Manager

• Manage a QSR restaurant or small cluster of restaurants or points-of-sale with Sales of generally up to $5M
• Ensure the restaurant is clean, staffed, open for business, and operates to high operational and financial standards
• Deploy staff and resources to maximize profitability within the restaurant
• Assign work tasks and activities, prepare schedules, and ensure that all shifts are covered
• Provide restaurant staff with support, coaching and encouragement necessary to achieve business goals
• Interview job candidates, make hiring, termination, advancement, promotion decisions for associates within the unit
• Ensure compliance with proper badging requirements, orientation, OJT, and other company training processes
• Monitor progress towards unit goals and assign associates to meet those objectives
• Recognize restaurant staff for their contributions and performance
• Oversee receiving goods, processing invoices, and contacting vendors for supply chain issues/product availability
• Maintain proficiency in management information systems and tools

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