Restaurant Manager (IHOP)

Key Responsibilities :

• Staff Management :
• Hire, train, and manage restaurant staff, including servers, cooks, hosts, and dishwashers.
• Create work schedules, ensuring that the restaurant is adequately staffed during peak and off-peak hours.
• Provide leadership, coaching, and guidance to the team to ensure high performance and teamwork.
• Conduct regular performance evaluations and provide feedback to employees to help improve performance and efficiency.
• Handle any employee-related issues, including conflict resolution, disciplinary actions, and fostering a positive work culture.
• Customer Service :
• Ensure customers have a pleasant dining experience by providing excellent service and addressing any concerns or complaints quickly and professionally.
• Monitor the quality of service provided by staff to ensure it meets IHOP standards.
• Develop and maintain relationships with regular customers and ensure their satisfaction.
• Operations Management :
• Oversee daily restaurant operations, ensuring all departments (front-of-house and back-of-house) function smoothly.
• Monitor restaurant performance by reviewing key metrics such as sales, guest satisfaction, and operational efficiency.
• Ensure compliance with IHOP’s operational procedures, policies, and standards.
• Manage the opening and closing procedures of the restaurant to ensure everything is in place for a smooth transition from one shift to the next.
• Financial Management :
• Assist in developing and managing the restaurant’s budget, including controlling labor costs, food costs, and other expenses.
• Implement strategies to increase sales and profitability, including marketing initiatives, upselling, and customer loyalty programs.
• Analyze financial reports to monitor the restaurant's financial performance and identify areas for improvement.
• Ensure cash handling and financial transactions are performed accurately.
• Health, Safety, and Compliance :
• Ensure the restaurant complies with local health codes, safety regulations, and sanitation standards.
• Conduct regular inspections of the restaurant to ensure cleanliness, food safety, and proper maintenance of equipment.
• Ensure that all health and safety practices are followed, including food safety standards and employee safety protocols.
• Inventory and Supply Management :
• Monitor inventory levels and ensure that the restaurant is adequately stocked with food, beverages, and supplies.
• Place orders for inventory and supplies as needed while controlling waste and minimizing spoilage.
• Coordinate with suppliers and vendors to maintain efficient supply chains.
• Marketing and Promotions :
• Implement and support local marketing initiatives to promote the IHOP brand and increase customer traffic.
• Track and analyze promotional campaigns to assess their effectiveness and make adjustments as needed.
• Team Development :
• Foster a positive team environment by motivating staff, promoting teamwork, and providing ongoing training.
• Help employees grow in their careers through development opportunities and promoting from within when possible.

Qualifications :

Physical Requirements :

Working Conditions :