Manager

Manager

Leads management team by providing guidance, direction, and opportunity to ensure that every guest who chooses Culver's leaves happy. Responsible for the operational and financial success of restaurant.

Essential functions include leading team to increase business sales and net profit to meet the annual budget while attaining the mission, ensuring the preparation and review of daily summary report against daily control totals from cash register system ensuring accuracy, ensuring accurate preparation of weekly operations report based on the daily summary report, ensuring completion and daily follow-up of weekly schedule and daily deployment based on budget forecasts to meet system labor percentages, maintaining controllable costs based on system averages, maintaining and controlling product inventory according to business needs, ensuring the completion and documentation of food temperatures and product rotation as described in the Quality Control/Safe Food Checklist and Product Rotation Report, ensuring effective training and demonstration of food safety practices, ensuring product quality and portion control to meet system standards, maintaining and supporting risk management team in implementation of safety standards that apply to Culver's hazard communication program and overall team and guest safety and health, supervising the hiring and orientation of all team members, supervising the initial, as well as ongoing training and development of all team members according to procedures, developing the management skills of the management team, coaching and mentoring all team members providing incidence documentation as necessary, evaluating management performance annually and supervising bi-annual team member performance appraisals, providing wage adjustments based on performance standards, ensuring restaurant compliance with Federal and State labor laws, enrolling team members eligible for the group benefit program, ensuring policies are enforced consistently for each team member, conducting weekly management meetings to keep managers informed on system changes and/or enhancements, scheduling a minimum of four team member meetings on an annual basis to keep team informed on system changes and/or developments, using these meetings to ensure the system standards of quality and guest service are consistently maintained, ensuring consistent uniform and appearance standards of team members, maintaining timely and effective communication among team members concerning restaurant information, consistently maintaining excellence in guest relations including prompt follow up on guest comment cards, supervising to ensure guests consistently receive quality product in five minutes for in house and four minutes for drive-thru, supervising routine service time checks to ensure this is accomplished, ensuring the proper maintenance of equipment and repairs, ensuring the cleaning, organizing, maintaining and follow-up of restaurant and grounds using visitation and full field reports, ensuring daily restaurant tours have been performed before and after each shift, developing and maintaining a relationship within the community as a partner in local marketing events, demonstrating positive and effective role modeling for all team members through appearance and attitude, attending all manager skills classes and effectively applying information learned to the restaurant operations, routinely checking e-mail and extranet (twice per shift) and responding as necessary, ensuring the accurate implementation of new products and procedures, ensuring office, files and restaurant postings are maintained correctly, according to federal, state and system standards, coordinating and implementing restaurant policies and procedures to all team members.

Qualifications include college graduate with a degree in hotel and restaurant management or equivalent experience, certified in a national food safety program, five years experience in a supervisory position, certified in-store trainer in all areas. Compensation is salary commensurate with person's qualifications and will reflect present market for a position of similar responsibilities.

Physical abilities include standing constantly, walking constantly, handling constantly, lifting/carrying 10 lbs or less constantly, lifting/carrying 11-20 lbs constantly, lifting/carrying 21-50 lbs frequently, lifting/carrying 51-100 lbs occasionally.

Management leadership success factors include communication, change management, decision making & problem solving, innovation, creativity & vision, planning (short and long term), organizational relationships, builds and sustains a high performance team, accountability.

Work days: 5 day work week with at least one weekend day off.

Job location zip/postal code 60543.

Must be at least 18 years of age with reliable transportation and a high school degree. Any questions please contact Culver's of Oswego at (630) 551-4960.