The Team Managers are responsible for the supervision of approximately 5 - 20 crew members and proper execution of restaurant operations on a shift, to provide guests with a great dining experience while upholding service and quality standards.

Provides support to the General Manager who has total accountability for the success of the restaurant. Additional responsibilities include a focus on employee retention, continuous operational improvement, and understanding profit and loss statements, operating plans, and costs. Must have a strong commitment to guest satisfaction.

• Ability to prepare and interpret business reports and schedules, analyze data and develop solutions to ensure operating goals are achieved.
• Assists the General Manager by overseeing assigned shifts; monitors brand standards execution and adherence, and directs hourly staff to achieve guest service standards in a clean and pleasant environment.
• Assists in the achievement of controllable profit goals by monitoring controls and taking corrective action to achieve the desired result.
• Develops and coaches hourly employees on brand standards, corporate policies and procedures, and other guest-focused programs/activities to meet or exceed guest service standards.
• Works with the General Manager to attract, hire, onboard, and retain competitive hourly talent to meet staffing requirements and guest service standards.
• Brings employee relations issues, deviations from brand standards, and other guest issues to the attention of the General Manager; recommends and participates in the execution of corrective action as required.
• Works with the General Manager to develop hourly employees through corporate training programs, individual development plans, and system assignments.
• Develops relationships with civic, business, school, and professional organizations to establish good community relations and increase guest counts, as requested.
• Ensures proper security procedures are in place to protect employees, guests, and company assets.
• Enforces sanitary practices for food handling, general cleanliness, and kitchen and dining area maintenance.
• Works to create and maintain an enjoyable and respectful environment for our guests and employees.
• Addresses and resolves complaints and requests promptly and courteously.
• Follows management cash handling, inventory, and other operational procedures as outlined in restaurants' Brand Standards.
• Willingness to assist others without being asked.
• Completes all other tasks and duties as assigned.

Essential Functions:

• Must be able to lift a tray weighing up to 25 lbs
• Must be able to lift and carry supplies and equipment weighing up to 50 lbs; place items on high and low shelves in the office, storerooms, service areas, walk-in coolers, and freezers
• Must be able to bend, stoop, reach, lift and grasp
• Must be able to hear well in a loud environment to respond to employee and guest needs
• Must meet any state, county, or municipal regulation about health risk concerns about food handling
• Must be able to operate the point-of-sale system and differentiate between monetary denominations
• Must be able to work with all Brand menu products
• Must be able to work with potentially hazardous chemicals
• Must have sufficient mobility to move and operate in the confined work area
• Must be able to work inside and outside the restaurant
• Must be able to observe staff and all aspects of restaurant operations
• Must be able to stand and walk during an 8 to 10-hour shift; occasional shifts over 10 hours may be required due to the demands of the business
• Must be able to tolerate extreme temperature changes in kitchen and freezer areas

Job Type: Full-time

Pay: $10.28 - $11.19 per hour

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Restaurant type:

• Bakery
• Casual dining restaurant
• Coffee shop
• Fast casual restaurant

Shift:

• Day shift

Work Location: In person

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