Restaurant Manager

Plan, organize, direct, control and evaluate the operations of a restaurant, or other food or beverage service
Consult with area manager in regards to marketing and promotions
Determine type of services to be offered and implement operational procedures
Recruit staff and oversee staff training
Set staff work schedules and monitor staff performance
Financial management for the location as well as ensuring minimal waste and profitability
Control inventory, monitor revenues and modify procedures and prices
Resolve customer complaints and ensure health and safety regulations are followed
Follow health and safety regulations and ensure it is followed by all in the restaurant
Negotiate arrangements with suppliers for food and other supplies
Other duties that apply

Several years of experience as a supervisor or 2 years as a restaurant manager in quick serve is required.
Punctual
Attention to detail
Great customer service
Can lead a team and motivate
Work independent and as part of the team
Honest and transparent in communications
Work splits, evenings, weekends mornings and holidays when required