Shari’s Restaurant Hiring for Restaurant District Manager Job at Spokane, WA Full Time

ESSENTIAL FUNCTIONS:

Guest Experience:

• Assure that management teams understand and are committed to the established standards, processes, and goals of the guest experience to include food and beverage quality, service and hospitality, sanitation/cleanliness and maintenance.
• Effectively use guest feedback and personal observations to evaluate, measure and coach restaurant performance.
• Ensure that each restaurant has functioning action plans in place to address food production and service opportunities.
• Respond to guests who contact the company regarding their experiences in the restaurant in a timely manner and communication as needed with the restaurant manager to resolve negative issues or recognize positive performance.
• Conduct QAs and review health department reports assuring that each restaurant has effective system in place to maintain the cleanliness and sanitation of the restaurant.
• Be a ServSafe qualified and assure that each management team member is ServeSafe certified.
• Monitor food handling and production to ensure that each guest is prepared to standard.
• Audit OASIS reports to ensure speed of service in each restaurant.

Business Growth:

• Using the tools available, assure the consistency of the overall Guest Experience (food and beverage, service, sanitation/cleanliness, maintenance) establish best practices throughout the district and work toward continued incremental improvement in all restaurants.
• Train and coach management teams in building sales through community involvement and implementing company marketing.
• Assure that each restaurant is actively promoting Shari’s Rewards Card.
• Direct activities throughout restaurant remodels in your district.

Talent Management:

• Be proficient at recruiting, selecting, orientating and succession planning of the district’s management talent.
• Keep a continual eye on the district’s management talent, monitoring skills and needs of all team members.
• Develop expert level skills at using company recruiting tools to identify and onboard talent. Ensure that each restaurant has a full staff.
• Expand the skills of managers through training, coaching and development activities related to current and future positions. Recruit and develop one Senior General Manager within the district.
• Prepare and present regular performance reviews, identifying developmental needs and maintain a development plan for each manager. Provide ongoing feedback on performance.
• Maintain an active “employee bench” in each restaurant and within the district to eliminate crisis hiring.

Team Management:

• Actively recruit and select individuals to create and maintain functional and fully staffed teams in each restaurant.
• Communicate clear team goals and roles and provide the level of guidance and management appropriate to the circumstances.
• Foster a team atmosphere in the work environment.
• Identify, develop, and supervise general managers with the knowledge, skills and abilities essential to identify, select, lead and support restaurant teams.
• Work to assure that management turnover rate is 30% or less.
• Prepare and conduct written or verbal discipline and discharges according to company policy, involving the Human Resources department as needed.
• Assure that Shari’s established training programs are functional in each restaurant, continually measure and monitor the effectiveness of your manager’s training of assistant general managers and team members.
• Hold managers accountable for maintaining an appropriated number of qualified trainers for each position.
• Hold general managers accountable for assistant general manager and team member continuous development and incremental improvement and adherence to Shari’s policies and practices regarding day-to-day operations and the guest experience.
• Actively promote guest centered performance culture.
• Use formal and informal communication with restaurant team to assure a consistently positive and productive work environment.
• Assure that managers maintain a safe and harassment free work environment and that team member policies as stated in Shari’s team member Handbook are upheld and incidents are properly reported and that government mandated compliance rules are followed.
• Be aware of potential issues and work to proactively mitigate negative impact involving Support Center Staff as needed.
• Recognize individual and team efforts and accomplishments and demonstrate a commitment to the brand values for the guest experience and team members.

Profitability:

• Be proficient in using PAR and the Labor Matrix to research and evaluate restaurant performance. Retain and develop motivated general managers that are capable and proven to deliver business and financial results consistent with company goals and standards.
• Direct and coach managers in using PAR and the Labor Matrix to increase restaurant team productivity and decrease food waste and other costs.
• Monitor capital budgets and approve repairs and invoices as needed.

Business Administration:

Conductregular location visits to assure the proper execution of restaurant systems to include, but not limited to accounting, banking, purchasing and inventory, logbooks, restaurant team onboarding and line checks.

Communication:

• Actively seek and share information, create an open and accessible environment that encourages the flow of information.
• Assure that your teams have current and accurate information needed for success and hold managers accountable for effectively disseminating and implementing Corporate Support communications and policy or procedures changes.
• Hold regular District meetings to share important information and solicit feedback.
• Develop public speaking skills for use in leading meetings or other training sessions.
• Write effectively using correct grammar and spelling and adapt communication based on the audience.

EXPECTED RESULTS:

• A minimum of 90% of assigned restaurants meet or exceed budgeted revenues, expense efficiency, guest satisfaction standards and overall profit requirements on an annual basis.
• A minimum of 90% of assigned restaurants meet or exceed performance goals related to staff retention, skill development and managerial bench strength development.
• 100% of restaurants pass internal and external inspections, fulfill all regulatory requirements, and achieve performance goals related to worker safety and team member satisfaction.

PERSONAL QUALIFICATIONS:

• Mission Focused: Understand the core purpose of the company and incorporate its mission into daily activities. Communicate the mission and interpret its application for the staff. Value the mission, believe and stand behind it.
• Results Oriented: Value outcomes and demonstrate a sense of urgency. Show a desire to accomplish and make things happen. Convey a continual pressure to achieve results quickly, balancing short- and long-term goals.
• Influence Others: Able to motivate, persuade and excite others and adjust style to fit situations. Have presence, confidence, and style – maintain a personal persona of honest, fair and open. Be optimistic and contagious with enthusiasm.
• Inspiring Trust: Earn the confidence and trust of others; show consistency between words, and actions; deliver on commitments; produce high-quality work, demonstrate high standards of ethical conduct; protect confidential information; and not omit controversial information or change information to suit others.
• Planning and Organizing: Plan and organize so that work is accomplished efficiently. Prioritize multiple competing tasks. Maximize the use of available time and make efficient use of the company’s resources.
• Problem Solving and Decision Making: Approach problems and decisions methodically, isolate causes from symptoms. Withhold judgment while gathering information and involve others as appropriate. Commit to action, act readily and decisively demonstrating sound judgment.
• Work Through Others: Be willing to entrust work to others. Provide clear guidelines, monitor, redirect and set limits as needed. Provide challenging assignments whenever possible, sharing the authority and providing resources and support that empower others to meet their expectations.
• Integrity: Think and act ethically and honestly. Apply ethical standards of behavior to daily work activities. Take responsibility for your actions and foster a work environment where integrity is rewarded. Consistently treat individuals with dignity and respect, recognizing the importance of cultural differences. Maintain reasonable expectations of self and others when balancing time and performance demands with personal and professional needs.

EDUCATION, EXPERIENCE AND SKILLS REQUIRED:

• Able to read, write and communicate English well.
• Possess basic math skills needed to calculate budgets, payroll, balance till and complete banking duties.
• Strong computer skills to include but not limited to enterprise software, tools for recruiting, COG management, labor matrix compliance, basic word process and spreadsheets.
• Able to drive and hold a valid state driver license and car insurance. Travel is required.
• Proven previous management or supervisory experience.
• Able to direct, motivate, discipline, and interact with team members.
• Possess reasoning abilities needed to project sales, evaluate budgets, and analyze profit statements.
• Able to obtain and maintain an alcohol service permit.

PHYSICAL STANDARDS: Be physically fit to perform duties outlined in the hourly position descriptions (cook, utility person, server, and host).

Job Type: Full-time

Pay: $75,000.00 – $85,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Schedule:

• Day shift
• Evening shift
• Monday to Friday
• Night shift
• Weekend availability

Supplemental pay types:

• Bonus pay

Work Location: On the road