The primary function of the Store Manager is to plan, organize, direct, control, and coordinate daily restaurant operations. Responsibility: The Store Manager shall be responsible for the overall daily restaurant operations including cost control. Other responsibilities include, but are not limited to: - Proper food prep & storage, sanitation and housekeeping practices meet the standards of State & Local Health Departments. - Train employees on proper policies and procedures. - Ordering of food & supply products. - Cash control. -Progressive training and supervision of the Shift Leaders/Managers. Duty: -Supervise all restaurant employees. - Orientate and train all employees of the major position functions (i.e. slicer, dresser, set-up, cashier, backroom and floaters. - To prepare weekly schedules and control overtime. - To provide guidance in food preparation. -Complete all daily operating reports. - To delegate and guide employees in the follow through of assignments. - To recognize the managerial traits of employees and recommend for advancement. - Make daily bank deposits. - Ordering of food and supply products. - Process time cards and record attendance. - Ensure a clean restaurant at all times. - Motivate employees quality performance. - Strive for highest quality service with every customer. - Attend monthly meetings. - Perform regular employee evaluations for pay increases, to be approved by the Director of Operations. -Adhere to the "Great Outdoors" System policies and procedures and execute in a consistent manner.