10 jobs found

Statement of Purpose:The Shift Manager is responsible for assisting the execution of daily operations activities. The following provides an overview of the basic responsibilities of a Shift Manager; however, with each certification you will be qualified and expected to provide additional leadership in one or more additional areas (Open/Close, Kitchen and/or Customer Service). The Shift Manager is responsible for overall restaurant effectiveness. As needed, you may be assigned other managerial and supervisory responsibilities, including performing as the Ops Leader. The Shift Manager is responsible for managing shifts as well as operating and maintaining the restaurant to maximize profitability and customer satisfaction.ACCOUNTABILITIES:Sales and ProfitsBuilds sales by promoting customer satisfaction.Manages costs by communicating and monitoring crew prep and production levels.Tracks waste levels using established procedures.StaffingDevelops crew members to meet Q.S.C. standards and procedures.Uses shift plan to organize and manage crew before and during shifts.Maintains current accurate crewmember roster.QualityMonitors product quality during shift by talking with customers during walk-throughs and when working off-line.Monitors product quality by managing crew performance and providing specific feedback.ServiceTakes service times and determines efficiency.Trains crew to respond promptly to customer needs.Trains crew in customer courtesy.Evaluates slow production points and takes corrective action.Manages shift to meet service goals and customer satisfaction.CleanlinessTrains crew to maintain restaurant cleanliness during shift.Follows, manages and evaluates restaurant cleaning plan; reports status to the Restaurant Manager or General Manager.TrainingAssists the Restaurant Manager or General Manager in training crew in new products.Assists the Restaurant Manager or General Manager in executing the Crew Orientation and Training process.Assists the Restaurant Manager or General Manager in training new crew in position skills and to meet company standards.Cross-trains crew as necessary for efficient coverage of positions during shifts.Conducts specific training to resolve problems (i.e., food cost).ControlsFollows flowcharts, prep, and "build-to" charts.Monitors inventory levels to ensure product availability; orders product as projected.Manages security of cash, product and equipment during shifts.Follows restaurant priorities set by the Restaurant Manager or General Manager.Follows restaurant plan set by the Restaurant Manager or General Manager.Identifies and solves problems affecting sales and profits.Manages shift to consistent Q.S.C. level of 80% or better.Policies and ProceduresFollows all procedures outlined in the Operations Manual.Maintains safe working conditions in restaurant as outlined by company policies and procedures.Follows and enforces company policies for cash control.Reports accidents promptly and accurately.Follows procedures for resolving operational problems indicated by Health Department Inspections.Knows register procedures for discounts and promotions.Manages shifts effectively using "Managing Better Shifts (MBS)" or similar checklist.AdministrationPerforms administrative duties as required by the Restaurant Manager or General Manager.MaintenanceFollows guidelines of the Preventative Maintenance Program.Follows procedures for reporting and documenting maintenance problems.Employee RelationsUses consistent practices in managing performance problems with the crew.Manages crew in a manner which maximizes retention.Follows company grievance process.Follows restaurant plan to reduce crew turnover.Provides consistent communication between crew and management personnel.Performance ManagementTakes appropriate corrective action in response to performance problems of crew; notifies the appropriate manager.EMPLOYMENT STANDARDS:KnowledgeWendy's operating systems and procedures.Wendy's policies and procedures related to job responsibilities.Supervisory practices.Crew Orientation and Training program.Federal, state and local employment laws.EducationCollege degree or equivalent experience in operations.Experience6 months experience in the restaurant industry.Valid Drivers LicenseMust be able to perform all restaurant operations positions/functions Other Physical RequirementsMust be at least 18 years of ageAbility to quickly become knowledgeable about and able to train others in Wendy's systems (i.e., WeLearn, etc) and on employee development programsThe Shift Manager position requires standing for long periods of time without a breakThe Shift Manager job requires being able to meet the requirements of all subordinate positions.Physical inspections of all areas of restaurantAbility to work, concentrate and perform duties accurately in a fast paced environment that may involve noise and hot/cold temperatures or other elements.Must be able to stand for prolonged periods of time.Position requires the use of a headset. Frequent lifting and carrying (up to 25-50 pounds, as necessary), reaching, pushing, pulling, bending, kneeling and stooping is involvedAbility to multi-task while maintaining composure and giving sound advice and direction.Must be able to take direction, give direction, work well in a team environment and have a strong customer orientation focus.Must exhibit professionalism, composure, and discretion when expediting or resolving all customer related concerns and issuesFlexibility to work a 40+ hour work week.Must be available to report to work promptly and regularly, and to work all day parts and days of the week.Must have and maintain ServSafe certificationMove and inspect all supplies in restaurant

