Vacancy caducado!
Summary of Position:
Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, team member retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Duties & Responsibilities:
Completely understands the Franchise Operations Manual and is responsible for ensuring all aspects of daily operations conform with franchise policies and standards
Develop and foster a work environment where all team members are free from harassment of any kind
Generates all required reports accurately and submits to the Franchisor on time
Acts as community ambassador, creating goodwill toward BurgerFi® brand
Performs and/or oversees regular inventory procedures, including ordering, taking physical inventories, controlling waste, etc.
Selects vendors not required by the franchisor and negotiates pricing for items not purchased through the franchisor
Implements strategies for improving cost controls
Implements and monitors a workplace safety program
Communicates regularly with the franchisor and other franchisees
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of team members and creating a positive, productive working environment
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures
Make employment and termination decisions
Fill in where needed to ensure guest service standards and efficient operations.
Continually strive to develop your staff in all areas of managerial and professional development
Supervise and participate in kitchen and dining are cleaning
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
Compile and balance cash receipts at the end of the day/shift
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures
Oversee and ensure that restaurant policies on team member performance appraisals are followed and completed on a timely basis
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, team members and guests
Resolve guest complaints regarding food service
Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns
Schedules and conducts periodic meetings with team members to discuss and/or correct problem areas or areas of concern
Qualifications:
Be at least 21 years of age.
Experience with drive-thru concepts required
Possess great communication skills
Have knowledge of service, food, and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
Possess excellent basic math skills and have the ability to operate a cash register or POS system.
Be able to work in a standing position for long periods of time (up to 5 hours).
Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
Must have the stamina to work 50 to 60 hours per week.
Vacancy caducado!