Manager in Training

MANAGER

IN TRAINING

description

Trains and works with the Restaurant Manager to profitably

operate the restaurant within the practice and procedures of the company. This

position is responsible for learning and maintaining standards of cost control,

customer service, restaurant and employee appearance, building sales,

maximizing profits, and employee development. The Manager in Training

position is meant to be a temporary assignment of fewer than 6 months in

duration while preparing for the Restaurant General Manager role.

• Responsible for working the front counter to ensure quality service.

Checks product quality and communicates with customers and assures

availability. Effectively trains and coaches employees to show courtesy

and handling of complaints.

store marketing.

Follow the Cash Handling Procedures outlined in the company’s employee

handbook.

timely manner. Take necessary action to minimize workers and / or

unemployment compensation. Maintain safe work environment. Achieve highest

possible rating by the Health Department. Ensures professional restaurant

and team image through rigid adherence to restaurant cleanliness,

uniforms, and appearance standards.

writing, corrective disciplinary action with employees or any incident

involving customers.

by the Restaurant General Manager.

ingredients are in place and working well.

for buildings and equipment.

Manager or District Manager for purpose of planning, training, and

reviewing operations / management procedures and policies.

QUALIFICATIONS

perform this job successfully, an individual must be able to perform each

essential duty satisfactorily. The requirements listed below are representative

of the knowledge, skill and / or ability required.

EDUCATION

and / or EXPERIENCE

High

School or GED; some college preferred; Previous restaurant experience

desirable. Must be at least 18 years of age. Must be Serv Safe certified.

RESOLVE

It is

critical that the candidate possesses a strong desire to promote into a

Restaurant General Manager position, make a positive image in people’s lives,

to pursue excellence, and have a passion for the QSR industry.

COMMUNICATION

SKILLS

Ability

to demonstrate excellent written and oral communication skills; Ability to

listen to understand other points of view before responding; Ability to

influence others to gain commitment; Ability to present information in a clear

and concise manner.

MATHEMATICAL

SKILLS

Understanding

of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating

food costs (theoretical vs. actual).

REASONING

ABILITY

To be

able to solve problems and deal with a variety of complex issues that is common

in the QSR business. Must be able to exercise sound judgment in considering

course of action.

FLEXIBILITY

Handles

day-to day work challenges confidently; is willing and able to adjust to

multiple demands, shifting priorities, and rapid change; ability to work a

variety of shifts and times of day. This position requires OPEN

availability.

LEADERSHIP

Develops

and grows others; solicits and applies customer feedback; improve processes,

product and services; gains support and commitment from others; mobilizes

people to act; uses delegated authority to meet specific

responsibilities.

COMPUTER

SKILLS

perform this job successfully, an individual should have knowledge of order

processing systems and basic computer skills.

COMPENSATION

Based

on appropriate pay band commensurate with experience incentive bonus plan

based on performance and profitability of the company operations.

BACKGROUND

CHECK

Candidates

are required to pass background check as a condition of hire to this position

unless otherwise prohibited by state law.

WORK

ENVIRONMENT

work environment characteristics described here are representative of those an

employee encounters while performing the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities

to perform the essential functions.

Equipment

Fryers,

broilers, flat top grills, walk-in freezer, menu boards, computers, cash

registers, warmer lights, filtering machines, oven, steam units, holding

cabinets, slicers, storage units, soda fountain hook- up station, microwave

ovens, insulated oven mitts, toasters, cooking utensils, and drive-thru

communication systems.

Environmental

Conditions :

protection from weather conditions, but not necessarily from temperature

changes.

degrees for periods of time.

physical conditions, such as moving mechanical parts, electrical current,

exposure to high heat of chemicals.

fumes, odors, dust, mist, gases or poor ventilation

PHYSICAL

DEMANDS :

physical demands described here are representative of those that must be met by

an employee to successfully perform the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities

to perform the essential functions.

While

use hands to handle or feel; reach with hands and arms and be able to

communicate. The employee is frequently required to walk, stoop, kneel, crouch,

and push. The employee is occasionally required to sit and climb or balance.

The employee must regularly lift and / or move up to 10 pounds, frequently lift

and / or move up to 25 pounds, and occasionally lift and / or move up to 50

pounds.