Statement of Purpose:The Shift Manager is responsible for assisting the execution of daily operations activities. The following provides an overview of the basic responsibilities of a Shift Manager; however, with each certification you will be qualified and expected to provide additional leadership in one or more additional areas (Open/Close, Kitchen and/or Customer Service). The Shift Manager is responsible for overall restaurant effectiveness. As needed, you may be assigned other managerial and supervisory responsibilities, including performing as the Ops Leader. The Shift Manager is responsible for managing shifts as well as operating and maintaining the restaurant to maximize profitability and customer satisfaction.ACCOUNTABILITIES:Sales and ProfitsBuilds sales by promoting customer satisfaction.Manages costs by communicating and monitoring crew prep and production levels.Tracks waste levels using established procedures.StaffingDevelops crew members to meet Q.S.C. standards and procedures.Uses shift plan to organize and manage crew before and during shifts.Maintains current accurate crewmember roster.QualityMonitors product quality during shift by talking with customers during walk-throughs and when working off-line.Monitors product quality by managing crew performance and providing specific feedback.ServiceTakes service times and determines efficiency.Trains crew to respond promptly to customer needs.Trains crew in customer courtesy.Evaluates slow production points and takes corrective action.Manages shift to meet service goals and customer satisfaction.CleanlinessTrains crew to maintain restaurant cleanliness during shift.Follows, manages and evaluates restaurant cleaning plan; reports status to the Restaurant Manager or General Manager.TrainingAssists the Restaurant Manager or General Manager in training crew in new products.Assists the Restaurant Manager or General Manager in executing the Crew Orientation and Training process.Assists the Restaurant Manager or General Manager in training new crew in position skills and to meet company standards.Cross-trains crew as necessary for efficient coverage of positions during shifts.Conducts specific training to resolve problems (i.e., food cost).ControlsFollows flowcharts, prep, and "build-to" charts.Monitors inventory levels to ensure product availability; orders product as projected.Manages security of cash, product and equipment during shifts.Follows restaurant priorities set by the Restaurant Manager or General Manager.Follows restaurant plan set by the Restaurant Manager or General Manager.Identifies and solves problems affecting sales and profits.Manages shift to consistent Q.S.C. level of 80% or better.Policies and ProceduresFollows all procedures outlined in the Operations Manual.Maintains safe working conditions in restaurant as outlined by company policies and procedures.Follows and enforces company policies for cash control.Reports accidents promptly and accurately.Follows procedures for resolving operational problems indicated by Health Department Inspections.Knows register procedures for discounts and promotions.Manages shifts effectively using "Managing Better Shifts (MBS)" or similar checklist.AdministrationPerforms administrative duties as required by the Restaurant Manager or General Manager.MaintenanceFollows guidelines of the Preventative Maintenance Program.Follows procedures for reporting and documenting maintenance problems.Employee RelationsUses consistent practices in managing performance problems with the crew.Manages crew in a manner which maximizes retention.Follows company grievance process.Follows restaurant plan to reduce crew turnover.Provides consistent communication between crew and management personnel.Performance ManagementTakes appropriate corrective action in response to performance problems of crew; notifies the appropriate manager.EMPLOYMENT STANDARDS:KnowledgeWendy's operating systems and procedures.Wendy's policies and procedures related to job responsibilities.Supervisory practices.Crew Orientation and Training program.Federal, state and local employment laws.EducationCollege degree or equivalent experience in operations.Experience6 months experience in the restaurant industry.Valid Drivers LicenseMust be able to perform all restaurant operations positions/functions Other Physical RequirementsMust be at least 18 years of ageAbility to quickly become knowledgeable about and able to train others in Wendy's systems (i.e., WeLearn, etc) and on employee development programsThe Shift Manager position requires standing for long periods of time without a breakThe Shift Manager job requires being able to meet the requirements of all subordinate positions.Physical inspections of all areas of restaurantAbility to work, concentrate and perform duties accurately in a fast paced environment that may involve noise and hot/cold temperatures or other elements.Must be able to stand for prolonged periods of time.Position requires the use of a headset. Frequent lifting and carrying (up to 25-50 pounds, as necessary), reaching, pushing, pulling, bending, kneeling and stooping is involvedAbility to multi-task while maintaining composure and giving sound advice and direction.Must be able to take direction, give direction, work well in a team environment and have a strong customer orientation focus.Must exhibit professionalism, composure, and discretion when expediting or resolving all customer related concerns and issuesFlexibility to work a 40+ hour work week.Must be available to report to work promptly and regularly, and to work all day parts and days of the week.Must have and maintain ServSafe certificationMove and inspect all supplies in restaurant

