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.