Manager - 221-Rockyriver, OH (Rockyriver, OH)

Manager

REPORTS TO:Director of Operations

Salary Range:TBD

Job Statement: The Manager plays a critical role in achieving OURMISSION: To deliver the best burger and fry experience ever and have fun doing it.With that in mind, through their leadership focus on operational excellence, the Manager inspires the restaurant team to achieve the mission and vision of the company.The Manager is actively involved in the development of the management team;teaching, coaching, and evaluating each individual in an ongoing basis. The Manager also actively represents the brand in the community in which the restaurantoperates, leveraging that activity to build brand recognition and value.

The Manager is accountable for the following business areas:

Align to the Culture

• Demonstrates and coaches team to achieve Guest Obsession
• Leads team through mission and values
• Develops programs to improve retention
• Plans and executes plan to achieve appropriate staffing level
• Provides employees training, feedback, praise and recognition to achieveemployee satisfaction

Sales

• Leads the team to achieve goals
• Achieves sales vs. plan objectives
• Demonstrates community involvement
• Manages the shift to achieve operational excellence

Profit

• Guides management team to achieve sales and profitability goals
• Successfully manages all cost avoidance areas
• Schedules to achieve labor cost objectives

Food Safety/Safety

• Food Safety principles followed to ensure there are no failed Health Departmentinspections, as well as no repeat critical violations on Health Departmentinspections
• Complies with OSHA regulations
• Safety/security education part of team member training

Personal Impact Areas

• Personal Effectiveness
• Dynamic Leadership
• Communication Skills
• Global Thinking and Decision Making
• Coaching and Development

Physical Actions: The Manager, will be required to perform the followingphysical actions during the course of the shift:

• Standing
• Walking
• Stooping/bending
• Reaching
• Safely transporting up to 50#
• Handling cleaning products

The Manager may be exposed to, and required to tolerate, the heat, humidityand cleaning materials used throughout the restaurant.