Description
Manager Job Descriptions
1. Assesses and monitors maintenance needs/appearance of the entire restaurant.
2. Maintains a close working relationship with Jawad Area Directors and personnel.
3. Designs quarterly action plans for the restaurant that includes restaurant objectives in regards to sales building, profits, and people development.
4. Delegate job duties (daily, weekly, or monthly) for special projects, with deadlines to ensure accountability for smooth and consistent shifts in the restaurant.
5. Development of local store marketing, community involvement, and business plans designed to build sales and improve bottom line profitability.
6. May perform additional duties as necessary.
7. Ensure all food and beverages served meet Brinker’s taste, temperature and appearance standards as designated.
8. Addresses, investigates, and resolves all comments and complaints regarding food quality. Conducts appropriate table visits to end in complete Guest satisfaction.
9. Directly supervises all Teammates, writes and maintains schedules, and maintains open and positive communication with all Teammates
10. Conducts (when appropriate) shift meetings, informing Teammates of current promotions, business trends, safety issues, and any new menu information
11. Maintains positive communication with all Teammates through interaction with
Team mates throughout the shift.
12. Documents any events which may occur during the business day in the Red Book.
13. Handles emergencies or unusual occurrences properly and reports to the Direct Supervisor and Area Director as designated.
14. Reviews financial sales, costs, and other pertinent information by reading reports and office related memorandums.
15. Addresses, investigates, and resolves all complaints regarding service performance.
16. Trains, motivates, and evaluates Teammates.
17. Inventories F&B supplies with the use of a computer, maintains adequate daily supplies.
18. Orders, receives, and checks supplies. Records invoices an stocks supplies.
19. Maintains and balances cash banks by making sure all financial transactions are correct. Deposits daily receipts from worked shift.
20. Unlocks and locks restaurant’s main entrances/exits as designated
21. Attends seminars regarding food service industry for increased knowledge as designated.
22. Develops and implements F&B cost controls such as inventory, and ordering forms.
Job Requirements
1. Bachelor degree/diploma or equivalent required.
2. Must be able to read and write in the primary language of the restaurant location.
3. Must be able to add, subtract, and count.
4. Leadership abilities necessary.
5. Prior supervisory experience necessary.
6. Experience 4-6 year
Education:
- Bachelor's (preferred)
Experience:
- restaurant manager: 4 years (preferred)
Language:
- english (preferred)
License/Certification:
- QID and Food Handler Certificate (preferred)