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Restaurant Operations Manager

2 months ago

Mankato, Minnesota, United States JKVentures Full time
Job Summary

We are seeking a highly skilled and experienced Restaurant Operations Manager to join our team at JKVentures. As a key member of our management team, you will be responsible for maintaining excellence in guest service and quality control of operations consistently to ensure the company mission is attained.

Key Responsibilities
  1. Shift Management: Run shifts effectively to ensure quality products, guest service, and restaurant cleanliness meet system standards.
  2. Guest Satisfaction: Consistently ensure guests receive quality products in five minutes or less for in-house orders and four minutes or less for drive-thru orders.
  3. Quality Control: Ensure proper product quality control, presentation, and hold times according to the Operations Training Manual, Order Assembly.
  4. Financial Management: Access financial information and complete weekly sales and labor during their shift.
  5. Team Development: Routinely monitor and coach team on safety best practices related to the Culver's hazard communication program and workplace safety.
  6. Guest Feedback: Empower team to handle guest comments the Culver's way.
  7. Product Knowledge: Ensure team is knowledgeable concerning products and guest service.
  8. Team Morale: Demonstrate and maintain a positive attitude among team members.
  9. Personal Hygiene: Demonstrate and ensure proper personal hygiene and food safety practices are maintained in the restaurant.
  10. Marketing: Display point of purchase (P.O.P.) materials timely according to the current marketing campaign.
  11. Position Proficiency: Demonstrate proficiency on all restaurant positions.
  12. Crew Development: Provide ongoing development of crew chief and shift leader using the management training checklist.
  13. Team Scheduling: Maintain an adequate team on each shift to meet labor cost standards.
  14. Visit Follow-up: Ensure proper follow-up of visitation and full field reports, including but not limited to cleanliness, hospitality, and ground appearance.
  15. Daily Tours: Perform daily morning, afternoon, and evening restaurant tours.
  16. Financial Reporting: Prepare and review daily reconciliation report against daily control totals from cash register system ensuring accuracy.
  17. Drawer Management: Run financial report, count afternoon drawers, enter drawer pickups, and complete daily.
  18. Team Training: Ensure team is cross-trained by the training team effectively.
  19. Crew Chief Development: Help identify and develop candidates for the crew chief position.
  20. Inventory Management: Complete food inventory order accurately, using forecasts and projections based on current restaurant sales.
  21. Inventory Levels: Observe and maintain daily inventory levels accurately, based on current restaurant sales.
  22. Inventory Rotation: Ensure shelf life, rotation of inventory, and tempering sheet is maintained.
  23. Quality Control Checklist: Delegate and ensure the accurate completion of the Quality Control/Safe Food Checklist and First In-First Out product rotation.
  24. End-of-Month Inventory: Complete end-of-the month inventory procedures accurately.
  25. Cleaning and Maintenance: Delegate restaurant and equipment cleaning.
  26. Odd Jobs: Direct weekly and monthly odd jobs to team assigning them to daily deployment sheet.
  27. Team Role Modeling: Demonstrate positive and effective role modeling for all team members through appearance and attitude.
  28. Policies and Procedures: Follow restaurant policies and procedures consistently.
  29. Team Appearance: Demonstrate and ensure team is following system standards for uniforms and appearance.
  30. Meetings and Communication: Attend all manager and team member meetings.
  31. Policy Enforcement: Follow and encourage team to follow all restaurant policies and procedures.
  32. Email and Extranet: Check e-mail and extranet twice daily during each shift and respond as necessary.
  33. Cash Counting: Use radiant for cash counting procedures.
Qualifications
  • Education: College graduate with a degree in hotel and restaurant management or equivalent experience. Certified from a national food safety program.
  • Experience: One year experience in a supervisory position.
  • Characteristics: Have the ability to effectively organize work, communicate well, and be management-oriented. Be knowledgeable in all aspects of business and show good judgment. Demonstrates an energetic, positive attitude that is contagious.
  • Compensation: Salary is commensurate with person's qualifications and will reflect present market for a person of similar responsibilities.
Physical Abilities
  • Stand Constantly
  • Walk Constantly
  • Sit Occasionally
  • Handling Constantly

  • Lift / carry 10 lbs or less Constantly
  • Lift / carry 11-20 lbs Constantly
  • Lift / carry 21-50 lbs Frequently
  • Lift / carry lbs Occasionally
Management Leadership Success Factors
  • Communication: Verbal, written, presentations to others; communication up – same level – direct reports; inclusive, honest, direct, timely; clear, concise; confronts the brutal facts; delivers ideas for solutions with problems.
  • Change Management: Taking initiative, supportive of change; reacts quickly and appropriate; sets a good example as a role model in accepting change, executing change initiatives, and following through to insure changes are effective.
  • Decision Making & Problem Solving: Uses judgment, common sense, and sensitivity in addressing issues; gathers appropriate information and seeks input from cross-functional team members; collaborates with others to insure that decisions are made with consideration for impact on others; makes timely and fair decisions; able to make tough decisions when necessary.
  • Innovation, Creativity & Vision: Seeks new ways to improve efficiency, effectiveness, quality; achieves extra-ordinary results with ordinary resources.
  • Planning (short and long term): Organized and able to establish priorities, required resources; delivers the desired results; manages multiple deadlines and priorities; insures that planning involves cross-functional team members to assess impact of deadlines and utilization of resources.
  • Organizational Relationships: Builds effective relationships with both external (guests and vendors) and internal (team members) stakeholders, and between levels, teams, and across functions. Supports and cooperates with other teams, negotiates, and has the ability to influence others.
  • Built and Sustains a High Performance Team: Selects the right people for the right job. Develops team members, provides training and development to support their success; empowers team members to make decisions while minimizing risks; provides measurable feedback in a timely manner; retains valuable talent and builds the effectiveness of the team as a whole. Plays like a champion.
  • Accountability: Walks the talk. Delivers results on time and at the quality level promised.