The Restaurant Manager is responsible for:

• All responsibilities of the First Assistant.
• Ensuring overall levels of customer satisfaction.
• Optimizing Q.S.C., sales and profit results of the restaurant.
• Holding controllable P&L line items within budget and reconciling the monthly P&L.
• Adhering to all applicable labor laws, EEOC, sexual harassment, McDonald's personnel policies, security and safety procedures by all employees.
• Overseeing training, performance appraisals, wage reviews and motivation of all restaurant employees.
• Overseeing recruitment and retention of an adequate staff (as determined by the Restaurant Manager and Operations Consultant) of crew people, maintenance and Swing Management who are enthusiastically dedicated to customer satisfaction.
• Supervising in-restaurant implementation of new products and procedures.
• Managing fixed assets.
• Administering employee benefits and payroll procedures, including reporting to National and Regional offices.
• Completing salaried and Swing Management schedules.
• Conducting Management team meetings, crew opinion surveys and communications sessions.
• Supervising local marketing and in-restaurant extensions of Co-Op and National promotions.
• Ensuring accuracy of monthly reports.
• Ensuring verification of all deposits.
• Defining the restaurant's trading area, major competitors and traffic generators to use for maximizing sales.
• Ensuring timely and thorough processing of all insurance claims.
• Creating long-term objectives and action plans for Q.S.C., Sales, Profit and People Development.

 Criteria for Promotion to Restaurant Manager:

• Proficiency in all the requirements of the First Assistant position.
• A proven system to plan, organize, implement, and communicate to achieve successful results.
• Ability to maintain optimum profit levels with a good functional knowledge of the restaurant's controllable expenses.
• Attendance in Hamburger University (H.U.), prefer Dean's List, 90% at H.U.