Restaurant Manager
SUMMARY
The Restaurant Manager directs the operation of an assigned unit by performing the duties
outlined below.
ESSENTIAL DUTIES AND RESPONSIBILITIES
These include the following:
• Develop and maintain professional functional working relationships with IHOP restaurant
hourly Team Members, Corporate and Regional Team Members, and guests.
• Implement the IHOP 101 Training program for all restaurant hourly Team Members to improve
unit operations and the guest experience.
• Execute annual financial, local restaurant marketing, guest service, and human resource
objectives, strategies and tactics for assigned unit as defined by the current Standard Operating
Procedures (SOP) and current operations plan.
• Manage the restaurant floor and focus on regular contact with guests. Maintain the frequency
of guest complaints within acceptable limits and handle complaints in a professional and
timely manner. Ensure approved guest feedback system is in use and acted upon.
• Comply with federal, state and local regulations that are applicable to the assigned unit.
• Recruit, train and retain Team Members in accordance with the current SOP and operations
plan for the assigned unit. Maintain turnover within acceptable limits. Conduct on-going
coaching and administer the restaurant hourly compensation plan. Assure that performance
appraisals and merit increases (if applicable) are given as scheduled. Properly document
performance problems. Communicate and enforce policies on 1) sexual harassment, 2)
discrimination, and 3) diversity. Maintain crew member appearance and uniform standards.
• Ensure food is in compliance with SOP in the areas of specifications, recipes, plating and
garnishes. Ensure food is presented well and served at appropriate temperatures, within
standard ticket times.
• Ensure adequate levels of food, paper, kitchen, safety, janitorial, uniform, linen and
miscellaneous supplies. Set and adhere to pars. Order food on a timely basis. Keep inventory
to a minimum with no out-of-stock items.
• Ensure the proper operational condition of equipment, building structure and premises
according to federal, state and local regulations and SOP. Keep appliances and equipment well
-maintained. Keep smallwares, glassware and china adequately stocked. Maintain the interior
and exterior appearance of the restaurant.
• Ensure sanitation practices are maintained according to federal, state and local regulations
and SOP. Ensure that food is properly stored (labeled, dated and rotated) and proper
temperatures are maintained. Enforce and monitor a deep cleaning schedule. Train Team
Members on proper personal hygiene and food handling.
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IHOP Restaurant Operating Procedures & Standards
• Develop and maintain a safety program in the restaurant that incorporates a safety committee,
safety meetings and information on the use of safety tools and procedures. Keep the frequency
of accidents within acceptable limits.
• Maintain a safe and secure restaurant. Keep the back door of the restaurant and the doors to
the office locked at all times. Control guest checks and follow proper register/
cash-handling procedures.
• Implement national and local marketing promotions, including the use of the correct Point of
Purchase (POP) materials, posters and placemats. Keep menus clean and in good condition.
Use Family Friendly promotional items as described in the Family Friendly section of this SOP.
• Complete all required reports and paperwork. Handle paperwork accurately and on a timely
basis. Maintain personnel files with appropriate employment and legal documents.
• Perform other duties as assigned.
SUPERVISORY RESPONSIBILITIES
Directly supervises Assistant Manager, Crew Chief and restaurant hourly Team Members at assigned
unit. Responsible for the overall direction, coordination and evaluation of the Company unit. Carries
out supervisory responsibilities in accordance with the organization’s policies and applicable laws.
Responsibilities include interviewing, hiring and training Team Members; planning, assigning, and
directing work; appraising performance; rewarding and disciplining Team Members; addressing
complaints and resolving problems.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty
satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability
required. Reasonable accommodations may be made to enable individuals with disabilities to
perform the essential functions.
EDUCATION AND/OR EXPERIENCE
High school diploma or general education degree (GED) and two to four years related experience
and/or training, or equivalent combination of education and experience.
LANGUAGE SKILLS
Ability to speak and read English and interpret documents such as safety rules, operating
and maintenance instructions and procedure manuals. Ability to write routine reports and
correspondence. Ability to speak effectively before groups of guests or restaurant Team Members.
MATHEMATICAL SKILLS
Ability to add, subtract, multiply and divide in all units of measure using whole numbers, common
fractions and decimals. Ability to compute rate, ratio and percent and to draw and interpret
bar graphs.
REASONING ABILITY
Ability to apply common sense understanding to carry out instructions furnished in written, oral or
diagram form. Ability to deal with problems involving several concrete variables in
standardized situations.
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IHOP Restaurant Operating Procedures & Standards
CERTIFICATES, LICENSES, REGISTRATIONS
A valid Driver’s License will be necessary to drive a car on Company business.
OTHER SKILLS AND ABILITIES
Certification through assigned IHOP training courses.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by a Team
Member to successfully perform the essential functions of this job. Reasonable accommodations
may be made to enable individuals with disabilities to perform the essential functions. While
performing the duties of this job, the Team Member regularly is required to stand, walk and sit. The
Team Member frequently is required to use hands to finger, handle or feel objects, tools or controls;
reach with hands and arms; stoop, kneel, crouch or crawl; talk or hear; and taste or smell. The Team
Member regularly must lift and/or move up to 10 pounds and occasionally lift and/or move up to 100
pounds. Specific vision abilities required by this job include close vision and distance vision.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those a Team Member
encounters while performing the essential functions of this job. Reasonable accommodations may
be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the Team Member regularly is exposed to fumes or airborne
particles. The Team Member frequently works near moving mechanical parts and is exposed
frequently to toxic or caustic chemicals. The Team Member occasionally is exposed to wet and/
or humid conditions, extreme cold, extreme heat, risk of electrical shock and risk of radiation. The
noise level in the work environment is usually moderate.
Requirements:
5+ Years Restaurant General Management Experience Required
5+ Years Experience in Breakfast Operations
ServSafe Manager Certified
Benefits:
Vacation, Paid time off, Medical