Store Management Opportunities

Restaurant Leader

The Restaurant Leader (RL) provides overall leadership and direct supervision of operations in an individual restaurant to ensure that the restaurant meets or exceeds its annual operating plan. Focal points include:

  • Driving excellence in customer service
  • Maintaining company standards in product and facility specifications
  • Supervising food handling procedures and operational processes
  • Exercising financial control to meet the restaurant profit margin targets
  • Selecting, training, developing and motivating employees

The RL performs hands-on operational work (as necessary) to train employees, responds to customer service needs or otherwise role models appropriate skills and behavior in the restaurant.

 
Assistant Leader

The Assistant Leader (AL) serves as the assistant to the Restaurant Leader and provides additional management coverage of operating hours and direct supervision of operations in an individual restaurant. Focal points include:

  • Driving excellence in customer service
  • Maintaining company standards in product and facility specifications
  • Supervising food handling procedures and operational processes
  • Exercising basic, shift-to-shift financial control to meet the restaurant profit margin targets

In addition, the AL assumes full responsibility for specific financial controls, crew training assignments and the screening of prospective employees under the direction of the RL. The AL performs hands-on operational work on an on-going basis to train employees, respond to customer service needs or otherwise role model appropriate skills and behaviors in the restaurant.

 

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