Assistant Managers / Managers

JOB SUMMARY We are looking to hire Managers and Assistant Managers for our new Culver’s coming to Toledo, located just off of Secor Rd. We are beginning to hire now, so training will be complete before our expected January opening. Maintains excellence in guest service and quality control of operations consistently to ensure the company mission is attained. ESSENTIAL FUNCTIONS Runs shifts effectively to ensure quality products, guest service, and restaurant cleanliness meet system standards. Consistently ensures guests receive quality products in five minutes or less for in‑house orders and four minutes or less for drive‑thru orders. Ensures proper product quality control, presentation and hold times according to the Operations Training Manual and Order Assembly. Accesses financial information and completes weekly sales and labor reports during their shift. Routinely monitors and coaches team on safety best practices related to the Culver’s hazard communication program and workplace safety. Empowers team to handle guest comments “the Culver’s way.” Ensures team is knowledgeable concerning products and guest service. Demonstrates and maintains a positive attitude among team members. Demonstrates and ensures proper personal hygiene and food safety practices are maintained in the restaurant. Displays point‑of‑purchase materials timely according to the current marketing campaign. Demonstrates proficiency on all restaurant positions. Provides ongoing development of crew chief and shift leader using the management training checklist. Maintains an adequate team on each shift to meet labor cost standards. Ensures proper follow‑up of visitation and full field reports, including cleanliness, hospitality, and ground appearance. Performs daily morning, afternoon, and evening restaurant shifts. Prepares and reviews daily reconciliation report against daily control totals from cash register system ensuring accuracy. Runs financial report, counts afternoon drawers, enters drawer pickups and completes daily. Ensures team is cross‑trained by the training team effectively. Helps identify and develop candidates for the crew chief position. Completes food inventory orders accurately, using forecasts and projections based on current restaurant sales. Observes and maintains daily inventory levels accurately, based on current restaurant sales. Ensures shelf life, rotation of inventory and tempering sheet is maintained. Delegates and ensures the accurate completion of the Quality Control/Safe Food Checklist and First In‑First Out product rotation. Completes end‑of‑the‑month inventory procedures accurately. Delegates restaurant and equipment cleaning. Directs weekly and monthly odd jobs to team assigning them to daily deployment sheet. Demonstrates positive and effective role modeling for all team members through appearance and attitude. Follows restaurant policies and procedures consistently. Demonstrates and ensures team is following system standards for uniforms and appearance. Attends all manager and team member meetings. Follows and encourages team to follow all restaurant policies and procedures. Checks e‑mail and extranet twice daily during each shift and responds as necessary. Uses radiant for cash counting procedures. QUALIFICATIONS Education: College graduate with a degree in hotel and restaurant management or equivalent experience. Certified from a national food safety program. Experience: One year experience in a supervisory position. Characteristics: Ability to effectively organize work, communicate well and be management oriented; knowledge of all aspects of business and good judgment; energetic, positive attitude that is contagious. Compensation: Salary commensurate with qualifications and reflective of present market; benefits available for full‑time managers. PHYSICAL ABILITIES Stand Constantly Walk Constantly Sit Occasionally Handle Constantly Lift / carry 10 lbs or less Constantly Lift / carry 11‑20 lbs Constantly Lift / carry 21‑50 lbs Frequently Lift / carry 51‑100 lbs Occasionally MANAGEMENT LEADERSHIP SUCCESS FACTORS Communication: Verbal, written, presentations to others; communication up‑level and direct reports; inclusive, honest, direct, timely; clear, concise; confronts brutal facts; delivers ideas for solutions with problems. Change Management: Initiative‑driven, supportive of change; reacts quickly and appropriately; sets a good example as a role model in accepting change, executing change initiatives and following through to ensure changes are effective. Decision Making & Problem Solving: Uses judgment, common sense and sensitivity in addressing issues; gathers appropriate information and seeks input from cross‑functional team members; collaborates to ensure decisions consider impact on others; makes timely and fair decisions; can make tough decisions when necessary. Innovation, Creativity & Vision: Seeks new ways to improve efficiency, effectiveness, quality; achieves extraordinary results with ordinary resources. Planning (short and long term): Organized and able to establish priorities, required resources; delivers desired results; manages multiple deadlines and priorities; ensures planning involves cross‑functional team members to assess impact of deadlines and utilization of resources. Organizational Relationships: Builds effective relationships with both external (guests and vendors) and internal (team members) stakeholders; supports and cooperates with other teams; negotiates and influences others. Builds & Sustains a High‑Performance Team: Selects right people for the right job; develops team members, provides training and development to support their success; empowers members to make decisions while minimizing risks; provides measurable feedback in a timely manner; retains valuable talent and builds overall team effectiveness. Accountability: Walks the talk; delivers results on time and at the promised quality level. #J-18808-Ljbffr