The job below is no longer available.

You might also like

in Blaine, MN

Use left and right arrow keys to navigate
Hours Full-time, Part-time
Location 548 Northtown Drive
Blaine, Minnesota

About this job

Summary:

Maintains overall management responsibilities for the restaurant to ensure that the restaurant is operated in a profitable, efficient and businesslike manner.  Directs, coordinates and participates in food preparation, assembly of food orders, and collecting of monies from customers.  Interviews, hires, and trains personnel and coordinates activities of co-workers.  Responsible for planning, scheduling, budgeting, financial reports, inventory control and customer satisfaction.

 

OPERATIONAL SYSTEMS:  To accomplish the tasks required of a Restaurant Manager, he/she must utilize and implement the following:  Opening, Midshift and Closing Checklists, HACCP log, Mystery Shop Evaluations. Training Kit, Operations Manual, Standards Appraisals, Administrative Systems, POP Implementation Guides, Restaurant Operations Book, Guest Appraisals and other systems as they are developed and become available

 

Standards of performance:  It is Twin City T.J.'s, Inc. belief that to fulfill the responsibilities of Restaurant Manager, the following results must be met and maintained.

 

  • Guest Appraisal Evaluation scores a minimum of 80%
  • Cost of sales controls variance to budget or ideal 1.0%
  • Cost of Labor controls variance to budget = .5%
  • Cost of Variable controls variance to budget
  • Cash Shortage controlled to zero
  • Cash deletions and over rings in accordance with cash policy
  • Fully staffed with highly motivated, trained and enthusiastic employees at all times
  • TJI Standards Appraisal results with passing scores
  • Takes initiative in completing additional projects and assignments
  • Takes initiative in delivering our “Promise” to our customers
  • Quarterly planning within guidelines
  • Local store marketing planning within guidelines

 

ESSENTIAL DUTIES & RESPONSIBILITIES:  include the following.  (Other duties may be assigned.)

 

  1. Completes and posts the daily or weekly work schedules for all personnel.  Responsible for scheduling employees and assigning job positions to assure that all positions are competently staffed (position chart).
  2. Observes all personnel at the beginning of work shift for compliance with appearance and uniform standards.
  3. Verbally inform personnel of any menu or price changes, shortages, specials, marketing promotions or other factors that relate to food production or service and implements actions for change or adjustment.
  4. Checks food preparation and dining areas for cleanliness and proper presentation.  Checks job stations for adequacy of supplies used for refill or replacement purposes.
  5. Supervises back-of-house and service operations while on duty.  Assists counter/dining room/drive-thru team and food production team during rush periods to ensure the maintenance of quality, service and cleanliness standards.
  6. Ensures that our restaurant operations deliver all facets of our “promise” to the customers.
  7. Assists counter/dining room/drive-thru team in greeting customers taking orders, ringing food, collecting payment from customers, making change, assembling orders and checking for completeness and correctness.
  8. Participates in food preparation, cooking menu assembly, and checking for completeness and correctness.
  9. Calculates & reviews daily financial data, including cash reconciliation, daily sales reports generation and supporting documents.
  10. Delivers or verifies delivery of one daily deposit to the bank for accuracy & timeliness before 8:30am-9:30am for mall locations. A second deposit before 5pm may be required.
  11. Generates or collects and reviews daily and weekly business reports completed by shift and assistant managers for compliance with standard, to track and forecast sales, and to plan purchases of supplies and food.  May use computer in generation and analysis of reports.
  12. Coordinates and supervises the cleaning and maintenance of the facilities, grounds and equipment.
  13. Accurate, timely submission of financial reports and data.
  14. Interviews, hires, trains, evaluates and utilizes progressive disciplinary process.
  15. Spends time individually on all shifts of restaurant operation to ensure the training, development and accountability of all subordinate supervisors.
  16. Achieves budgeted sales and maximum profitability.
  17. Ensures an accurate and timely completion of Research and Development projects.
  18. Works a minimum of 5 Workdays, 47 hours per week to ensure restaurant financial performance and operation excellence and follows the current mandatory schedule.
  19. Assists in maximizing sales potential through aggressive local store marketing.
  20. Ensures good safety practices of employees and customers through out the restaurant. Assists in the maintenance of proper emergency and security procedures.
  21. Maintains effective cost of sales and labor controls.
  22. Receives and resolves customer complaints to maintain customer satisfaction and provides corrections when applicable.
  23. Ensures compliance with all regulatory standards, company policies, and federal/state/local requirements.
  24. Delegates and is responsible for the ordering, receipt, storage and issuing of all food, labor, equipment  cleaning ,detergent, and paper supplies for the restaurant to ensure a minimum loss from waste or theft.
  25. Ensures the restaurant has all food items, menu ingredients, and paper products to deliver our products to our customers.
  26. Provides on the job training for new employees.
  27. Forecasts food items.  Estimates what amount of each food item will be prepared.
  28. Completes all paperwork, payroll and accounting forms in a timely manner or as specified by current performance standards. 
  29. Maintains time cards daily and records overtime.
  30. Assists with planning special events.
  31. Maintains line of communication between restaurant and District Manager.
  32. Ensures that sanitation meets or exceeds specification of Health Department and company standards.
  33. Conducts periodic employee meetings to ensure correct interpretation of policies and obtain feedback.
  34. Is cooperative and courteous when working with office staff and company employees at all locations.
  35. Attendance at all company sponsored clinics, classes, meetings, and business related social gatherings.

