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KFC Restaurant Manager

Company: Paris and Potter Management dba Kentucky Fried Chi
Location: Fort Bragg
Posted on: November 19, 2021

Job Description:

*POSITION IN ORGANIZATION** Reports directly to Area Manager/Supervisor* Directly Supervises restaurant employees*SUMMARY OF RESPONSIBILITIES AND ACCOUNTABILITIES** Maintain highest level of Quality, Service, Cleanliness and Hospitality* Takes an active role in customer service and customer relations, monitors, and corrects restaurant employees' appearance, courtesy and suggestive selling techniques and takes part in company marketing efforts* Tracks restaurant labor and product costs to meet set targets, orders paper and food products as needed, maintains proper inventory levels and controls waste, plans weekly schedule for restaurant employees* Follows published procedures for receiving, preparing, holding, packing, and serving products* Has all menu items available at all times.* Maintains high level of productivity through effective recruiting, training, and motivation of hourly employees* Has routine preventive maintenance program in operation, checks, adjusts and makes minor repairs of restaurant equipment, building and grounds* Prepares and submits required reports, uses approved projection techniques, cash control techniques and security measures* Recruits, interviews, recommended hiring, disciplinary action, and termination of hourly restaurant employees and keeps required personnel and performance information.; develops, motivates and effectively trains and maintains a safe work environment* Performs other tasks as required by area manager/supervisor*SPECIFIC RESPONSIBILITIES*Customer Service/Suggestive Selling Role* Ensures quality service by routinely working front counter and packing areas* Takes a personal interest in customer satisfaction by talking with customers and checking product quality* Effectively trains all restaurant employees in customer service skills and on the job coachingSales Building* Develops employee understanding and commitment to sales building.* Periodically conducts employee sales meeting to review results and establish new goals.* Effectively trains restaurant employees in suggestive selling techniques using on the job coaching and regular performance evaluations.Customer Relations* Becomes involved in the community to show company concern and support of the communicates in which we operate* Ensures courtesy of restaurant employees to customers and fellow employees.* Monitors and evaluates customer service times and takes corrective action to meet QSCH guidelines when necessary* Controls uniform and dress code of all employees assigned to the restaurant by supplying proper uniforms and stressing grooming and neat appearance* Handles customer complaints and informs the Area Manager/Supervisor of actions and decisionsCost of Operations* Reviews and analyzes restaurant P & L compared with restaurant records and takes corrective action where needed* Orders all necessary supplies (such as food and paper products as well as cleaning and general supplies) from distributors and supplies approved by the Area Manager/Supervisor* May order additional outside services after approved by the Area Manager/Supervisor* Reduces energy costs by monitoring effective utilization of lighting, cooking and air tempering equipmentCost of Sales* Checks the quality of all goods received at the restaurant to conform to specifications* Informs the Area Manager/Supervisor of shipments rejected because they do not meet specifications and acts as directed to assure product quality* Assures product freshness and prevents spoilage by maintaining proper storage rotation and levels of inventory* Projects correct amount of product and supplies needed, monitors yield, and takes corrective action to maintain standard yieldsProduct* Has all menu items available at all times* Follows all published procedures and specifications, uses only approved ingredients, maintains inventory, or required utensil and equipment, uses only approved set points* Follows published procedures for holding prepared products* Follows First-In-First-Out method of rotationLabor* Uses company approved guidelines to determine labor needs* Develops and posts weekly schedule to restaurant employees and Assistance Managers assigned to restaurant* Adjusts labor to meet sales volume* Obtains prior approval of Area Manager to set hourly rate of pay of restaurant* Submits justification to Area Manager/Supervisor for any exception to labor guidelines before the exception is madeSanitation* Uses only approved cleaning products and procedures unless otherwise directed by Area Manager/Supervisor* Has available and uses all necessary cleaning supplies and equipment* Achieves the highest possible rating of Health Department inspectionsMaintenance* Has restaurant level preventive maintenance program in operation* Identifies needed repairs and forwards requests for service to Area Manager/Supervisor* Maintains record of maintenance department inspections and trouble calls for cost verification purposedAdministration * Prepares and submits required reports on a timely basis* Uses product projection chart properly* Uses Action-Needed program* Follows all cash control and security procedures* Complies with payroll policies and submits all payroll requisitions according to company policy* Follows all procedures and policies for computer processing of restaurant records People* Keeps the Area Manager/Supervisor informed of recruitment, selection and orientation of hourly employees and obtains Area Manager/Supervisor approval on decisions and actions taken* Develops and motivates hourly restaurant employees, assistance managers, shift leaders, and manager trainees assigned to the restaurant* Tracks, analyzes, and takes necessary action to reduce employee turnover costs* Understand and maintains personnel files for each hourly employee assigned to the restaurant, maintains the following compliance documents: OSHA, EEOC, and other Wage and Hour documents as required in the restaurant location* Informs the Area Manager/Supervisor of disciplinary actions* Maintains a safe work environment that meets OSHA and local fire codes and follows Corporate Policy and Procedures on safety* Takes action necessary to minimize Workman Compensation claims as well as unemployment claims against the company* Takes corrective disciplinary actions to improve employee behaviorMarketing* Performs in restaurant marketing efforts directed by Area Manager/Supervisor, such as employee sales contests, effective uses of point of sales advertising materials, coupon redemption's etc.* Maintains awareness of growth, promotions, sales trends, and products of local competitors* Participates in catering program as direct by the Area Manager/SupervisorRequirementsThe ideal candidate for the Restaurant General Manager and Assistant Unit Manager will possess:* Dedication to providing exceptional customer service* Good communication skills, strong interpersonal skills, and conflict resolution skills* Basic business math and accounting skills, and strong analytical/decision-making skills* Basic personal computer literacy* High School Diploma or GED preferred* 1-4 years supervisory experience in either a food or retail environment, including Profit & Loss responsibility

Keywords: Paris and Potter Management dba Kentucky Fried Chi, Fayetteville , KFC Restaurant Manager, Executive , Fort Bragg, North Carolina

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