Digital Kitchen - Manager

Job Description

Job Description

Description:

In 1934, “Pop” Swenson had a dream. He wanted to serve folks the best burger possible with fresh beef, all while standing out from the crowd and not being just another burger joint. Since then, our signature Galley Boy has won multiple awards and we are continuing to add new locations, along with multiple Food Trucks and Ghost Kitchens. Our business is expanding rapidly and as a result, we need fun and energetic team members that share our passion for perfection to join our growing team. If you possess an internal drive to be better than the rest and be a little bit different while having fun making new friends, then you may just be a natural SWENATIC, and we want to meet you!

What's a SWENATIC?

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This isn't just a Digital Kitchen—it's where the future of our menu is created. As our Innovation Test Kitchen, you'll have a front-row seat to culinary creativity as our Vice President of Culinary develops and perfects new Limited Time Offers before they launch. The experience doesn't stop in the kitchen. Our walk-up service window gives you the opportunity to create genuine guest connections, delivering fast, friendly hospitality.

Essential Job Duties:

• Responsible for effectively onboarding and training team members to brand standards. Continuously coaches, provides feedback and develops team members to build two quality restaurant teams. Responsible for schedule developments and positioning team members.
• Responsible for attracting, selecting, and retaining team members. Manage and coach kitchen crew, kitchen supervisors and curb servers to support operational success.
• Responsible to direct crew, always assign duties and perform quick service and friendly service to customers and internal team members.
• Maintain all standards of excellence in the restaurants in alignment with the quality of the food, friendliness of service, cleanliness of facility and safety of team members and guests to meet or exceed brand standards in every aspect of the restaurants.
• Ensures that team members follow all recipes, procedures, and policies of the company. Responsible for driving guest satisfaction and local store marketing programs. Participates in the investigation and resolution of guest complaints and feedback.
• Enforce sanitary practices for food handling, cleanliness and maintenance of kitchen and kitchen equipment.
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Ensures equipment operates efficiently and the facility is maintained according to company standards.
• Inspires and coaches to drive excellence around core operations procedures on each of their shifts (examples including but not limited to shift accountability, product projections, repairs and maintenance spending/upkeep, cost of sales/cost of labor controls)
• Consistently exhibits the actions/behaviors which best demonstrate the company values; perform all other tasks as directed by the company leadership team to include all Above Stand Leadership and their assigned representatives; always represent Swensons Drive-In Restaurants, LLC as a professional in every aspect of performance.
• Always promote and adhere to the Swensons core values and mission statement.
• Support the General Manager with any additional duties as assigned or required.

ADA Requirements/Physical Standards:

• Exposure to extreme temperatures based upon variable weather conditions inside and outside of the restaurant

• Must be able to stand and exert well-paced mobility and reasonable range of motion such as bending, stooping, standing, walking, stirring, lifting to complete physical tasks related to responsibilities for up to ten (10) hours

• Able to safely respond in emergency situations to avoid imminent dangers to self and others

• Safely transport up to 30 pounds repetitively throughout a shift

• Ability to safely operate blenders, frozen drink machines, grills, fryers, and other kitchen equipment as needed.

• Ability to safely place plates, utensils, pans, and cases on both high and low shelves.

• Must possess finger and hand dexterity for using small tools and equipment

• Ability to safely work in environment that includes wet floors, temperature extremes, and loud noise

• Ability to read, write, and communicate verbally and listen attentively to team members, guests, vendors, and visitors

• Ability to arrive on time for each scheduled shift and work throughout the shift (aside from legally required breaks) per the schedule and restaurant demands

Benefits:

• Weekly Paycheck

• Competitive wages including bonuses based upon performance

• Health Benefits, Group Long-Term disability insurance, 401K with company contribution and competitive PTO plan

• Career Advancement opportunities

• Competitive referral program where you get paid to recruit your friends

• Fun working environment

• Closed major holidays (Easter, Thanksgiving and Christmas with adjusted hours Christmas Eve, New Years eve and New Years day)

Requirements:

• 3-5 years of coaching, training, and development experience in a high-volume food service management role

• 3-5 years’ experience as a restaurant Manager at a high-volume level

• Legal right to work in the United States and provide proof

• Must have a valid driver’s license, your own reliable source of transportation and be able to travel for work purposes

• Good communication and facilitation skills

• Strong interpersonal and conflict resolution skills

• Demonstrates the ability to quickly develop positive working relationships

• Positive, energetic, “can do” attitude with the ability to work on your feet entire length of shift in a fast-paced environment

• Exhibit good manners, proper personal hygiene, and work successfully in a team environment

• Flexible work schedule including availability to work all multiple shifts on regular basis

• Financial Acumen

• Computer skills