Manager - 1842

Operate the restaurant in the absence of the Senior/General Manager. Interview and hire qualified staff to operate the restaurant based on company standards and in compliance with state and federal regulations. Schedule sufficient staff to operate the restaurant and accommodate guest flow. Manage labor costs to meet company standard. Train and develop crew under the direction of the Senior/General Manager. Maintain a cooperative, harmonious working relationship with management team and crew. Provide coaching, counseling, and discipline as warranted. Conduct crew and management team meetings as needed to discuss operation procedures, promotions, safety, security, training, etc. Maintain an adequate supply of all products and items necessary to operate the restaurant. Control inventory to meet company Food Cost Variance standard. Maintain reports and records based on company standards and in compliance with state and federal regulations. Maintain building and equipment using proper operating, cleaning, and preventive maintenance procedures. Responsible for all cash. Ensure adherence to cash procedures. Ensure personal appearance meets company standard and displays professionalism at all times. Recognize and adhere to all HR, sanitation, safety, and security policies and procedures to ensure a safe and compliant environment for all. Consistently exhibit the actions/behaviors which best demonstrate BNE’s Vision and Values; perform other tasks as directed by management; and at all times represent Boddie-Noell Enterprises, Inc. as a professional in every aspect of performance. Note: BNE will make reasonable accommodations as required by the Americans with Disabilities Act.