Manager Results Description

FUNCTION: / Manager
REPORTS TO: / Managing Partner
DEPARTMENT: / Field Operations

RESULTSDESCRIPTION

Themanager is responsible forthe operational excellence oftheir assigneddepartment with the restaurant. This position is critical to Bagger Dave’s, the manager impacts the long term viability of the restaurantby delighting guests and team members and ensuring revenue and profit growth.

RESPONSIBILITIES:

GUEST

  • Ensuresguests are delighted thus inspiring loyalty and repeat business.
  • Models hospitalityskills/behaviors by conducting 100% table visits of guests in the restaurant.
  • Effectivelyhandlesguestcomplaints resulting in delightedguests as evidenced by customer satisfaction scores.
  • Builds positive, professional relationships with members of thecommunity.

TEAM

  • Executes ofallcompanyspecified training and developmentand incentive programs.
  • Leadsshiftmeetings, builds camaraderie and solicits feedback.
  • Handles shift-by-shift coaching and performance counselingofteammembers
  • Createsimplements andexecutes thedepartment staff plan andensures proper staffing levels are maintained to build sales and delight guests in their department.
  • Oversees the human resourcemanagement functionensuring100% compliancewith allemployment laws,companypolicies,guidelinesandprocedures.
  • Provides performancefeedbackand recognition to departmentteammembers
  • Maintainsanopen doorpolicywith team members as evidenced by surveys and turnover.

OPERATIONS

  • Adheres to standardized recipes 100% of time.
  • Ensures the correct food ordered gets to the correct table 100% of time.
  • Utilizes all compliancesystems, manager tools and procedures with 100% integrity.
  • Conducts administrative manager functions and completes end of day transactions by 3am.
  • Maintains high cleanliness standards and holds teammembers accountablefor adherenceto daily, weeklyand monthlycleaning schedules reflected in QSC score.
  • EnsuresadherencetoServSafe Alcohol, Food and HACCPstandards as evidenced by health department audits.
  • Assists in the rollout of new companyprograms, policies and proceduresas requested.
  • Ensures PCI compliance for all credit card transaction documents.
  • Unloads trucks, pallets, and cases offood and beverage and puts in assigned locations.

SALES AND PROFIT

  • Manages shifts to achieve sales and profitgoals(including hourlylaborand cost of sales).
  • Ensures team meets or exceeds cost of sales actual vs. legitimate target

SKILLS/QUALIFICATIONS:

  • Guest service mentality; has a genuine desire to serve the customer.
  • Strong verbal communication and listening skills.
  • Self starter who works independently with minimal supervision.
  • Energetic and flexible.
  • Maintains a calm, tactful demeanor when dealing with difficult situations.
  • Manages multiple projects and timelines with a sense of urgency and follow through.
  • Well organized and detail oriented.
  • Forms strong working relationships within team.
  • Identifies additional tasks to be completed and willingly assists others.
  • Follows direction with focused attention.
  • Ongoing learner; exhibits insatiable curiosity and an interest in self improvement.
  • Strong computer skills required.
  • Minimum two years restaurant management experience preferred.
  • Mustpossess proper food handlersandalcohol dispensingcertifications
  • College degree preferred

RESULTS – HOW WILL YOU KNOW THIS PERSON IS SUCCESSFUL?

  • Achieves positive year over year same stores sales.
  • Department meets or exceeds hourly labor target
  • Department meets or exceeds cost of sales actual vs. legitimate target ‘
  • Department meets or exceeds secret shopper program target
  • Department meets or exceeds quarterly QSC target
  • Brings any harassment or discrimination issue to the attention of HR same business day.
  • Reviews and determines next steps for all candidates in Snag a Job recruitment system within three days of receipt.
  • Adheres to standardized recipes 100% of time.
  • Ensures the correct food ordered gets to the correct table 100% of time.
  • Ensures guest receives foodin less than 12 minutes for lunch and 15 minutes for dinner.
  • Utilizes all compliancesystems and manager tools and procedures with 100% integrity.

Physical Requirements

NPNot Present

OOccasional (Up to 25% of time)

FFrequent (26%-74% of time)

CConstant (75% or more of time)

Check All That Apply References

Requirements / NP / O / F / C
Standing/Walking: Remaining on one’s feet
in an upright position at a workstation or moving about in a work area. / x
Sitting: Remaining in a normal seated position. / x
Carrying: Moving an object usually by holding it in hands or arms, or on shoulders. / x
Lifting: Raising an object from one level to another with hands or arms and/or shoulders, back and legs. Must be able to lift items up to 25 pounds. / x
Pushing/Pulling: Exerting force upon an object so thatobject moves away from/towards the force. / x
Travel: Requires traveling outside geographic area. / x
Stooping; Bending body downward and forward by bending spine at waist. / x
Bending: Bending knees to come to rest on knees or knee. / x
Reaching; Extending hands or arms in any direction. / x
Handling; Seizing, holding, grasping, turning or otherwise performing precision work with hands. / x
Bending/Twisting; Continual intermittent twisting of the spine. / x
Talking; Expressing or exchanging ideas by means of the spoken work. / x
Hearing; Receiving detailed information through oral communication. / x
Vision; Clarity of vision at near or far distances. / x
Computer usage or other special equipment operated. / x

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