Key Responsibilities:

1. Operational Management:

• Oversee all day-to-day restaurant operations, ensuring the establishment runs smoothly and efficiently.
• Ensure all food is prepared to A&W’s quality standards, including maintaining consistency and presentation.
• Manage inventory, including ordering, receiving, and organizing supplies, ensuring there are no shortages or waste.
• Ensure restaurant cleanliness and adherence to health and safety standards, maintaining a safe and sanitary environment.
• Oversee opening and closing procedures, including securing the restaurant, cash handling, and ensuring the restaurant is properly prepared for the next shift.

2. Staff Management & Development:

• Lead, motivate, and support a team of employees, ensuring that they are delivering excellent customer service and following company policies and procedures.
• Hire, train, and onboard new team members, ensuring they understand their roles and A&W's standards.
• Provide coaching, feedback, and ongoing training to staff to enhance their skills, improve performance, and ensure a high level of customer satisfaction.
• Foster a positive, team-oriented work environment and promote employee engagement.
• Schedule staff to ensure appropriate coverage during peak times, while managing labor costs effectively.

3. Customer Service Excellence:

• Ensure that all customers receive exceptional service in a friendly and timely manner.
• Address customer complaints or concerns promptly and professionally, ensuring that any issues are resolved to the customer’s satisfaction.
• Monitor and maintain high standards for guest service, ensuring that customers have a positive and memorable experience at the restaurant.
• Stay visible in the dining area, interacting with customers to gather feedback and ensure a high level of satisfaction.

4. Financial Management:

• Manage the restaurant’s budget, ensuring that the restaurant operates within financial parameters, including food, labor, and operational costs.
• Monitor and analyze sales trends, labor costs, and other financial reports to drive profitability and ensure the restaurant meets its financial goals.
• Help implement cost-control measures and maximize revenue opportunities, including up-selling, promotions, and managing waste.
• Ensure proper cash handling procedures are followed, and perform cash audits and reconciliation as needed.

5. Health & Safety Compliance:

• Ensure the restaurant complies with all local, state, and federal regulations, including health and safety codes, food safety, sanitation, and labor laws.
• Conduct regular checks and audits to ensure food safety standards are met, including temperature checks, food storage, and hygiene practices.
• Maintain a safe work environment by ensuring all safety protocols are in place and staff members are trained in safe work practices.

6. Marketing & Community Engagement:

• Support local marketing efforts to increase restaurant traffic and brand awareness.
• Participate in promotional campaigns, events, and local community outreach efforts to help grow the restaurant’s customer base.
• Implement company-wide promotional strategies to ensure success at the local level.

Skills & Qualifications:

•  Education: High school diploma or equivalent (required); college degree in business, hospitality management, or related field is a plus.
•  Experience: At least 3-5 years of experience in a managerial role within the restaurant or food service industry.
•  Leadership: Strong leadership skills with the ability to motivate, develop, and manage a diverse team.
•  Customer Service: Excellent customer service skills with a focus on guest satisfaction and maintaining a positive dining experience.
•  Financial Acumen: Strong understanding of financial management, including budgeting, P&L management, and cost control.
•  Problem-Solving: Ability to make decisions quickly and resolve operational issues effectively.
•  Communication: Excellent communication and interpersonal skills to interact with staff, customers, and upper management.
•  Organization: Strong organizational skills with the ability to manage multiple priorities and meet deadlines.
•  Time Management: Ability to prioritize and delegate tasks effectively in a fast-paced environment.

Physical Demands:

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in a fast-paced environment while managing multiple tasks at once.
• Ability to work in varying kitchen and restaurant conditions, including temperature fluctuations.