Front of the House & Drive Thru Operations Manager

Benefits:

• 401(k) matching
• Dental insurance
• Employee discounts
• Free uniforms
• Health insurance
• Paid time off
• Profit sharing
• Tuition assistance

Role Summary
The FOH Operations Manager is responsible for overseeing the daily operations of the front-of-house (FOH), ensuring efficiency, customer satisfaction, and compliance with company policies. This role involves managing staff performance, enforcing operational procedures, and maintaining a high standard of cleanliness and hospitality.

General Responsibilities:

• Responsible for the day-to-day operations of the shift, including the Dining Room, Drive-Thru, carry-out business, and third party.
• Develop a restaurant culture of growth minded team members and leaders. A culture of product knowledge, stewardship, excitement and generosity. Incorporate this into training, ongoing development, communications and everyday culture.
• Foster a culture of hospitality by ensuring every guest feels genuinely welcomed, valued, and cared for throughout their experience.
• Maintain vision alignment with the Operator and the leadership team
• Ensure stewardship systems are taking place throughout the restaurant
• Develop leaders in such a way that they are operating as a motivated, high performance team that embodies the vision of the business.
• Oversee cash handling procedures, ensuring accuracy and security.
• Monitor and analyze key performance metrics such as labor costs, sales reports, and customer experience data (CEM).
• Be intentional in performing daily goal-setting and performance feedback to all Team Members and Leaders on all Chick-fil-A processes and procedures.
• Conflict resolution skills and ability to make things right for guests who experience problems
• Mastery of knowledge and skill of team member positions throughout the Front of House opperations, including order taking, bagging, desserts, and beverage making. Skills:
• Strategic thinker, Goal-oriented, Tech-savvy
• Great communicator both in handling difficult situations and a diverse team.
• Mature, dependable and results-oriented
• Ability to work in a team environment
• Strong project/time management skills
• Proven history of consistently performing at a high level
• Servant spirit with strong sense of stewardship

Preferred qualifications:

• Bachelor's degree or above, preferably in a business or hospitality
• Experience as a leader food service operations