Restaurant Supervisor

Description

Chicken Salad Chick is coming soon to Boerne, Texas and is looking to hire friendly faces who Spread Joy, Enrich Lives and Serve Others!!

Come join a fabulous team!!! No Late Nights and Closed Every Sunday!! We are looking for the best applicants who are friendly, enthusiastic, and who generally enjoy serving guest.

The Supervisor will direct, coordinate, implement & manage the planning, organizing, training and leadership necessary to achieve identified objectives/goals for sales, cost controls, employee hiring/training/retention, Guest service/satisfaction, product quality, and cleanliness/sanitation. Position is responsible for ensuring adherence & compliance for all standards of operating a CSC location.

Applicants must have open availability and be willing to learn all three positions (prep, sandwich and cashier)

Requirements

Be a key support person for the GM as a Brand Ambassador for Chicken Salad Chick.

Be Understand & adhere/comply to all policies, procedures, standards, specifications, guidelines and training programs.

Ensure that all Guests feel welcome and are given responsive, friendly and courteous service.

Ensure that all products are consistently prepared and served according to CSC standards.

Achieve identified objectives for sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

Control cash and other receipts by adhering to cash handling and reconciliation procedures.

Make employment and termination decisions consistent with GM guidelines/direction.

Operationally fill in where needed to ensure guest service standards and efficient operations.

Continually strive to develop staff in all areas of managerial and professional development.

Prepare all required paperwork, forms, reports in an organized and timely manner.

Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

Oversee and ensure that employee performance appraisals are completed on a timely basis.

Schedule labor for anticipated business activity to provide optimal Guest service, product quality and operating standards while maintaining desired cost control goals for labor.

Always adhere to Brand Standards for uniform appearance and personal grooming.

Physical Requirements: (including but not limited to)

• Ability to stand and walk 10 hours/day
• Ability to continuously reach, bend, lift, carry and stoop
• Ability to freely access all areas of the restaurant
• Ability to move or handle items weighing 0-50lbs
• Ability to work varied hours/days to oversee store operations