Manager-in-Training

The Manager-in-Training (MIT) is the operations leader of the restaurant focused on profitability, Guest service, people development and operations management. We are looking for leaders with a desire to grow with the brand and manage their own team in the restaurant. The overall goal is to develop the MIT into a future General Manager in the market within six months to a year. The MIT supports the Restaurant General Manager (RGM) in managing the daily operations of a single restaurant, driving key performance outcomes. The MIT invests their time in developing servant leaders, creating memorable experiences, and administrative activities. Essential Duties and Responsibilities Leading the Business Manages inventory costs and maintains inventory by performing Daily, Weekly and Monthly inventory inspections. Places and receives inventory truck orders. Maintains and regularly monitors a list of all restaurant assets. Ensures preventative maintenance of restaurant facility and equipment is completed in accordance with Company standards, interacting with external vendors as required. Ensures that restaurant follows all cash control and security procedures (e.g. safe counting, cash drawers). Create Memorable Experiences Call Guests back who have had problems/complaints. Motivates and directs team to exceed Guest expectations with accurate, fast and friendly service in a clean facility. Partner with the Restaurant General Manager and team to create action plans to improve Guest metrics. Creating Leaders Recruiting and Interviewing potential employees. Complete orientation for new employees. Creates and monitors schedule and manages team on-boarding process. Develop skills of shift leaders to increase the team’s capabilities and raise performance. Establish a positive culture in the restaurant. Leading Store Operations Directs restaurant team toward efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines. Ensures that restaurant upholds operational and brand standards. Monitors people charts and production planning and makes necessary adjustments. Implement actions plans to address employee needs and operational assessments. Qualification and Skills Must be at least eighteen (18) years of age. High School Diploma or GED required. 1-2 years of previous quick service restaurant experience, experience in management preferred. Some understanding of P&L interpretation and management to influence profitability. Demonstrated leadership skills. Available to work evenings, weekends and holidays. Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant. Physical Demands Must be able to lift up to 50 pounds of force frequently to move objects. Ability to carry products/boxes and miscellaneous weighing no more than 50 pounds. Consistently handles product preparation. Ability to kneel to utilize proper lifting procedures. Consistently lifts for product preparation, stocking and inventory. Popeyes is an equal opportunity employer that makes employment decisions based on skills and experience and we encourage all qualified applicants to apply. #J-18808-Ljbffr