Chief marketing officer [h1.location_city]

SUMMARY

A position filled by a craft employee with initiative and demonstrated leadership ability. In the absence of management, the crew chief assumes the duties and responsibilities of the Assistant Manager. The crew chief continues all responsibilities of the craft positionworks, in addition to the responsibilities listed below.

PURPOSE OF JOB :

• To assist in directing employees in all phases of operation, to achieve high standardsof food preparation and presentation, service to guests, general cleanliness, andpleasant atmosphere in accordance with all standard operating procedures.

ESSENTIAL DUTIES AND RESPONSIBILITIES

These include the following :

Cash Receipts / Store Receipts

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skill, and or / ability required. Reasonable accommodations may be made to enable individuals with disabilitiesto perform the essential functions. Employee must be able to communicate verbally in English to employees and guests and read English for menus, guest checks, notices, instructions, safety labels, etc. Employee must be able to interact with people in a friendly, courteous manner.

EDUCATION AND / OR EXPERIENCE

Prior experience or training is desired, but may not be required.

LANGUAGE SKILLS

Ability to read and comprehend instructions, correspondence, and memos. Ability to writeguest checks and simple correspondence. Ability to read and speak English well enough to communicate with guests, understand guest checks and instructions.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure using whole numbers, fractions, percents, decimals, discounts, and cash counting.

REASONING ABILITY

Ability to apply common sense and to understand and carry out detailed and objective written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Employee must be able to memorize food plating and handling procedures outlined in the Standard Operating Procedures Manual.

OTHER SKILLS AND ABILITIES

Employee must be able to remain calm under pressure when dealing with guests, staff or equipment problems.

IHOP training coursework as assigned.

PHYSICAL DEMANDS

The physical demands described here must be met by an employee to successfully performthe essential functions of this job. Reasonable accommodations may be made to enableindividuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee regularly is required to use hands and fingers, handle, or feel objects, tools, or controls; walk, stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee regularly must lift and / or move up to 10 pounds and occasionally may move up to 100 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonableaccommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee occasionally is exposed to fumes or airborne particles.

The noise level in the work environment is usually moderate.

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