Restaurant Assistant Manager/Manager

Outlet Management and Supervision - Directly manage and support the day-to-day operations of the restaurant. - Ensure the outlet operates in accordance with company standards and procedures Operational Efficiency - Monitor the operational performance of the restaurant to ensure IT meets financial and operational objectives. - Identify areas for improvement and implement strategies to enhance productivity and efficiency. OKR Implementation - Implement and manage OKRs specific to the restaurant, ensuring all staff are trained and aligned with the objectives and key results. -Monitor and review the effectiveness of OKR implementation to ensure strategic goals are met. Quality and Compliance - Ensure compliance with all local, state, and federal regulations. - Uphold high standards of quality, service, and cleanliness within the restaurant. Financial Oversight - Manage budgeting and financial oversight of the restaurant. - Control costs, including labor, food inventory, and other operational expenses to maximize profitability. Strategic Planning and Execution - Collaborate with the Area Manager to develop and implement strategic plans for operational efficiency and growth of the restaurant. - Provide feedback and insights from the restaurant level to inform broader company strategies. Staff Development and Training - Train and mentor restaurant staff to enhance their skills and performance. - Implement staff development programs that align with the company’s goals and objectives. Communication and Reporting - Maintain regular communication with the Area Manager regarding the restaurant's status and challenges. -Prepare detailed reports on restaurant operations, staff performance, and customer feedback. Customer Satisfaction and Service Quality - Ensure high levels of customer satisfaction and address customer feedback promptly. - Maintain service quality and ensure compliance with health and safety standards.