Job DescriptionJob DescriptionTo profitably operate the restaurant within the practice and procedures established by Burger King Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development.
ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: 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. Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies. Develops and maintains an acceptable level of sales. Utilizes local store marketing. Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system. Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume. Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company’s employee handbook. Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains 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 overall is following BKC’s Image standards. Keeps District Manager informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements. Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member’s personnel files in accordance with federal, state and local law. Posts all Federal and State required posters. Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed. Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies. Performs all administrative paperwork as required.
QUALIFICATIONS: To 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.
RESOLVE It is critical that the candidate possesses a strong desire to make a positive image in people’s lives to pursue excellence and have a passion for the QSR industry.
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.
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 To 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 and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law.
WORK ENVIRONMENT The 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 The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes. The employee is subject to both environmental conditions; work activities occur both inside and outside. The employee is subject to extreme cold temperatures below 32 degrees for periods of time. The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals. The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation.
PHYSICAL DEMANDS: The 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 performing the duties of this job, the employee is regularly required to stand; 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.
Job DescriptionJob DescriptionThe Shift Manager works under the direction of the Assistant or Restaurant Manager. They work directly with team members and operate shifts in a restaurant.
ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: Ensures that restaurants are clean and well maintained, that all company procedures are followed and all standards for food quality, cleanliness, sanitation and customer service are met. Must be able to control cost at budgeted levels as it relates to cash handling, food products, labor, paper supplies, energy consumption, etc. Responsible for cash register setup and shift change. Managing the shift, supervising team members, directing, communicating while maintaining customer service awareness. When requested, Shift Manager may train new and existing team members in job stations. Must be able to complete required shift management administrative duties. Responsible for placing of product orders, posting of sale readings and shift awareness walk thru. Shift Managers are expected to observe all safety and security procedures
Qualifications To 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.
Resolve It is critical that the candidate has a strong desire to make a positive image in people’s lives to pursue excellence and have a passion for the QSR industry.
Educations and/or Experience High School or GED; Must be certified to train all functions of each hourly position he/she will supervise. Must be at least 18 years of age. Must be Serv Safe certified.
Communication Skills Good oral communication skills: Ability to listen to and understand other points of view before responding; Ability to influence others to gain commitment.
Math Ability Basic math skills as it relates to counting change and totaling orders.
Reasoning Ability 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; must have availability to complete a full shift i.e. opening, mid or closing.
Leadership Understanding of effective practices in dealing with customers, exhibiting a positive and professional appearance, demeanor, and dynamic energy
WORK ENVIRONMENT The 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: The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes. The employee is subject to both environmental conditions; work activities occur both inside and outside. The employee is subject to extreme cold temperatures below 32 degrees for periods of time. The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals. The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation.
PHYSICAL DEMANDS: The 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 performing the duties of this job, the employee is regularly required to stand; 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.
Job DescriptionJob DescriptionSummary: Gives a high level of customer service by performing the following duties.
Essential Duties and Responsibilities include the following: Other duties may be assigned.Requests customer order and uses POS machine to simultaneously record order and compute bill either at the front counter or at the drive through location.Selects requested food items from serving or storage areas and assembles items on serving tray or in takeout bag. Notifies kitchen personnel of shortages or special orders.Serves hot/cold food, hot/cold beverages, frozen milk drinks, or dessertsReceives payment.Cooks or performs other duties to prepare food, serve customers, or maintain orderly and clean eating or serving areas.Demonstrates a friendly and cooperative manner when dealing with every customer
Competency: To perform the job successfully, an individual should demonstrate the following competencies:Analytical - Uses intuition and experience to complement data.Design - Demonstrates attention to detail.Problem Solving - Identifies and resolves problems in a timely manner.Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Responds to requests for service and assistance.Interpersonal - Focuses on solving conflict, not blaming; Keeps emotions under control; Remains open to others' ideas and tries new things.Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions.Teamwork - Balances team and individual responsibilities; Contributes to building a positive team spirit; Puts success of team above own interests; Supports everyone's efforts to succeed.Written Communication - Able to read and interpret written information.Quality Management - Demonstrates accuracy and thoroughness.Ethics - Treats people with respect; Works with integrity and ethics.Organizational Support - Follows policies and procedures. Attendance/Punctuality - Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.Dependability - Follows instructions, responds to management direction; Keeps commitments.Initiative - Asks for and offers help when needed. Judgment - Exhibits sound and accurate judgment.Planning/Organizing - Uses time efficiently. Professionalism - Reacts well under pressure; Accepts responsibility for own actions. Quality - Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Monitors own work to ensure quality. Quantity - Completes work in a timely manner.Safety and Security - Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly.
Qualifications: To 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education/Experience: Less than high school education; or up to one-month related experience or training; or equivalent combination of education and experience.
Math Ability: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Computer Skills: To perform this job successfully, an individual should have knowledge of Order processing systems.
Work Environment: The 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: The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes.The employee is subject to both environmental conditions; work activities occur both inside and outside.The employee is subject to extreme cold temperatures below 32 degrees for periods of time.The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation.
Physical Demands: The 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 performing the duties of this job, the employee is regularly required to stand; 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, push and pull. 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.
