Leader in Training

What will you be doing? This is a 6-18 month training program. You will learn all aspects of the operations of the restaurant and be placed in a shift leader, manager or director role based on experience, performance and availability. As a manager in training you will lead a functional area of the business. Lead and work alongside a dedicated team to achieve sales and service metrics. Model the way for remarkable guest service by going above and beyond through our commitment of 2nd mile service. Coach, train and develop operations team. Champion food safe culture. What will you get? $17-$24* High Growth Potential 401(k) Team member meal Fun and friendly environment Development and advancement opportunities *Must be willing to work a schedule that aligns with business needs, including weekends. Pay could be in two phases, an entry rate and 'out of training' rate. Core Expectations Lifting: Regularly lift and carry items weighing up to 40 pounds, such as supplies, trays, and containers of ingredients. Standing: Be on your feet for extended periods (6+ hours), performing various tasks including taking orders, preparing food, and serving customers. Bending and Stooping: Frequently bend, stoop, and reach to access equipment, ingredients, and cleaning supplies. Walking: Move around the restaurant area to attend to different tasks, including serving customers, cleaning, and stocking supplies. Repetitive Motions: Perform repetitive motions such as using a cash register, assembling food items, and cleaning surfaces. Carrying: Transport trays, bags, and food orders to customers' tables or drive‑thru windows. Communication: Clearly communicate with team members and customers in a busy and sometimes noisy environment. Multi‑Tasking: Handle multiple tasks simultaneously, such as taking orders, assembling food, and addressing customer inquiries. Climbing: Occasionally use step stools or ladders to access supplies or storage areas. Pushing and Pulling: Push and pull carts or bins to move supplies and equipment within the restaurant. Endurance: Maintain energy and efficiency during busy periods, ensuring prompt service to customers. Customer Interaction: Interact with customers in a positive and friendly manner, maintaining professionalism and pleasant demeanor in all customer‑facing areas. Be prepared to be 'on stage' or 'in character' while providing an excellent dining experience. Reliable Transportation: Must have consistent reliable transportation to and from work. Outdoor Weather Conditions: Ability to work in various outdoor weather conditions, including heat and cold. #J-18808-Ljbffr