Restaurant Manager

A fast food restaurant manager is essentially a commercial business manager, with ultimate responsibility for safeguarding the financial success of a specific outlet and maintaining the reputation of the company.
The role has a strong hospitality element, ensuring that the restaurant delivers high-quality food and drink and good customer service. 
Job Duties/Responsibilities
implementing, and instilling in their teams, company policies, procedures, ethics, etc;
handling customer complaints and queries;
people management: recruiting new staff, training and developing existing staff, motivating and encouraging staff to achieve targets, coordinating staff scheduling and rotas;
working to ensure standards of hygiene are maintained and that the restaurant complies with health and safety regulations;
ensuring high standards of customer service are maintained;
preparing reports and other performance analysis documentation;
reporting to and attending regular meetings with area managers or head office representatives;
operational management: organising stock and equipment, ordering supplies and overseeing building maintenance, cleanliness and security;
financial management: planning and working to budgets, maximising profits and achieving sales targets set by head office, controlling takings in the restaurant