Directs weekly and monthly odd jobs to team assigning them to daily deployment sheet.
Demonstrates positive and effective role modeling for all team members through appearance and attitude.
Follows restaurant policies and procedures consistently.
Demonstrates and ensures team is following system standards for uniforms and appearance.
Attends all manager and team member meetings.
Follows and encourages team to follow all restaurant policies and procedures.
Checks e-mail and extranet twice daily during each shift and responds as necessary.
Uses radiant for cash counting procedures.
EDUCATION: College graduate with a degree in hotel and restaurant management or equivalent experience. Certified from a national food safety program.
EXPERIENCE: One year experience in a supervisory position.
CHARACTERISTICS: Have the ability to effectively organize work, communicate well and be management oriented. Be knowledgeable in all aspects of business and show good judgment. Demonstrates an energetic, positive attitude that is contagious.
COMPENSATION: Salary is commensurate with person’s qualifications and will reflect present market for a person of similar responsibilities.
Lift / carry 10 lbs or less Constantly
Lift / carry 11-20 lbs Constantly
Lift / carry 21-50 lbs Frequently
Lift / carry 51-100 lbs Occasionally
MANAGEMENT LEADERSHIP SUCCESS FACTORS
COMMUNICATION: Verbal, written, presentations to others; communication up – same level – direct reports; inclusive, honest, direct, timely; clear, concise; confronts the brutal facts; delivers ideas for solutions with problems.
CHANGE MANAGEMENT: Taking initiative, supportive of change; reacts quickly and appropriate; sets a good example as a role model in accepting change, executing change initiatives and following through to insure changes are effective.
DECISION MAKING & PROBLEM SOLVING: Uses judgment, common sense and sensitivity in addressing issues; gathers appropriate information and seeks input from cross functional team members; collaborates with others to insure that decisions are made with consideration for impact on others; makes timely and fair decisions; able to make tough decisions when necessary.
INNOVATION, CREATIVITY & VISION: Seeks new ways to improve efficiency, effectiveness, quality; achieves extra-ordinary results with ordinary resources.
PLANNING (short and long term): Organized and able to establish priorities, required resources; delivers the desired results; manages multiple deadlines and priorities; insures that planning involves cross-functional team members to assess impact of deadlines and utilization of resources.
ORGANIZATIONAL RELATIONSHIPS: Builds effective relationships with both external (guests and vendors) and internal (team members) stakeholders, and between levels, teams and across functions. Supports and cooperates with other teams, negotiates and has the ability to influence others.
BUILDS AND SUSTAINS A HIGH PERFORMANCE TEAM: Selects the right people for the right job. Develops team members, provides training and development to support their success; empowers team members to make decisions while minimizing risks; provides measurable feedback in a timely manner; retains valuable talent and builds the effectiveness of the team as a whole. Plays like a champion
ACCOUNTABILITY: Walks the talk. Delivers results on time and at the quality level promised.