About this role
Role Overview
- Assist Branch management in tactically executing QSR or similar restaurant management operations.
- Ensure the restaurant is clean, ready for business, staffed, and operates to high operational standards.
- Use prescribed policies and procedures to make management decisions.
- Complete opening, daily and closing procedures/checklists in accordance with company policies/procedures.
- Assist the AGM/GM in managing by supervising day-to-day activities of associates within a defined individual or group of restaurants or points-of-sale.
- Participate in the interview process, provides input in hiring, and recommends termination, advancement, promotion or any other status change to the GM for associates within the unit.
- Assign work tasks and activities, participate in preparing schedules, and ensures that all shifts are covered.
- Actively ensures all associates take all mandated rest breaks and meal periods.
- Ensure display areas are appropriately clean, stocked, and visually appealing.
- Operate cash register and void transactions as needed while following all HMSHost cash handling policies and procedures, and maintains proper security of cash at all times.
- Monitor compliance with wellness and safety procedures and guidelines, build awareness about wellness and safety, and report any safety concerns to the GM.
- Understand and perform all Health and Safety activities as specified in the Manager’s Guide to Associate Health and Safety.
- Place orders for individual units, receive goods, process invoices.
- Ensure that the company has the most current contact information for all associates working in the restaurant.
Requirements
- Ability to work shifts during various operating days and hours each week; during opening, during busy day parts, and during closing to monitor restaurant associates’ work activities during these different days and times.
- Knowledge of all applicable federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with HACCP standards.
- Requires a minimum of 2 years food and beverage, cash handling, and customer service experience
- Requires a minimum of 6 months supervisory or lead experience in a restaurant or production kitchen
- Requires the ability to speak, read and comprehend instructions, short correspondence, and policy documents, as well as converse comfortably with customers.
Benefits
- Health, dental and vision insurance
- Generous paid time off (vacation, flex or sick)
- Holiday pay
- Meal and Transportation Benefits
- 401(k) retirement plan with company match
- Company paid life insurance
- Tuition reimbursement
- Employee assistance program
- Training and exciting career growth opportunities
- Referral program – refer a friend and earn a bonus