Key Accountabilities 

Job Essentials Roles & Responsibilities: 

• Demonstrate the company’s Vision and Values: People First, Power of the Team, Open Communication, Focus and Accountability, Speed and Simplicity, and Excellence. 
• Monitor and document crew member performance utilizing the People First System; provide support and opportunities to achieve their full potential. 
• Identify employee concerns and communicate to AGM. Assist AGM in addressing concerns. 
• Educate and empower crew members to solve guest issues. Identify and resolve minor issues that require manager involvement. Communicate major issues to the AGM. 
• Educate and coach crew members to follow regulations and meet customer service standards 
• Support financial objectives by motivating staff and implementing marketing strategies. 
• Schedule employee shifts, balancing employee’s work/life considerations and needs of business. 
• Manage crew member clock ins, clock outs and breaks. Hold crew members accountable for tardiness. 
• Support physical inventories by ensuring items are properly organized. Assist with truck deliveries. Order food and paper supplies. Support AGM in calculating food and labor cost. 

People Management: 

• Develop and motivate Certified Trainers and Team Leads. Monitor and formally evaluate their performance relative to established goals. 
• Ensure Crew Member and Shift Leader compliance with productivity and service standards. 
• Demonstrate ability to adapt to change. Support and lead direct reports through changes.  

Quality Management: 

• Execute restaurant operations, ensuring strict adherence to company-wide QSC, safety and sanitation standards. 
• Maintain equipment to ensure productivity levels are met. Identify issues and communicate maintenance or repair needs to AGM. 
• Assist in execution of local marketing programs. 
• Identify operational issues in restaurant and communicate to AGM. 
• Attend required OM meetings. Move the business forward toward objectives by sharing input and feedback and identifying best practices. 
• Ensure key deadlines are met through time management and delegation. 
• Assist in coordination, implementation and execution of new initiatives, as directed by AGM or GM. 

Financial Management: 

• Support and assist in executing financial performance of the restaurant. 
• Identify financial trends and performance improvement opportunities and communicate to the AGM. 
• Responsible for accurate documentation of cash and receipts, food costs and operating expenses. 
• Assist in preparing and reviewing financial reports.

Key Accountabilities 

Job Essentials Roles & Responsibilities: 

• Demonstrate the company’s Vision and Values: People First, Power of the Team, Open Communication, Focus and Accountability, Speed and Simplicity, and Excellence. 
• Monitor and document crew member performance utilizing the People First System; provide support and opportunities to achieve their full potential. 
• Identify employee concerns and communicate to AGM. Assist AGM in addressing concerns. 
• Educate and empower crew members to solve guest issues. Identify and resolve minor issues that require manager involvement. Communicate major issues to the AGM. 
• Educate and coach crew members to follow regulations and meet customer service standards 
• Support financial objectives by motivating staff and implementing marketing strategies. 
• Schedule employee shifts, balancing employee’s work/life considerations and needs of business. 
• Manage crew member clock ins, clock outs and breaks. Hold crew members accountable for tardiness. 
• Support physical inventories by ensuring items are properly organized. Assist with truck deliveries. Order food and paper supplies. Support AGM in calculating food and labor cost. 

People Management: 

• Develop and motivate Certified Trainers and Team Leads. Monitor and formally evaluate their performance relative to established goals. 
• Ensure Crew Member and Shift Leader compliance with productivity and service standards. 
• Demonstrate ability to adapt to change. Support and lead direct reports through changes.  

Quality Management: 

• Execute restaurant operations, ensuring strict adherence to company-wide QSC, safety and sanitation standards. 
• Maintain equipment to ensure productivity levels are met. Identify issues and communicate maintenance or repair needs to AGM. 
• Assist in execution of local marketing programs. 
• Identify operational issues in restaurant and communicate to AGM. 
• Attend required OM meetings. Move the business forward toward objectives by sharing input and feedback and identifying best practices. 
• Ensure key deadlines are met through time management and delegation. 
• Assist in coordination, implementation and execution of new initiatives, as directed by AGM or GM. 

Financial Management: 

• Support and assist in executing financial performance of the restaurant. 
• Identify financial trends and performance improvement opportunities and communicate to the AGM. 
• Responsible for accurate documentation of cash and receipts, food costs and operating expenses. 
• Assist in preparing and reviewing financial reports.