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SUMMARY The Restaurant Manager assists in the direction and/or supervision of MIT's, employees and food and beverage service activities of Wing Factory's in accordance with company guidelines regarding operating procedures, sales, profitability, and guest and employee relations. He/she is responsible for working with other managers and team members to build and increase sales over the previous year's sales and maintain profitability, while ensuring employee and guest satisfaction. The Restaurant Manager must perform duties in compliance with all applicable sanitation, health, alcohol service and personal hygiene standards. He/she is responsible for the appropriate use of restaurant supplies and equipment to minimize loss, waste, and fraud. The Restaurant Manager must be able to utilize his or her own experience and knowledge of the company concept to uphold the company's integrity as well as promote the company status within the community. DUTIES AND RESPONSIBILITIES To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The duties and responsibilities of this position include but are not limited to those listed below. Other duties may be assigned as needed to accommodate the smooth flow of operations within the company: Under direction of the General Manager, ensures that the restaurant is functional and meets all Wing Factory's quality standards on a daily basis, to include, but not limited to cleanliness, guest service and execution of food and beverage service. Provides appropriate leadership, training and supervision to key and hourly employees. 1. Effectively manage shifts on a daily basis. Reports operations and employee relation issues to the General Manager. 1. Ensure Standard Operating Procedures (SOP) are followed in the Back of the House and Food Specification (SPEC) Procedures, guest safety, employee safety, food handling, receiving and storage procedures. 2. Observe quality of food preparation, food appearance and cleanliness and sanitation of production and service areas, equipment and employee appearance. 3. Ensure Standard Operating Procedures (SOP) are followed by supervising all Front of House employees to ensure execution of service standards, guest safety and satisfaction and employee motivation, retention, and positive morale. 4. Ensure the safe service of alcoholic beverages. Monitor FOH employees for responsible service guidelines. Monitor guests for signs of intoxication. Prohibit anyone under the influence from driving and provide alternate means of transportation. 5. Assist in interviewing and new hire orientations as assigned. 6. Assist in the training activities for employees and MIT's. 7. Accurately complete assigned administrative and operational reports and daily, weekly, monthly paperwork. 8. Assist with inventories, ordering and receiving and completion of accurate prep sheets. 9. Responsible for cash or funds generated from all sales transaction and/or payments; responsible for reconciliation, recording and control of cash and other tender. 10. Develop guest relationships and monitor guest satisfaction. Conduct regular table visits and identify new guests. Respond to guest relation issues and complaints in a timely and positive manner. Evaluate and execute opportunities to improve guest relations with new and regular customers. 11. Ensure the safe operation of equipment and working conditions to prevent hazards and/or accidents; Report equipment repair and maintenance issues to General Manager. 12. Utilize basic functions and programming functions of the restaurant's computer and POS (Point Of Sale) System. 13. Comply with established sanitation standards, personal hygiene, and health standards. Ensure restaurant passes all health and safety inspections. 14. Must maintain skills necessary to safely and efficiently operate restaurant equipment and machines used in the performance of this job. 15. Perform restaurant functions as business dictates such as food preparation, delivery of food and beverages to guests or operating POS system. SUPERVISORY RESPONSIBILITES 1. Under direction General Manager, assist in supervision of Key Employees, MIT's and approximately 40 to 60 hourly employees. Carries out supervisory responsibilities in accordance with the Wing Factory's policies and applicable employment laws. Responsibilities include training employees, planning, assigning, and directing work responsibilities, and following up with the General Manager. 2. Acts as mentor in directing subordinate employees with advice or solutions to difficult problems in areas such as job performance, employee motivation, and maintaining the concept. 3. Conduct One-on-One's with employees as assigned and provide feedback in areas that need improvement as well as in areas of excellence. 4. Evaluate opportunities to motivate staff and improve employee morale and retention. Ensure staff meets and executes service standards and best practices. Conduct accurate performance reviews. QUALIFICATIONS AND REQUIREMENTS A minimum of 2 years management experience in restaurant, retail, food service or the hospitality industry is required. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions 1. Supports the Mission, Vision, Values and Culture of Wing Factory's. 2. Must exemplify a high level of professionalism and act as a role model for subordinates through maintaining a reputation that is beyond reproach and by personally adhering to company policies and procedures. 3. Must be able to work in an environment free of direct daily supervision, must be a self-starter, organized, and multi-task oriented. 4. Must be able to plan, assign, and direct work. 5. Must possess strong analytical and problem solving skills to include collecting and analyzing data resulting in fiscally responsible decisions. 6. Provides leadership for employee relations through effective communication, coaching, training, and development. Effectively rewards and disciplines employees. Develops trust and credibility. 7. Follows up as appropriate with employees or guests regarding reported complaints, problems and concerns. Provides leadership for problem resolution to facilitate improved working relationships. Addresses complaints and resolve problems in a timely and effective manner. 8. Ensures compliance with company standards for safety and sanitation, organization, quality, timeliness, cost control and waste reduction. 9. Creates an atmosphere which allows for the respect and well-being of all coworkers and guests in a safe, secure environment. 10. Assesses and/or corrects unsafe working conditions, equipment repair and maintenance needs. 11. Maintains confidentiality of all proprietary Wing Factory's operations, programs and material information. 12. Maintains quality assurance and compliance with all regulatory requirements. 13. Ensures compliance with current laws and policies to provide a work environment free from sexual harassment and all illegal and discriminatory behavior. 14. Creates a harmonious work environment for all employees. 15. Uses tactful, appropriate communications towards direct reports, vendors and guests. 16. Completes requirements for training, acceptable attendance, uniform and dress codes including personal hygiene, and other work duties as assigned. 17. Utilizes effective time management; reports to work on time and completes assigned duties within designated time frames. 18. Uses good judgment and integrity in decision making; Makes clear, consistent and transparent decisions; Able to identify relevant from irrelevant information and make timely decisions. 19. Must exhibit effective leadership skills, motivate others, demonstrate a high level of business acumen and develop trust and credibility with subordinate employees and peers. Must exhibit honest and ethical behavior and expect same from others. 20. Must demonstrate effective oral and written communication skills and actively listen; must clearly and effectively share information. 21. Weekend and evening work will be necessary. 22. Must have reliable transportation. EDUCATION / TRAINING / CERTIFICATIONS 1. A high school diploma or equivalent preferred. 2. Must be at least 21 years of age and provide a current and legal form of identification to verify age. 3. Must complete TIPS training and certification. 4. Must attend orientation and agree to policies and procedures as outlined in the Wing Factory's Employee Handbook. 5. Must successfully complete assigned Training Program. 6. Must obtain ServSafe food sanitation certification, food handler's permit and alcohol service permit as required by federal, state or local regulations. ...