IHOP
Restaurant Manager
SUMMARY
The Restaurant Manager directs the operation of an assigned unit by performing the duties outlined below.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Develop and maintain professional functional working relationships with hourly Team Members, Corporate and Regional Team Members, and Guests.
Implement the IHOP Training program for all hourly Team Members to improve unit operations and the guest experience.
Execute annual financial, local restaurant marketing, guest service, and human resource objectives, strategies and tactics for the assigned unit as defined by the current IHOP standards and operations plan.
Manage the dining room floor and focus on regular contact with Guests. Maintain the frequency of guest complaints within acceptable limits and handle complaints in a professional and timely manner. Ensure approved guest feedback systems are in use and acted upon.
Comply with federal, state and local regulations that are applicable to the assigned unit.
Recruit, train and retain Team Members in accordance with the current IHOP standards and operations plan for the assigned unit. Maintain turnover within acceptable limits. Conduct ongoing coaching and administer the restaurant hourly compensation plan. Ensure performance appraisals and merit increases (if applicable) are given on schedule. Properly document performance problems. Communicate and enforce policies on sexual harassment, discrimination, and diversity. Maintain crew member appearance and uniform standards.
Ensure food follows IHOP standards in specifications, recipes, plating, delivery, packaging and garnishes. Ensure food is presented well and served at appropriate temperatures and within standard ticket times.
Ensure adequate levels of food, paper, china, silverware, glassware, kitchen supplies, safety, janitorial, uniform, linen and miscellaneous supplies. Set and adhere to pars. Order food on a timely basis. Keep inventory to a minimum with no out‑of‑stock items.
Ensure equipment, building structure and premises are in proper operational condition according to federal, state and local regulations and IHOP standards. Keep appliances and equipment well maintained. Keep to‑go packaging and supplies adequately stocked. Maintain the interior and exterior appearance of the restaurant.
Ensure sanitation practices are maintained according to federal, state and local regulations and IHOP standards. Ensure food is properly stored (labeled, dated and rotated) and maintained at proper temperatures. Enforce and monitor a deep‑cleaning schedule. Train Team Members on proper personal hygiene and food handling.
Develop and maintain a safety program that includes a safety committee, safety meetings and information on the use of safety tools and procedures. Keep the frequency of accidents within acceptable limits.
Maintain a safe and secure restaurant. Keep the back door and office doors locked at all times. Control guest checks and follow proper register/cash‑handling procedures.
Implement national and local marketing promotions, including the use of correct POP materials and posters. Keep menu boards clean, current and in good condition.
Complete all required reports and paperwork accurately and on a timely basis. Maintain personnel files with appropriate employment and legal documents.
Perform other duties as assigned.
SUPERVISORY RESPONSIBILITIES Directly supervises Crew Chief and hourly Team Members. Responsible for the overall direction, coordination and evaluation of the unit. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, training Team Members; planning, assigning, and directing work; appraising performance; rewarding and disciplining Team Members; addressing complaints and resolving problems.
QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The following requirements are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience High‑school diploma or GED and two to four years of related experience and/or training, or an equivalent combination of education and experience.
Language Skills Ability to speak and read English and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of guests or restaurant Team Members.
Mathematical Skills Ability to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals. Ability to compute rates, ratios and percentages and to draw and interpret bar graphs.
Reasoning Ability Ability to apply common‑sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
Certificates, Licenses, Registrations A valid driver’s license is required to drive a car on company business. A ServSafe certificate must be current or attainable.
Other Skills and Abilities Certification through IHOP‑assigned training courses.
Physical Demands The physical demands of this job include standing, walking and sitting regularly. Using hands to finger, handle or feel objects, tools or controls; reaching, stooping, kneeling, crouching or crawling; talking or hearing; tasting or smelling. Regularly lifting and/or moving up to 10 pounds and occasionally lifting up to 100 pounds. Specific vision abilities required include close vision and distance vision.
Work Environment The work environment includes exposure to fumes or airborne particles, moving mechanical parts, toxic or caustic chemicals, wet or humid conditions, extreme cold or heat, risk of electrical shock and risk of radiation. The noise level is usually moderate.
