Description:
Responsible for daily supervision the operation of quick service branded restaurants. Ability to create and foster a cohesive team while demonstrating organizational, planning, delegation, mentoring and coaching skills.
Essential Functions
- Ensure compliance with all local, state and federal laws regarding food quality, safety, labor, employment, and Union guidelines, as well as Company policies and procedures.
- With the direction of the Restaurant Managers, execute strategic plans to optimize operational profits while maintaining quality, cleanliness and Guest Service standards.
- Supports the employee and guest satisfaction programs and ensures the staff understands the importance of the programs.
- Supervises all hourly staff and Seasonal Supervisory staff, provides work direction, performance reviews, and coaching to team
- Ensures company compliance with Union contracts regarding employee work conditions, maintaining discipline and replacing open shifts
- Mentors and counsels team members and enforce appropriate policies and procedures ensuring compliance of departmental standards.
- Responsible for supervising employee’s workflow, setting leadership standards, and guiding work locations efficiency. Builds internal relationships ensure our employees are exceeding expectations.
- Observes, critiques, and adjusts the daily functions of both departmental personnel and standard operating procedures to provide quality guest service.
- Maintain or exceed weekly budgeted variable operations result: cost of goods, variable labor, and safety. Adjust operations as necessary to budgets. Exceed annual cash flow trends.
- Maintain a clean, safe and professional work area.
- Ensure proper hiring, and training content are maintained.
- Ensure the workforce is trained and proficient at operating venues.
- Performs other duties as assigned.
Qualifications
Qualifications/Requirements
- High School diploma or GED required
- Minimum 3+ year’s quick service food management experience with multiple large high-volume food service operations and managing a team of 20+ employees.
- Working knowledge of Microsoft Office programs such as Word, Excel, and PowerPoint
- Excellent written and verbal communication skills to effectively communicate with all levels of the organization
- Ability to work rotating schedules, holidays, weekends and nights
- Able to work outdoors in varying weather conditions and walking/traveling to multiple venues throughout the day