Church's Chicken PR
Asst Restaurant Manager - Baton Rouge, LA
Church's Chicken PR, Baton Rouge, Louisiana, us, 70873
Asst Restaurant Manager - Baton Rouge, LA
at
Church's Chicken PR
Reports To (Title):
Restaurant General Manager
Department:
Field Operations
Job Summary The Assistant General Restaurant Manager works under the direction of the Restaurant General Manager. The ARGM is responsible for the hands‑on day‑to‑day activities and operations of the restaurant, assisting in ensuring the successful implementation of Church's initiatives and programs, assisting in achieving or exceeding all established financial sales and profitability plans, and managing all banking and administrative responsibilities.
Key Duties/Responsibilities
Assists the Restaurant General Manager (RGM) in ensuring all employees are trained.
Assists RGM in maintaining appropriate staffing and prepares weekly schedules.
Helps staff during high volume periods as needed.
Assists in administering all paperwork in a timely manner.
Assists in analyzing profit and loss statements and in meeting established sales plans for the unit.
Maintains and records accurate inventory.
Understands, enforces and adheres to all company policies and procedures.
Assists in maintaining all company operations standards and compliance.
Ensures that federal, state and local laws, regulations, and ordinances are practiced and enforced.
Maintains a clean facility at all times.
Delivers consistent, high quality products daily, every shift.
Performs other duties as assigned.
Position Requirements (Education, Qualifications, Experience)
Must be at least 18 years of age.
A high school diploma or G.E.D. is required.
Must have 1 year of supervisory experience working in the restaurant industry.
ServSafe® food safety training is highly recommended.
Position Qualifications / Functional Skills
Must have a valid driver's license and proof of valid insurance.
Must be able to work a minimum of 40 hours per week and be available for flexible shifts, including weekends.
Knowledge of all restaurant policies, practices and operational and human resources procedures.
Excellent interpersonal skills and the ability to interact professionally with individuals at all levels, both internally and externally.
Knowledge of profit and loss statements.
Ability to implement policies and procedures.
Skilled in developing employees by coaching, counseling, and building strong work habits.
Commitment to continuous improvement of customer satisfaction.
Knowledge of recruiting and interviewing potential team members.
Ability to supervise others.
Proficiency in conflict resolution.
Create and maintain a positive work environment.
Build a Strong Guest Culture
Makes a special effort to exceed guests' expectations.
Places guests as the highest priority and acts as a role model for team members by providing exceptional guest service.
Leads by example and promotes an environment with a sense of urgency to satisfy guests.
Investigates and resolves guests' complaints about food quality or service.
Establishes a friendly, welcoming restaurant environment.
Build High-Performing Teams
Promotes a team environment by fostering respect and providing coaching, feedback, and recognizing achievements.
Hires, trains, and develops the right people and plans staffing levels.
Displays exemplary onboarding and orientation practices.
Understands team dynamics and facilitates good teamwork.
Provides specific, timely, and actionable feedback.
Maintains Quality And Safety Focus
Ensures that all food products are prepared consistently with Church's high quality standards.
Demonstrates food and beverage operations: applying principles of food preparation and production in accordance with Church's specifications.
Ensures all health, safety and sanitation requirements are met in accordance with Church's policies as well as federal, state, and local standards.
Follows all cash and security procedures to maximize employee and customer safety.
Maintains safe and obstruction‑free dining and work areas.
Drives Results
Establishes clear, achievable goals and communicates each team member's role.
Gets results personally and from teams by effectively communicating performance expectations and holding team members accountable.
Regularly uses company‑provided tools to audit guest service and food safety practices.
Utilizes appropriate techniques to encourage and support staff in meeting or exceeding desired goals.
Provides clear and timely feedback on performance.
Church's Chicken is a fun, fast‑paced, opportunity‑rich environment where hard‑working people can advance by serving others.
Church's Chicken is an equal employment opportunity employer and makes hiring and employment decisions without regard to race, color, religion, sex, national origin, age, disability, genetic information or any other factor prohibited by applicable law.
Seniority level
Mid‑Senior level
Employment type
Full‑time
Job function
Management and Manufacturing
Human Resources Services
Church's Chicken is an equal employment opportunity employer and makes hiring and employment decisions without regard to race, color, religion, sex, national origin, age, disability, genetic information or any other factor prohibited by applicable law.