Statement of Purpose:The Shift Manager is responsible for assisting the execution of daily operations activities. The following provides an overview of the basic responsibilities of a Shift Manager; however, with each certification you will be qualified and expected to provide additional leadership in one or more additional areas (Open/Close, Kitchen and/or Customer Service). The Shift Manager is responsible for overall restaurant effectiveness. As needed, you may be assigned other managerial and supervisory responsibilities, including performing as the Ops Leader. The Shift Manager is responsible for managing shifts as well as operating and maintaining the restaurant to maximize profitability and customer satisfaction.ACCOUNTABILITIES:Sales and ProfitsBuilds sales by promoting customer satisfaction.Manages costs by communicating and monitoring crew prep and production levels.Tracks waste levels using established procedures.StaffingDevelops crew members to meet Q.S.C. standards and procedures.Uses shift plan to organize and manage crew before and during shifts.Maintains current accurate crewmember roster.QualityMonitors product quality during shift by talking with customers during walk-throughs and when working off-line.Monitors product quality by managing crew performance and providing specific feedback.ServiceTakes service times and determines efficiency.Trains crew to respond promptly to customer needs.Trains crew in customer courtesy.Evaluates slow production points and takes corrective action.Manages shift to meet service goals and customer satisfaction.CleanlinessTrains crew to maintain restaurant cleanliness during shift.Follows, manages and evaluates restaurant cleaning plan; reports status to the Restaurant Manager or General Manager.TrainingAssists the Restaurant Manager or General Manager in training crew in new products.Assists the Restaurant Manager or General Manager in executing the Crew Orientation and Training process.Assists the Restaurant Manager or General Manager in training new crew in position skills and to meet company standards.Cross-trains crew as necessary for efficient coverage of positions during shifts.Conducts specific training to resolve problems (i.e., food cost).ControlsFollows flowcharts, prep, and "build-to" charts.Monitors inventory levels to ensure product availability; orders product as projected.Manages security of cash, product and equipment during shifts.Follows restaurant priorities set by the Restaurant Manager or General Manager.Follows restaurant plan set by the Restaurant Manager or General Manager.Identifies and solves problems affecting sales and profits.Manages shift to consistent Q.S.C. level of 80% or better.Policies and ProceduresFollows all procedures outlined in the Operations Manual.Maintains safe working conditions in restaurant as outlined by company policies and procedures.Follows and enforces company policies for cash control.Reports accidents promptly and accurately.Follows procedures for resolving operational problems indicated by Health Department Inspections.Knows register procedures for discounts and promotions.Manages shifts effectively using "Managing Better Shifts (MBS)" or similar checklist.AdministrationPerforms administrative duties as required by the Restaurant Manager or General Manager.MaintenanceFollows guidelines of the Preventative Maintenance Program.Follows procedures for reporting and documenting maintenance problems.Employee RelationsUses consistent practices in managing performance problems with the crew.Manages crew in a manner which maximizes retention.Follows company grievance process.Follows restaurant plan to reduce crew turnover.Provides consistent communication between crew and management personnel.Performance ManagementTakes appropriate corrective action in response to performance problems of crew; notifies the appropriate manager.EMPLOYMENT STANDARDS:KnowledgeWendy's operating systems and procedures.Wendy's policies and procedures related to job responsibilities.Supervisory practices.Crew Orientation and Training program.Federal, state and local employment laws.EducationCollege degree or equivalent experience in operations.Experience6 months experience in the restaurant industry.Valid Drivers LicenseMust be able to perform all restaurant operations positions/functions Other Physical RequirementsMust be at least 18 years of ageAbility to quickly become knowledgeable about and able to train others in Wendy's systems (i.e., WeLearn, etc) and on employee development programsThe Shift Manager position requires standing for long periods of time without a breakThe Shift Manager job requires being able to meet the requirements of all subordinate positions.Physical inspections of all areas of restaurantAbility to work, concentrate and perform duties accurately in a fast paced environment that may involve noise and hot/cold temperatures or other elements.Must be able to stand for prolonged periods of time.Position requires the use of a headset. Frequent lifting and carrying (up to 25-50 pounds, as necessary), reaching, pushing, pulling, bending, kneeling and stooping is involvedAbility to multi-task while maintaining composure and giving sound advice and direction.Must be able to take direction, give direction, work well in a team environment and have a strong customer orientation focus.Must exhibit professionalism, composure, and discretion when expediting or resolving all customer related concerns and issuesFlexibility to work a 40+ hour work week.Must be available to report to work promptly and regularly, and to work all day parts and days of the week.Must have and maintain ServSafe certificationMove and inspect all supplies in restaurant

