Job description
Reports To
: Food Service Manager
Positions Supervised
: up to 5
Job Status
: Full Time
FLSA Status
: Non-Exempt
Company Summary
$15 an hour
Midwest Petroleum is a retail petroleum and convenience store chain based in St. Louis, Mo. We began operating in 1946, and since 2002, have been recognized by the St. Louis Business Journal as one of the top 150 privately owned businesses in St. Louis. Midwest Petroleum operates 55 stores within a 150 mile radius that employs approximately 560 employees. Midwest Petroleum uses its self-branded Midwest Petroleum fuel, along with the ConocoPhillips and Phillips 66 brands.
Position Summary
The Restaurant Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The Restaurant Manager reports to the District Manager.
Duties and Responsibilities
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- Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest service.
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- Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
- Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
- Food safety and planning
- Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
- Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
- Responsible for ensuring consistent high quality of food preparation and service.
- Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
- Estimate food and beverage costs.
- Work with Corporate office staff for efficient provisioning and purchasing of supplies.
- Supervise portion control and quantities of preparation to minimize waste.
- Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
- Must be ServSafe certified. Will uphold all ServSafe guidelines.
- Guest service
- Ensure positive guest service in all areas.
- Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
- Operational responsibilities
- Ensure that proper security procedures are in place to protect employees, guests and company assets. ™
- Ensure a safe working and guest environment to reduce the risk of injury and accidents.
- Completes accident reports promptly in the event that a guest or employee is injured. ™
- Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. ™
- Investigate and resolve complaints concerning food quality and service.
- Personnel
- Provide direction to employees regarding operational and procedural issues.
- Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.
- Conduct orientation, explain the Dottie’s Family Restaurant philosophy of service, and oversee the training of new employees. ™
- Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews. ™
- Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.
Essential Skills Required
Knowledge of computers (MS Word, Excel).
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Driver’s license and reliable transportation required
Education/Experience Qualifications
- High School diploma or general education degree (GED) or three to five years of related experience.
- ServSafe Certification
- Experience in all facets of front- of-the-house and back-of-the-house restaurant operations
- Availability to work a flexible schedule
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