Purpose of Job
To create positive memories for all who touch DQ. To assist the General Manager (GM) in executing specific aspects of the restaurant operations, which may include financial performance, product production, inventory, personnel, sales, and marketing. To set high standards and create a great environment for the team to work.
Manage entire operation of restaurant during scheduled shifts. Strive for operational levels that meet or exceed the Fan's expectations in the areas of quality, service and atmosphere, creating value through an excellent experience. Accurately complete designated duties such as inventory control, ordering of products, cash control.
Assist the GM in ensuring that every member of management and crew is trained and fully knowledgeable on all PRIDE systems and routines, product recipes, food safety practices and restaurant safety practices.
Assist the GM in ensuring that all PRIDE systems and routines are incorporated into the day-to-day operations of the restaurant and setting each shift up for success by utilizing all materials given to the restaurant by Polly Management.
Assist the GM in ensuring thorough training and new hire orientations take place; clearly communicate job expectations; monitor each employee and manager's performance and job contributions, provide ongoing and helpful feedback against expectations.
Assist the GM in ensuring the utilizing of all training materials for each position are being used to their fullest potential.
Sales & Expense Control
Assist the GM in maintaining controllable expenses within a designated acceptable range in their restaurant; includes labor costs, Cost of Goods Sold, and general foreseeable expenses.
Assist the GM in seeking ways to improve restaurant sales through monitoring key result areas of the restaurant such as speed of service, average guest check, cleanliness, customer counts, etc.
Assist the GM by following procedures to maintain facility and equipment to standard including executing general preventative maintenance and reporting issues in a timely manner.
Assist the GM to ensure proper cash handling and credit card procedures in the restaurant; accountable for proper security of cash at all times.
Assist the GM to ensure all products are available at all times within their restaurant
Assists the GM with implementing local and national marketing initiatives within the restaurant including any necessary training.
Ensure that Fan service in all areas meets or exceeds company standards.
Establish standards for the management team and crew to handle customer concerns.
Ensure that customer complaints are promptly and appropriately addressed to resolve the problem and ensure that each dissatisfied customer becomes a return Fan.
Understands the importance of speed of service and resolve bottlenecks in workflow.
Build relationships with return or preferred patrons.
Team Member Leadership
Accomplish store objectives by assisting the GM with hiring, training, coaching and developing shift leads and crew members to build a highly skilled and productive team.
Assist the GM with thorough training and new hire orientations; clearly communicate job expectations; monitor each employee and manager's performance and job contributions, provide ongoing and helpful feedback against expectations.
At a minimum, have a basic understanding of how to prepare hourly employee schedules to meet the staffing requirements for each day part and seasonal demands, as determined by the GM. Ideally, should be able to perform this task for review and approval by the GM.
Holds management team accountable for Management Handbook Policies and crew members accountable for all Employee Handbook policies.
Maintain a positive working relationship with all restaurant staff to foster and promote a cooperative and pleasant working climate, which will be conducive to maximizing employee morale, productivity and efficiency.
Health & Safety Standards
Must be ServSafe certified
Ensure that Food Safety is the top training priority in store operations. Ensure that proper hand washing, product rotation procedures, and temperature logging are visible and active behaviors. Role model and enforce safe food handling practices.
Maintain a safe, secure, and healthy facility environment by establishing following, and enforcing sanitation standards and procedures, complying with health and legal regulations and maintaining security systems or routines. Ensure that all health, safety and sanitation requirements are met in accordance with federal, state and local standards.
Understands how to react in the event of an emergency such as a worker's compensation accident, a robbery, etc.
Perform other duties and responsibilities as requested by GM.
Previous quick service restaurant experience strongly preferred.
Strong knowledge and application of safe food handling practices.
Customer focus - strong hospitality and customer service skills, enjoys engaging with the customer.
Trainer and coach - ability to be a strong trainer or coach to others on restaurant routines and systems, as well as how to effectively interact with customers and each other.
Management skills - excellent track record of coaching and developing employees and effectively resolving employee relations issues. Ability to motivate and retain a strong team, and set a positive and upbeat store environment.
Organization and goal focus - must be highly organized and detail-oriented with the capability to oversee all aspects of the business and multiple areas simultaneously in a fast-paced environment. Must be able to set clear goals for the business and actively work to achieve and exceed these goals.
Technical - proficiency with computers and with Point of Sale systems.
Flexibility and adaptability -willingness to follow directions and a commitment to meet DQ standards in all you do.
Integrity-does the right thing even when no one is looking, honest, earns trust of others.
Must have ability to:
Must have open availability and be able to work 46 hours per week on average; Must be willing to assist the General Manager covering shifts as needed; Must be willing to be "on-call" at all times for their restaurant.
Must work at least two closing shift per week, AND two Friday, Saturday, or Sunday closing shift per month
Perform under pressure in a high-volume restaurant including moving and responding quickly for long periods of time.
Work in and out of different temperature ranges.
Have basic computer skills.
Lift up to 50 pounds and be able to stand for long periods of time.
Work around nuts and other allergens.