Regional Restaurant Manager is responsible for overall operations of a group of restaurants in an assigned geographic region. Recruits and trains managers for each facility within the region. Being a Regional Restaurant Manager designs high volume sales plans for individual units. Requires a bachelor's degree in area of specialty. Additionally, Regional Restaurant Manager typically reports to a top management. The Regional Restaurant Manager typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. To be a Regional Restaurant Manager typically requires 3+ years of managerial experience. Capable of resolving escalated issues arising from operations and requiring coordination with other departments. (Copyright 2024 Salary.com)
Description
POSITION SUMMARY
Responsible for providing nourishing food to residents, guests and employees under sanitary conditions as directed and in accordance with established policies and procedures.
Position Summary Expanded:
Under the Oklahoma Medical Marijuana and Patient Protection Act, (“The Unity Bill”) this position is considered a “Safety-sensitive position. “Safety-sensitive” is defined to include “any job that includes tasks or duties that could affect the safety and health of the employee performing the task or others.” Employees working in “safety-sensitive” roles are subject to this exception and subject to disciplinary action in the event of a positive test for marijuana or its metabolites.
SUPERVISOR
Administrator
POSITION SUPERVISORY RESPONSIBILITIES
Supervisory Positions include:
- 1 Cooks and Dietary Aides
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES
Job Functions
1) Prepares regular and therapeutic diets following oral and written instructions, menu’s recipes, spreadsheets and other information, with knowledge of kitchen equipment operation.
2) Avoids food waste and meets dietary guidelines as per regulation.
3) Prepares foods for special parties and groups and assists in the planning of these events.
4) Meets meal schedules and serving times.
5) Cleans and maintains the kitchen facility in a safe and sanitary manner, including floors, walls, all equipment and utensils. Performs dish washing of pots, pans and other designated items.
6) Assists in hiring, evaluating and interviewing.
7) Maintains responsibility for checking in and putting away orders with assistance of team members.
8) Supervises kitchen staff; ensures self & team take meal breaks as per policy and procedures.
9) Assumes all responsibility for the department.
10) Prepares and submits subsistence orders with vendors weekly.
11) Writes department monthly schedules and performs biweekly payroll timecard approval.
12) Ensures all team members obtain Serv-Safe Training.
13) Assists in training new dietary staff by following dietary check off sheets for new trainees
14) Attends and completes in-services and meetings as required by facility.
15) Maintains involvement in department QA and manager’s meetings.
16) Safeguards the confidentiality of all patient information.
17) Works cooperatively with team members, managers, and directors.
18) Performs other related duties as assigned.
ADDITIONAL RESPONSIBILITIES
Requirements
POSITION QUALIFICATIONS
MINIMUM QUALIFICATIONS
EDUCATION AND/OR EXPERIENCE
LANGUAGE SKILLS
MATHEMATICAL SKILLS
REASONING ABILITY
INTERPERSONAL SKILLS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to work inside a clean, well-lit, and well-ventilated laboratory. While performing the duties of this position, the incumbent is regularly required to talk or hear. The employee frequently is required to use hands or finger, handle, or feel objects, tools or controls. The employee is occasionally required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch or crawl. The employee must occasionally lift and/or move a minimum of 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision and the ability to adjust focus. The noise level in the work environment is usually moderate. The employee may be exposed to some hazards such as radiation, bodily fluids that may contain disease, and fumes from laboratory chemicals.
0 Regional Restaurant Manager jobs found in Altus, OK area