Manager

Requirements:

- Reliable vehicle

- A clean driving records.

- Open availability: Holidays, memorial days, and covering staff call-outs.

- Valid driver’s license & insurance.

- Smart Phone (for communication, reporting and general manager performances)

Background check, License, certifications, registrations, and manager certification required for the position

Primary Objectives of the Manager:

• Health and safety of the workforce.
• Carrying out and attaining the mission and the goals of the business.
• Develop a superior workforce.
• Develop a high moral culture that emphasizes quality, continuous improvement, key employee retention/development.
• Personal ongoing growth as an employee.
• Recruit, interview, hire appropriately.
• Oversee and direct employees accordingly with organization's policies and procedures.
• Coach, mentor, and develop staff. This includes overseeing new employee onboarding and providing career development planning and opportunities.
• Empower employees to take responsibility for their jobs and goals. Delegate responsibility and expect accountability.
• Lead employees to meet the organization's expectations for productivity, quality, continuous improvement, and goal accomplishment.
• Maintain employee work schedules including assignments, job rotation, training, cover for absenteeism, and overtime scheduling.

Responsibilities and Operations:

• Make sure everything is ready before PM rush. These include dining area, stations, prep work.
• Assure MALT (music, air, lights, tv)
• Handle complaints from customers.
• Supervise/ coordinate 4 order types. Delivery logistics, dine in, pick up, to go.
• Make sure all guests have been helped. This includes wandering people or people eating.
• Slice/salad display maintenance. This includes having sufficient and fresh pizzas, knots, display salads, display pastas.
• Assure enough restaurant supplies. Receipt paper, paper, staplers, etc.
• Restaurant maintenance. make sure everything works inside restaurant and cleanliness.
• Constantly verify system/ procedures. Manage this through our check lists such as opening/closing forms and training manual.
• Manage food portioning. i.e., lettuce on salads, cheese on pizzas, dressings, etc.
• Make cash deposits (Wednesday)/ get change twice a week/ count safe twice a week.
• Verify proper training through training schedule for new staff.
• Check on expired driver’s license and car insurance once a month.
• Always enforce uniforms.
• Know how to do all positions.
• Send weekly forms/ Labor Budget, Cash Deposit Tracker, Supplier Credit Form, Product Pricing.
• Ensure Time Adjustment and Meal Break Waiver Forms have been signed daily
• End of month duties.
• Observe and monitor daily reports.

Typical Working Conditions:

• The environment will be extremely busy and fast paced.
• Long hours per shift can be expected and continual engagement is common.
• This is a kitchen environment with equipment ranging in temperatures of 450 degrees and up. It will be HOT!
• There will be exposure to standard cleaning chemical such as general-purpose cleaner, quat sanitizer, bleach, degreasers, and wet towels.
• Occasionally there will be exposure to wet or humid conditions if spills or accidents occurs.
• Employees will wash their hands continuously throughout their shift using soap and hot water to maintain cleanliness and sanitation standards
• When filling in occasionally positioning oneself (e.g., stand, walk, stoop, bend, twist, kneel, crouch, push, pull) to move or lift objects weighing up to 50 lbs.

Job Type: Full-time

Pay: $18.00 - $22.00 per hour

Physical Setting:

• Quick service & fast food restaurant

Schedule:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Holidays
• Monday to Friday
• Night shift
• Weekend availability

Education:

• High school or equivalent (Preferred)

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: One location