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ESSENTIAL DUTIES AND RESPONSIBILITIES
Develop and maintain professional functional working relationships with hourly Team Members, Corporate and Regional Team Members, and Guests.
Implement the IHOP Training program for all hourly Team Members to improve unit operations and the guest experience.
Execute annual financial, local restaurant marketing, guest service, and human resource objectives, strategies and tactics for the assigned unit as defined by the current IHOP standards and operations plan.
Manage the dining room floor and focus on regular contact with Guests. Maintain the frequency of guest complaints within acceptable limits and handle complaints in a professional and timely manner. Ensure approved guest feedback systems are in use and acted upon.
Comply with federal, state and local regulations that are applicable to the assigned unit.
Recruit, train and retain Team Members in accordance with the current IHOP standards and operations plan for the assigned unit. Maintain turnover within acceptable limits. Conduct ongoing coaching and administer the restaurant hourly compensation plan. Ensure performance appraisals and merit increases (if applicable) are given on schedule. Properly document performance problems. Communicate and enforce policies on sexual harassment, discrimination, and diversity. Maintain crew member appearance and uniform standards.
Ensure food follows IHOP standards in specifications, recipes, plating, delivery, packaging and garnishes. Ensure food is presented well and served at appropriate temperatures and within standard ticket times.
Ensure adequate levels of food, paper, china, silverware, glassware, kitchen supplies, safety, janitorial, uniform, linen and miscellaneous supplies. Set and adhere to pars. Order food on a timely basis. Keep inventory to a minimum with no out‑of‑stock items.
Ensure equipment, building structure and premises are in proper operational condition according to federal, state and local regulations and IHOP standards. Keep appliances and equipment well maintained. Keep to‑go packaging and supplies adequately stocked. Maintain the interior and exterior appearance of the restaurant.
Ensure sanitation practices are maintained according to federal, state and local regulations and IHOP standards. Ensure food is properly stored (labeled, dated and rotated) and maintained at proper temperatures. Enforce and monitor a deep‑cleaning schedule. Train Team Members on proper personal hygiene and food handling.
Develop and maintain a safety program that includes a safety committee, safety meetings and information on the use of safety tools and procedures. Keep the frequency of accidents within acceptable limits.
Maintain a safe and secure restaurant. Keep the back door and office doors locked at all times. Control guest checks and follow proper register/cash‑handling procedures.
Implement national and local marketing promotions, including the use of correct POP materials and posters. Keep menu boards clean, current and in good condition.
Complete all required reports and paperwork accurately and on a timely basis. Maintain personnel files with appropriate employment and legal documents.
Perform other duties as assigned.
SUPERVISORY RESPONSIBILITIES Directly supervises Crew Chief and hourly Team Members. Responsible for the overall direction, coordination and evaluation of the unit. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, training Team Members; planning, assigning, and directing work; appraising performance; rewarding and disciplining Team Members; addressing complaints and resolving problems.
QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The following requirements are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience High‑school diploma or GED and two to four years of related experience and/or training, or an equivalent combination of education and experience.
Language Skills Ability to speak and read English and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of guests or restaurant Team Members.
Mathematical Skills Ability to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals. Ability to compute rates, ratios and percentages and to draw and interpret bar graphs.
Reasoning Ability Ability to apply common‑sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
Certificates, Licenses, Registrations A valid driver’s license is required to drive a car on company business. A ServSafe certificate must be current or attainable.
Other Skills and Abilities Certification through IHOP‑assigned training courses.
Physical Demands The physical demands of this job include standing, walking and sitting regularly. Using hands to finger, handle or feel objects, tools or controls; reaching, stooping, kneeling, crouching or crawling; talking or hearing; tasting or smelling. Regularly lifting and/or moving up to 10 pounds and occasionally lifting up to 100 pounds. Specific vision abilities required include close vision and distance vision.
Work Environment The work environment includes exposure to fumes or airborne particles, moving mechanical parts, toxic or caustic chemicals, wet or humid conditions, extreme cold or heat, risk of electrical shock and risk of radiation. The noise level is usually moderate.
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