Restaurant Manager (Ihop)

Job Title: Restaurant Manager

Responsibilities:

• Staff Management:
• Hire, train, and supervise restaurant staff, including servers, cooks, hosts, and dishwashers.
• Conduct performance reviews, offer feedback, and manage employee development.
• Ensure adequate staffing levels to meet customer demand.
• Create and manage work schedules for employees.

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• Customer Service:
• Ensure that customers receive high-quality service and resolve any customer complaints or issues promptly and professionally.
• Monitor customer feedback and take necessary actions to improve service quality.
• Maintain a welcoming, positive, and friendly environment for both customers and staff.

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• Operational Oversight:
• Manage the day-to-day operations of the restaurant, including food preparation, service quality, and cleanliness.
• Ensure compliance with all health, safety, and sanitation regulations.
• Monitor and maintain inventory levels of food, beverages, and supplies, placing orders when necessary.
• Control costs and oversee budgeting, including labor costs, food costs, and other operational expenses.

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• Financial Management:
• Prepare and manage the restaurant’s budget and financial reports.
• Analyze financial data and implement strategies to increase profitability and reduce waste.
• Handle cash management, including cash deposits, financial transactions, and accounting procedures.

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• Quality Control:
• Ensure that food quality and presentation meet IHOP’s standards.
• Oversee food safety protocols and ensure that food is prepared according to company guidelines.
• Perform regular checks to ensure cleanliness and organization of kitchen and dining areas.

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• Marketing and Promotion:
• Assist with local marketing initiatives and promotions to drive business.
• Ensure the restaurant meets sales goals and develops strategies to increase traffic.
• Stay current on IHOP promotions, new menu items, and operational updates.

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• Compliance and Safety:
• Ensure all local, state, and federal laws are followed, including employment regulations and safety protocols.
• Implement and enforce restaurant policies and procedures to ensure a safe and efficient work environment.
• Ensure that health inspections and safety audits are passed.

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Qualifications:

• Education: High school diploma or equivalent required; a degree in hospitality management or business is a plus.
• Experience: Previous experience in a supervisory or managerial role within a restaurant or food service industry.
• Skills:
• Strong leadership and interpersonal skills.
• Excellent communication skills, both written and verbal.
• Problem-solving and conflict resolution abilities.
• Ability to manage multiple tasks and work under pressure in a fast-paced environment.
• Knowledge of restaurant operations, including staffing, inventory, and budgeting.

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Physical Requirements:

• Ability to stand for extended periods of time and lift up to 25 pounds.
• Willingness to work evenings, weekends, and holidays as needed.