:

The Restaurant Manager must abide by all state and federal laws, OSHA, and EEOC requirements. They receive direction and training from the Area Supervisor and other Little Caesars training materials and classes.

The Manager is responsible for supervising all crew members, including those under 18 years of age. They must abide by all State and Federal labor laws, OSHA regulations, and EEOC requirements.

The Manager ensures the restaurant is prepared to meet customer needs and works diligently to ensure each customer is satisfied with the service and product they receive.

The Manager supports the Area Supervisor and is responsible for building sales and controlling costs by using all cost control tools and processes.

Task Analysis:
  • The ability to lift and move 55 pounds.
  • The ability to reach and move items from as high as 6 feet and as low as 6 inches off the ground.
  • The ability to control and utilize equipment safely and correctly.
  • The ability to apply pressure to cut through products and/or clean equipment/utensils.
  • The ability to count, separate, and weight all types of food products and inventory items.
  • The ability to effectively communicate to customers and co-workers.
  • The ability to understand directions, instructions, and product specifications.
  • The ability to process and complete customer orders.
  • The ability to comprehend all training materials and practice standard operating procedures.
  • The ability to successfully pass required training programs for certification.
  • The ability to use mathematical skills to compute sales totals, percentages, inventory usage, food orders, employee work schedules, cash handling results, and projected business needs.
  • The ability to legally drive an automobile adhering to all state and local traffic laws.
  • The ability to supervise a number of people at the same time and to motivate them to meet goals, duties, and deadlines.

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