Statement of Purpose:The Shift Manager is responsible for assisting the execution of daily operations activities. The following provides an overview of the basic responsibilities of a Shift Manager; however, with each certification you will be qualified and expected to provide additional leadership in one or more additional areas (Open/Close, Kitchen and/or Customer Service). The Shift Manager is responsible for overall restaurant effectiveness. As needed, you may be assigned other managerial and supervisory responsibilities, including performing as the Ops Leader. The Shift Manager is responsible for managing shifts as well as operating and maintaining the restaurant to maximize profitability and customer satisfaction.ACCOUNTABILITIES:Sales and ProfitsBuilds sales by promoting customer satisfaction.Manages costs by communicating and monitoring crew prep and production levels.Tracks waste levels using established procedures.StaffingDevelops crew members to meet Q.S.C. standards and procedures.Uses shift plan to organize and manage crew before and during shifts.Maintains current accurate crewmember roster.QualityMonitors product quality during shift by talking with customers during walk-throughs and when working off-line.Monitors product quality by managing crew performance and providing specific feedback.ServiceTakes service times and determines efficiency.Trains crew to respond promptly to customer needs.Trains crew in customer courtesy.Evaluates slow production points and takes corrective action.Manages shift to meet service goals and customer satisfaction.CleanlinessTrains crew to maintain restaurant cleanliness during shift.Follows, manages and evaluates restaurant cleaning plan; reports status to the Restaurant Manager or General Manager.TrainingAssists the Restaurant Manager or General Manager in training crew in new products.Assists the Restaurant Manager or General Manager in executing the Crew Orientation and Training process.Assists the Restaurant Manager or General Manager in training new crew in position skills and to meet company standards.Cross-trains crew as necessary for efficient coverage of positions during shifts.Conducts specific training to resolve problems (i.e., food cost).ControlsFollows flowcharts, prep, and "build-to" charts.Monitors inventory levels to ensure product availability; orders product as projected.Manages security of cash, product and equipment during shifts.Follows restaurant priorities set by the Restaurant Manager or General Manager.Follows restaurant plan set by the Restaurant Manager or General Manager.Identifies and solves problems affecting sales and profits.Manages shift to consistent Q.S.C. level of 80% or better.Policies and ProceduresFollows all procedures outlined in the Operations Manual.Maintains safe working conditions in restaurant as outlined by company policies and procedures.Follows and enforces company policies for cash control.Reports accidents promptly and accurately.Follows procedures for resolving operational problems indicated by Health Department Inspections.Knows register procedures for discounts and promotions.Manages shifts effectively using "Managing Better Shifts (MBS)" or similar checklist.AdministrationPerforms administrative duties as required by the Restaurant Manager or General Manager.MaintenanceFollows guidelines of the Preventative Maintenance Program.Follows procedures for reporting and documenting maintenance problems.Employee RelationsUses consistent practices in managing performance problems with the crew.Manages crew in a manner which maximizes retention.Follows company grievance process.Follows restaurant plan to reduce crew turnover.Provides consistent communication between crew and management personnel.Performance ManagementTakes appropriate corrective action in response to performance problems of crew; notifies the appropriate manager.EMPLOYMENT STANDARDS:KnowledgeWendy's operating systems and procedures.Wendy's policies and procedures related to job responsibilities.Supervisory practices.Crew Orientation and Training program.Federal, state and local employment laws.EducationCollege degree or equivalent experience in operations.Experience6 months experience in the restaurant industry.Valid Drivers LicenseMust be able to perform all restaurant operations positions/functions Other Physical RequirementsMust be at least 18 years of ageAbility to quickly become knowledgeable about and able to train others in Wendy's systems (i.e., WeLearn, etc) and on employee development programsThe Shift Manager position requires standing for long periods of time without a breakThe Shift Manager job requires being able to meet the requirements of all subordinate positions.Physical inspections of all areas of restaurantAbility to work, concentrate and perform duties accurately in a fast paced environment that may involve noise and hot/cold temperatures or other elements.Must be able to stand for prolonged periods of time.Position requires the use of a headset. Frequent lifting and carrying (up to 25-50 pounds, as necessary), reaching, pushing, pulling, bending, kneeling and stooping is involvedAbility to multi-task while maintaining composure and giving sound advice and direction.Must be able to take direction, give direction, work well in a team environment and have a strong customer orientation focus.Must exhibit professionalism, composure, and discretion when expediting or resolving all customer related concerns and issuesFlexibility to work a 40+ hour work week.Must be available to report to work promptly and regularly, and to work all day parts and days of the week.Must have and maintain ServSafe certificationMove and inspect all supplies in restaurant

