Hardee's Gillette, Wy

The Assistant General Manager (AGM) supports the General Manager (GM) in directing the daily operations of a Hardee'srestaurant in support of the Brand Vision, Mission, and Promise while role modeling CKE's Core Values. The AGM assists inensuring compliance with company standards in all areas of operations including product preparation and delivery,customer service, facilities maintenance, and financial accountability. This role accomplishes these objectives by assistingthe GM in actively selecting, training, and coaching top talent to achieve key results in People, Customer, Sales and Profit.

ESSENTIAL FUNCTIONS
May perform any or all of the following duties:

• Demonstrate CKE's Core Values while assisting the GM in building high performing employees when selecting, training,retaining, and recognizing top talent utilizing applicable tools and processes.
• Executes the Performance Management process consistently to ensure employees are set up for success and heldaccountable.
• Partners with the GM and Human Resources to ensure resolution to all employee relations activities and maintaincompliance with federal, state, and local requirements.
• Actively monitors, demonstrates, and provides training on, all job duties of each position for any shift throughout therestaurant, including customer service, food preparation, cleaning, and stocking.
• Ensures proper supervision of restaurant through ongoing examination of station and customer activities.
• Works assigned schedule to ensure that all day parts are being observed, i.e., breakfast, lunch, dinner, late night, andweekends.
• Drives customer-focused culture by serving as a role model in resolving customer issues and partnering with the GM totrain employees to meet or exceed customer service standards.
• Coaches, drives excellence, and recognizes and assists the GM in holding all shifts accountable around core operationalprocedures using company systems.
• Assists the GM in creating schedules and completing inventory orders. Completes these tasks when the GM is absent oron vacation.
• Ensures that food safety standards are met through direct observation while running shifts or when present in therestaurant.
• Partners with the GM to ensure that restaurant level plan and marketing initiatives are in place and being implemented.
• Partners with the GM to analyze sales, labor, inventory, and controllables on a continual basis and takes specificcorrective action to meet or achieve margin and sales growth targets.
• Communicates effectively with all levels of internal and external contacts (i.e. team members, guests, vendors, visitors).
• Takes the initiative, in addition to providing excellent customer service, to perform other duties, as needed, to keep therestaurant clean, safe, and operating efficiently.

POSITION QUALIFICATIONS/CORE COMPETENCIES

• High school diploma /General Educational Development (GED) required, associate degree or higher preferred.
• Minimum of one year experience in restaurant operations or equivalent combination of education and experience.
• Proficient working knowledge of Microsoft Office applications.
• Must be able to work a flexible schedule including days, nights, and weekends.
• May be required to travel to other locations, e.g., assist in other restaurants, bank, meetings as business dictates.
• Effective Communication- Consistently and effectively interacts with all members of the team; encourages open andhonest communication throughout the restaurant.
• Customer Focused- Recognizes the customer as the first priority and creates a culture that emphasizes high standardsfor service and exceeding the customers' expectations.
• Developing Talent- Creates an environment in which people are challenged to grow and develop; keeps the crewengaged by encouraging and rewarding personal growth.
• Execution Excellence- Strives to be "Best in Class" in running superior operations by analyzing costs to help ensureprofitability of the restaurant. Ensures standards are upheld and procedures are followed at all times to achieve optimalresults. Remains focused on the details to ensure the safety of the crew and provide a consistent customer experience.
• Accountability- Holds team members and themself accountable for immediate and sustained improvement ifperformance standards are not met, utilizing company performance management tools.

WORK ENVIRONMENT

• Fast paced environment working with kitchen equipment in tight quarters.

PHYSICAL DEMANDS

• Requires constant movement in and around all areas of the restaurant.
• Ability to stand/walk constantly and for extended periods of time.
• Ability to reach overhead, bend, and stoop frequently and repetitively.
• Ability to work in a warm environment near grills, ovens, and vats.
• Able to lift 20 lbs. or more repetitively on a regular basis and up to 50 lbs. on occasion.
• Work with various cleaning products

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they haveinquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employeeswho have access to the compensation information of other employees or applicants as a part of their essential job functionscannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensationinformation, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation,proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor'slegal duty to furnish information. 41 CFR 60-1.35(c)