MANAGER

Manager

A Manager directly supports the General Manager and all Zaxby's team members as an active leader who embodies the Zaxby's mission statement, core values, and company culture. The Manager controls all FOH and BOH aspects of the restaurant and maintains the highest standards of food quality, customer service, and safety while controlling the flow of business. Work includes constant training sessions for all employees to guarantee that correct operational procedures are practiced. The Manager is dedicated to customer service and proactively working to exceed guest expectations in their dining experience. The Manager is an expert on daily administrative duties, all safety procedures, and all maintenance procedures. The Manager understands the business aspects of managing a restaurant including labor costs, food waste costs, and inventory management. The Manager supervises up to 15 employees, communicates well the company objectives, and offers performance feedback in a positive manner. The Manager works under supervision of the General Manager, but can make own decisions when required for the success of the Zaxby's operations. A Manager is to be trained and certified in the role of Manager under the guidelines set forth by Zaxby's.

Job Activates

• Comprehends the financial objectives of Zaxby's and strives to manage costs for labor, inventory, and food waste while training employees on the importance of such controls.
• Promotes Zaxby's by exemplifying the mission statement, company culture, and core values and creates a work environment for these ideals to flourish.
• Masters all aspects of Zaxby's operations and manages the entire restaurant while exceeding customer expectations in service and food quality offered in a clean and pleasant atmosphere.
• Resolves legitimate employee and customer satisfaction issues in a manner dedicated to achieving a win-win result for all parties including the Zaxby's restaurant.
• Opens and closes the restaurant for operation by adhering to the manner checklists.
• Productively and patiently trains employees on customer service, food preparation, and safety issues and always supplies positively structured feedback to evaluate performances.
• Councils employees and / or takes appropriate action to resolve disciplinary issues with employees.
• Properly manages emergency situations and trains employees on emergency protocol.
• Completes daily and weekly administrative duties such as employee scheduling, till verification, safe counting, taking the deposit to the bank, imputing financial data into computer, compiling weekly sales reports, controlling hourly labor, and managing applicant and employee records.
• Offers expert knowledge of the Micros system and efficiently acts when managerial assistance or technical support is required by FOH representatives.
• Conducts the Time-Temp Log at the appropriate daily intervals.
• Makes and receives orders from food suppliers.
• Performs any daily, weekly, monthly, quarterly, semiannual, and annual maintenance for the restaurant, but knows who to call to fix issues that require expert technical support.

Equipment Utilized

General Qualification Requirements