Co Manager 25

Position Co Manager Position Reports To : General Manager, Area Supervisor, Owner Job Summary The Co‑Manager works productively to fulfil job requirements and is responsible for achieving restaurant goals of customer satisfaction and profitability. Performance Results Serves customers their complete, correct order within service time goals according to the Hot‑n‑Ready Promise, Customer Service Standards, the Priority Guidelines, the telephone and front counter station procedures, and if necessary, the Remedy Process. Prepares and ensures consistent, high quality products are served to customers described in the Little Caesars Team Member Orientation, Operational Resource Guide and as shown on the station job helpers. Displays the proper image and follows Little Caesars policies, procedures and standards of conduct as outlined in the Little Caesars Team Member Orientation, ORG Guide and as shown on the station job helpers. Cleans and organizes work stations and ensures the standards for restaurant image are maintained as directed by management and as required by the local health department. Performs cash management responsibilities and ensures compliance by Team Members to all safety and security procedures as defined in the Little Caesars Team Member Orientation, ORG Guide and as shown on the station job helpers. Provides positive direction and feedback to Team Members and follows up by coaching/counselling to ensure job duties are performed and all Little Caesars standards, procedures, and policies are achieved. Performs the tasks associated with food, paper, labor, and utility cost controls and monitors shift activities to ensure compliance. Completes all paperwork neatly and accurately as described by the Operation ORG Guide or as directed by supervisor and/or owner. Follows all procedures associated with opening and closing the restaurant appropriately handles unexpected occurrences and notifies appropriate parties in a timely fashion. Completes assignments as directed by the Area Supervisor/Owner including, but not limited to, weekly and period‑end paperwork, staffing and training, marketing, restaurant image and cleanliness. Nature & Scope The Co‑Manager receives direction and training from Store GM, Peer GM’s, Booster Shot Training Team, Area Supervisor/Owner, Scheduled Training Classes, and Little Caesars training materials. During each shift, they motivate, direct and coach Team Members to work proficiently at their assigned stations, and then follow‑up to ensure tasks are completed in a timely manner, according to Little Caesars procedures. They ensure the restaurant is prepared to meet the needs of their customers and work diligently to ensure each customer is satisfied with the service and product they receive. They support the General Manager, Area Supervisor/Owner and assist in building sales and controlling costs by using all cost control tools and processes. They troubleshoot operation problems and find acceptable solutions. The Co‑Manager position is a full‑time role. Co‑Managers work on average 35‑45 hours a week depending on the needs of the store. They are required to work a variety of shifts including days, nights and mid shifts, and may work a 5‑day schedule that extends to 6 pm on days the General Manager is off. Flexibility is required to cover shifts in case of emergencies. This role demands a hands‑on style of management and involves physical tasks such as lifting, squatting, and standing for long periods of time. The shop’s temperature may reach warm levels; the Co‑Manager must work in and out of different temperature ranges including a walk‑in cooler for food storage. Task Analysis The ability to lift and move 55 pounds. The ability to reach and move items from as high as 6 feet and as low as 6 inches off the ground. The ability to control and utilize equipment safely and correctly (press machine, VCM‑vertical cutter mixer, dough rounders, dough dividers, auto saucers, sauce ladle, cheese cups, pan grippers, spatula, pizza and dough cutter, various knives, can opener, pastry brush, scales, microwave, telephone, cash register, etc.). The ability to apply pressure to cut through products and/or clean equipment/utensils. The ability to count, separate and weigh all types of food products and inventory items. The ability to effectively communicate with customers and co‑workers (reading, speaking, hearing, writing, etc.). The ability to understand directions, instructions and product specifications. The ability to process and complete customer orders. The ability to comprehend all training materials and practice standard operating procedures. The ability to successfully pass required training programs for certification. The ability to use mathematical skills to compute sales totals, percentages, inventory usage, food orders, employee work schedules, cash handling results and projected business needs. The ability to legally drive an automobile adhering to all state and local traffic laws. The ability to supervise a number of people simultaneously and motivate them to meet goals, duties and deadlines. Qualifications and Requirements Have previous experience in restaurant, retail or a position involving customer contact. Be at least 18 years of age. Possess a high school degree or equivalent and possess basic math skills. Be interviewed by General Manager, Area Supervisor or Franchise Owner. Possess excellent verbal communication and interpersonal relations skills. Be dependable, hard‑working and able to perform under pressure in high‑volume situations. Be able to work a varying standard schedule of approximately 50 hours per week and perform all essential functions of the job. Possess a valid driver’s license from the state of residence with a driving record maintained within company guidelines. Possess a reliable vehicle and auto insurance as a primary means to complete daily banking and catering responsibilities as directed by Supervisor/Owner. The U.S. Department of Justice (INS Division) requires that each Team Member provides documentation that proves their eligibility to work in the United States. Authorized to work in the United States. We Offer Paid Training Fun Atmosphere Friendly Environment Flexible scheduling including weekends Day shift, night shift and mid shift work opportunities Annual tenure raises / profitability raises Paid vacation 1 week every 6 months PTO – 2 days every 6 months Advancement opportunities Values Serve others : We are in the business of making our customers’ lives easier every chance we get. We are generous and self‑less. Own your work : We give more than what’s expected. We embrace accountability and care deeply. We have relentlessly high standards and never accept less than the best. Invent something : We make things happen. We are curious, adventurous and open‑minded. We believe in taking the initiative to improve whatever we touch. We dream it, then do it. Never give up : We act fast with fearless determination. Obstacles never stop us from reaching our goals. Be an all‑star : We believe in more than just being a player. #J-18808-Ljbffr