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Future Restaurant General Manager

2 months ago

Buford, Georgia, United States The RC Group, LLC Full time

Trainee Restaurant Operations Manager

The primary duty of the Trainee Restaurant Operations Manager is to ensure exceptional management of restaurant operations. The individual in this role is expected to comply with all standards, best practices, policies, and procedures set forth by the company, which encompass guest services, food safety, employee safety, employee relations and development, as well as achieving financial targets.

Scope of Accountability

The Trainee Restaurant Operations Manager holds primary responsibility for the operational and financial performance of the restaurant. This role serves as the key information source for the restaurant team and is accountable for complete adherence to company and governmental regulations, including food safety, labor laws, optimal resource utilization, maintaining product quality, and upholding the company's reputation within the community. Safeguarding company assets, including cash, equipment, and inventory, in accordance with company policies is also a critical aspect of this position.

Main Responsibilities

  • Team Development – Recruit, train, and nurture successful candidates for the roles of Assistant General Manager, Shift Manager, and Team Members. Implement and utilize the company-defined employee orientation program. Facilitate development and training plans for the restaurant team while ensuring a positive and motivating work environment.
  • Employee Relations – Conduct timely and effective performance reviews for the restaurant team. Provide ongoing feedback and utilize constructive discipline while accurately documenting employee performance. Establish effective communication channels and problem resolution processes across all shifts, ensuring a 24-hour cooling-off period is applied when necessary. Build a strong management team to provide access and resolution for all shifts. Escalate relevant issues to higher management as needed.
  • Customer Service – Ensure the restaurant meets company guest satisfaction standards. Lead by example to guarantee 100% guest satisfaction consistently. Achieve or exceed company standards in customer feedback initiatives. Utilize effective complaint resolution strategies and empower the team to address guest concerns promptly.
  • Financial Management – Oversee all financial aspects of the restaurant, ensuring proper use of financial control systems. This includes managing employee labor, food costs, and supplies in accordance with company standards, conducting audits, managing cash flow, and making timely bank deposits.
  • Operational Excellence – Develop and maintain core operational behaviors and standards. Ensure compliance with all training standards and keep operational manuals updated. Follow established procedures for opening, closing, safety, and security. Maintain cleanliness and preventive maintenance programs while ensuring compliance with all health and safety regulations.
  • Regulatory Compliance – Complete all employee and restaurant documentation promptly. Ensure adherence to all company policies and procedures.
  • Marketing Implementation – Execute all marketing initiatives effectively. Recognize business opportunities and traffic patterns to optimize staffing and operations.

Key Relationships

  • Restaurant Team – Training, providing direction, and fostering trust.
  • Restaurant Management – Sharing operational reports and seeking advice on issues, discussing necessary repairs, and establishing credible relationships.
  • Vendors – Building and maintaining strong relationships to ensure fair pricing and accurate shipments.
  • Customers – Developing strong relationships to enhance loyalty and protect brand integrity.
  • Always represent the company positively.

Knowledge and Skills Required

  • Education: High School diploma or equivalent is required.
  • Experience: A minimum of three years in restaurant management, including P&L responsibility and proven ability to manage all shifts independently. Advanced studies in business or restaurant management are preferred.
  • Certifications: Food safety certification as per state or local requirements. Reliable transportation and a valid driver's license are necessary for roles requiring driving.

Key Challenges

  • Personal Effectiveness: Take ownership of responsibilities; handle criticism maturely; operate with minimal supervision; be self-motivated and persistent.
  • Organization: Exhibit discipline with excellent follow-through and attention to detail.
  • Collaboration: Be a team player, leading with optimism and building trust.
  • Management Effectiveness: Lead by example, maintain team morale, and communicate clearly.
  • Analytical Skills: Ability to read and analyze reports and manage inventory accurately.