Trainee Restaurant Operations Manager

2 weeks ago

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

Position Overview: Restaurant General Manager Trainee

The Restaurant General Manager Trainee is tasked with delivering exceptional operational oversight. This role requires adherence to all organizational standards, best practices, policies, and procedures, particularly in areas such as guest service, food safety, employee welfare, and achieving financial targets.

Scope of Accountability

The Restaurant General Manager holds primary responsibility for the operational and financial performance of the restaurant. This individual acts as the key resource for the restaurant team, ensuring full compliance with both company and governmental regulations, including food safety and labor laws. The role also involves safeguarding company assets, including cash, equipment, and inventory, in line with company policy.

Core Responsibilities

  • Team Development: Recruit, train, and nurture successful candidates for Assistant General Manager, Shift Manager, and Team Member roles. Implement and utilize the company-defined employee orientation program and facilitate development plans for the restaurant team, fostering a positive and motivating work environment.
  • Employee Relations: Conduct timely and effective performance reviews for the restaurant team. Provide ongoing feedback, utilize constructive discipline, and ensure proper documentation of employee performance. Establish effective communication channels and problem resolution processes across all shifts.
  • Customer Service Excellence: Ensure the restaurant meets guest satisfaction standards. Lead by example to achieve 100% guest satisfaction consistently. Address guest complaints effectively and empower the team to resolve issues promptly.
  • Financial Management: Oversee all financial aspects of the restaurant, including labor management, food costs, and supplies, ensuring compliance with company standards. Conduct audits and manage cash flow, making timely bank deposits as required.
  • Operational Standards: Develop and maintain operational standards and behaviors. Ensure compliance with training standards and keep restaurant manuals updated. Adhere to safety and security protocols and maintain cleanliness and preventive maintenance programs.
  • Regulatory Compliance: Complete all necessary employee and restaurant documentation promptly. Ensure adherence to all company policies and regulations.
  • Marketing Initiatives: Implement and execute marketing strategies effectively, recognizing business trends and planning shifts accordingly.

Key Relationships

  • Restaurant Team: Training and guiding team members while building trusting relationships.
  • Management: Providing operational insights and collaborating on problem-solving.
  • Vendors: Establishing and maintaining strong relationships for fair pricing and reliable shipments.
  • Customers: Building loyalty and protecting brand integrity through strong relationships.

Knowledge and Skills Required

  • Education: High School diploma or equivalent is required.
  • Experience: Minimum of three years in restaurant management, including P&L responsibility and managing shifts independently. Advanced studies in business or restaurant management are preferred.
  • Certifications: Food safety certification as per state or local requirements. Valid driver's license and insurance are necessary for certain positions.

Challenges

  • Personal Effectiveness: Ownership of responsibilities and ability to handle feedback constructively.
  • Organization: Strong attention to detail and ability to manage multiple tasks efficiently.
  • Collaboration: A team player who builds trust and rapport with both employees and customers.
  • Management Effectiveness: Leading by example and maintaining high team morale while effectively communicating expectations.
  • Analytical Skills: Proficient in reading and analyzing reports and managing inventory accurately.

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