Manager

The primary function of the Store Manager is to plan, organize, direct, control, and coordinate daily restaurant operations. Responsibility:The Store Manager shall be responsible for the overall daily restaurant operations including cost control. Other responsibilities include, but are not limited to: - Proper food prep & storage, sanitation and housekeeping practices meet the standards of State & Local Health Departments.- Train employees on proper policies and procedures.- Ordering of food & supply products.- Cash control.-Progressive training and supervision of the Shift Leaders/Managers. Duty:-Supervise all restaurant employees.- Orientate and train all employees of the major position functions (i.e. slicer, dresser, set-up, cashier, backroom and floaters. - To prepare weekly schedules and control overtime.- To provide guidance in food preparation.-Complete all daily operating reports.- To delegate and guide employees in the follow through of assignments. - To recognize the managerial traits of employees and recommend for advancement. - Make daily bank deposits.- Ordering of food and supply products.- Process time cards and record attendance.- Ensure a clean restaurant at all times.- Motivate employees quality performance.- Strive for highest quality service with every customer.- Attend monthly meetings. - Perform regular employee evaluations for pay increases, to be approved by the Director of Operations. -Adhere to the "Great Outdoors" System policies and procedures and execute in a consistent manner.