RESTAURANT MANAGER DELI & GRILL

Position Summary

The Restaurant Manager will oversee the daily operations of four Quick Service Restaurants (QSR) within a resort and casino, ensuring top-notch guest service, operational efficiency, and profitability. This leader is responsible for driving performance across multiple QSR venues, managing a diverse team, and upholding the brand’s quality and service standards. The ideal candidate will have a strong background in food and beverage operations, excellent leadership skills, and a commitment to creating an outstanding guest experience.

Our philosophy is built on the principles of integrity, fairness, collaboration, communication, and recognition for performance excellence. Meeting all performance standards leads to attracting and retaining a qualified workforce, provides opportunities for qualified team members, and contributes towards the ongoing success of the Pueblo of Sandia today and in the future.  

 Essential Duties and Responsibilities

Operational Management:

1. Manage day-to-day operations of four QSR outlets, ensuring adherence to company standards in food quality, safety, sanitation, and guest service.
2. Develop and implement operational policies and procedures to optimize service and streamline efficiency.
3. Conduct regular inspection of all QSR locations to ensure cleanliness, organization, and compliance with health and safety regulations.
4. Coordinate with facility and maintenance team to address equipment repairs and improvement promptly.

Financial Management:

1. Oversee the financial performance of each QSR outlet, including budgeting, forecasting, and analyzing profit and loss statements.
2. Manage cost related to labor, inventory, and supplies while maintaining quality standards.
3. Develop strategies to increase revenue and optimize operational efficiencies across all locations.
4. Collaborate with the marketing team to design and implement promotions and events to drive traffic and sales.

Team Leadership & Development:

1. Recruit, hire, train, and manage a team of assistant manager, supervisors, and hourly staff across all QSR outlets.
2. Provide ongoing training to team members, ensuring adherence to company policies, food safety standards, and excellent customer service.
3. Foster positive and inclusive workplace culture that encourages teamwork, employee engagement, and professional growth.
4. Conduct regular performance evaluation, coaching, and corrective actions as needed to maintain a high-performing team.

Inventory & Vendor Management:

1. Oversee inventory management, including ordering, receiving, and controlling food, beverage, and supplies for all QSR outlets.
2. Develop and maintain relationships with suppliers and vendors to ensure high-quality products and cost-effective purchasing.
3. Conduct regular inventory audits to minimize waste and reduce costs.

Guest Service:

1. Ensures team members are cross-trained to meet business needs.
2. Visits guests daily to ensure service and food quality meet the expectations of guests.
3. Assures all restaurant service employees provide every guest with friendly courteous and timely service at all times.
4. Responsible for selecting, orientating, training and evaluating service employees.
5. Addressing guest and service employee complaints and resolving problems in a timely manner.
6. Maintain effective communication and feedback with departmental service staff as well as the kitchen staff.
7. Ensures the daily facilitation by shift of stand-up meetings to consistently communicate property information with check points established to confirm understanding.

Culinary:

1. Develops new menu items in concert with the Executive Chef and works with Marketing to promote those items.
2. Responsible for ensuring that all food product served in the outlets under his/her supervision is prepared in accordance with our established food specifications and standardized recipes and meets our high-quality standards.
3. Ensures kitchen and personnel are in compliance with Health and Safety Regulations.
4. Controls walk-in boxes and food product storage areas.
5. Ensures that proper rotation procedures are followed.
6. Ensures proper temperature requirements are maintained.
7. Responsible for maintaining all restaurant areas for safety, cleanliness, sanitation and maintenance standards.

Compliance & Safety:

1. Ensure all staff members follow safety and sanitation policies and procedures.
2. Maintain compliance with all local, state, tribal regulations related to food safety and labor practices.
3. Conduct regular safety and training sessions to promote a safe work environment for all employees.

 Additional Responsibilities

1. Performs other job-related duties as assigned.
2. Creates an environment of teamwork through strong communication, mentoring, and providing guidance, support, and appreciation for team members contributions.
3. Nurtures an exceptional team environment, developing a positive work culture and creating a well-informed, collaborative, and enthusiastic team.

 Key Performance Indicators

This position has Key Performance Indicators (KPI’s) identified as a measurement of success.  KPI’s will be shared with all team members who work in this job title and feedback will be provided regarding the successful completion of the KPI’s as part of the performance review process.

Knowledge, Skills, and Abilities

1. Strong understanding of food and beverage operations, particularly in Quick Service Restaurant (QSR) environments.
2. Knowledge with multi-outlet management, preferably within a resort, casino, or high-volume setting.
3. Strong knowledge of budgeting, financial reporting, and cost control techniques.
4. Keen eye for ensuring adherence to brand standards in food quality, cleanliness, and presentation across all QSR outlets.
5. Ability to work in a fast-paced, dynamic environment, with capacity to adapt to changing priorities and handle high-stress situations.
6. Knowledge of operating a successful food and beverage operation.
7. Strong Interpersonal/Leadership Skills, professional caring approach towards employees.
8. Knowledge and experience in budgeting and business planning.
9. Must have excellent organizational skills.
10. Must have excellent verbal and written communication skills.
11. Excellent guest service skills.
12. Ability to manage multiple tasks simultaneously.
13. Ability to motivate and lead the restaurant team.
14. Knowledge of safe food handling and sanitation standards.
15. Knowledge of restaurant front and back of the house operations.
16. Knowledge of cost control procedures.
17. Knowledge of financial and administrative.

   Education and Experience  

Required:

1. High School Diploma, GED certification or equivalent.
2. Three (3) years food and beverage management experience with at least 2 years overseeing multiple outlets or QSR’s, or previous experience in a resort or casino setting is highly desirable.
3. Three (3) years food and beverage supervisory experience.
4. Must be at least 21 years of age.

Preferred:

A degree in Hotel, Restaurant or related field of Management.

License/Certifications/Registrations

1. Must obtain and maintain a New Mexico Alcohol Server’s License upon hire.
2. Must successfully complete the New Mexico Food Handlers course upon hire.
3. Must be able to successfully pass a stringent background investigation.
4. Will require a pre-employment and random drug screening.

Physical Requirements/Working Conditions

The following selected physical activities are required to perform the essential functions of this position

Physical Requirement

Description

Feeling

Perceiving attributes of objects, such as size, shape, temperature, or texture by touching with skin, particularly that of fingertips.

Finger Dexterity

Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole hand as in handling.

Grasping

Applying pressure to an object with the fingers and palm.

Hearing

Perceiving the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication, and to make the discriminations in sound.

Kneeling

Bending legs at knee to come to a rest on knee or knees.

Lifting

Raising objects from a lower to a higher position or moving objects horizontally from position-to-position. This factor is important if it occurs to a considerable degree and requires substantial use of upper extremities and back muscles.

Pulling

Using upper extremities to exert force to draw, haul, or tug objects in a sustained motion.

Pushing

Using upper extremities to press against something with steady force to thrust forward, downward, or outward.

Reaching

Extending hand(s) and arm(s) in any direction.

Seeing

The ability to perceive the nature of objects by the eye.

Walking

Job requirements include, in the performance of duties, walking throughout the work area, on various work surfaces throughout internal or external locations.

Sitting

Particularly for sustained periods of time.

Standing

Particularly for sustained periods of time.

Stooping

Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full motion of the lower extremities and back muscles.

Talking

Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.

Working Conditions Required:

1. Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises.
2. Moderate physical activity. Requires handling of average-weight objects up to 25 pounds or standing and/or walking for more than four (4) hours per day.
3. Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.