Job Title: Director
Company Overview: Join our dynamic team at Chick-fil-A, one of the largest American fast food restaurant chains and the largest specializing in chicken sandwiches. Chick-fil-A is dedicated to providing delicious meals in a welcoming atmosphere. We pride ourselves on our commitment to quality ingredients, excellent customer service, and fostering a positive work environment for our employees.
Position Overview: The Restaurant Director is a senior leader dedicated to executing excellence across all Five Critical Success Factors — overseeing the front of house and/or kitchen operations to drive the Restaurant toward its vision. This leader champions continuous improvement within a LEAN culture, developing people and processes with clear communication and accountability throughout every daypart.
Leadership
- Embody and champion the Restaurant's mission and vision across all teams
- Set clear team goals, share scores visually, and celebrate wins
- Communicate effectively, share ideas openly, and take a positive approach in all situations
- Identify emerging leaders and support their operational and personal growth through coaching and accountability
- Create and sustain a LEAN culture and continuous improvement mindset at every level
- Hold all team members accountable to policy standards — attendance, grooming, uniforms, cell phones, and more
Talent & Team Development
- Develop Shift Managers through coaching and structured accountability
- Ensure completion of opening, closing, and cleaning checklists
- Cultivate a culture of unity across all dayparts and roles
- Partner with the Training Director on development focus areas, new product rollouts, and disciplinary consistency
FRONT OF HOUSE
- Assist in hiring FOH team members
- Train team in order-taking, hospitality, and service systems
KITCHEN
- Train BOH team in kitchen systems, safety, and procedures
Guest Experience
- Ensure proper procedures for order accuracy, hospitality behaviors, speed, and food presentation across FOH and/or BOH
- Protect the customer experience by ensuring packaging, quality, and presentation meet or exceed brand standards
- Maintain consistent cleanliness and organization across all areas — (e.g. front counters, register, dessert stations, kitchen, and team spaces)
- Complete two Food Safety/Recipe and Service Assessments (FSAs/RSAs) daily; use RSA, FSA, and CEM findings to drive immediate improvement
- Maintain a strong culture of Food Safety throughout the Restaurant
- Partner with the Training Director to address recurring issues and build action plans
Sales & Brand Growth
- Ensure speed and quality of food to retain and attract Guests, including on catering orders
- Train FOH team members on suggestive selling — upsizing, new menu items, and strategic recommendations, as appropriate
- Partner with the Marketing Coordinator on brand growth initiatives
Financial Stewardship
- Own overall labor percentage and productivity goals across FOH and/or BOH
- Manage equipment repair and maintenance using the Facilities page; track and resolve damaged equipment
- Execute LEAN principles in all areas — engaging team at every level to eliminate waste and improve efficiency
FRONT OF HOUSE
- Own food and paper cost results for desserts, condiments, etc.
- Maintain and oversee the safe and change fund
- Train Shift Leaders on labor scheduling and productivity
KITCHEN
- Own inventory — LEAN build-tos, product portioning, chicken tracking (freezer, thaw, waste)
- Manage truck and produce orders; organize deliveries via suggested ordering
- Verify bread delivery numbers and quality
Work schedule
- Day shift
- Night shift
- Weekend availability
Benefits
- Health insurance
- Paid time off