SHIFT MANAGERIn a world full of quick service options, Arby's is seeking to be different and better. We want to be different for our customers and different for our employees. When you work at Arby's, it will be more than a job - it will be a place that prioritizes your growth and development while having a ton of fun. We're proud of the food we serve, our innovation and our team. Our goal is to be the best in the business, and we can't do that without great people like you.SOMETHING TO HANG YOUR HAT ON Our Shift Managers are in the meat pit, operating our restaurants on a day to day basis. You will help support the General Manager and Assistant Manager, ensuring that every shift operates smoothly. If that weren't cool enough, you'll also help team members through performance and training initiatives. Your ability to provide exceptional customer service will keep our customers coming back for more.WE HAVE THE MEATS - YOU HAVE THE TALENTYou know the business. You have at least six months of experience as a manager within restaurant or retail.You inspire smiles. You're familiar with and have impressive examples of providing exceptional customer service and will uphold Company Core Values.You're humble and ready to learn about what makes Arby's different. You're not afraid to jump in and help your team and lead them to the next level. Their success is your success.THE ROAD TO SUCCESS IS PAVED WITH MEATSWhat else is in it for you? As a Shift Manager, you'll be eligible for a comprehensive benefits program including paid time off*, 401k plan with company match*, commuter benefits*, identity theft protection* and medical, dental, vision and life insurance*. You will have the resources you need to develop your career and leadership skills. We're passionate about you. You'll also be a part of the Inspire Brands family- Arby's, Buffalo Wild Wings, Sonic and Rusty Taco.*For eligible team members.

Job Description The Operations Manager is responsible for supporting the mission, vision and values of First Watch Restaurants through all that he/she does in their role every day. The Operations Manager will work towards accomplishing stated goals and objectives to achieve desired results while focusing on the long- term profitability of the company and developing restaurant staff.Key Responsibilities:• Provide management coverage and direct supervision of operations in an individual restaurant.• Exercise basic shift-to-shift financial control to meet the restaurant sales, revenue and profitability goals.• Assist in meeting or exceeding established sales, revenue and profitability goals, SLEBITDA movement in a positive direction.• Manage and assist the General Manager in the management of, all revenues, cash, credit and company collateral and in ensuring that all are properly deposited and accounted for, and are secured into the company's operating bank account.• Identify and resolve sales and profit problems at the restaurant.• Provide efficient and professional service at an appropriate level to meet or exceed customers' expectations and respond to customer feedback, handle customer concerns/needs and assist other team members in addressing customer concerns/needs.• Ensure the integrity and operational functionality of all POS and security systems and equipment.• Ensure that the restaurant equipment is kept in satisfactory working order maintaining the highest degree of usability and cleanliness.• Ensure company standards in product and restaurant specifications.• Supervise food handling procedures and operational processes.• Ensure safe working conditions as required by OSHA and federal, state and local governing bodies.• Report and arrange for any necessary maintenance and repair work.• Manage all internal/external communications in a timely and effective manner.• Verify and complete all required paperwork on a timely basis.• Supervise, guide and train team members both front of the house and back of the house to meet established objectives.• Communicate with hourly employees and customers and provide positive feedback and promote a positive image of the restaurant and good employee morale.• Ability to perform the duties and responsibilities of all positions at the restaurant and proficient in performing such duties, in order to role model and teach appropriate skills and behaviors in the restaurant, and through instruction and supervision, train and develop hourly employees.• Train staff in all proper End of Day procedures, including check out procedures.• Regularly counsel and coach hourly employees.• Entrusted with decision-making authority to suspend employees pending review of the situation by the General Manager, and to discharge an employee immediately for instances of serious misconduct.• Evaluate hourly staff via formal performance evaluations with the General Manager.• Set goals and assignments for team members, including recognizing good performance and coaching poor performers.• Delegate tasks to team members and ensure all required tasks are performed and completed effectively.• Lead and run a shift effectively as the manager in charge.• Execute effective use of the Daily Shift Card and Red Book.• Open and/or close an individual restaurant ensuring all tasks and paperwork are properly completed.• Ensure maintenance of a safe and harassment free workplace.