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)