QSR Manager

Position: QSR Manager

Report to: Food Service Supervisor

Purpose of Position: Direct the day-to-day operation of an assigned QSR in a manner which exceeds Company Goals and Expectations of Total Quality Service to our Guests. The QSR Manager is the leader, directing the day-to-day operation of an assigned QSR, maintaining the QSR in a manner which is above and beyond Par Mar Stores Image Standards and Support Branded Concept.

1. Availability: The QSR Manager must be available at all times to react to emergencies, customer concerns and any incidents that occur at the location. If the QSR Manager is not physically at the location, then they must be available by phone. When training a new QSR Assistant Manager or Lead, the QSR Manager must be flexible enough to work evenings or weekends with those individuals to ensure proper on-the-job training on different shifts.
2. Driving on Company Business: Consistently maintain and provide a current valid driver’s license and proof of insurance on a vehicle you will be using to drive for company purposes including but not limited to: banking, supply transport or other company duties as directed by QSR Management. To be considered for, or remain in the QSR Manager position, you must have the items required above in addition to a signed “Statement of Understanding” recognizing that you are aware of said requirements.
3. Safety: Actively practice and enforce all safety measures to ensure a safe work environment is maintained in a manner which protects company assets, employees and Guests. In the event of an employee or guest injury, ensure that an Incident Report is immediately and properly filled out, typed and then communicated with Supervision and Human Resources in order that it be reported in a timely manner.
4. Guests: Greet and Welcome each Guest to the QSR with the proper greeting: “Good (morning, afternoon or evening”), “Welcome to (franchise name”). Acknowledge a Guest leaving the QSR by using an exit statement such as: “Thank you, please come again, have a nice day.” Set the example and ensure that all employees are doing the same. Ensure a high standard of Guest satisfaction is maintained at all times through prompt, courteous and knowledgeable service in all areas of the store, not exclusive to the check-out area. Respond quickly with courtesy and professionalism when resolving guest complaints at your location. Make it your goal to resolve customer issues at store level and communicate with your Supervisor any complaints that require their attention to resolve.
5. Image: Maintain a QSR Atmosphere which is consistent with the Company and Branded Standards for Professionalism, Image and Total Quality Guest Service, Above and Beyond. Immediately address any employee who is not in proper dress code, including but not limited to: name badge, proper attire, apron, gloves, hat, footwear, Jewelry (facial or otherwise per Brand) or general appearance in violation of company Policy. Hold employees accountable for Policy infractions. Observe the QSR Assistant Manager and QSR Lead to see if they are pointing out any infractions to the employees. Develop and maintain a professional image as a member of the company management team, supporting the Company Image, in actions and words at all times. Display a consistent team oriented demeanor at all times by maintaining clear channels of communications with Supervision, employees and Guests in compliance with Company policies. Ensure all decisions regarding employees, company issues, Guest Service, laws, rules, regulations and safety are made from an objective analysis of the situation and the stated position of the Company. QSR Exterior: Maintain a clean and attractive exterior of the QSR location by consistently wiping down trash receptacles, removing excessive signage from windows, cleaning windows, keeping counter areas which can be viewed from the outside neat and orderly and sweeping the lot on a daily basis. QSR Interior: Maintain the interior of the QSR in a clean and attractive manner daily by completing all tasks on the shift duty checklist. Ensure the office is neat, clean, organized and all confidential information is secured at all times. Ensure all employees are constantly monitoring the dining area for trash or spills and that trash cans are emptied as needed. Assign tasks to the QSR Assistant or QSR Lead Associate(s) and follow-up to ensure that all assigned cleaning/maintenance tasks completed by end of shift.
6. Training: Maintain and increase personal knowledge base by completing approved online and other available training applicable to this position and the company direction. Train and retrain employees in a manner consistent with Par Mar/Brand Goals, Policies, Procedures and Image. Train and direct employees and lead by example to meet daily expectation in cash control, cleanliness, organization, food preparation and handling and inventory control in a manner which is conducive to building repeat business. Comply, train and direct all employees to meet daily expectations with state, local and federal laws and regulations of the governing health department.
7. Employee Development: Set goals for employees which will encourage long term growth and promote career opportunities with the company. Be a positive example. Assist and encourage employees in meeting goals for the purpose of increasing store growth and personal growth within the Company. Review employee’s performance in an accurate, timely and objective manner consistent with company policies. Arrange promotions for those employees who meet company standards and go Above and Beyond for the level of performance demanded by the position which is open.
8. Compliance: Ensure compliance with all laws, applicable rules, regulations and necessary controls, including but not limited to: alcohol, tobacco, (training required for ALL employees of Par Mar) health department, etc. Secure a food handlers card where applicable by the State when prepared foods are present. Investigate and resolve of food quality and service complaints A. Properly place all waste in the designated area for tracking. B. Inspect food and food preparation to maintain quality standards, freshness, taste, timely preparation and sanitation regulations Standards to prevent illness and/or injury. C. Ensure all equipment is cleaned and sanitized at the close of the day. D. Follow all recipe guidelines and portion control at all times. E. Ensure food preparation levels are completed for the next shift; properly dated and stored. Follow, promote and enforce the Company Policies and Procedures at all times in a manner which supports the Company Mission Statement and Image Standards. Hold employees accountable for any Policy discrepancies. Smoking: : It is the policy of Par Mar Stores to support its employees in complying with all federal, state and local laws and regulations regarding the sale and use of tobacco and tobacco products. Smoking any form of tobacco products including e cigarettes and hookahs are prohibited in Par Mar Stores including in front of ANY Par Mar Store entrance. It is not permitted according to Local, State and Federal Laws and Regulations. Set the expectation in your store in regards to break times and procedures. Enforce any violations of this Policy. Alcohol: It is the policy of Par Mar Stores to support its employees in complying with all federal, state and local laws and regulations regarding the sale and use of alcoholic beverages. Enforce any Policy discrepancies.
9. Loss Prevention: Effectively control loss prevention by following company policies and procedures and practice honesty in the workplace at all times investigate discrepancies and hold any employees involved accountable per Policy. Complete paperwork in an accurate, neat and timely manner which exhibits a high level of expertise. All appropriate inventory reports must be sent to office weekly. Have full knowledge and be accurate and punctual with daily paperwork and bank deposits. Look for discrepancies by observing loss trends utilizing reports and viewing video. Ensure the accurate handling of company assets, including but not limited to: cash over/shorts, inventory shrink, merchandise handing, store profitability, minimizing controllable store expenses and Guest service in accordance with Company Standards. A. Review weekly SACU and perpetual inventory and correlate with weekly WISR. B. Hold location inspections within or above standards set by Brand and Par Mar Stores. C. QSR review, WISR review and Q DATA review where applicable. Maintain stock on product and supplies needed by keeping inventory control current, planning and placing timely orders. Maintain recipe standards and portion control according to Brand requirements.
10. Par Mar Store/QSR Promotions: Support and promote with all employees Par Mar Stores Special Promotions, QSR Brand Promotions and Events. Promote good will on behalf of Par Mar Stores by attending community events including any Loyalty Program set by the Company.
11. Receiving Merchandise: Properly receive all merchandise and accurately complete all invoices pertaining to the merchandise in a manner which maximizes inventory control as stated in the Company Standards. Ensure merchandise received matches invoices.
12. Vendor Procedures: Ensure proper vendor procedures are followed at all times to protect Company assets and merchandise the store in a manner which will supports Company Guest satisfaction policies and Image Standards. Verify that the merchandise matches invoices.

