Front Counter Director

Front Counter Director League City, TX Job Details Full-time 12 hours ago Benefits Flexible schedule Qualifications Operations management Managing hospitality teams Mid-level Improving operational efficiency Team development Store opening/closing procedures Continuous improvement Team management Maintenance management Guest services Delegation Communication skills Overseeing training Progress tracking (project management tasks) Food service management Staff development Performance evaluation Full Job Description Competencies of the

Director of Front Counter:

Dependable. Accountable. Honesty/integrity. Coachable. Team player. Good communication skills. Results oriented. Flexible schedule.

Outcomes:

Operations:

Create a culture of continuous improvement (no shortcuts). Engage in 2 visits to others Chick-fil-a restaurants within the year for opportunities to learn and share. Track front counter progress through speed of service report. Track front counter customers and money through register contests. (Can have delegator in charge of this.) Track labor report. Track SOS report for front counter cashiers. Coaching, evaluating, and providing accountability for all front counter Team Members. Track specific front counter, dining room and 3rd party parameters through OE and have solutions for meetings. Know how to use smart safe.

Maintain Dining Room, Restrooms and Parking Lot:

Know how to write checks. Ensure FOH is opened/closed properly. Systematically and effectively communicating all Customer Experience related goals and success factors to Team Members, trainers and delegators. Partner with Director of People to ensure training needs are met. Provide vision and accountability of OE to FOH team. Positive recognition of team members who do an outstanding job with the guests or each other.

Leadership Development:

Running breaks, (can allow delegators to do this) Labor Cost efficiency. Getting everyone off the clock as close to their time as possible. Positional Charts (can allow delegators to do so, but please show them how and have them do it before they come to work.) Dedicate at least two hours per week to planning. Coaching, evaluating, and providing accountability for all team members in the front counter and dining room. Know how to use Inform. Have OE parameters tracked in the

FOH. ROE

when Steritech comes. Transition from breakfast to lunch is a smooth transition. Manage maintenance schedule weekly, monthly, quarterly, and annually. Develop front counter, dining room and 3rd part check lists if necessary checklists. Waste tracking. Use C

• Circumstance, A
• Action, R
• Results to solve problems and challenges

REQUIREMENTS

Mission of the Director of Front Counter

• is to develop, coach, and focus people toward delivering remarkable experiences regarding all things front counter, dining room, guest satisfaction, curbside and third party.