Back of House Manager

Back of House Manager Role Summary:

As a Chick-fil-A kitchen manager, you are responsible for the complete operation of the kitchen, including, but not limited to the execution of daily operations within the restaurant, preparation and execution of outside sales and catering, and additional distribution points (events, food truck, etc).  Your primary responsibility is to ensure each menu item is prepared correctly according to its recipe, consistently confirming that team members are working efficiently and effectively, and the kitchen cleanliness and organization is always prepared for customer/director inspection.  While running a smooth operation, kitchen managers are also required to manage food and labor costs, identify possible time and temperature danger areas, and confirm proper rotation on all Chick-fil-A products using the FIFO (first in, first out) method.

Primary Duties & Responsibilities:

• Approve the quality of opening and closing procedures by performing regular walk throughs with the kitchen teams
• Motivate kitchen employees to consistently follow all Chick-fil-a procedures, guidelines and recipes
• Work with the front counter manager to monitor labor, and work together to achieve daily sales goals
• Protect the customer experience by guaranteeing packaging, food presentation, and quality meets restaurant standards
• Use RQA and CEM findings to identify areas that need improvement and provide quick solutions
• Work with Facilities and Maintenance Director to identify all areas of the kitchen that need maintenance or repair
• Work with Kitchen Director to identify any kitchen small-wares items that need repair or replacement
• Coach the behaviors of all kitchen team members and provide positive/constructive feedback when applicable
• Work with Kitchen Director to identify specific areas of necessary training and supervision
• Ensure all kitchen systems are in effect daily including but not limited to Lean Chicken and Produce, Waste Tracking, Chicken Weight Systems, Cooking Times and Temperatures, and Chute Level Management
• Work with the Kitchen Director to order or assist in ordering restaurant stock, produce, and bread
• Oversees store inventory, confirming that stock is being used properly (using FIFO method) as well as ensuring kitchen and stock areas are clean and organized
• Be fully capable of following the opening/closing procedures of the unit and versed in back office Service Point and computer applications

Job Requirements:

• Must be 21 years old or older
• Bachelor’s degree in Culinary Arts or related field preferred but not required
• 2+ years of quick-service, casual, or full-service restaurant experience; management is a plus
• Bi-lingual preferred but not required
• Serv-Safe certified preferred but not required
• Work a minimum of 40 hours per week, and have open availability including weekends (Friday/Saturday)
• Allocate 2 hours every week to meet with other managers, the Operator, and Senior Director to discuss operational needs, staffing, and short and long-term goals and targets
• Must be able to lift up to 50 pounds and stand for long periods of time
• Must have reliable transportation and have the ability to open (5am) and/or close (12am) the restaurant
• Be tech-savvy and understand basic Microsoft applications as well as IOS functions
• Possess strong time-management skills

How Are You Successful?

• CEM (guest survey module) – measured every 30 days
• Speed of Service > 80%
• Order Accuracy > 96%
• Overall Guest Satisfaction > 75%
• ROE > 95%
• Labor and Sales = Operator sets monthly targets to be met daily
• Training and Development – You must possess the ability to train, develop, and motivate team members.  In order to take the next position in the company, you must be able to backfill your role.

Benefits:

• Competitive Pay within Region
• Paid Time Off
• Daily meals and catering discounts
• Uniform Allowance
• Leadership Development
• College scholarships and discounted tuition options
• Performance-based raises and promotions
• Sundays off