 

SUPERVISORY RESPONSIBILITIES: Directly supervises Assistant Manager, Shift Managers and Team Members.  Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws.  Responsibilities include training employees, planning, assigning, directing, appraising performance, and disciplining employees.

 

QUALIFICATION REQUIREMENTS: To perform this Job successfully an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill and/or ability required.

 

EDUCATION AND/OR EXPERIENCE: College level course work in management, restaurant management, or other business-related field desired.  High school graduate with emphasis on skill training.  Minimum of two years in a fast food established as co-worker, shift manager or assistant manager.

 

LANGUAGE SKILLS: Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, and governmental regulations.  Ability to write reports, business correspondence, and procedure manuals.  Ability to effectively present information and respond to questions from groups of managers, clients, customers and general public.

 

MATHEMATICAL SKILLS: Ability to calculate figures and amounts such as taxes, discounts, interest, commissions, proportions, percentages, area, circumference, and volume.  Ability to apply concepts of basic algebra and geometry.

 

REASONING ABILITY: Ability to define problems, collect data, establish facts, and draw valid conclusions.  Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

 

OTHER SKILLS AND ABILITIES:  Excellent communication skills.  Ability to deal with all levels of employees. Must be able to speak, read, write, and understand the primary language(s) use by employees, customers, suppliers, and various other publics.

 

Ability to efficiently transport daily financial deposits to the bank and travel for business meetings, delivery/pick up of food /supplies from office or store.

 

PHYSICAL DEMANDS:  The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job, the employee is regularly required to use hands to finger, handle, and feel objects, use tools, taste and smell. The employee is frequently required to stand, walk, sit, reach with hands and arms, and talk and hear.  The employee is occasionally required to stoop, kneel, crouch or crawl.

The employee must regularly lift and or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 60 pounds with assistance.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

 

Must have the stamina to work a minimum workweek of 5 days, 47 hours.  If performance standards are not met, financially or operationally, work schedules may require more hours to meet the standards and demands of the business.

 

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job, employees are regularly exposed to fumes or airborne particles.  Employees are frequently exposed to extreme heat and occasionally exposed to wet and/or humid conditions. The noise level in the work environment is usually moderate.

Twin City T.J.'s Inc. reserves the right to change terms of employment, including but not limited to, job duties and responsibilities, policies, benefits, salaries and schedules as the need arises.  This Job Description does not create an expressed or implied contract of employment or any terms or conditions of employment.  You are employed at the will of the company and are subject to termination at any time, for any reason, with or without notice, and with or without cause.