Restaurant Manager - Florissant, MO

Reports To (Title): Market Leader

Department: Field Operations

Job Summary: The Church's Restaurant General Manger is passionate about providing our guests a high quality, value oriented dining experience with friendly, quick, accurate service in a clean and safe environment.

The RGM is responsible and accountable for all of the business activities in one restaurant location, specifically to:


* Provide a superior and memorable experience for all guests.


* Achieve sales goals


* Control expenses to budget or better,


* Create an environment where team members are engaged in doing their jobs and encouraged to grow while delivering exceptional service.


* The Church's Restaurant General Manager direct reports usually include an Assistant Restaurant General Manager and/or Shift Leader).

The number of direct reports may vary by location based on total sales volume, sales and geographic location of the restaurant.

Key Duties/Responsibilities:


* Creates an in store service environment that exceeds guest expectations with regards to friendly, quick, and accurate service.

Builds team understanding and commitment to guest service standards.


* Communicates and follows-up with guests to obtain feedback and identify service and food quality improvement opportunities.


* Assists and resolves all guest complaints in-person or by phone.

Apply the "listen, apologize, satisfy and thank" model to all guest complaints.


* Ensures all incoming calls are handled in a prompt, courteous, and professional manner.


* Directs and conducts regular training with team members.


* Provides regular feedback to all team members and identifies areas for improvement.


* Works with direct reports to cross-train and assist in the development of new skills.


* Creates a work place where team members strive to do their best, are rewarded for performance, and have fun.


* Ensures that federal, state and local laws, regulations, and ordinances are practiced and enforced,


* Maintains a clean and safe restaurant for guests and team members.


* Responsible for budgets and makes adjustments as needed.


* Ensures compliance with labor laws.


* Understands, enforces and adheres to all company policies and procedures.


* Maintains restaurant inventory and ensures accessibility and organization.


* Responsible for routine maintenance and repairs on all equipment.


* Prepares and analyzes operation reports


* Performs other duties as assigned.

Position Requirements (Education, Qualifications, Experience):


* High school diploma or GED required.

Must have (1) years of supervisory experience working in the restaurant industry.


* Successfully complete all training and make a passing score on all applicable tests.

Position Qualifications/Functional Skills:


* Must have a valid driver's license and proof of valid insurance.


* Must be able to work a minimum of 50 - 55 hours per week.

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