• Restaurant Manager (SUNOCO branded)

    Job Locations US-NY-Evans Mills
    Posted Date 3 weeks ago(12/28/2018 6:58 AM)
  • Overview

    Working in conjunction with the General Manager, the Restaurant Manager oversees all aspects of daily restaurant operations and the team members working within the restaurant group. The Restaurant Manager is responsible for ensuring that the restaurant meets or exceeds all standards for food quality, food safety, and customer experience. The Restaurant Manager is also responsible for building sales and driving profitability for the operation. The Restaurant Manager works with the General Manager to recruit, hire, train, and supervise restaurant employees, and ensure proper staffing of all food service positions.


    Under the supervision of the General Manager, the Restaurant Manager is expected to perform the following essential duties and responsibilities:


    Food Service Management

    o Responsible for all restaurant related functions, systems, and processes
    o Manage food services in accordance with Department of Health and Company standards
    o Manage food costs at prescribed levels following approved portion control and accounting procedures
    o Maintain adequate stock of product and supplies needed
    o Inspect food and food preparation to maintain quality standards and ensure compliance with sanitation regulations


    Quality Customer Service
    o Ensure all staff provide prompt and courteous customer service in safe and inviting conditions
    o Ensure all staff maintain a neat personal appearance in accordance with Company Uniform and Personal Appearance standards
    o Train restaurant personnel in handling all aspects of food service operation


    Financial Management
    o Provide effective management of expenses, profits, and losses to ensure the financial stability of the food service operation
    o Manage all controllable expenses and cost items affecting profitability of the food service operation
    o Responsible for timely completion of all administrative and reporting responsibilities


    o Effectively manage the food service operation by directing sales promotions, implementing new programs, and communicating with vendors and other appropriate personnel about marketing activities
    o Order, manage, and merchandise all authorized products in accordance with inventory guidelines
    o Recommend new products, services and/or procedures to the General Manager and Area Manager based on customer input, observation of competitors, and personal insights
    o Monitor and ensure compliance with all contractual merchandise agreements and report any discrepancies to management
    o Check displays for neatness and customer appeal, and ensure that all authorized signs are displayed
    o Maintain a working relationship with all vendors
    o Monitor and correct delivery procedures, ensuring the accuracy of orders


    Human Resources Management
    o Direct the work of the Restaurant Associates
    o Maintain positive employee relations and morale by ensuring that Company policies and procedures are followed and maintained
    o Effectively recruit and properly staff food service positions
    o Train all employees on the food service operation and products offered
    o Effectively manage labor hours through proper scheduling
    o Evaluate and take or recommend positive and consistent disciplinary action on violations of Company policies and procedures
    o Ensure coverage of shifts left vacant due to emergencies or lack of food service personnel


    Safety and Maintenance
    o Ensure that safe conditions are maintained including, but not limited to the safe operation of all equipment, e.g., pizza oven, roller grill, grill, meat slicer, deep fryer, dish washer, etc (may be subject to working in extreme conditions such as a walk-in freezer, cooler, etc.)
    o Conduct daily safety inspections of food service equipment to ensure optimal operating conditions
    o Ensure a safe environment is maintained by responding, reporting, and following up on all employee and/or customer accidents, injuries, and loss or damage to any property
    o Perform routine preventative maintenance checks on a weekly basis, and make or oversee necessary repairs on food service equipment
    o Advise General Manager, Area Manager, and/or Maintenance of all breakdowns immediately
    o The General Manager may assign additional duties as needed.


    Physical Demands

    While performing the duties of this job, the employee is regularly required to stand and walk. The employee is occasionally required to climb or balance on a ladder and/or stool, kneel or crouch when stocking and cleaning shelves. The employee must occasionally lift or carry up to 50 pounds


    Knowledge and Skills

    o Ability to lead team members in a positive manner and work in a team environment in the restaurant and in the larger store operation
    o Ability to read and interpret documents such as rules, operating and maintenance instructions, and procedure manuals
    o Ability to write routine reports
    o Ability to speak effectively before customers and employees
    o Ability to add, subtract, multiply and divide in all units of measure using whole numbers, fractions and decimals
    o Ability to prioritize multiple assignments, work well under pressure, take additional responsibility quickly and adapt effectively to new and changing environments



    o Must be 18 years or older to apply
    o High school diploma or general education degree (GED) (or equivalent experience) is preferred
    o A minimum of 1 year food service experience is required
    o Maintain Food Handlers and Food Safety Certification as required by applicable law


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