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DE TURNO

•MCALISTERS Título del puesto: Líder de turno de restaurante

Departamento:

Operaciones de restaurante

Informes:

Gerente General/Subgerente El tipo de trabajo: no exento Educación: Diploma de escuela secundaria o su equivalente Ubicación: Responsabilidad general: El líder de turno del restaurante contribuye al éxito de McAlister's Corporation ayudando en las operaciones diarias del restaurante. La responsabilidad del líder de turno es dirigir la operación del restaurante, en ausencia del Gerente General y/o el Asistente del Gerente, mientras mantiene los más altos estándares de calidad de alimentos, servicio, limpieza, seguridad y sanidad dirigiendo y supervisando a los miembros del equipo. El líder de turno también es responsable de manejar los problemas con los miembros del equipo, los proveedores de alimentos y los invitados directamente, y luego los remite al Gerente General/Subgerente cuando sea necesario. Áreas clave de responsabilidad: La capacidad de proporcionar supervisión durante los turnos asignados. Brinda a los miembros del equipo y a los invitados una experiencia y un ambiente positivos. Administra las responsabilidades de turnos de FOH y BOH para incluir la programación del personal para minimizar las horas extra y lograr los controles y costos laborales diarios según lo asignado por la gerencia. Supervisa la velocidad del servicio para garantizar una experiencia positiva para el huésped. Manejar comentarios y quejas de los huéspedes. Supervisar los turnos diarios para garantizar que se mantengan los estándares, la calidad del producto y la limpieza de McAlister. Asistir en la capacitación continua de los miembros del equipo, incluidas las nuevas contrataciones y el personal existente para asegurarse de que se sigan los procedimientos y procesos de McAlister. Realiza comprobaciones de línea según sea necesario. Hacer cumplir políticas y estándares uniformes. Asegura que se sigan los procedimientos adecuados de manejo de efectivo. Apertura y cierre de restaurante en ausencia de la alta dirección. Todas las demás funciones que le asigne la gerencia.

Funciones secundarias:

Confianza en la capacidad de supervisar Fundamentos de seguridad y saneamiento Adaptable al cambio Habilidad para trabajar en equipo Habilidad de multitareas Organizado Altos niveles de resistencia y la capacidad de sobresalir

Calificaciones:

Diploma de escuela secundaria o su equivalente. Experiencia mínima de 1 año en la industria de servicios de alimentos; experiencia de supervisión un plus pero no requerido. Trabajó en un entorno acelerado. Experiencia al por menor Requerimientos físicos: Debe ser capaz de trabajar en un entorno de ritmo rápido, alta energía y físicamente exigente. Debe poder pasar el 90% del tiempo de trabajo de pie. Debe poder pasar el 10% del tiempo de trabajo sentado. Se requerirá el uso de todas las capacidades sensoriales, tales como: visión, oído, gusto, olfato, tacto y habla. Se requerirá el uso de capacidades físicas tales como: caminar, agacharse, arrodillarse, manipular, flexibilidad de manos, estirarse, ponerse en cuclillas, gatear, levantar, trepar y agacharse. Debe poder transportar cargas de más de 25 libras y poder transportar hasta 50 libras regularmente. Debe poder comunicarse claramente con nuestros Huéspedes y miembros del equipo en el idioma principal del restaurante, específico de la ubicación. (Principalmente inglés). Debe poder escuchar con 100% de precisión con corrección. Debe poder ver con una visión de 20/20 con corrección. Transporte confiable. 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Copia - Team Leader