Requirements:

1. Must be able to stand up to an eight (8) to ten (10) hour shift on a hard surface floor in order to perform all type of job duties and responsibilities.
2. Must be able to lift, push and/or pull up to 50 pounds up to 3 feet high without the aid of another person, in stocking the store.
3. Must be able to lift items onto a dolly and maneuver dolly into position.
4. Must be able to work in a cold environment in stocking the coolers and freezers.
5. Must be able to push and/or pull a mop/broom or shovel in order to clean floors, parking areas and sidewalks.
6. Must be able to tolerate chemicals such as gasoline, cleaning agents, and other products necessary for customer service or cleaning the facility.
7. Must be able to maintain balance and climb up to eight (8) feet on a step ladder or climb into the attic in order to stock and arrange coolers and shelves, replenish cups, ice, etc., in the fountain area and changing signs.
8. Must be able to bend, twist and reach in order to perform various job functions such as washing windows and gas pumps, stocking shelves, coolers and fountain areas and picking up trash.
9. Must be able to handle a variety of shapes, sizes, and textures. Items handled include, but are not limited to: stock items, money, credit cards, supplies and paper work.
10. Must be able to use fingers bilaterally and unilaterally: A. The fingers are used bilaterally to count money, unload boxes, operate machines/equipment and to perform various other job functions. B. The fingers are used unilaterally to punch in prices on the cash register and computer.
11. Must be able to have corrected hearing to listen to: A. The needs and direction from management; B. The needs of customers; and C. The environment to be aware of surroundings.
12. Must be able to have corrected vision to: A. Be aware of surroundings and location of products and customers; B. Identify colors and descriptions of automobiles at gas pumps; and C. Count money, read price tags, cash register and gas pumps and perform job duties.
13. Environmental conditions: must be able to work around various odors, dust and fumes in a mostly moderate temperature, except for extreme cold below 40 degrees in refrigerator/coolers or the drive in winter conditions.
14. Must be able to have dexterity to perform repetitive tasks and force in the use of deli meat slicers and knives in a safe manner which meets company standards.
15. Must be able to understand and use all safety equipment when using a slicer and cleaning machinery.
16. Must not be short-tempered and must be slow to anger and able to respond in a calm demeanor in stressful situations such as dealing with customers who may be dissatisfied or emergencies.
17. Must be alert and able to identify a hazard in order to avoid it by reporting immediately, or if necessary, take immediate corrective measures.
18. Must not be impaired in anyway due to: A. the use of drugs (legal or illegal), B. alcohol use, or C. in any other way, which may affect the employee’s ability to act and/or react in a manner that will ensure their safety, the safety of other employees, customers and the assets of the company.
19. Must be able to physically react in an immediate manner to emergencies such as fires, fuel spills, robberies or other life threatening situations.