Restaurant Manager - Delta at Genesis Group

Responsibilities
Operational Excellence:

• Lead daily restaurant operations to ensure speed, quality, and consistency in service.
• Maintain adherence to company standards in food preparation, presentation, cleanliness, and safety.
• Monitor product levels, equipment functionality, and restaurant appearance to guarantee operational readiness from open to close.
• Implement and track performance against key operating metrics such as speed of service, waste control, and order accuracy.

Team Leadership & Development:

• Recruit, train, and motivate team members to deliver outstanding guest experiences.
• Create shift schedules that balance labor efficiency with staff wellbeing.
• Coach employees on service standards, safety protocols, and performance expectations through daily briefings and on-the-job mentoring.
• Foster a positive, respectful, and energetic work culture that keeps turnover low and morale high.

Financial & Inventory Management:

• Oversee daily cash handling, POS reconciliations, and deposits with accuracy and accountability.
• Manage inventory proactively forecast demand, place orders, and minimize waste or stockouts.
• Analyze sales data and operational reports to identify opportunities to improve profitability.
• Execute cost-control measures without compromising on product quality or guest satisfaction.

Customer Experience:

• Maintain a visible presence on the floor, engaging with guests and ensuring satisfaction in real time.
• Resolve customer concerns promptly and professionally, always turning challenges into opportunities for service recovery.
• Encourage and act on guest feedback to continuously refine the dining experience.

Compliance & Standards:

• Ensure full compliance with health, safety, and sanitation standards.
• Uphold brand policies, food safety protocols, and local regulatory requirements.
• Conduct regular audits and spot checks to maintain readiness for inspections or quality reviews.

Qualifications & Skills

• 3 - 5 years’ experience in restaurant management, preferably within a QSR or fast-casual brand.
• Proven ability to manage high-volume operations while maintaining exceptional service standards.
• Strong leadership, communication, and decision-making skills.
• Financial acumen with experience in budgeting, cost control, and inventory management.
• Hands-on approach comfortable working the line, leading by example, and jumping in where needed.
• Proficiency with POS systems and basic reporting tools.
• A passion for people, food, and creating memorable customer experiences.