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POSITION TITLE: Coordinator

REPORTS TO: Restaurant Head Coach (RHC)

FLSA STATUS: Non-Exempt

PURPOSE OF THE POSITION: To preform manager functions for a specific shift

KEY RESPONSIBILITIES:

1. Ensure your team provides outstanding service & satisfied guests.

2. Train & coach the team.

3. Utilize Varsity Systems to run a great restaurant every shift, every day.

4. Implement restaurant controls, especially cash & inventory.

5. Set & Meet restaurant goals for service, operations and financial results.

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(Additional important duties/responsibilities)

1. Meet all operational standards, including speed of service, food safety and cleanliness.

2. Utilize all systems and tools provided to you.

3. Receive passing inspection grades.

4. Work all shifts (lunch, dinner, late night & weekends) as required by the business.

5. Train all team members

6. Set an example by maintaining an excellent working knowledge and high level of

proficiency in Varsity restaurant operations.

7. Provide coaching and feedback to the team.

8. Personally verify accuracy of all food and paper inventories.

9. Supervise in accordance with Varsity values, traits and behaviors.

10. Successfully implement all marketing promotions.

11. Demonstrate strong problem-solving skills.

12. Follow and enforce all cash policies; address and document any policy violations.

13. Follow all government regulations, employment law, food safety and operations

policies and implement all accounting controls.

14. 14. Any / all other duties as assigned by the Restaurant Head Coach (RHC).

EDUCATION QUALIFICATIONS:

Preferred Minimum: High School Diploma or GED

EXPERIENCE QUALIFICATION:

Required Minimum: Must be ServSafe certified

REQUIRED KNOWLEDGE, SKILLS or ABILITIES: Must have reliable vehicle & valid driver’s

license.

WORKING CONDITIONS AND GENERAL DEMANDS: Hearing and speaking to exchange

information in person or on the telephone; seeing to read a variety of documents; may require

sitting for extended periods of time; dexterity of hands and fingers to operate office

equipment; bending, stooping or reaching to retrieve or store materials. While performing

duties of this role outside the office, the employee is regularly required to stand and walk, talk

and hear to communicate with employees, and taste/smell. The employee is frequently

required to handle, feel and reach with hands and arms. The employee is required to sit, climb,

or balance; and stoop, kneel, crouch, or crawl. The employee is occasionally exposed to cooking

fumes. The noise level in the work environment is usually moderate. Able to lift/push/pull 50

lbs.

TRAVEL REQUIRED: None DIRECT REPORTS: None