Fast Casual Manager

Lead and manage service team to offer a world-class fast casual dining experience.   Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably every shift and every day.  Exemplify gracious hospitality and sincere respect in all interactions.  Maintain open lines of communication.  Create a positive work environment. Continue to be a student of our concept and the industry by seeking out opportunities to learn and improve.  Be a dedicated teacher committed to developing the hourly team members.  Position reports to the General Manager.

Lead Service  Develop, coach and consistently execute standards.  Impact service by being on the floor during peak service times.   Earn the confidence of the team by consistently running a smooth shift.  Exemplify professionalism and enlightened hospitality in all interactions and especially in difficult situations.  Ensure consistent execution of steps of service by using tools such as shopper reports and guest feedback. 

Performance and Talent Development Develop team relationships by demonstrating a strong work ethic and willingness to assist each team member.  Clearly communicate expectations and hold individuals accountable.  Provide both positive and constructive feedback to team in a timely manner and document when appropriate. Actively recruit top tier talent.  Treat potential employees with same sense of hospitality and respect as employees and guests.   Execute training program consistently for hourly employees.  Take charge of self improvement and professional growth by seeking out performance feedback and educational opportunities.

Ambassador of TFG Culture  Seek out opportunities to communicate ThinkFoodGroup’s vision to team, guests, students, vendors and community in a clear and positive manner.  Lead by example.  Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues.  Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality.  Create a positive work environment by demonstrating no tolerance for negative behaviors.  Welcome new ideas and seek feedback from team and GM by asking questions. 

Manage Daily Operations  Understand, practice and teach policies and procedures. Communicate any major facility or operational emergencies to GM immediately.  Maintain a detailed daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team meetings.  Provide a safe, clean, organized and sanitary work environment.  Understand and ensure all ABC laws, Health Standards, federal and state laws are met.  Correct all violations with a sense of urgency.

Manage Financial Results Understand and execute restaurant plan to stay within department budgets and maximize profits.  Actively manage inventory and waste to meet cost targets.  Demonstrate proficiency in cash management. Ensure check register, cash outs, bank logs, inventory and deposits are accurate and executed according to standard.  Effectively manage labor, scheduling and payroll. Proficiency with tools such as  Point of Sales systems.  Reach out to GM for support and training as needed.