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KFC Restaurant Manager - Hiring Immediately

Company: Paris and Potter Management dba Kentucky Fried Chi
Location: Murrells Inlet
Posted on: November 19, 2021

Job Description:


Reports directly to Area Manager/Supervisor
Directly Supervises restaurant employees


Maintain highest level of Quality, Service, Cleanliness and Hospitality
Takes an active role in customer service and customer relations, monitors, and corrects restaurant employees' appearance, courtesy and suggestive selling techniques and takes part in company marketing efforts
Tracks restaurant labor and product costs to meet set targets, orders paper and food products as needed, maintains proper inventory levels and controls waste, plans weekly schedule for restaurant employees
Follows published procedures for receiving, preparing, holding, packing, and serving products
Has all menu items available at all times.
Maintains high level of productivity through effective recruiting, training, and motivation of hourly employees
Has routine preventive maintenance program in operation, checks, adjusts and makes minor repairs of restaurant equipment, building and grounds
Prepares and submits required reports, uses approved projection techniques, cash control techniques and security measures
Recruits, interviews, recommended hiring, disciplinary action, and termination of hourly restaurant employees and keeps required personnel and performance information.; develops, motivates and effectively trains and maintains a safe work environment
Performs other tasks as required by area manager/supervisor

Customer Service/Suggestive Selling Role

Ensures quality service by routinely working front counter and packing areas
Takes a personal interest in customer satisfaction by talking with customers and checking product quality
Effectively trains all restaurant employees in customer service skills and on the job coaching

Sales Building

Develops employee understanding and commitment to sales building.
Periodically conducts employee sales meeting to review results and establish new goals.
Effectively trains restaurant employees in suggestive selling techniques using on the job coaching and regular performance evaluations.

Customer Relations

Becomes involved in the community to show company concern and support of the communicates in which we operate
Ensures courtesy of restaurant employees to customers and fellow employees.
Monitors and evaluates customer service times and takes corrective action to meet QSCH guidelines when necessary
Controls uniform and dress code of all employees assigned to the restaurant by supplying proper uniforms and stressing grooming and neat appearance
Handles customer complaints and informs the Area Manager/Supervisor of actions and decisions

Cost of Operations

Reviews and analyzes restaurant P & L compared with restaurant records and takes corrective action where needed
Orders all necessary supplies (such as food and paper products as well as cleaning and general supplies) from distributors and supplies approved by the Area Manager/Supervisor
May order additional outside services after approved by the Area Manager/Supervisor
Reduces energy costs by monitoring effective utilization of lighting, cooking and air tempering equipment

Cost of Sales

Checks the quality of all goods received at the restaurant to conform to specifications
Informs the Area Manager/Supervisor of shipments rejected because they do not meet specifications and acts as directed to assure product quality
Assures product freshness and prevents spoilage by maintaining proper storage rotation and levels of inventory
Projects correct amount of product and supplies needed, monitors yield, and takes corrective action to maintain standard yields


Has all menu items available at all times
Follows all published procedures and specifications, uses only approved ingredients, maintains inventory, or required utensil and equipment, uses only approved set points
Follows published procedures for holding prepared products
Follows First-In-First-Out method of rotation


Uses company approved guidelines to determine labor needs
Develops and posts weekly schedule to restaurant employees and Assistance Managers assigned to restaurant
Adjusts labor to meet sales volume
Obtains prior approval of Area Manager to set hourly rate of pay of restaurant
Submits justification to Area Manager/Supervisor for any exception to labor guidelines before the exception is made


Uses only approved cleaning products and procedures unless otherwise directed by Area Manager/Supervisor
Has available and uses all necessary cleaning supplies and equipment
Achieves the highest possible rating of Health Department inspections


Has restaurant level preventive maintenance program in operation
Identifies needed repairs and forwards requests for service to Area Manager/Supervisor
Maintains record of maintenance department inspections and trouble calls for cost verification purposed


Prepares and submits required reports on a timely basis
Uses product projection chart properly
Uses Action-Needed program
Follows all cash control and security procedures
Complies with payroll policies and submits all payroll requisitions according to company policy
Follows all procedures and policies for computer processing of restaurant records--


Keeps the Area Manager/Supervisor informed of recruitment, selection and orientation of hourly employees and obtains Area Manager/Supervisor approval on decisions and actions taken
Develops and motivates hourly restaurant employees, assistance managers, shift leaders, and manager trainees assigned to the restaurant
Tracks, analyzes, and takes necessary action to reduce employee turnover costs
Understand and maintains personnel files for each hourly employee assigned to the restaurant, maintains the following compliance documents: OSHA, EEOC, and other Wage and Hour documents as required in the restaurant location
Informs the Area Manager/Supervisor of disciplinary actions
Maintains a safe work environment that meets OSHA and local fire codes and follows Corporate Policy and Procedures on safety
Takes action necessary to minimize Workman Compensation claims as well as unemployment claims against the company
Takes corrective disciplinary actions to improve employee behavior


Performs in restaurant marketing efforts directed by Area Manager/Supervisor, such as employee sales contests, effective uses of point of sales advertising materials, coupon redemption's etc.
Maintains awareness of growth, promotions, sales trends, and products of local competitors
Participates in catering program as direct by the Area Manager/Supervisor

The ideal candidate for the Restaurant General Manager and Assistant Unit Manager will possess:

Dedication to providing exceptional customer service
Good communication skills, strong interpersonal skills, and conflict resolution skills
Basic business math and accounting skills, and strong analytical/decision-making skills
Basic personal computer literacy
High School Diploma or GED preferred
1-4 years supervisory experience in either a food or retail environment, including Profit & Loss responsibility


Keywords: Paris and Potter Management dba Kentucky Fried Chi, Charleston , KFC Restaurant Manager - Hiring Immediately, Human Resources , Murrells Inlet, South Carolina

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