KFC Restaurant Manager

Company: Paris and Potter Management dba Kentucky Fried Chi
Location: Myrtle Beach
Posted on: November 18, 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, Hospitality & Tourism , Myrtle Beach, North Carolina