Restaurant Manager

Midwest Petroleum is a retail petroleum and convenience store chain based in St. Louis, MO which began operating in 1946.  Since 2002 Midwest Petroleum has been recognized by the St. Louis Business Journal as one of the top 150 privately owned businesses in St. Louis.  Midwest Petroleum operates 50 stores within a 150 mile radius that employs approximately 450 employees.  

We are currently seeking qualified candidates for our Restaurant General Manager position in Cuba, Missouri.

SUMMARY:
The General Manager is responsible for managing the daily operations of the restaurant, including the selection, development and performance management of employees.  In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that customers are satisfied with their dining experience.

ESSENTIAL FUNCTIONS:


General:

• Oversee and manage all areas of the restaurant and make final decisions on matters of importance

Financial:

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and procedures
• Responsible for ensuring that all financial (invoices and reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures

Food Safety and planning:

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.  Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances
• Responsible for ensuring consistent high quality of food preparation and service
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
• Estimate food and beverage costs.  Work with Corporate office staff for efficient provisioning and purchasing of supplies.  Supervise portion control and quantities of preparation to minimize waste
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies

Customer Service:

• Ensure customer service in all areas.  Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests

Operational Responsibilities:

• Ensure that proper security procedures are in place to protect employees, customers and company assests
• Ensure a safe working and guest environment to reduce the risk of injury and accidents.  Completes incidents reports in a prompt manner
• Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness
• Investigate and resolve complaints concerning food quality and service

Personnel:

• Provide direction to employees regarding operations and procedural issues
• Interview hourly employees.  Direct hiring, supervision, development and , when necessary, termination of employees
• Oversee training of new employees
• Develop employees by providing ongoing feedback, establishing performance expectations and conduct performance reviews
• Prepare schedules and ensure that the restaurant is staffed for all shifts

Community Involvement:

• Provide strong presence in local community and high level of community involvement by restaurant and personnel

SUPERVISION:

• 5-10 employees each shift

WORKING CONDITIONS:

• Hours may vary if General Manager must fill in for his/her employees or if emergencies arise
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 50lbs, and repetitive hand and wrist motion
• Work with hot, cold, and hazardous equipment as well as work with phones, computers, fax machines, copiers, and other office equipment

Benefits include:

Health Insurance

Dental Insurance

Vision Insurance

Company Paid Long Term Disability

Company Paid Life Insurance

401K Matching Program

QUALIFICATIONS:

• College degree is preferred.  Bachelor of Science degree in hotel/restaurant management is desirable.  A combination of practical experience and education will be considered as an alternative
• Knowledge of computers sufficient to fulfill management functions
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record keeping, and preparation of reports