Please read each job behavior and skill description below. Then rate how essential it is to overall job performance in the restaurant manager position at your organization. Once you click Submit, you’ll have instant access to your results.
Value to the Job
Interviews and/or hires applicants for various positions. Trains new and existing employees as required. Gives positive or negative performance feedback to employees as needed. Mediates coworker conflicts to resolve issues and foster good teamwork. Administers the discipline policy according to company guidelines, including suspension and/or termination of employees if necessary. Conducts meetings with employees to communicate new information and motivate the team. Develops schedules for all employees to ensure adequate staffing. Adjusts employee schedules as necessary to respond to changing conditions. Oversees the opening of the restaurant to ensure that it is properly set up for the day. Assigns tasks (e.g., side work, cleaning duties) to staff members and monitors for completion. Pitches in when needed to assist staff during extremely busy times. Strives to meet operational goals (e.g., sales, inventory, customer experience). Works closely with upper management to solve problems that are more complex and implement restaurant improvements. Shares resources among other local managers when supplies or staffing unexpectedly run low. Tracks product usage to see what needs to be ordered. Orders products to meet the inventory demands of the restaurant. Manages shipment schedules to ensure proper food quantities. Oversees product deliveries to ensure products are unloaded and stored properly. Maintains and updates point of sales systems as needed. Counts cash drawer (e.g., currency, receipts) at the end of the shift and prepares it for deposit. Completes payroll documents (e.g., hours worked, servers’ tips). Records daily sales information. Monitors financial records to prevent and/or detect loss. Analyzes financial reports to understand financial status (e.g., profit, loss). Ensures staff is providing high quality customer service to all customers. Responds to customer complaints to resolve problems. Makes discretionary decisions (e.g., complimentary food) when necessary to ensure customer satisfaction. Promotes new menu items to customers. Visits customer tables to foster a friendly environment. Answers questions customers may have about the restaurant. Greets customers at the door to create a welcoming atmosphere. Handles unruly customers to minimize the disruption to the restaurant and maintain safety for employees and customers. Ensures all areas of the restaurant are in compliance with the standards of the Department of Health. Tracks product expiration dates to ensure freshness and optimal utilization of products. Checks that all equipment is functioning properly (e.g., at correct temperatures) to ensure food safety. Arranges for repair of broken equipment. Description
Value to the Job
Attention to Detail: Thoroughly reviewing documents (e.g., inventory, budget, financial, legal); meticulously ensuring employee schedules match their availability and calculating and recording profits. Building Relationships: Demonstrating a genuine interest in team members, customers, fellow managers and upper management, effectively interacting with others with diverse backgrounds and temperaments, accepting feedback without becoming defensive, and maintaining open lines of communication. Coaching: Identifying performance problems and their solutions, communicating positive as well as negative feedback, adapting coaching style depending on the situation, providing feedback that is specific and constructive. Decisiveness: Strongly communicating expectations, quickly responding to situations within the restaurant, justifying any actions taken when challenged, and following through on decisions. Flexibility: Working effectively in a fast-paced environment, adjusting strategies to changing circumstances (e.g., employee availability), focusing on the positive aspects of change, and remaining calm during challenging situations. Problem Solving: Generating effective solutions to problems, considering unique aspects of situations, suggesting creative solutions, and balancing business needs with individual needs (e.g., team member needs, customer needs). Team Building/Leadership: Setting clear and challenging goals for the team, celebrating wins, generating enthusiasm and excitement, modeling exceptional work behavior, providing help and resources to employees, and sharing the larger picture with employees. Time Management: Managing time spent between the front and back of the restaurant during the shift, prioritizing work activities, effectively handling frequent interruptions, and managing employees’ schedules. Work Ethic: Demonstrating a strong desire to contribute to the organization, demonstrating reliable and dependable behavior that contributes to the restaurant’s image, behaving in an ethical and trustworthy manner, soliciting upper management feedback for improvement, and taking initiative on work tasks and responsibilities.