Manager

Oversees daily restaurant operations, ensuring strict compliance with brand standards, maximizing profitability, and leading team members to deliver exceptional "Fan" service.

Core Responsibilities Daily Operations:

Manage front-of-house, kitchen, and drive-thru workflows to maintain optimal speed of service.

Financial Management:

Monitor food safety, inventory levels, waste, product ordering, and labor allocation to control costs.

Team Leadership:

Hire, train, schedule, coach, and evaluate crew members and shift leaders.

Guest Relations:

Resolve customer complaints promptly to ensure total "Fan" satisfaction.

Quality Assurance:

Enforce strict health, food safety, and cleanliness standards, aligning with ServSafe regulations.

Job Requirements Experience:

Minimum of 2 years of restaurant management experience (quick-service restaurant preferred).

Education:

High school diploma or equivalent.

Physical Demands:

Ability to stand for entire shifts, lift up to 50 pounds, and work in varying temperature environments (freezers/grills).

Availability:

Capability to work flexible schedules, including nights, weekends, and holidays.

Key Skills Leadership:

Ability to motivate, develop, and foster a positive, cooperative team culture.

Organization:

Exceptional multi-tasking skills to oversee diverse business operational areas simultaneously.

Communication:

Clear, professional verbal and written skills for team directives and guest interactions.

Problem Solving:

Quick-thinking skills to resolve bottlenecks and operations issues under pressure.

Pay:

$22.00 - $25.00 per hour

Benefits:

Paid time off

Work Location:

In person