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KFC Restaurant Manager

Company: Paris and Potter Management dba Kentucky Fried Chi
Location: Conway
Posted on: November 19, 2021

Job Description:

POSITION IN ORGANIZATION

  • Reports directly to Area Manager/Supervisor
  • Directly Supervises restaurant employees SUMMARY OF RESPONSIBILITIES AND ACCOUNTABILITIES
    • Maintain highest level of Quality, Service, Cleanliness and Hospitality
    • Takes an active role in customer service and customer relations, monitors, and corrects restaurant employees' appearance, courtesy and suggestive selling techniques and takes part in company marketing efforts
    • Tracks restaurant labor and product costs to meet set targets, orders paper and food products as needed, maintains proper inventory levels and controls waste, plans weekly schedule for restaurant employees
    • Follows published procedures for receiving, preparing, holding, packing, and serving products
    • Has all menu items available at all times.
    • Maintains high level of productivity through effective recruiting, training, and motivation of hourly employees
    • Has routine preventive maintenance program in operation, checks, adjusts and makes minor repairs of restaurant equipment, building and grounds
    • Prepares and submits required reports, uses approved projection techniques, cash control techniques and security measures
    • Recruits, interviews, recommended hiring, disciplinary action, and termination of hourly restaurant employees and keeps required personnel and performance information.; develops, motivates and effectively trains and maintains a safe work environment
    • Performs other tasks as required by area manager/supervisor SPECIFIC RESPONSIBILITIES
      Customer Service/Suggestive Selling Role
      • Ensures quality service by routinely working front counter and packing areas
      • Takes a personal interest in customer satisfaction by talking with customers and checking product quality
      • Effectively trains all restaurant employees in customer service skills and on the job coaching Sales Building
        • Develops employee understanding and commitment to sales building.
        • Periodically conducts employee sales meeting to review results and establish new goals.
        • Effectively trains restaurant employees in suggestive selling techniques using on the job coaching and regular performance evaluations. Customer Relations
          • Becomes involved in the community to show company concern and support of the communicates in which we operate
          • Ensures courtesy of restaurant employees to customers and fellow employees.
          • Monitors and evaluates customer service times and takes corrective action to meet QSCH guidelines when necessary
          • Controls uniform and dress code of all employees assigned to the restaurant by supplying proper uniforms and stressing grooming and neat appearance
          • Handles customer complaints and informs the Area Manager/Supervisor of actions and decisions Cost of Operations
            • Reviews and analyzes restaurant P & L compared with restaurant records and takes corrective action where needed
            • Orders all necessary supplies (such as food and paper products as well as cleaning and general supplies) from distributors and supplies approved by the Area Manager/Supervisor
            • May order additional outside services after approved by the Area Manager/Supervisor
            • Reduces energy costs by monitoring effective utilization of lighting, cooking and air tempering equipment Cost of Sales
              • Checks the quality of all goods received at the restaurant to conform to specifications
              • Informs the Area Manager/Supervisor of shipments rejected because they do not meet specifications and acts as directed to assure product quality
              • Assures product freshness and prevents spoilage by maintaining proper storage rotation and levels of inventory
              • Projects correct amount of product and supplies needed, monitors yield, and takes corrective action to maintain standard yields Product
                • Has all menu items available at all times
                • Follows all published procedures and specifications, uses only approved ingredients, maintains inventory, or required utensil and equipment, uses only approved set points
                • Follows published procedures for holding prepared products
                • Follows First-In-First-Out method of rotation Labor
                  • Uses company approved guidelines to determine labor needs
                  • Develops and posts weekly schedule to restaurant employees and Assistance Managers assigned to restaurant
                  • Adjusts labor to meet sales volume
                  • Obtains prior approval of Area Manager to set hourly rate of pay of restaurant
                  • Submits justification to Area Manager/Supervisor for any exception to labor guidelines before the exception is made Sanitation
                    • Uses only approved cleaning products and procedures unless otherwise directed by Area Manager/Supervisor
                    • Has available and uses all necessary cleaning supplies and equipment
                    • Achieves the highest possible rating of Health Department inspections Maintenance
                      • Has restaurant level preventive maintenance program in operation
                      • Identifies needed repairs and forwards requests for service to Area Manager/Supervisor
                      • Maintains record of maintenance department inspections and trouble calls for cost verification purposed Administration
                        • Prepares and submits required reports on a timely basis
                        • Uses product projection chart properly
                        • Uses Action-Needed program
                        • Follows all cash control and security procedures
                        • Complies with payroll policies and submits all payroll requisitions according to company policy
                        • Follows all procedures and policies for computer processing of restaurant records People
                          • Keeps the Area Manager/Supervisor informed of recruitment, selection and orientation of hourly employees and obtains Area Manager/Supervisor approval on decisions and actions taken
                          • Develops and motivates hourly restaurant employees, assistance managers, shift leaders, and manager trainees assigned to the restaurant
                          • Tracks, analyzes, and takes necessary action to reduce employee turnover costs
                          • Understand and maintains personnel files for each hourly employee assigned to the restaurant, maintains the following compliance documents: OSHA, EEOC, and other Wage and Hour documents as required in the restaurant location
                          • Informs the Area Manager/Supervisor of disciplinary actions
                          • Maintains a safe work environment that meets OSHA and local fire codes and follows Corporate Policy and Procedures on safety
                          • Takes action necessary to minimize Workman Compensation claims as well as unemployment claims against the company
                          • Takes corrective disciplinary actions to improve employee behavior Marketing
                            • Performs in restaurant marketing efforts directed by Area Manager/Supervisor, such as employee sales contests, effective uses of point of sales advertising materials, coupon redemption's etc.
                            • Maintains awareness of growth, promotions, sales trends, and products of local competitors
                            • Participates in catering program as direct by the Area Manager/Supervisor Requirements
                              The ideal candidate for the Restaurant General Manager and Assistant Unit Manager will possess:
                              • Dedication to providing exceptional customer service
                              • Good communication skills, strong interpersonal skills, and conflict resolution skills
                              • Basic business math and accounting skills, and strong analytical/decision-making skills
                              • Basic personal computer literacy
                              • High School Diploma or GED preferred
                              • 1-4 years supervisory experience in either a food or retail environment, including Profit & Loss responsibility

Keywords: Paris and Potter Management dba Kentucky Fried Chi, Wilmington , KFC Restaurant Manager, Executive , Conway, North Carolina

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