Our mission is to be the world's favorite quick-serve restaurant. That starts with great people like you! We are looking to grow our brand and that means we must grow our team. If you are interested in working with one of the world's most iconic brands keep reading!
Operations:
Strive for operational levels that meet or exceed the customer's expectations in the areas of quality, service, and atmosphere, creating value through an excellent experience and a fair price.
Training:
-Ensure that every member of management and crew is trained and fully knowledgeable on all systems and routines, product recipes, food safety practices, and restaurant safety practices.
-Ensure that all systems and routines are incorporated into the day-to-day operations of the restaurant, setting each shift up for success.
Business Planning:
-Develop the restaurant’s business plan by working with the owner and field staff or territory operator.
-Manage restaurant profit & loss to optimize sales and profit, analyzing COGS and taking corrective action if necessary, maintaining inventory, projecting restaurant demand changes throughout the year and adjusting labor accordingly, and ensuring that cash control/security procedures are followed. Prepare financial and sales forecasts and budgets, review financial reports regularly for variances, and establish and monitor financial controls.
-Develop and implement strategies to increase average meal checks and frequency of visits.
Team Member Leadership:
-Accomplish store objectives by hiring, training, coaching, and developing the store management team and hourly crew members to build a highly skilled and productive team.
-Ensure thorough training and new hire orientations take place; clearly communicate job expectations; monitor each employee and manager’s performance and job contributions, provide ongoing and helpful feedback against expectations.
-Responsible for effective scheduling and ensuring that the restaurant is properly staffed to drive sales volumes. -Prepare crew members’ schedules and approve schedules completed by assistant managers to meet staffing requirements for different day parts and different seasonal demands, and to meet established labor goals.
-Conduct formal employee performance appraisals to assess and review job contributions.
-A role model and enforce policies and procedures.
-Maintain a positive working relationship with all restaurant staff to foster and promote a cooperative and pleasant working climate, which will be conducive to maximizing employee morale, productivity, and efficiency.
Experience Needed:
-Minimum 1-3 years of restaurant management experience, with responsibility for restaurant profit and loss, required.
-Previous quick service restaurant experience strongly preferred.
-High School diploma or equivalent required.
-Proven track record of effectively managing COGS and labor.
-ServSafe® certified or approved equivalent.
