Reports to work promptly
and ready to begin shift as designated on schedule. Leads team to
increase business sales and net profit to meet the annual budget while attaining the mission. Supervises the
preparation and review of daily reconciliation report against daily control
totals from cash register system ensuring accuracy. Completes and ensures
accurate preparation of weekly operations report based on the daily reconciliation report. Supervises or
completes the preparation of daily sales summary reports, ensuring complete
accuracy. Supervises completionand daily follow-up of weeklyschedule and daily deployment based on forecasts and projections, to meet
system labor percentages.Maintainscontrollable costs based on system averages described in Managing Culver’s
Manual, Financial Management. Maintains and
controls product inventory according to business needs.Supervises the
completion and documentation of food temperatures and product rotation as
described in the Quality Control/Safe Food Checklist and Product Rotation
Report. Supervises training
and demonstration of food safety practices as described in the Operations
Training Manual, ServSafe® Coursebook and Safe Food Education
Program. Supervises product quality and portion control to meet system standards for quality and food cost. Recruits and/or
supervises the hiring and orientation of all team members as described in the
Managing Culver’s Manual, Employee relations and Operations Training Manual,
Orientation Checklist. Supervises the initial, as well as ongoing training and development of all team members according to procedures in
the Operations Training Manual. Develops the management skills of the 1st and 2nd assistant managers using the
Management Training Checklist.Coaches and mentors all team members providing incidence
documentation as necessary, as described in the Managing Culver’s Manual,
Employee Relations. Evaluates management performance annually and supervises bi-annual
team member performance appraisals using forms and standards as described in
the Managing Culver’s Manual, Employee Relations. Provides wage adjustments based on system performance standards in
Operations and Training and Managing Culver’s manuals.Ensures Federal and
State labor laws are enforced in compliance as necessary. Enrolls team members
eligible for the group benefit program in a timely manner based on the
eligibility criteria established by the insurance carrier and team member
handbook. Ensures policies are
enforced consistently for each team member as described in the team member
handbook. Conducts weekly
management meetings to keep managers informed on system changes and/or
enhancement, ensure quality, guest service and controllable costs are
maintained according to procedures in the Operations Training and Managing
Culver’s Manuals.Schedules a minimum
of six team member meetings on an annual basis to keep team informed on system
changes and/or developments. Uses these
meetings to ensure the system standards of quality and guest service are
maintained consistently as described in the Operations Training Manual.Ensures consistent
uniform and appearance standards of team members according to Operations Training
Manual, Appearance section and team member handbook. Maintains timely and
effective communication among team members concerning restaurant information at
all times.Consistently
maintains excellence in guest relations including prompt follow up on guest
comment cards as described in the Operations Training Manual, Customer
Complaints.Supervises to ensure
guests consistently receive quality product in five minutes as described in the
Operations Training Manual, Order Assembly.
Supervises routine service time checks to ensure this is accomplished. Maintains a risk
management team and handles security and crisis situations effectively according to the Risk Management
Manual. Effectively supervises the proper maintenance of equipment and repairs as described in the
Equipment Maintenance Calendar. Effectively supervises the cleaning, organizing, maintaining and follow-up of restaurant and grounds using visitation and
full field reports conducted by the Franchise Business Partner.Ensures daily
restaurant tours have been performed before and after each shift according to
the Shift Readiness Checklist. Develops and
maintains a relationship within your community as a partner in local marketing
events as described in the Neighborhood Marketing Manual. Demonstrates
positive and effective role modeling for all team members through appearance
and attitude as described in the Operations Training Manual, Appearance,
Service Procedures and the team member handbook.
Attends all manager skills classes and effectively applies information learned to the restaurant
operations.Routinely checks e-mail and voice mail (twice per shift) and responds
as necessary. Supervises the accurate implementation of new products and procedures as described in system-wide rollout procedures. Ensures office,
files and restaurant postings are maintained correctly, according to
federal, state and systemstandards.
Work schedule
- Overtime
- Monday to Friday
- Weekend availability
- 10 hour shift
- 12 hour shift
Supplemental pay
- Bonus pay
- Supplemental income
Benefits
- Flexible schedule
- Health insurance
- Employee discount
- Dental insurance
- 401(k)