Manager

Job Description
Job Title: Manager
Reports To: Franchisee Owner

JOB OVERVIEW
To operate all aspects of the restaurant efficiently and profitably. To provide the highest level of
customer service and the best quality food to our customers.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned
- Demonstrate professionalism, courtesy and respect for customers and employees.
- Ensure all the employees adhered to the Uniform policy and are presentable to the customers.
- Ensure staff under supervision are polite, professional and welcoming at all times with customers.
- Ensure the highest level of customer care is adhered to at all times, through staff training and continued follow up.
- Assist the front of the house or back of the house to ensure operations run smoothly during peak periods.
- Execution of Mary Browns marketing initiatives through staff training and follow up.
- Promote Health and Safety environment in the workplace where it becomes a habit for the employees.
- Ensure Food Safety procedures are adhered to protect the customers and company.
- Ensure all deliveries, storage, preparation, cooking and presentation of all food are performed according to Mary Brown’s guidelines.
- Complete and analyze daily, weekly and monthly sales to determine the schedules, food preparation and food ordering.
- Complete all the necessary daily, weekly and monthly paperwork and on time.
- Take accurate daily and weekly inventory and monitor the variances.
- Responsible for community relations and to promote Mary Browns image.
- Interviewing, hiring, scheduling, training and evaluating the employees.
- Responsible for handling all employees related issues up to and including termination.
- Lead by example and motivate the employee to perform to the best of their ability.
- Continue to find ways to improve the productivity and efficiency of the employees.
- Ensure the cleanliness of inside and outside of the restaurant are maintained at all time.
- Master cleaning checklist is use to maintain the appearance of the restaurant and to keep equipment in good repair.
- Follow up to ensure daily opening and closing tasks are completed.
- Count and verify the safe and do daily banking including deposits and coin order.
- Work with Regional Training Director to ensure that all issues from the Mirror Report are corrected.
- Participate and attend periodically off site regional meetings.
- Develop subordinates to make them ready for the next level of promotion.

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to
successfully perform the essential functions of this job.
While performing the duties of this job, the employee is regularly required to stand; use hands to
finger, handle, or feel; talk or hear; and taste or smell. The employee is required to walk, sit, and
reach with hands and arms. The employee must frequently lift and/or move up to 50 pounds. The
employee may be required to push a cart weighing 60 to 80 pounds. Potential for superficial cuts
and burns.

WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee
encounters while performing the essential functions of this job.
While performing the duties of this job, the employee is occasionally exposed to moving mechanical
parts, extreme cold and extreme heat. The noise level in the work environment is usually moderate.

QUALIFICATIONS
MATHEMATICAL SKILLS
Must have solid computational and analytical skills.
LANGUAGE SKILLS
Must have the ability to read, write and speak English or other languages as necessary.
MANAGEMENT SKILLS
A “can do” attitude.
Knowledge of Microsoft Office and any POS System is an asset.
Proven financial management skills, including ability to control product and labour costs.
Strong management skills, capable of motivating, leading and developing employees.
Strong written and verbal communication skills.
Highly organized individual and good time management skills.

EDUCATION and/or EXPERIENCE
Post secondary education preferred
1 - 3 years of experience in branded quick service restaurants or restaurant with fast paced service
Solid understanding of Health and Safety issues
Solid understanding of Food and Labor Costs
Solid understanding of Food Safety

CERTIFICATES, LICENSES, REGISTRATIONS
Certified in recognized Safe Food Handling program
First Aid certificate
WHMIS certificate
Must be bondable
Valid driver’s license

Location: 1055 Talbot Street, St. Thomas, Ontario N5P 1G5