#J-18808-Ljbffr
at
Church's Chicken PR
Reports To (Title):
Restaurant General Manager
Department:
Field Operations
Job Summary The Assistant General Restaurant Manager works under the direction of the Restaurant General Manager. The ARGM is responsible for the hands‑on day‑to‑day activities and operations of the restaurant, assisting in ensuring the successful implementation of Church's initiatives and programs, assisting in achieving or exceeding all established financial sales and profitability plans, and managing all banking and administrative responsibilities.
Key Duties/Responsibilities
Assists the Restaurant General Manager (RGM) in ensuring all employees are trained.
Assists RGM in maintaining appropriate staffing and prepares weekly schedules.
Helps staff during high volume periods as needed.
Assists in administering all paperwork in a timely manner.
Assists in analyzing profit and loss statements and in meeting established sales plans for the unit.
Maintains and records accurate inventory.
Understands, enforces and adheres to all company policies and procedures.
Assists in maintaining all company operations standards and compliance.
Ensures that federal, state and local laws, regulations, and ordinances are practiced and enforced.
Maintains a clean facility at all times.
Delivers consistent, high quality products daily, every shift.
Performs other duties as assigned.
Position Requirements (Education, Qualifications, Experience)
Must be at least 18 years of age.
A high school diploma or G.E.D. is required.
Must have 1 year of supervisory experience working in the restaurant industry.
ServSafe® food safety training is highly recommended.
Position Qualifications / Functional Skills
Must have a valid driver's license and proof of valid insurance.
Must be able to work a minimum of 40 hours per week and be available for flexible shifts, including weekends.
Knowledge of all restaurant policies, practices and operational and human resources procedures.
Excellent interpersonal skills and the ability to interact professionally with individuals at all levels, both internally and externally.
Knowledge of profit and loss statements.
Ability to implement policies and procedures.
Skilled in developing employees by coaching, counseling, and building strong work habits.
Commitment to continuous improvement of customer satisfaction.
Knowledge of recruiting and interviewing potential team members.
Ability to supervise others.
Proficiency in conflict resolution.
Create and maintain a positive work environment.
Build a Strong Guest Culture
Makes a special effort to exceed guests' expectations.
Places guests as the highest priority and acts as a role model for team members by providing exceptional guest service.
Leads by example and promotes an environment with a sense of urgency to satisfy guests.
Investigates and resolves guests' complaints about food quality or service.
Establishes a friendly, welcoming restaurant environment.
Build High-Performing Teams
Promotes a team environment by fostering respect and providing coaching, feedback, and recognizing achievements.
Hires, trains, and develops the right people and plans staffing levels.
Displays exemplary onboarding and orientation practices.
Understands team dynamics and facilitates good teamwork.
Provides specific, timely, and actionable feedback.
Maintains Quality And Safety Focus
Ensures that all food products are prepared consistently with Church's high quality standards.
Demonstrates food and beverage operations: applying principles of food preparation and production in accordance with Church's specifications.
Ensures all health, safety and sanitation requirements are met in accordance with Church's policies as well as federal, state, and local standards.
Follows all cash and security procedures to maximize employee and customer safety.
Maintains safe and obstruction‑free dining and work areas.
Drives Results
Establishes clear, achievable goals and communicates each team member's role.
Gets results personally and from teams by effectively communicating performance expectations and holding team members accountable.
Regularly uses company‑provided tools to audit guest service and food safety practices.
Utilizes appropriate techniques to encourage and support staff in meeting or exceeding desired goals.
Provides clear and timely feedback on performance.
Church's Chicken is a fun, fast‑paced, opportunity‑rich environment where hard‑working people can advance by serving others.
Church's Chicken is an equal employment opportunity employer and makes hiring and employment decisions without regard to race, color, religion, sex, national origin, age, disability, genetic information or any other factor prohibited by applicable law.
Seniority level
Mid‑Senior level
Employment type
Full‑time
Job function
Management and Manufacturing
Human Resources Services
Church's Chicken is an equal employment opportunity employer and makes hiring and employment decisions without regard to race, color, religion, sex, national origin, age, disability, genetic information or any other factor prohibited by applicable law.
#J-18808-Ljbffr