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: Experience: 2-3 years of experience in restaurant management or a similar leadership role in a restaurant or food service environment. Skills: Strong leadership, interpersonal, and communication skills. Ability to manage multiple tasks and prioritize effectively in a fast-paced environment. Knowledge of budgeting, financial analysis, and cost control. Proficiency in using restaurant management software and POS systems. Excellent problem-solving skills and the ability to handle customer complaints and concerns in a professional manner. Education: High school diploma or equivalent; a college degree in business, hospitality management, or a related field is a plus. Physical Requirements: Ability to stand for extended periods and move around the restaurant. Ability to lift and carry up to 50 pounds. Comfortable working in a fast-paced and often noisy environment. Working Conditions: Must be flexible with work hours and available to work nights, weekends, and holidays as required by the business. Ability to work under pressure during peak hours.