Description:
Indus Hospitality Group’s mission is developing, empowering, and supporting success in our employees.
At the core of our brand we stand for Growth, Loyalty, Respect, and Flexibility.
At Indus we offer a career, not just a job.
Over the last four decades we have grown substantially through commitment to the region and communities we serve; helping fuel regional economic development with commerce and employment.
We believe success is earned and teamwork matters, that hard work should be recognized, and diversity celebrated, that there is always something new to learn and innovation is supported.
Indus Hospitality Group owns and operates more than 70 properties, primarily hotels and restaurants in the Rochester, Finger Lakes, and Western New York regions.
The team at Indus Hospitality Group has been recognized numerous times as first-class operators, earning national and regional awards including the Dunkin’ Brands Rising Star of the Year, the Microtel Inn & Suites Franchisee of the Year Award, the Hilton Worldwide Lighthouse Award, Best Western Champion Customer Care Award, and TripAdvisor Awards for Excellence.
Overview
A Restaurant Manager is generally responsible for providing strong, positive leadership to his/her team to deliver great and friendly guest experiences, operational excellence and for helping build profitable topline sales of a single restaurant.
They are responsible for the overall operation of the restaurant according to brand standards, Indus policies and procedures and in compliance with all applicable laws.
Responsibilities Include:
Able to perform all responsibilities of restaurant team members
Lead team meetings
Deliver training to restaurant team members
Ensure Brand standards, recipes and systems are executed
Create and maintain a guest focused culture in the restaurant
Review guest feedback results and implement action plans to drive improvement
Communicates restaurant priorities, goals, and results to restaurant team members
Execute new product rollouts including training, marketing and sampling
Maintain a safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation requirements and complying with all applicable laws
Control costs to help maximize profitability
Completion of inventory on a periodic basis as determined by Indus policy
Completion of weekly labor schedule ensuring all shifts are staffed to meet guest demand and service standards
Completion of supplier and other vendor orders
Conduct self-assessments and corresponding action plans
Ensure restaurant budget is met as determined by operations above-unit leadership
Manages cash over/short in restaurant and ensures team members are following Indus’ cash management policies
Handle cash deposits and go to the bank daily during bank hours
Engages with Brands Field Operations team as appropriate
Management Responsibilities Include:
Recruit, hire, onboard and develop restaurant team members
Plan, monitor, appraise and review employee performance
Coach restaurant team members to drive sales, improve profitability and guest satisfaction
Requirements:
Education/Experience:
Basic computer skills
Basic math and financial management
Previous leadership experience in retail, restaurant, or hospitality
Key Competencies
Strong analytical skills and business acumen
Works well with others in a fun, fast-paced team environment
Ontime, demonstrates honesty and a positive attitude
Willingness to learn and embrace change
Ability to train and develop a team
Guest focused
Time Management
Problem solving
Motivating others
Physical Demands/Working Conditions:
Standing on feet
Lifting packages (if applicable)
Wearing a headset (When applicable)
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