Manager

divh2Manager / h2pRuns shifts efficiently and continually motivates team members to ensure that every guest who chooses Culvers leaves happy. / pp1 Assists in running shifts effectively to ensure quality products, guest service and restaurant cleanliness meet Culvers standards. / pp2 Demonstrates proper product quality control, presentation and hold times. / pp3 Reviews daily deployment sheet and adjusts to ensure team efficiency while maintaining labor costs. / pp4 Performs restaurant opening and closing procedures effectively. / pp5 Routinely monitors and coaches team on safety best practices related to the Culvers hazard communication program and workplace safety. / pp6 Demonstrates proficiency on all restaurant positions. / pp7 Trains team effectively on all restaurant positions. / pp8 Empowers team to handle guest comments the Culvers way. / pp9 Ensures team is knowledgeable concerning products and guest service. / pp10 Demonstrates and ensures team is following the standards of uniforms and appearance. / pp11 Ensures proper follow up of visitation and full field reports, including but not limited to cleanliness, hospitality, and ground appearance. / pp12 Administers team member breaks according to federal and state legal requirements. / pp13 Assists team members with mis-punches, voids, discounts, and other managerial POS functions. / pp14 Performs daily morning, afternoon and evening restaurant tours effectively. / pp15 Runs financial report, counts afternoon drawers, enters drawer pickups and completes daily deposits. / pp16 Accesses financial information and completes weekly sales and labor during their shift. / pp17 Monitors daily inventory levels to ensure adequate supply for shift based on current restaurant sales. / pp18 Ensures shelf life, First In-First Out method of inventory rotation and tempering sheet is maintained accurately. / pp19 Ensures the accurate completion of the Quality Control / Safe Food Checklist. / pp20 Ensures team practices proper personal hygiene and demonstrates food safety practices. / pp21 Assigns and follows up on weekly and monthly odd jobs to team. / pp22 Demonstrates positive and effective role modeling for all team members through appearance and attitude. / pp23 Attends all manager and team member meetings. / pp24 Follows restaurant policies and procedures consistently. / pp25 Ensures proper product waste documenting on every shift. / pp26 Uses radiant for cash counting procedures. / pp27 Runs daily POS labor reports. / ppAbility to foster and encourage open communication, teamwork and cooperation. Results driven with one to two years leadership experience or equivalent combination of education and experience. / ppPhysical Requirements : / ppStands for long periods of time without sitting / ppWalks fast paced during shifts. Bends, reaches and stoops / ppLift / carry 10 lbs or less Constantly; Lift / carry 11-20 lbs Frequently; Lift / carry 21-50 lbs Occasionally; Lift / carry 51-100 lbs Rarely / p / div