Restaurant Manager

A Restaurant Manager is responsible for the following:

o Operate the restaurant in accordance with the WRPC, Inc. Operations Manual. o Create and maintain a positive work environment in the restaurant. o Achieve the sales levels and financial profitability of the restaurant in accordance with goals outlined by the Restaurant Support Center. o Promote the restaurant within the building where it is located and within the community that it serves. o Hire, train, supervise, evaluate, promote, and terminate Associates as necessary to meet the operational and financial objectives of the restaurant. o Clean and maintain the restaurant facility and equipment. Ensure that all equipment is functioning properly. o Write a weekly work schedule and work your scheduled hours to maximize the operational and financial objectives of the restaurant. o Order food and supplies necessary for the operation of the restaurant while maintaining cost controls. o Maintain physical control over inventory in the restaurant. o Submit financial reports as required by the Restaurant Support Center and maintain proper cash controls. o Comply with the employer's policies and procedures. o Participate in the weekly manager conference call every Wednesday. o Comply with the requirements in the Restaurant Manager Handbook and the Associate Handbook.

Responsibilities of a Restaurant Manager

A Restaurant Manager is responsible for the overall operation and management of the restaurant. This includes:

• Operating the restaurant in accordance with the WRPC, Inc. Operations Manual
• Creating and maintaining a positive work environment in the restaurant
• Achieving sales levels and financial profitability in accordance with goals outlined by the Restaurant Support Center
• Promoting the restaurant within the building and community
• Managing the hiring, training, supervision, evaluation, promotion, and termination of Associates
• Maintaining the cleanliness and functionality of the restaurant facility and equipment
• Managing the weekly work schedule and ordering food and supplies while maintaining cost controls
• Maintaining physical control over inventory
• Submitting financial reports and maintaining proper cash controls
• Complying with employer policies and procedures
• Participating in the weekly manager conference call
• Complying with the requirements in the Restaurant Manager Handbook and the Associate Handbook