To profitably operate the restaurant within the practice and procedures established by Company operations. Having sole charge responsibility for the restaurant.
Willingly assists others without being asked
Prepares and interprets financial and operation...Physical Demands
Minimum qualifications needed to perform essential job functions
Must be capable of exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force frequently, and/or up to 20 pounds of force constantly to move objects.
Physical Demands of the Job
Minimum qualifications needed to perform the essential job functions:
Consistently carries products/boxes and miscellaneous weighing no more than 70 pounds.
Occasionally climbs ladders to roof to check A/C exhaust fan.
Consistently operates registers, calculator, fax machine/service, computer & software, mail and product.
Consistently handles product preparation.
Consistently hears to communicate with employees, customers and suppliers.
Consistently kneels to utilize proper lifting procedures and to open safe.
Consistently lifts for product preparation, stocking and inventory.
Consistently pushes to open and close door to store and storage shed and office as well as cooler and freezers.
Consistently reaches for product preparation and serving customers and for training.
Consistently sees during all activities.
Rarely sits during the preparation of report and bank deposits.
Frequently stands during serving customers and training.
Frequently stoops to pick up supplies and trash.
Consistently talks to employees, customers, suppliers and company representatives.
Machines, devices, tools, etc., used in job performance and the conditions under which the job is accomplished.
Fryers, batter tables, ovens, hot plates, steamwells, drink systems, corn carousals, cash registers, calculators, drive-thru communication systems, warmer lights, circuit breakers, filtering machines, car (drive to bank), ladders.
The employee is subject to inside environmental conditions; protection from weather conditions, but not necessarily from temperature changes.
The employee is subject to both environmental conditions; work activities occur both inside and outside.
The employee is subject to extreme cold; temperatures below 32 degrees for periods of time more than one hour.
The employee is exposed to hazards which includes a verity of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.
The employee is subject to one or more of the following conditions: fumes, odors, dust, mists, gasses or poor ventilation.
Minimum of 2 years experience in restaurant, hospitality or retail management, additional operations and/or leadership experience strongly preferred
Associate’s or Bachelor’s degree preferred or equivalent combination of education and experience
Ability to work a minimum of 55 hours a week
Food Safety Manager certification required
Strong organizational skills with excellent oral and written communication skills and the ability to communicate with all levels of the organization
Ability to communicate effectively, both orally and in writing, in the English language
Possesses basic math skill (add, subtract, multiply, divide)
Places a value on diversity and shows respect for others
Proven ability to problem solve and handle high stress situations
Ability to interpret financial statements and understand contributing factors
Must be able to perform job duties of every position
Must be prepared to multitask in accordance with the demands of the business
Ability to identify and anticipate opportunities and implement corrective action steps
Ability to work weekends, holidays, and evenings
Has reliable transportation in order to meet banking obligations