Restaurant Manager (IHOP) bei Las Vegas Petroleum

Description

Key Responsibilities:

1. Staff Management:
• Hire, train, and manage restaurant staff, including servers, cooks, hosts, and dishwashers.
• Create work schedules, ensuring that the restaurant is adequately staffed during peak and off-peak hours.
• Provide leadership, coaching, and guidance to the team to ensure high performance and teamwork.
• Conduct regular performance evaluations and provide feedback to employees to help improve performance and efficiency.
• Handle any employee-related issues, including conflict resolution, disciplinary actions, and fostering a positive work culture.
3. Customer Service:
• Ensure customers have a pleasant dining experience by providing excellent service and addressing any concerns or complaints quickly and professionally.
• Monitor the quality of service provided by staff to ensure it meets IHOP standards.
• Develop and maintain relationships with regular customers and ensure their satisfaction.
5. Operations Management:
• Oversee daily restaurant operations, ensuring all departments (front-of-house and back-of-house) function smoothly.
• Monitor restaurant performance by reviewing key metrics such as sales, guest satisfaction, and operational efficiency.
• Ensure compliance with IHOP’s operational procedures, policies, and standards.
• Manage the opening and closing procedures of the restaurant to ensure everything is in place for a smooth transition from one shift to the next.
7. Financial Management:
• Assist in developing and managing the restaurant’s budget, including controlling labor costs, food costs, and other expenses.
• Implement strategies to increase sales and profitability, including marketing initiatives, upselling, and customer loyalty programs.
• Analyze financial reports to monitor the restaurant's financial performance and identify areas for improvement.
• Ensure cash handling and financial transactions are performed accurately.
9. Health, Safety, and Compliance:
• Ensure the restaurant complies with local health codes, safety regulations, and sanitation standards.
• Conduct regular inspections of the restaurant to ensure cleanliness, food safety, and proper maintenance of equipment.
• Ensure that all health and safety practices are followed, including food safety standards and employee safety protocols.
11. Inventory and Supply Management:
• Monitor inventory levels and ensure that the restaurant is adequately stocked with food, beverages, and supplies.
• Place orders for inventory and supplies as needed while controlling waste and minimizing spoilage.
• Coordinate with suppliers and vendors to maintain efficient supply chains.
13. Marketing and Promotions:
• Implement and support local marketing initiatives to promote the IHOP brand and increase customer traffic.
• Track and analyze promotional campaigns to assess their effectiveness and make adjustments as needed.
15. Team Development:
• Foster a positive team environment by motivating staff, promoting teamwork, and providing ongoing training.
• Help employees grow in their careers through development opportunities and promoting from within when possible.

Qualifications:

• Experience: 2-3 years of experience in restaurant management or a similar leadership role in a restaurant or food service environment.
• Skills:
• Strong leadership, interpersonal, and communication skills.
• Ability to manage multiple tasks and prioritize effectively in a fast-paced environment.
• Knowledge of budgeting, financial analysis, and cost control.
• Proficiency in using restaurant management software and POS systems.
• Excellent problem-solving skills and the ability to handle customer complaints and concerns in a professional manner.
• Education: High school diploma or equivalent; a college degree in business, hospitality management, or a related field is a plus.

Physical Requirements:

• Ability to stand for extended periods and move around the restaurant.
• Ability to lift and carry up to 50 pounds.
• Comfortable working in a fast-paced and often noisy environment.

Working Conditions:

• Must be flexible with work hours and available to work nights, weekends, and holidays as required by the business.
• Ability to work under pressure during peak hours.