• Entrusted to take quick and responsible action in solving problems and to use reason when dealing with and responding to complaints by customers and/or hourly team members' disciplinary issues.Additional Responsibilities:• Assist General Manager in forecasting and determining scheduling needs for the individual restaurant.• Prepare and post weekly work schedules, and ensure the schedule is implemented properly.• Assist in addressing issues resulting from violations on Health or Steri-tech Inspections in a timely and professional manner.• Safeguard all company assets, including funds, equipment, and the facility and take appropriate action as and when necessary.• Assist in completing payroll, weekly, mid period and End of Period administration work properly.• Effectively promote First Watch outside the restaurant.• Obtain and maintain safe food handler certifications.• Through communication with the General Manager, handle customer and staff incidents, accidents, injuries and complaints in a timely and efficient manner.• Regularly interview applicants for employment, assist in making hiring decisions for the restaurant, and regularly coach and train new-hire employees.• Ensure compliance with federal, local, and state laws, company policies and procedures.Staff/Budgetary Responsibilities:The Operations Manager will oversee a staff of up to 40 employees. The Operations Manager will assist the General Manager in overseeing and supervising revenue operations in excess of one million dollars.Requirements:• A High School Diploma• Completion of the Culinary and Food Expert (CAFE) training program• Minimum two years of experience in a service-oriented, hospitality industry such as hotel, resort, restaurant, retail, entertainment venue preferred• Effective oral and written communication skills• Regularly work 50-55 hours per week• Must hold a valid driver's license and drive for company business as required• Ability to manage, lead, coach, teach and train others, including with respect to culinary duties and host and service duties• Knowledge of accounting and financial management principals with focus on budgeting and forecasting revenue goals and objectives• Human Resources management skills in employee relations, recruiting and retention and employee recognition• Ability to supervise and oversee a team of hourly employees• Ability to work with minimal supervision and determine task priorities• Ability to make difficult and quick decisions• Advanced analytical and problem-solving skills• Excellent computer skills with emphasis on MS operating systems• Exceptional organizational skills and attention to detail• Strong communication, presentation and writing skills• Ability to communicate effectively with all levels of management• Ability to work well under pressure in a fast paced, dynamic environment• Ability to multitask and prioritize effectively• Ability to effectively manage teams as well as work effectively as part of a team• Passion for providing excellent service and qualityAdditional Physical Requirements:• Must be able to frequently stand, walk, view computer monitors, give & receive oral communication, bend, squat, reach above shoulder level, and discern color• Must be able to regularly lift/carry up to 20 lbs.; occasionally lift/carry up to 40 lbs.• Must be able to do repetitive simple grasping, fine manipulation, and pushing & pulling on a frequent basis• Must be able to tolerate temporary exposure to extreme temperatures and temperature changesAdditional Info:Managers enjoy:- A daytime schedule with no night shifts - ever- Competitive pay and benefits including health, 401k and paid vacation- Excellent training- Opportunities to advanceWe try not to take ourselves too seriously, but there are a few things we look for in our employees:- Passion for fresh food and customer satisfaction- Unfailing work ethic and integrity- Positive attitude and team spirit - we know if you get our 'You First ' culture right, most of the other stuff will happen naturally on its own- Open to applicants who do not have a high school diploma/GED- A good fit for applicants with employment gaps or just entering or returning to the workforce with limited experience and educationEqual Employment Opportunity EmployerAll employment decisions are based on merit, qualifications and abilities. We do not discriminate in our employment opportunities on the basis of race, color, religion, sex, national origin, age, disability, marital status, veteran status, citizenship, sexual orientation, gender identity or expression, or any other characteristic protected by the law.#Corporate

Job DescriptionPURPOSE OF YOUR WORKAt Checkers we make a difference in people's lives by serving our Teams, and Guests. As a member of the franchise team you will assist the General Manager with executing the restaurant plan, by achieving sales and profits goals, executing procedures and providing excellent Guest and Team service. The Assistant Manager will support the restaurant and General Manager to ensure we are 1st Choice for our Guests and Employees.HOW YOU MAKE A DIFFERENCE EVERYDAY Building sales and profits by promoting Guest satisfaction and managing restaurant operations Escalating any concerns or recommendations with the restaurant, employees or Guests to the General Manager Assisting with interviewing and hiring the right Team Members Ensuring policy and procedures are being followed on shifts Training Team Members on operations, Company policies and procedures and Guest service Identifying and responding to complaints and policy and procedure violations Providing regular feedback and coaching to Team Members on their performance Helping ensure the restaurant