KFC Restaurant Manager

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

Recommended Skills

• Accounting
• Administration
• Analytical
• Business Mathematics
• Claim Processing
• Communication