Job Summary: The Quick Serve Restaurant Manager is responsible for overseeing the daily operations and accountable for the financial and operational performance of the restaurant. As a QSR Manager, you will build, coach, manage and develop teams from a staffing, interviewing, hiring and training standpoint. You will also ensure that the restaurant is in compliance with all local, state and federal regulations. The QSR Manager will work directly with the franchisor to ensure operational compliance; this position reports to the Food Service Director. Supervisory Responsibilities: • Organizes, directs, and oversees the schedules and work of the restaurant staff • Approves timecards and requests for time off • Prepares work schedules and assignments • Communicates and enforces safety procedures and site rules • Provides constructive and timely performance evaluations • Handles discipline and termination of employees in accordance with company policy Duties/Responsibilities: • Ensuring incoming staff complies with company policy • Training staff to follow restaurant procedures • Maintaining safety and food quality standards • Keeping customers happy and handling complaints • Organizing schedules • Keeping track of employees’ hours • Recording payroll data • Ordering food and other supplies while staying within budget limitations • Supervising daily shift operations • Ensuring all end of day cash outs are correctly completed • Coordinating daily front- and back-of-house restaurant operations • Controlling operational costs and identifying ways to cut waste • Appraising staff performance • Interviewing/recruiting new employees • Interacting with guests to get feedback on product quality and service levels • Perform other duties as assigned Required Skills/Abilities: • Excellent verbal and written communication skills • Decision-making and problem-solving skills • Leadership skills with the ability to delegate, motivate, and inspire team members • Honesty and integrity • Ability to manage time effectively • Strong interpersonal and relationship building skills • Team player with a positive ”can-do” approach Education and Experience: • Minimum of a high school diploma • Minimum of three (3) years in a food service management position • Be ServSafe Certified Physical Requirements: • Prolonged periods of sitting at a desk and working on a computer • Must be able to stand and walk up to eight hours per day • Ability to lift up to 50 pounds • Ability to work Saturdays, Sundays, and at night, when necessary