CKE Restaurants, Inc.
Assistant General Manager @ Laurel Hill
CKE Restaurants, Inc., Laurel Hill, North Carolina, United States, 28351
Overview
The Assistant General Manager (AGM) supports the General Manager (GM) in directing the daily operations of a Hardee’s restaurant in support of the Brand Vision, Mission, and Promise while role modeling CKE’s Core Values. The AGM assists in ensuring 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 assisting the GM in actively selecting, training, and coaching top talent to achieve key results in People, Customer, Sales and Profit. Essential Functions
Demonstrate CKE’s Core Values while assisting the GM in building high performing employees when selecting, training, retaining, and recognizing top talent using applicable tools and processes. Execute the Performance Management process consistently to ensure employees are set up for success and held accountable. Partner with the GM and Human Resources to resolve employee relations activities and maintain compliance with federal, state, and local requirements. Actively monitor, demonstrate, and provide training on all job duties of each position for any shift throughout the restaurant, including customer service, food preparation, cleaning, and stocking. Ensure proper supervision of the restaurant through ongoing examination of station and customer activities. Work assigned schedule to ensure that all day parts are observed (breakfast, lunch, dinner, late night, and weekends). Drive a customer-focused culture by serving as a role model in resolving customer issues and partnering with the GM to train employees to meet or exceed customer service standards. Coach, drive excellence, and recognize and assist the GM in holding all shifts accountable around core operational procedures using company systems. Assist the GM in creating schedules and completing inventory orders; complete these tasks when the GM is absent or on vacation. Ensure that food safety standards are met through direct observation while running shifts or when present in the restaurant. Partner with the GM to ensure that restaurant-level plans and marketing initiatives are in place and implemented. Partner with the GM to analyze sales, labor, inventory, and controllables on an ongoing basis and take corrective action to meet or achieve margin and sales growth targets. Communicate effectively with all levels of internal and external contacts (team members, guests, vendors, visitors). Take initiative, in addition to providing excellent customer service, to perform other duties as needed to keep the restaurant clean, safe, and operating efficiently. Qualifications / Core Competencies
High school diploma or GED required; associate degree or higher preferred. Minimum of one year experience in restaurant operations or an 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 as business dictates (e.g., assist in other restaurants, bank, meetings). Effective Communication – consistently and effectively interacts with all team members; encourages open and honest communication. Customer Focused – recognizes the customer as the first priority and fosters a culture that emphasizes high service standards and exceeding expectations. Developing Talent – creates an environment where people are challenged to grow and develop; keeps the crew engaged by encouraging and rewarding personal growth. Execution Excellence – aims for best-in-class operations, analyzes costs to support profitability, and ensures standards and procedures are followed for safe, consistent service. Accountability – holds team members and themselves accountable for immediate and sustained improvement when performance standards are not met. Work Environment
Fast-paced environment with kitchen equipment in tight quarters. Physical Demands
Constant movement in and around all areas of the restaurant; ability to stand or walk for extended periods. Reach overhead, bend, and stoop frequently and repetitively. Work in a warm environment near grills, ovens, and vats. Ability to lift 20 lbs. or more repeatedly and up to 50 lbs. on occasion. Ability to work with various cleaning products. Seniority level
Mid-Senior level Employment type
Part-time Job function
Management Manufacturing Industries
Restaurants
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The Assistant General Manager (AGM) supports the General Manager (GM) in directing the daily operations of a Hardee’s restaurant in support of the Brand Vision, Mission, and Promise while role modeling CKE’s Core Values. The AGM assists in ensuring 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 assisting the GM in actively selecting, training, and coaching top talent to achieve key results in People, Customer, Sales and Profit. Essential Functions
Demonstrate CKE’s Core Values while assisting the GM in building high performing employees when selecting, training, retaining, and recognizing top talent using applicable tools and processes. Execute the Performance Management process consistently to ensure employees are set up for success and held accountable. Partner with the GM and Human Resources to resolve employee relations activities and maintain compliance with federal, state, and local requirements. Actively monitor, demonstrate, and provide training on all job duties of each position for any shift throughout the restaurant, including customer service, food preparation, cleaning, and stocking. Ensure proper supervision of the restaurant through ongoing examination of station and customer activities. Work assigned schedule to ensure that all day parts are observed (breakfast, lunch, dinner, late night, and weekends). Drive a customer-focused culture by serving as a role model in resolving customer issues and partnering with the GM to train employees to meet or exceed customer service standards. Coach, drive excellence, and recognize and assist the GM in holding all shifts accountable around core operational procedures using company systems. Assist the GM in creating schedules and completing inventory orders; complete these tasks when the GM is absent or on vacation. Ensure that food safety standards are met through direct observation while running shifts or when present in the restaurant. Partner with the GM to ensure that restaurant-level plans and marketing initiatives are in place and implemented. Partner with the GM to analyze sales, labor, inventory, and controllables on an ongoing basis and take corrective action to meet or achieve margin and sales growth targets. Communicate effectively with all levels of internal and external contacts (team members, guests, vendors, visitors). Take initiative, in addition to providing excellent customer service, to perform other duties as needed to keep the restaurant clean, safe, and operating efficiently. Qualifications / Core Competencies
High school diploma or GED required; associate degree or higher preferred. Minimum of one year experience in restaurant operations or an 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 as business dictates (e.g., assist in other restaurants, bank, meetings). Effective Communication – consistently and effectively interacts with all team members; encourages open and honest communication. Customer Focused – recognizes the customer as the first priority and fosters a culture that emphasizes high service standards and exceeding expectations. Developing Talent – creates an environment where people are challenged to grow and develop; keeps the crew engaged by encouraging and rewarding personal growth. Execution Excellence – aims for best-in-class operations, analyzes costs to support profitability, and ensures standards and procedures are followed for safe, consistent service. Accountability – holds team members and themselves accountable for immediate and sustained improvement when performance standards are not met. Work Environment
Fast-paced environment with kitchen equipment in tight quarters. Physical Demands
Constant movement in and around all areas of the restaurant; ability to stand or walk for extended periods. Reach overhead, bend, and stoop frequently and repetitively. Work in a warm environment near grills, ovens, and vats. Ability to lift 20 lbs. or more repeatedly and up to 50 lbs. on occasion. Ability to work with various cleaning products. Seniority level
Mid-Senior level Employment type
Part-time Job function
Management Manufacturing Industries
Restaurants
#J-18808-Ljbffr