is a safe, clean and fun environment for our employees and Guests! YOU'VE GOT THIS? High School Diploma or General Education Degree (GED) - Preferred Food Safety Certified 1-2 years restaurant management experience, preferably in Quick Service Restaurants (QSR) Basic math skills Microsoft Office and general systems experience Strong interpersonal and verbal and written communications skills Ability to work flexible schedule and extended hours High energy to keep up with our fast paced environment Commitment to our core values of integrity, service, excellence, and courage to be bold & grow WHAT'S IN IT FOR YOU? Operations Excellence: Our team expects and delivers nothing but the best Training & Development: We bring out the best by ensuring everyone gets well trained Personal & Career Growth: You can do more, get more, and be more at Checkers Benefits & Rewards: We offer Comprehensive benefits such as Medical and Dental Plans as well as recognition programs including bonuses Compensation: Work today & get paid tomorrow! ** **details available at the restaurant during your interview**

Firehouse Subs is a fast casual restaurant chain with a passion for Hearty and Flavorful Food, Heartfelt Service and Public Safety. Firehouse Subs is a brand built on decades of fire and police service, steaming hot subs piled higher with the highest quality meats and cheeses, and its commitment to saving lives through the creation of Firehouse Subs Public Safety Foundation. The founders are the real deal, the food is their creation, and the company is built upon a family of franchise operators who share their same passion for serving others. In 2014, Firehouse Subs debuted nationwide a new low-calorie menu, Under 500 Calories. Firehouse Subs consistently ranks No. 1 among fast casual brands in the categories of food quality, friendly service, and taste and flavor. In 2015, Firehouse Subs was ranked No. 1 consumer choice for welcoming and comfortable atmosphere by Technomics 2015 Chain Restaurant Consumers Choice Awards, and the brand produced the second-fastest growth in U.S. franchise units as ranked by Nations Restaurant News.Firehouse Subs is looking for our next great General Manager!Founded by former firefighting brothers Chris Sorensen and Robin Sorensen, Firehouse Subs began in 1994 with one restaurant in Jacksonville, Fla. Now 20 years later, the company has spread like wildfire with more than 1000 locations across 40 states, one U.S. territory (Puerto Rico) and Canada.Specializing in hot subs, Firehouse Subs serves large portions of premium meats and cheeses, steamed hot and placed atop fresh produce on a toasted sub roll. Each restaurant offers a family-oriented dining atmosphere, complete with an authentic firefighter theme that celebrates local firefighting history, as well as the founding familys decades of firefighting service. Firehouse Subs is committed to giving back and has donated over $20 million to public safety organizations.As the General Manager, you will:Ensure the restaurant is in full compliance to all local, state and federal regulations to include health regulations, hour and wage regulations, age restrictions, fair employment practices, ADA, OSHA and any other appropriate regulations required for the legal operation of the business.Ensure knowledge, adherence and enforcement of all Firehouse Subs Policies and Procedures.Provide leadership to the restaurant team to consistently meet standards of superior guest service, quality and cleanliness while embracing the Firehouse Subs culture of a cheerful and fun work environment and Firehouse Subs beliefs and values to adhere to and grow the mission and vision.Ensure the profitability of business by operating within established guidelines and requirements for food cost, labor, controllable, utilities and sales growth.Coordinate and implement current operations game plans and company initiatives in a profitable and timely manner.Be accountable for the proper staffing of the restaurant with qualified personnel and employees who are trained and developed properly.Be accountable for the continuous training and development of the restaurant Assistant Manager and Shift ManagersActively participate in Local Restaurant Marketing in local trade area.Implement and promote all Public Safety Foundation initiatives.Ensure all required programs, reports and legal documents are accurate, complete and accomplished on schedule.Maintain awareness and participation in community affairs to take advantage of sales and public relations opportunities.Represent Firehouse Subs in a professional, positive manner at all times.Communicate effectively to the GM/Owner any and all issues that may impact our business.Maintain restaurant equipment in full working order and communicates problems immediately to Owner.Any other duties assigned by the Owner.At Firehouse Subs, a healthy and positive work environment guaranteed! This is why we will only hire people with great attitudes and excellent work ethic. If you think you could lead our restaurant to success, then apply today!Benefits of working at Firehouse Subs:Competitive wagesAwesome, team-oriented environmentOpportunities for professional growth and developmentFlexible SchedulingUniforms providedFast paced work environmentNo late hours, dirty grills, or fryers!And MORE!This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchise restaurant, and all hiring decisions will be made by the management of this franchise restaurant. All inquiries about employment at this franchise restaurant should be made directly to the restaurant, and not to Firehouse Subs Corporate.1+ years of management experience * Able to work on your feet for up to 13 hours at a time * Able to lift up to 50 lbs * Open availability -- ability to work weekends and some nights required * Cash handling skills required * Familiarity with Microsoft office required * Top notch customer service skills * Ability to lead and develop a strong team

