Restaurant Manager

PURPOSE OF POSITION

Restaurant Managers (RMs) are responsible for the day-to-day operations of their restaurant to ensure they  achieve sales targets, operational efficiency, and profitability targets. Supervising and directing the  workforce, making staffing decisions (i.e. hiring, training, evaluating, disciplining, staffing and scheduling).  They are also responsible for ensuring customer satisfaction, product quality, and the execution of  Restaurant Brands Limited (RBL) standards and policies, including operational, food safety and health and  safety policies and procedures. 

To achieve this, the RM is responsible for providing the appropriate coaching and support to their team  around procedures and policies, as well as building bench and capability at all levels, ensuring that their  restaurant achieves and maintains the required performance standards. 

KEY ACCOUNTABILITIES

General Accountabilities 

∙ Ensure restaurant meets all Carl’s Jr. standards, including operations, food safety and health and  safety 

∙ Direct team to comply with all operational standards to ensure they pass all CER (Champs  Excellence Review), RISC (Store, Information Systems, Sales, Cash, Stock) and other audits ∙ Own behaviour is consistent with the vision, goals and priorities of RBL, demonstrating integrity,  honesty and knowledge 

∙ Direct staff to adhere to cash handling procedures ensuring that training is completed and the Fraud  and Theft policy is regularly reviewed and signed by all employees

∙ Ensure that employees follow correct maintenance procedures in accordance with the established  maintenance roster 

∙ Accountable for transactional growth for their restaurant 

∙ Meet QSC (Quality, Service, Cleanliness) by displaying a very high customer service attitude and  holding the team accountable for delivering superior customer service, in accordance with RBL  standards and expectations 

∙ Responsible for management and minimisation of waste by meeting targets placed on controllables,  maximising sales and operating efficiency 

∙ Efficiently roster staff to meet productivity targets and minimise labour dollar per hour targets. Team  members are treated fairly and equitably when writing rosters, taking into account business  requirements and team members’ availability 

∙ Follow RBL Recruitment and Selection policies and procedures to ensure best practice is followed  and the best fit for the role is attained, based on knowledge and skills, behaviours and attitude 

People Management 

∙ Develop and maintain positive relationships with team members by understanding and addressing  the motivation, needs and concerns of individual team members using open and effective  communication and feedback 

∙ Direct reports are enthusiastic and committed to achieving goals, because they have been trained  and Carl’s Jr.’s values are upheld in store 

∙ Provide coaching and recognition to restaurant team members to build the “How We Work Together2’  (HWWT2) culture 

∙ Provide regular and consistent feedback to restaurant team members re their performance to ensure  that the needs of the business and employees are satisfied 

∙ Responsible for ensuring Assistant Restaurant Managers/Shift Supervisors produce the appropriate  in-store environment so that all employees are actively pursuing Carl’s Jr.’s standards ∙ Coach, counsel and inspire teams to achieve specific objectives and continuous improvement in the  6 key operations areas – people, customer satisfaction, operations excellence, transactions growth,  profit growth and innovation 

∙ Evaluate and document the performance of restaurant teams against established objectives within  each of the 6 key operations areas  

∙ Ensure all Disciplinary/Termination processes are conducted to RBL standards and employment  legislation requirements

∙ Turnover of restaurant teams is managed to an acceptable level 

∙ Accountable for non-management, FTR by store with expectation of running the store at 110% ∙ Responsible for managing annual leave balances of restaurant teams, as per RBL policy ∙ Ensure new salaried management employees participate in new starter six week training programme before starting their role 

Training 

∙ Ensure all training pathways are followed, commencing with induction, and following through to  Assistant Manager level 

∙ Responsible for assessing training needs and creating development plans as required for team  members 

∙ Actively manage the team by regularly conducting performance assessments, providing feedback,  and setting challenging goals to improve team member performance 

∙ Responsible for building bench and planning for future staffing requirements 

Financial Management 

∙ Accountable for all financial targets allocated by restaurant as per the Annual Operating Plan and/or  quarterly forecasts 

∙ Manage COGs %, Food Waste, Labour, Cash Variance and all other semi variables, ensuring  targets are achieved 

∙ Provide District Manager with information and analysis on P&L results and action planning ∙ Operate within established guidelines for expenditure and approval authority 

Health and Safety 

∙ Demonstrate leadership in compliance with health and safety matters 

∙ Create and maintain a safe and healthy work environment for yourself, other workers, customers and  other parties who may enter the workplace 

∙ Identify potential and existing risks/hazards, and complete risk/hazard, and accident/injury records in  line with policies and procedures 

∙ Take appropriate actions (in consultation with Management/HR) to eliminate or minimize any risk or  hazard

MOST FREQUENT CONTACTS

∙ Operations Manager 

∙ District Manager 

∙ Assistant Restaurant Manager

CRITICAL QUALIFICATIONS/SKILLS/EXPERIENCE

Qualifications: 

∙ Attainment of RBL qualifications including minimum of Shift Leader and Phase 1 – Restaurant  Manager 

Business/Technical Skills 

∙ Computer skills 

∙ Time management 

∙ Negotiating 

∙ Operations experience (preferably RBL) with a minimum of 3 years retail or service industry  experience at a supervisory level 

∙ People management skills  

Experience ( Technical and Behavioural): 

∙ Assistant Management level of 2 years plus 

∙ Proven operational and procedural knowledge/compliance 

∙ Ability to coach and influence team members 

∙ Ability to manage a schedule with minimum supervision – self-starter 

∙ Knowledge and experience of customer service techniques 

∙ Organisational skills 

∙ Strong problem solving skills 

∙ Ability to plan and prioritise 

∙ Good communication skills  

∙ Ability to handle and manage confidential and sensitive information

This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here  may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice,  an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant  adjustments to role responsibilities will always be made after consultation with the employee.