JOB SUMMARY

Runs shifts efficiently and

continually motivates team members to ensure that every guest who chooses Culver’s® leaves happy.

ESSENTIAL FUNCTIONS

1      Assists in running shifts effectively to ensure quality products,

guest service and restaurant cleanliness meet Culver’s standards.

2      Demonstrates proper product quality control, presentation and hold

times.

3      Reviews daily deployment sheet and adjusts to ensure team

efficiency while maintaining labor costs.

4      Performs restaurant opening and closing procedures effectively.

5     

Routinely

monitors and coaches team on safety best practices related to the Culver’s

hazard communication program and workplace safety.

6      Demonstrates proficiency on all restaurants positions.

7      Trains team effectively on all restaurant positions.

8      Empowers team to handle guest comments “the Culver’s way.”

9      Ensures team is knowledgeable concerning products and guest

service.

10   Demonstrates and ensures team is following the standards of

uniforms and appearance.

11   Ensures proper follow up of visitation and full field reports,

including but not limited to cleanliness, hospitality, and ground appearance.

12   Administers team member breaks according to federal and state

legal requirements.

13   Assists team members with mis-punches, voids, discounts, and other

managerial POS functions.

14   Performs daily morning, afternoon and evening restaurant tours

effectively.

15   Runs financial report, counts afternoon drawers, enters drawer

pickups and completes daily deposits.

16   Accesses financial information and completes weekly sales and

labor during their shift.

17   Monitors daily inventory levels to ensure adequate supply for

shift based on current restaurant sales.

18   Ensures shelf life, First In-First Out method of inventory rotation

and tempering sheet is maintained accurately.

19   Ensures the accurate completion of the Quality Control/Safe Food

Checklist.

20   Ensures team practices proper personal hygiene and demonstrates

food safety practices.

21   Assigns and follows up on weekly and monthly “odd jobs” to team.

22   Demonstrates positive and effective role modeling for all team

members through appearance and attitude

23   Attends all manager and team member meetings.

24   Follows restaurant policies and procedures consistently.

25   Ensures proper product waste documenting on every shift.

26   Uses radiant for cash counting procedures.

27   Runs daily POS labor reports.

QUALIFICATIONS

Ability to foster and encourage

open communication, teamwork and cooperation. Results driven with one to two

years leadership experience or equivalent combination of education and

experience.

PHYSICAL

REQUIREMENTS

·        

Stands for long periods of time

without sitting

·        

Walks fast paced during

shifts.  Bends, reaches and stoops

·        

Lift / carry 10 lbs or less

Constantly; Lift / carry 11-20 lbs Frequently; Lift / carry 21-50 lbs

Occasionally; Lift / carry 51-100 lbs Rarely