Job applicants responding to this posting may be applying to a Tim Hortons restaurant independently owned and operated by a franchisee and, if so, any hiring decisions will be made by the franchisee.As a Supervisor, you are an enthusiastic role model who motivates Team Members to deliver exceptional service for every guest, every time. You build positive relationships with your team members and promote a positive and inclusive work environment. As a passionate team leader, you believe in the importance of training Team Members to ensure high standards of guest service, quality and cleanliness are achieved. Through your knowledge of the quick-service restaurant industry, you take pride in supporting the General Manager in the day-to-day operations of a fast-paced restaurant. Your 1-3 years of quick-service experience in a supervisory role combined with your practical knowledge of coaching and training Team Members makes you an ideal candidate for this role. Responsibilities:Managing labor costs through effective floor managementControlling food & paper costs using order guidesEnsuring that product launches and promotions are executed with perfectionResolving Guest issues, as well as working with your team to minimize issuesParticipate in the recruitment processTraining new Team MembersTrain, remind and encourage Team Members to follow all Health & Safety policies and program we have in placeCoach & discipline Team Members as neededBe a leader and always lead by example by following all Tim Hortons policies and proceduresPlan, organize, direct, control and evaluate daily operationsFoster a positive work environment through leadership and example Why Work for Us? Amazing TeamCompetitive WagesFlexible SchedulesComprehensive trainingGrowth Opportunities Tim Hortons Scholarship Program Incentive and Recognition Programs - Team Member Referral and Guest Recognition Program Health Care Benefits per ACA to qualifying employees after 60 days 401k Safe Harbor & Profit Sharing to qualifying employees Free Uniform Free Meal during your shiftFootwear Discount Program Physical Demands:Walking and standing for long periods of timeAble to lift and carry up to 45 lbsAble to help as needed in receiving large deliveries up to twice a weekAble to transition between cold (e.g. freezer) and hot (e.g. oven) working environmentsAbility to work under pressure in a high fast-paced environment adhering to tight deadlinesAvailability:Must be flexible as your work schedule may vary week to week based on business needs while fostering a fair work/life balance. Monthly schedules may require some afternoon and weekend shifts.Serve Safe Certiification * Education - Secondary (high) school completed * Experience - Minimum 1-year experience in the quick-service restaurant industry * Computer Skills - Point of Sale System, Microsoft Office - Word, Excel, Outlook * Excellent written and verbal communication * Strong leadership and interpersonal skills * Customer service mindset

With a tag line like Have Fun, No Regrets, its obvious we like to have a great time at work - and our leadership is serious about managing high expectations and conducting business in a fun, respectful and highly ethical way. All of our managers, including our multiunit managers are hands on with our teams on a daily basis helping to raise the execution level of each manager and team member. We promote from within for many of our manager openings so opportunities for your growth are around every corner.McAlister's Deli offers a unique environment that fosters individual growth and rewards performance. We credit our success to our people and endeavor to promote an environment of personal development, creativity, and opportunity. We operate a non-smoking, no-alcohol, no-grease restaurant environment - our menu consists of a variety of high-quality deli sandwiches, extra-large baked potatoes, soups, salads, desserts and our famous sweet tea. Do you want to work in a high-paced and truly team member friendly environment? We are one of the most rapidly growing fast casual restaurant concepts in the southeast and you can bet that means lots of new opportunities at every McAlister's Deli for you!Some of the benefits of working at McAlister's Deli include: 401(k) and health insurance benefits for full time (30+ hours per week) employeesTremendous opportunity for career growthGreat team-oriented work atmosphereFlexible schedulingResponsibilities:Maintains food preparation areas, cooking surfaces and utensilsManages sanitation, health and safety standards in work areasReads food orders and/or receives verbal instructions required and prepares orders quickly and accuratelyCleans and restocks station at the beginning and end of each shift, preps additional items as necessaryEnsures prepared food meets quality and quantity requirementsProtects establishment and guests by adhering to sanitation and safety policiesInterested? Apply to join the CLUB today!Southern Rock Restaurants is an equal opportunity employerA friendly, enthusiastic team player * Someone who loves to serve our customers and your teammates * Willing to learn and excited to grow in fast-paced environment * Interested in the restaurant/foodservice industry * Someone with lots of experience or if its your first job all experience levels are welcome!