Cook Dishes, Disciplinary Action, Employee Relations, Food Safety, Operations Management, Operations Planning, People Management, Problem Solving Skills, Profit & Loss, Resolve Customer Issues, Restaurant, Revenue Growth, Sanitation, Staff Training, Standard Operating Procedures (SOP), Time Management
The IHOP Manager reports directly to their General Manager. Weekends and holidays is a must. He or she directly supervises IHOP restaurant's employees on their shifts. His or her primary responsibilities include managing operations in the front and back of the house with a high concentration on profitability and sales growth, while constantly maintaining IHOP's standards of quality and service.
Requirements and Responsibilities:
- Executing IHOP Standard Operating Procedures (SOP) and the restaurant's current operations plan.
- Developing and maintaining professional functional working relationships with restaurant employees and the franchisee organization
- Managing the restaurant floor, focusing on regular contact with guests. Handling guest complaints in a professional and timely manner, making sure that the frequency of complaints is within acceptable limits.
- Ensuring that employee recruitment and training, operations, food preparation, food safety, sanitation, and security practices are in compliance with SOP in these areas.
- Carrying our supervisory duties such as recruitment and hiring, training, directing workflow, appraising performance, rewarding and disciplining employees, and resolving complaints and problems.
- Completing all required reports and paperwork accurately and on time. Maintaining personnel files with appropriate employment.