Look back now to the list of responsibilities of the assistant manager. These very same responsibilities also belong to the manager, even though many of them will be done by the assistant manager. The manager will also have these additional responsibilities:
Employee Supervision and Training
- Hire and train employees.
- Select employees to ensure adequate staffing.
- Control employee turnover.
- Conduct formal performance reviews of employees.
- Recommend adjustments in pay rates and promotions for employees as deserved.
- Take action to ensure acceptable employee performance, including disciplinary procedures.
- Develop each individual employee to his or her highest potential.
- Help develop and prepare assistant managers for the manager position.
- Conduct periodic meetings of employees.
- Communicate effectively with employees, associates, supervisors, and others about plans and problems.
- Ensure quality of products.
- Institute safe work practices.
- Maintain positive customer relations.
- Maintain restaurant cleanliness and sanitation.
- Establish and maintain positive community relations.
- Maintain physical plant.
- Conduct preventive maintenance.
- Organize work areas for ease of operation.
- Operate the restaurant according to standards, philosophy, and policies of the restaurant owner.
- Be responsible for the total operation of the restaurant.
- Represent the restaurant at unemployment, workers' compensation, and other hearings.
- Complete proper forms after accidents have occurred.
- Comply with minimum wage, child labor, OSHA, and EEO policies and other governmental obligations.
- Be responsible for profit improvement.
- Control cost of labor.
- Obtain approval for major expenditures.
- Maintain required financial controls.
- Maintain and submit regular reports.
- Execute local marketing programs.
- Follow coupon and premium control procedures.
Even though you have read the long list of responsibilities that a restaurant manager has, it may be difficult for you to understand what it is really like being a manager on a daily basis. Perhaps you will have a better appreciation of what this job involves by reading about what Frauke, the manager of a McDonald's restaurant that employs approximately 50 workers, does in a typical day's work.
Frauke came to the United States from Germany and enrolled in a university. Because it was so expensive, she needed to find a job. It was difficult for her to get a job since she had no experience. Eventually, she applied for work at a McDonald's restaurant that was going to open and needed workers. She was hired for a crew position. After training at another restaurant, Frauke took on the responsibility of opening the new restaurant each day.
Because she needed the money, Frauke worked full time and went to school at night. The hours she had were quite difficult as she had to be at work at 5:30 A.M. What surprised Frauke was discovering that she really liked the work. She enjoyed the challenge to do her best and work on a team to achieve the manager's goals. Within six months of starting her job, she was asked to train as an assistant manager. Just 11 months after starting as a crew member, Frauke became an assistant manager. Then within two years, she became the manager of a store the franchise owner that she worked for had bought. Frauke's quick rise to a management position is an excellent example of the managerial opportunities that exist in fast food for crew workers who show promise. Although she is only 25 years old, she has been a manager for four years.
