CULVER'S JOB DESCRIPTION
Reports to General Manager
Ensures that the Culver's mission of "every guest who chooses Culver's leaves happy," is upheld every shift, every day.
Leads shifts to ensure quality product and prompt guest service.
Ensures guests receive quality products in five minutes or less for in house orders and four minutes or less for drive thru orders.
Maintains excellence in guest relations including follow up on guest comment cards promptly and effectively.
Ensures active and ongoing community partnerships.
Demonstrates positive and effective role modeling for all team members through appearance and attitude.
Provides ongoing training, development and coaching to efficiently lead team.
Performs quarterly performance appraisals of team members.
Ensures training and demonstration of food safety using Culver's Food Safety Plan.
Routinely monitors and coaches team on safety best practices related to the Culver's hazard communication program and workplace safety.
Recruits, hires and terminates team members.
Prepares the team schedule and daily deployment sheets based on forecasts and labor budget.
Assists general manager with four team meetings per year to develop team and ensure consistency in system standards of quality and guest service are maintained.
Ensures consistent uniform and appearance standards of team members.
Ensures team education concerning current marketing and public relations information.
Assists general manager to increase sales and net profit of the business.
Prepares and reviews daily summary report and weekly operations report.
Consistently ensures proper portion control for all menu items.
Ensures equipment is effectively maintained and repaired.
Ensures proper follow up of visitation and full field reports, including but not limited to cleanliness, hospitality, and ground appearance.
Performs daily morning, afternoon and evening restaurant tours.
Checks e-mail and extranet twice during each shift and responds as necessary.
Follows up with Training Coordinator regarding training and implementation of new products and procedures to team members.
Supervises the accurate completion of food inventory order using projections based on current restaurant sales.
Ensures accurate completion of the Quality Control/Safe Food Checklist and Product Rotation Reports.
Review food cost variance report to determine appropriate waste dollars and where improvements can be made.
Reviews daily deployment sheet and adjusts to ensure team efficiency while maintaining labor costs.
Lift / carry 10 lbs or less Constantly
Lift / carry 11-20 lbs Constantly
Lift / carry 21-50 lbs Frequently
Lift / carry 51-100 lbs Occasionally
MANAGEMENT LEADERSHIP SUCCESS FACTORS