Location
Fort Walton Beach, FL | United States
Job description
Who are we?
We are North FL Restaurant Group, our mission is to deliver exceptional experiences, one guest at a time and are looking for GREAT PEOPLE like you to achieve this!
At North FL Restaurant Group, we want to enhance the lives of all we serve—our guests, communities, vendors AND team members. We do this by actively practicing our core values:
- DEVELOPING People
- Having a PASSION for EXCELLENCE
- Leading with INTEGRITY
- SOUTHERN HOSPITALITY
- Being STEWARDS of our COMMUNITIES
Role Overview
The Manager's primary duty is the management of the daily operations of the restaurant to ensure the overall goal of outstanding guest service. The Manager manages the day-to-day activities of Shift Supervisors and other hourly staff. In the absence of the General Manager, the Manager is the highest-ranking member of the management team in the restaurant and had direct responsibility for overseeing the financial results, operations, staff development, customer service and compliance with all company policies, procedures, standards, and specifications.
Minimum Qualifications for Manager:
- High school diploma or GED equivalent.
- Ability to read, write and verbally communicate well.
- Proficient math skills and comfort with numbers.
- Proficient computer skills.
- Demonstrates maturity and professional demeanor at all times.
- Friendly, outgoing personality.
- Well-groomed, professional appearance.
- Positive attitude and self-disciplined
- At least 3 years restaurant manager experience.
Work Condition Requirements:
- Willingness to work a flexible schedule, including extended hours.
- Periods of standing and walking, as necessary.
- Frequent contact with guests, requiring tact and courtesy.
- Frequent contact with subordinates, requiring direction and supervision.
Principle Duties and Responsibilities:
OPERATIONS
- Oversee all day-to-day restaurant operations to ensure company standards for quality food, service, and sanitation are met.
- Manage and supervise Shift Supervisors and hourly staff.
- Assign and direct daily work responsibilities for staff.
- Order inventory for all areas and operations to ensure the restaurant is stocked with appropriate levels of product.
- Reconcile cash registers at open and close off each shift.
- Maintain all records as required by company policies and procedures, and in compliance with state and federal law.
- Maintain staff compliance with company policies, procedures, standards, and specifications.
- Maintain staff compliance with state and federal laws governing safety and food handling.
MANAGEMENT
- Recruit, interview, select and hire quality staff for all positions.
- Conduct orientation and train Shift Supervisors and other hourly staff to ensure employees perform their respective jobs.
- Perform performance reviews of Shift Supervisors at General Manager's request and other hourly staff on regular basis. Provide ongoing feedback, coaching, and counseling to Shift Supervisors and hourly staff regarding areas such as production, efficiency, and professionalism.
- Perform counseling, disciplinary action or termination of employment of Shift Supervisors and other hourly staff.
- Recommend any promotion, advancement, or other status change of Shift Supervisors and other hourly staff to General Manager.
- Adjust work schedules and hours of work of Shift Supervisors and hourly staff, as needed, to ensure all shifts are covered. Recommend any scheduling or shift changes to General Manager.
- Approve overtime as necessary for hourly staff.
LEADERSHIP
- Display exemplary and professional attitude and appearance at all times.
- Listen and communicate effectively with the General Manager, Shift Supervisors and hourly staff, guests, vendors, and the community.
- Conduct management and staff meetings, as directed by the General Manager.
- Follow General Manager's direction and accomplish objectives set by the General Manager.
- Review the objectives with Shift Supervisors and hourly staff as necessary.
- Delegate appropriate tasks and responsibilities as necessary.
- Resolve employee complaints, questions or concerns as necessary.
A History:
- We use the best cut you can get for our tenders. From the outset, 100% all-natural premium tenderloins have been the building block for our entire menu. Our time-tested recipe has become a household favorite, locking in flavor with our southern-style buttermilk marinade, and lightly breaded by hand with every order. Store #1 opened in Fayetteville, Arkansas on February 17, 2003. Within 6 years we crossed the state line, 4 more years opened our first franchise location, 4 years after that went international and now as of 2023, we have opened 160 stores. And it’s just as exhilarating as day one. Every new store brings a renewed dedication to guests, to stay true to our original mission and true to our roots.
We use the best cut you can get for our tenders. From the outset, 100% all-natural premium tenderloins have been the building block for our entire menu. Our time-tested recipe has become a household favorite, locking in flavor with our southern-style buttermilk marinade, and lightly breaded by hand with every order.
Store #1 opened in Fayetteville, Arkansas on February 17, 2003. Within 6 years we crossed the state line, 4 more years opened our first franchise location, 4 years after that went international, and now, just 2 years later we’re celebrating Store #100, opening in Little Rock, Arkansas on December 17, 2019…and it’s just as exhilarating as day one. With every new store brings a renewed dedication to customers, to stay true to our original mission and true to our roots.
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