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Job Title: Restaurant Manager

Responsibilities:

1. Staff Management:
2. • Hire, train, and supervise restaurant staff, including servers, cooks, hosts, and dishwashers.
   • Conduct performance reviews, offer feedback, and manage employee development.
   • Ensure adequate staffing levels to meet customer demand.
   • Create and manage work schedules for employees.
3. Customer Service:
4. • Ensure that customers receive high-quality service and resolve any customer complaints or issues promptly and professionally.
   • Monitor customer feedback and take necessary actions to improve service quality.
   • Maintain a welcoming, positive, and friendly environment for both customers and staff.
5. Operational Oversight:
6. • Manage the day-to-day operations of the restaurant, including food preparation, service quality, and cleanliness.
   • Ensure compliance with all health, safety, and sanitation regulations.
   • Monitor and maintain inventory levels of food, beverages, and supplies, placing orders when necessary.
   • Control costs and oversee budgeting, including labor costs, food costs, and other operational expenses.
7. Financial Management:
8. • Prepare and manage the restaurant’s budget and financial reports.
   • Analyze financial data and implement strategies to increase profitability and reduce waste.
   • Handle cash management, including cash deposits, financial transactions, and accounting procedures.
9. Quality Control:
10. • Ensure that food quality and presentation meet IHOP’s standards.
    • Oversee food safety protocols and ensure that food is prepared according to company guidelines.
    • Perform regular checks to ensure cleanliness and organization of kitchen and dining areas.
11. Marketing and Promotion:
12. • Assist with local marketing initiatives and promotions to drive business.
    • Ensure the restaurant meets sales goals and develops strategies to increase traffic.
    • Stay current on IHOP promotions, new menu items, and operational updates.
13. Compliance and Safety:
14. • Ensure all local, state, and federal laws are followed, including employment regulations and safety protocols.
    • Implement and enforce restaurant policies and procedures to ensure a safe and efficient work environment.
    • Ensure that health inspections and safety audits are passed.

Qualifications:

• Education: High school diploma or equivalent required; a degree in hospitality management or business is a plus.
• Experience: Previous experience in a supervisory or managerial role within a restaurant or food service industry.
• Skills:
• • Strong leadership and interpersonal skills.
  • Excellent communication skills, both written and verbal.
  • Problem-solving and conflict resolution abilities.
  • Ability to manage multiple tasks and work under pressure in a fast-paced environment.
  • Knowledge of restaurant operations, including staffing, inventory, and budgeting.

Physical Requirements:

• Ability to stand for extended periods of time and lift up to 25 pounds.
• Willingness to work evenings, weekends, and holidays as needed.