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KFC Restaurant Manager

Company: Paris and Potter Management dba Kentucky Fried Chi
Location: Havelock
Posted on: November 19, 2021

Job Description:

POSITION IN ORGANIZATIONReports directly to Area Manager/SupervisorDirectly Supervises restaurant employeesSUMMARY OF RESPONSIBILITIES AND ACCOUNTABILITIESMaintain highest level of Quality, Service, Cleanliness and HospitalityTakes 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 effortsTracks 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 employeesFollows published procedures for receiving, preparing, holding, packing, and serving productsHas all menu items available at all times.Maintains high level of productivity through effective recruiting, training, and motivation of hourly employeesHas routine preventive maintenance program in operation, checks, adjusts and makes minor repairs of restaurant equipment, building and groundsPrepares and submits required reports, uses approved projection techniques, cash control techniques and security measuresRecruits, 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 environmentPerforms other tasks as required by area manager/supervisorSPECIFIC RESPONSIBILITIESCustomer Service/Suggestive Selling RoleEnsures quality service by routinely working front counter and packing areasTakes a personal interest in customer satisfaction by talking with customers and checking product qualityEffectively trains all restaurant employees in customer service skills and on the job coaching Sales BuildingDevelops 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 RelationsBecomes involved in the community to show company concern and support of the communicates in which we operateEnsures courtesy of restaurant employees to customers and fellow employees.Monitors and evaluates customer service times and takes corrective action to meet QSCH guidelines when necessaryControls uniform and dress code of all employees assigned to the restaurant by supplying proper uniforms and stressing grooming and neat appearanceHandles customer complaints and informs the Area Manager/Supervisor of actions and decisions Cost of OperationsReviews and analyzes restaurant P & L compared with restaurant records and takes corrective action where neededOrders 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/SupervisorMay order additional outside services after approved by the Area Manager/SupervisorReduces energy costs by monitoring effective utilization of lighting, cooking and air tempering equipment Cost of SalesChecks the quality of all goods received at the restaurant to conform to specificationsInforms the Area Manager/Supervisor of shipments rejected because they do not meet specifications and acts as directed to assure product qualityAssures product freshness and prevents spoilage by maintaining proper storage rotation and levels of inventoryProjects correct amount of product and supplies needed, monitors yield, and takes corrective action to maintain standard yields ProductHas all menu items available at all timesFollows all published procedures and specifications, uses only approved ingredients, maintains inventory, or required utensil and equipment, uses only approved set pointsFollows published procedures for holding prepared productsFollows First-In-First-Out method of rotation LaborUses company approved guidelines to determine labor needsDevelops and posts weekly schedule to restaurant employees and Assistance Managers assigned to restaurantAdjusts labor to meet sales volumeObtains prior approval of Area Manager to set hourly rate of pay of restaurantSubmits justification to Area Manager/Supervisor for any exception to labor guidelines before the exception is made SanitationUses only approved cleaning products and procedures unless otherwise directed by Area Manager/SupervisorHas available and uses all necessary cleaning supplies and equipmentAchieves the highest possible rating of Health Department inspections MaintenanceHas restaurant level preventive maintenance program in operationIdentifies needed repairs and forwards requests for service to Area Manager/SupervisorMaintains record of maintenance department inspections and trouble calls for cost verification purposed Administration-- -Prepares and submits required reports on a timely basisUses product projection chart properlyUses Action-Needed programFollows all cash control and security proceduresComplies with payroll policies and submits all payroll requisitions according to company policyFollows all procedures and policies for computer processing of restaurant records-- - PeopleKeeps the Area Manager/Supervisor informed of recruitment, selection and orientation of hourly employees and obtains Area Manager/Supervisor approval on decisions and actions takenDevelops and motivates hourly restaurant employees, assistance managers, shift leaders, and manager trainees assigned to the restaurantTracks, analyzes, and takes necessary action to reduce employee turnover costsUnderstand 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 locationInforms the Area Manager/Supervisor of disciplinary actionsMaintains a safe work environment that meets OSHA and local fire codes and follows Corporate Policy and Procedures on safetyTakes action necessary to minimize Workman Compensation claims as well as unemployment claims against the companyTakes corrective disciplinary actions to improve employee behavior MarketingPerforms 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 competitorsParticipates 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 serviceGood communication skills, strong interpersonal skills, and conflict resolution skillsBasic business math and accounting skills, and strong analytical/decision-making skillsBasic personal computer literacyHigh School Diploma or GED preferred1-4 years supervisory experience in either a food or retail environment, including Profit & Loss responsibility -- -

Keywords: Paris and Potter Management dba Kentucky Fried Chi, Jacksonville , KFC Restaurant Manager, Hospitality & Tourism , Havelock, North Carolina

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