Front Counter Director

Mission of the Director of Front Counter- is to develop, coach, and focus people toward delivering remarkable experiences regarding all things front counter, dining room, guest satisfaction, curbside and third party.

Competencies of the Director of Front Counter:

· Dependable.

· Accountable.

· Honesty/integrity.

· Coachable.

· Team player.

· Good communication skills.

· Results oriented.

· Flexible schedule.

Outcomes:

Operations:

· Create a culture of continuous improvement (no shortcuts).

· Engage in 2 visits to others Chick-fil-a restaurants within the year for opportunities to learn and share.

· Track front counter progress through speed of service report.

· Track front counter customers and money through register contests. (Can have delegator in charge of this.)

· Track labor report.

· Track SOS report for front counter cashiers.

· Coaching, evaluating, and providing accountability for all front counter Team Members.

· Track specific front counter, dining room and 3rd party parameters through OE and have solutions for meetings.

· Know how to use smart safe.

Maintain Dining Room, Restrooms and Parking Lot:

· Know how to write checks.

· Ensure FOH is opened/closed properly.

· Systematically and effectively communicating all Customer Experience related goals and success factors to Team Members, trainers and delegators.

· Partner with Director of People to ensure training needs are met.

· Provide vision and accountability of OE to FOH team.

· Positive recognition of team members who do an outstanding job with the guests or each other.

Leadership Development:

· Running breaks, (can allow delegators to do this)

· Labor Cost efficiency. Getting everyone off the clock as close to their time as possible.

· Positional Charts (can allow delegators to do so, but please show them how and have them do it before they come to work.)

· Dedicate at least two hours per week to planning.

· Coaching, evaluating, and providing accountability for all team members in the front counter and dining room.

· Know how to use Inform.

· Have OE parameters tracked in the FOH.

· ROE when Steritech comes.

· Transition from breakfast to lunch is a smooth transition.

· Manage maintenance schedule weekly, monthly, quarterly, and annually.

· Develop front counter, dining room and 3rd part check lists if necessary checklists.

· Waste tracking.

· Use C- Circumstance, A- Action, R- Results to solve problems and challenges