1. Operations Management
Oversee all day-to-day restaurant operations, from opening to closing, ensuring all shifts run smoothly.
Uphold and enforce all brand standards, including food quality, preparation, and presentation.
Ensure strict compliance with all health, safety, and sanitation regulations (e.g., ServSafe, local health department codes).
Manage speed of service (drive-thru and counter) to meet or exceed company targets.
Troubleshoot and resolve operational issues, including equipment malfunctions and customer complaints, in a timely and professional manner.
2. Team Leadership & Development
Recruit, hire, train, and onboard new crew members and shift leaders.
Create weekly staff schedules, managing labor costs effectively while ensuring proper coverage.
Conduct regular performance evaluations, providing constructive feedback, coaching, and recognition.
Foster a positive, respectful, and team-oriented work environment.
Handle employee relations and disciplinary actions in accordance with company policy.
Develop internal talent, identifying and training high-potential employees for future leadership roles.
3. Financial & Performance Management
Manage the restaurant's Profit & Loss (P&L) statement, actively controlling food cost, labor cost, and other operating expenses.
Oversee inventory management, including ordering supplies, conducting weekly stock counts, and minimizing waste (food spoilage, comps, etc.).
Implement and manage all cash handling procedures, including daily deposits, cash register reconciliation, and safe management.
Analyze sales data and financial reports to identify trends and opportunities for growth.
Develop and execute local store marketing strategies to drive guest traffic and build sales.
4. Customer Service
Champion a "guest-first" culture, setting the standard for exceptional customer service.
Respond to customer feedback and complaints promptly, ensuring guest satisfaction and retention.
Train the team on suggestive selling, upselling, and providing a friendly, engaging customer experience.
Maintain a clean, safe, and inviting environment for both guests and employees.