Successfully manage the operations of a Carrols Burger King restaurant by effectively training and developing restaurant personnel in order to achieve a proficient and profitable operation.

LANGUAGE SKILLS:

• Must have the ability to communicate with guests and coworkers.
• Must have the ability to comprehend and appropriately react to others.
• Must have the ability to perform multiple tasks.
• Must have the ability to adjust to changing assignments.
• Must have the ability to maintain productivity, composure, and a pleasant attitude under pressure.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Through effective planning (assignment of job positions and/or scheduling work hours), ensure the efficient operation of the restaurant in accordance with company policy and respective federal and state labor laws.
• Supervise subordinate staff to assure that guests are treated promptly and courteously; products are of specified quality and quantity; equipment is maintained properly; sanitation standards are met, and the restaurant is maintained in a neat and organized manner.
• Utilize all company training tools to provide hourly employees with paid on-the-job training in all aspects of restaurant operation.
• As delegated by the Restaurant General Manager, implement and execute appropriate restaurant level financial controls to assure proper accountability of company inventory and funds.
• As delegated by the Restaurant General Manager, implement appropriate restaurant level controls to ensure that supplies are ordered as needed, that materials received are of good quality and in the proper quantity, and are properly accounted for.
• Receive and resolve guest complaints in a tactful manner in order to maintain guest satisfaction.
• Assist the Restaurant General Manager and Assistant General Manager in recruitment by interviewing and making recommendations for the hiring of hourly employees in accordance with company policies and respective federal and state laws.
• Assist the Assistant General Manager in evaluating the performance of hourly employees in order to recommend to the Restaurant General Manager appropriate wage increases.
• Exercise sound managerial judgement and decision-making pertaining to all employee relations and personnel actions (i.e., timely performance evaluations, conflict resolution, disciplinary actions, employee coaching, etc.) in order to develop and maintain an environment of cooperation, enthusiasm and professionalism.
• Take an accurate inventory of food product when closing the restaurant at night in order to provide the Restaurant General Manager with data needed to order supplies and identify shortages.
• When assuming responsibility of company funds and throughout your shift, count, confirm and sign for Petty Cash. Throughout shift, pull and audit cashier assigned drawers, verifying Carrols profits. Track information such as overages or shortages and provide this accounting information to the Restaurant General Manager.
• Other duties as assigned.

SUPERVISORY RESPONSIBILITIES:

In the absence of the Restaurant General Manager and/or Assistant General Manager, Assistant Manager has overall responsibility for all employees in the restaurant during shift.