WKS Restaurant Group
Restaurant Manager – DEN 8877 Las Cruces – Battan (Las Cruces, NM)
WKS Restaurant Group, Las Cruces, New Mexico, United States, 88005
Earn up to $55,000 per year (depending on location and experience)
Very Obtainable and Generous Bonus Plan
Full range of Health Benefits
Amazing 401K with company match (after one year)
Awesome growth potential with an amazing company that is growing!
We help good people learn to lead, serve and make a difference.
OVERVIEW OF POSITION
This position with General Manager's guidance is responsible for supporting all elements of day-to-day operations, including increasing sales, meeting profit objectives, executing new programs, and ensuring guest satisfaction. Other duties may be assigned. PRINCIPAL DUTIES AND RESPONSIBILITIES
In conjunction with the General Manager, supports the development of restaurant operating plans supportive of company and market strategies to achieve business growth (sales and profit) and guest satisfaction. Works closely with the General Manager to plan schedules, analyze unit staffing needs, and ensure appropriate development and training for all employees. Exercises discretion in addressing the changing demands of the business. Ensures that all menu items are prepared and served in accordance with Brand Standards. Supports the General Manager in maintaining proper inventory levels for both food and nonfood items in accordance with company guidelines using correct ordering procedures and efficient usage and yield application. Ensures guest satisfaction through directing operational execution of proper service in a clean and pleasant environment. Makes changes to the operation as necessary to ensure guest satisfaction and enforces Brand Standards service requirements. Responsible for maintaining compliance with all applicable local, state, and federal laws and regulations in our restaurants. Ensures that proper management procedures and practices for facilities and equipment are adhered to through preventive maintenance, energy conservation, repairs, security measures, and that safety and sanitation requirements are met, including all food safety standards. Embodies, promotes, and teaches Company values and policies at all times in all aspects of restaurant operations, with a strong focus on Safety. With guidance from the General Manager, responsible for controllable expenses focusing on labor standards, cash, R & M, food costs, and other operating expenses. Understands financial reports and supports the General Manager in developing and implementing plans for areas needing improvement. Maintains awareness of local market trends, competitive stance, and opportunities. Works closely with the General Manager to select and implement appropriate local restaurant marketing programs, with assistance and guidance from the District Manager and field support representatives. Creates and maintains a positive work environment, ensuring open communication. Communicates employee relations issues or problems to the District Manager and Human Resources. Administers disciplinary processes according to established procedures. Influences supervisors, subordinates, and peers effectively. Manages disagreements and conflicts in an open, constructive, and timely manner. Strong leadership skills and a high level of flexibility are required. HOSPITALITY & GUEST SERVICE SKILLS
All employees are expected to provide customer service that is
extra
ordinary and exceeds the expectations of our guests. Employees are required to follow established policies and guidelines that go beyond simply smiling, greeting, and being nice to guests. Going above and beyond encompasses attitudes, respect, and flexibility. Employees are expected to have a positive “can-do” attitude, treat others with respect, and easily adjust to changes in the workplace.
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This position with General Manager's guidance is responsible for supporting all elements of day-to-day operations, including increasing sales, meeting profit objectives, executing new programs, and ensuring guest satisfaction. Other duties may be assigned. PRINCIPAL DUTIES AND RESPONSIBILITIES
In conjunction with the General Manager, supports the development of restaurant operating plans supportive of company and market strategies to achieve business growth (sales and profit) and guest satisfaction. Works closely with the General Manager to plan schedules, analyze unit staffing needs, and ensure appropriate development and training for all employees. Exercises discretion in addressing the changing demands of the business. Ensures that all menu items are prepared and served in accordance with Brand Standards. Supports the General Manager in maintaining proper inventory levels for both food and nonfood items in accordance with company guidelines using correct ordering procedures and efficient usage and yield application. Ensures guest satisfaction through directing operational execution of proper service in a clean and pleasant environment. Makes changes to the operation as necessary to ensure guest satisfaction and enforces Brand Standards service requirements. Responsible for maintaining compliance with all applicable local, state, and federal laws and regulations in our restaurants. Ensures that proper management procedures and practices for facilities and equipment are adhered to through preventive maintenance, energy conservation, repairs, security measures, and that safety and sanitation requirements are met, including all food safety standards. Embodies, promotes, and teaches Company values and policies at all times in all aspects of restaurant operations, with a strong focus on Safety. With guidance from the General Manager, responsible for controllable expenses focusing on labor standards, cash, R & M, food costs, and other operating expenses. Understands financial reports and supports the General Manager in developing and implementing plans for areas needing improvement. Maintains awareness of local market trends, competitive stance, and opportunities. Works closely with the General Manager to select and implement appropriate local restaurant marketing programs, with assistance and guidance from the District Manager and field support representatives. Creates and maintains a positive work environment, ensuring open communication. Communicates employee relations issues or problems to the District Manager and Human Resources. Administers disciplinary processes according to established procedures. Influences supervisors, subordinates, and peers effectively. Manages disagreements and conflicts in an open, constructive, and timely manner. Strong leadership skills and a high level of flexibility are required. HOSPITALITY & GUEST SERVICE SKILLS
All employees are expected to provide customer service that is
extra
ordinary and exceeds the expectations of our guests. Employees are required to follow established policies and guidelines that go beyond simply smiling, greeting, and being nice to guests. Going above and beyond encompasses attitudes, respect, and flexibility. Employees are expected to have a positive “can-do” attitude, treat others with respect, and easily adjust to changes in the workplace.
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