Consistently provides a quality product and Guest service experience that deliverstotal Guest satisfaction.
- Takes necessary action to ensure all Guest receive "Six Dollar Service";anticipates and exceeds the Guests needs; handles "special situations"and requests immediately in a positive manner that encourages Guest toreturn.
- Effectively "paths" the restaurant to monitor all aspects of therestaurant's operation to anticipate problems; takes initiative to correctproblem areas immediately.
- Consistently enforces and maintains all Carl's Jr. QSC (Quality, Serviceand Cleanliness) standards.
- Monitors and maintains proper staffing level and labor costs whileensuring high levels of QSC.
- Observes employee attitudes; takes appropriate steps to create a friendlyatmosphere for employees and Guests.
- Suggests to Restaurant Management ways to improve Guest service.
TRAINING AND DEVELOPMENT
Strives to improve the skills and performance of all Crew Persons.
- Effectively trains Crew Persons utilizing the existing training program.
- Provides regular performance feedback to motivate and improve theperformance of all Crew Persons.
- Provides direction and supervision for Crew Persons to maintain highproductivity and high crew morale.
- Communicates employee work performance to the General Managerand appropriately addresses performance issues; maintains properdocumentation of all disciplinary situations.
- Makes an on-going effort to improve personal performance level.
SUPPORTS BUSINESS OBJECTIVES
Supports efforts to maximize sales and profits and minimize controllable costsby effectively directing and supervising work shift activities.
- Makes sound business decisions quickly to ensure Guests receiveservice beyond their expectations.
- Effectively plans, organizes and implements all daily operationalroutines and activities; completes all required administrative duties anddaily paperwork.
- Able to supervise and perform closing and/or opening duties, asdirected by Restaurant Management.
- Supports the goals, decisions and directives of Restaurant Management.
POLICIES & STANDARDS
Complies with all Carl's Jr. policies and procedures regarding business andpersonnel practices.
- Complies with and models all company policies standards, proceduresand guidelines; enforces all in a fair and consistent manner.
- Holds employees and self accountable for the methods and processesused to achieve results.
- Role models and sets a positive example for the entire team in allaspects of business and personnel practices.
CARL'S JR. SHARED VALUES
Models and encourages Carl's Jr. shared values.
- Is completely focused on and driven by the Guest.
- Is of high personal integrity and treats all employees with honesty,respect and dignity.
- Establishes an environment of trust to ensure honest, open and directcommunication; and provides a communication process that works up,down and across the organization.
- Is performance oriented and driven; clearly communicates performanceexpectations, measures performance results, recognizes and rewardsgood performance and is intolerant of poor performance.
Requirements:
EDUCATION
High school diploma or equivalent. Good verbal and written communicationskills; is capable of communicating effectively with General Manager,customers and co-workers; bi-lingual skills a plus.
EXPERIENCE
Must have successfully completed the entire Crew Person Training Programrequirements. Must be a minimum of 18 years of age.
TRANSPORTATION & INSURANCE
Must have reliable personal transportation, a valid driver's license and proof ofinsurance.
ACCESSIBILITY
Must have a telephone or other reliable method of communicating with therestaurant. Maintains an open door policy.
HOURS
Must be able and willing to work flexible hours including opening and closingshifts.
Skills &Abilities:
Demonstrates and/or possesses the following:
- Basic knowledge of computers.
- Organizational, planning and time management skills.
- Team building skills.
- Problem solving skills.
- Ability to troubleshoot cash handling problems; good mathematicsskills.
- Excellence in performing the duties of all work stations and incompleting assigned tasks and duties.
- Ability to look at the restaurant operations (from a customer'sviewpoint).
- Ability to take initiative.
PhysicalAbilities:
Must be able to:
- Stand for long periods of time.
- Bend and stoop.
- Work around heat.
- Work around others in close quarters.
- Move throughout the restaurant and visually observe restaurantoperations and employee work performance.
- Lift 50 - 75 pounds.
- Work with various cleaning products.