Crew Trainer

Job Description

Job Description

Description:

JOB DESCRIPTION

Since 1940, Dairy Queen® has been one of the world’s best known and loved brands because they have created extraordinary Fan experiences. Lynn Lee Inc. / FalCo. LLC , as a franchisee of forty-one Dairy Queens and growing, works hard every day to protect and maintain the continued success of the Dairy Queen Brand by treating all team members and fans in a way that creates smiles and loyalty. We are a performance-driven organization and firmly believe that our employees are the catalyst to the success of the company. With success as the ultimate goal, we strive to create and provide an environment that offers challenging, stimulating and financially rewarding opportunities through a strong performance and values-minded culture.

Crew Trainers assist the management team in executing specific aspects of the restaurant operations during scheduled shifts. To set high standards and create a great environment for the team to work. This role must be able to perform all job functions of each crew position, including customer service, product preparation, cash accountability, drive-thru and back-line food preparation.

RESPONSIBILITIES
Operations

• Strive for operational levels that meet or exceed the DQ Fan’s expectations in the areas of quality, service and atmosphere, creating value through an excellent experience and a fair price. 
• Assist in the management of specific areas of the restaurant during scheduled shifts.
• Accurately complete designated duties such as inventory control, ordering of products and cash control. 
  
• Ensure that all PRIDE systems and routines are part of the day-to-day operations of the restaurant, setting each scheduled shift up for success.

Fan Service

• Ensure that Fan service meets or exceeds company standards. Handle more routine customer complaints, taking prompt and appropriate action to resolve the problem and ensure that each dissatisfied customer becomes a return Fan. Make the determination when to report to the management team on more serious complaints.
  
• Understand the importance of speed of service and resolve bottlenecks in workflow.
  
• Build relationships with return or preferred patrons.

Team Member Leadership

• Accomplish restaurant objectives by assisting the management team with training and coaching team members to build a highly skilled and productive team.
  
• As appropriate and when necessary, get work done through the delegation of tasks to other restaurant team members.
  
• Role model and enforce policies and procedures.
  
• Ensure that the restaurant is properly organized and staffed as designated by written schedules created by restaurant management, through proper job assignments, break rotation and the delegation of tasks during both peak and non-peak periods.
  
• Maintain a positive working relationship with all restaurant staff to foster and promote a cooperative and pleasant working climate, which will be conducive to maximize employee morale, productivity and efficiency.
  

Health and Safety Standards

• ServSafe® certified or approved equivalent.
  
• Ensure that proper hand washing, product rotation procedures, and temperature logging are visible and active behaviors. Role model and enforce safe food handling practices.
  
• Maintain a safe, secure, and healthy facility environment by following and enforcing sanitation standards and procedures; complying with health and legal regulations and maintaining security systems or routines. 
  
• Understand how to react in the event of an emergency such as a workers' compensation accident, a robbery, etc.
  
• Perform other duties and responsibilities as requested by the management team.

WORKING CONDITIONS
Must have ability to:

• Perform under pressure in a high volume restaurant including moving and responding quickly for long periods of time. 
  
• Work in and out of different temperature ranges. 
• Stand for long periods of time. 
  
• Lift up to 50 pounds.  

QUALIFICATIONS

• Minimum 6+ months of high volume quick service restaurant experience required.  
• High School diploma or equivalent required. 
  
• Must be capable of supervising specific areas of the business in a fast paced environment.
  
• Strong knowledge and application of safe food handling practices.
  
• ServSafe® certified or approved equivalent.
  
• Ability to pass crew leadership program.
  
• Must be eligible to work in the United States.
  
• AND MOST IMPORTANTLY must be able to contribute to a fun and friendly culture that thrives off of productivity and helping others!

Requirements: