Restaurant Manager

Leads management team by providing guidance, direction, and opportunity to ensure that every guest who chooses Culver's leaves happy.
Responsible for the operational and financial success of the restaurant.
Essential Functions Leads team to increase business sales and net profit to meet the annual budget while attaining the mission.
Ensures the preparation and review of the daily summary report against daily control totals from the cash register system, ensuring accuracy.
Ensures accurate preparation of weekly operations reports based on the daily summary report.
Ensures completion and daily follow-up of weekly schedule and daily deployment based on budget forecasts to meet system labor percentages Maintains controllable costs based on system averages Maintains and controls product inventory according to business needs.
Ensures the completion and documentation of food temperatures and product rotation as described in the Quality Control/Safe Food Checklist and Product Rotation Report Ensures Effective training and demonstration of food safety practices Ensures product quality and portion control to meet system standards Maintains and supports the risk management team in implementing safety standards that apply to Culver's hazard communication program and overall team and guest safety and health.
Supervises the hiring and orientation of all team members Supervises the initial and ongoing training and development of all team members according to procedures.
Develops the management skills of the management team.
Coaches and mentors all team members, providing incidence documentation as necessary.
Evaluates management performance annually and supervises bi-annual team member performance appraisals ** Provides wage adjustments based on performance standards Ensures restaurant compliance with Federal and State labor laws Enrolls team members eligible for the group benefit program Ensures policies are enforced consistently for each team member Conducts weekly management meetings to keep managers informed on system changes and/or enhancements Schedules a minimum of four team member meetings on an annual basis to keep the team informed on system changes and/or developments.
Uses these meetings to ensure the system standards of quality and guest service are consistently maintained Ensures consistent uniform and appearance standards of team members Maintains timely and effective communication among team members concerning restaurant information Consistently maintains excellence in guest relations, including prompt follow-up on guest comment cards Supervises to ensure guests consistently receive a quality product in five minutes in the house and four minutes for the drive-thru.
Supervises routine service time checks to ensure this is accomplished Ensures the proper maintenance of equipment and repairs.
Ensures the cleaning, organizing, maintaining, and follow-up of the restaurant and grounds using visitation and complete field reports.
Ensures daily restaurant tours have been performed before and after each shift.
Develops and maintains a relationship within the community as a partner in local marketing events.
Demonstrates positive and effective role modeling for all team members through appearance and attitude.
Attends all manager skills classes and effectively applies information learned to restaurant operations.
Routinely checks e-mail and extranet (twice per shift) and responds as necessary.
Ensures the accurate implementation of new products and procedures Ensures office, files, and restaurant postings are maintained correctly, according to federal, state, and system standards.
Coordinates and implements restaurant policies and procedures for all team members.
Qualifications · EDUCATION: College graduate with a degree in hotels/restaurant management or equivalent experience.
Certified in a national food safety program.
· EXPERIENCE: Five years experience in a supervisory position at culver’s or a competitor franchise.
Certified in-store trainer in all areas, especially in employee training, hospitality, and kitchen.
· COMPENSATION: Salary is commensurate with person's qualifications and will reflect the present market for a position of similar responsibilities.
· PHYSICAL ABILITIES: Stand Constantly Walk Constantly Sit Occasionally Handling Constantly Lift / carry 10 lbs or less Constantly Lift / carry 11-20 lbs Constantly Lift / carry 21-50 lbs Frequently Lift / carry 51-100 lbs Occasionally Management Leadership Success Factors · COMMUNICATION: Verbal, written presentations to others; touch up – the same level – direct reports; inclusive, honest, straightforward, timely; clear, concise; confront the brutal facts; delivers ideas for solutions to problems.
· CHANGE MANAGEMENT: Taking initiative, supportive of change; reacts quickly and appropriately; sets an excellent example as a role model in accepting change, executing change initiatives, and following through to ensure effective changes.
· DECISION MAKING & PROBLEM SOLVING: Uses judgment, common sense, and sensitivity in addressing issues; gathers appropriate information and seeks input from cross-functional team members; collaborates with others to ensure that decisions are made with consideration for the impact on others; makes timely and fair decisions; able to make tough decisions when necessary.
· INNOVATION, CREATIVITY & VISION: Seeks new ways to improve efficiency, effectiveness, and quality; achieves extraordinary results with ordinary resources.
· PLANNING (short and long-term): Organized and able to establish priorities and required resources; delivers the desired results; manages multiple deadlines and priorities; ensures that planning involves cross-functional team members to assess the impact of deadlines and utilization of resources.
· ORGANIZATIONAL RELATIONSHIPS: Builds effective relationships with external (guests and vendors) and internal (team members) stakeholders and between levels, teams, and across functions.
Supports and cooperates with other teams, negotiates and can influence others.
· BUILDS AND SUSTAINS A HIGH-PERFORMANCE TEAM: Selects the right people for the right job.
Develops team members, provides training and development to support their success; empowers team members to make decisions while minimizing risks; provides measurable feedback promptly; retains valuable talent and builds the team's overall effectiveness.
They play like a champion.
· ACCOUNTABILITY: Walks the talk.
Delivers results on time and at the quality, level promised.
Seniority level: Executive Employment type: Full-time Job function Sales Business Development Industries Restaurants Food & Beverages Hospitality In 1984, Craig and Lea Culver, along with Craig’s parents George and Ruth, opened the very first Culver's in the family’s beloved hometown of Sauk City, Wisconsin, and began serving ButterBurgers® and Frozen Custard.
Craveable as our signature combination is, the Culver family knew right away that although the business is centered around the food, it is really about the people.
While folks can vividly recall the first time they bit into a ButterBurger or tasted a scoop of rich, creamy Fresh Frozen Custard, it’s our way of welcoming guests that truly makes Culver’s delicious.
Pay: $40000 - $55000 / year Pay: Bonus pay Benefits: Flexible schedule Paid time off Employee discount Paid training Job Type: fulltime Schedule: 8 hour shift 10 hour shift 12 hour shift Weekend availability Holidays Overtime Monday to Friday Day shift Education: Associate's degree Work location: On-site