Shift/Availability Needed:
Position Location:
Searcy, AR
Position Opening Date:
4/27/2020
Position Closing Date:
12/31/2100 12:00:00 AM
1. Serves customers correct complete orders within service time goals, according to the Customer Service Standards, the Priority Guidelines, the telephone and front counter station proceudres and if necessary, the Remedy Process.
2. Prepares and ensures consistent high quality products are served to customers as described in the Company training materials.
3. Displays the proper image and follows Company policies, procedures and standards for conduct as outlined in the Company Orientation and Training Handbook and Policy Manual.
4. Cleans and organizes work stations and ensures the standards of restaurant image are maintained as directed by management and as required by the local heath department.
5. Performs cash management responsibilities and ensures compliance by Colleagues with all safety and security procedures as defined in the Company Orientation and Training Handbook as well as any other safety and security procedures issued.
6. Provides direction and feedback to Colleagues and follows up by coaching/counseling to ensure job duties are performed and all Company standards, procedures and policies are achieved.
7. Supports the General Manager by performing tasks associated with achieving and sustaining Company standards in the categories of: a) Staff Training, b) Food and Paper control, c) Labor Hour control, d) Revenue Growth and, e) Performance and Audit Reviews.
8. Completes all paperwork and/or computer data entry neatly, accurately and in a timely manner as directed by the Restaurant Manager, Area Supervisor and/or Executive Management.
9. Follows all procedures associated with opening, operating, and/or closing the restaurant.
10. All other tasks and duties that might be assigned by Company Managment in the attainment of Company goals and targets.
11. Appropriately handles unexpected occurences and promptly notifies Company managment of such events (utilizing the Company's Chain of Command) in a timely manner.
1. Have previous experience in restaurants, retail or a position involving customer contacts in preferred.
2. Be at least 18 years of age.
3. Possess a high school diploma, or equivalent, and possess basic math skills.
4. Possess excellent verbal communication and interpersonal relations skills.
5. Be dependable, hard working and have the ability to work under pressure and in stressful situations.
6. Be able to work a standard schedule of between 36-40 hours per week and be able to perform all the essential funtions of the job.
7. Have a minimum of six months experience with the Company as a Crew person or, have been hired as an "Assistant Manager Trainee".
8. Be 100% CARDS certified.
9. Be interviewed and recommended for promotion by an Area Supervisor.
10. Have sucessfully completed the Company Assistant Manager Training Plan and passed the solo open and close shift evaluations.
11. Have sucessfully completed the Little Caesars Basic Operations Course (or equivalent Management Trainee Course) with the past 12 months.
12. Have sucessfully completed ServSafe Manager Training within the past 12 months.
13. Possess a valid driver's license from the state of residence with a driving record maintained within company guidelines. Possess a reliable vehicle and auto insurance as a primary to complete daily banking and other responsiblities as directed by Manager or Area Supervisor.
14. Meet Company Background Verification guidelines.
15. The U. S. Department of Justice (INS Division) requires that each Colleague provide documentation that proves their eligibility to work in the United States.
1. The ability to lift and move 55 pounds.
2. The ability to reach and move items from as high as 6 feet and as low as 6 inches off the ground. The ability to control and utilize equipment safely and correctly (cheese shredder, sheeter machine, dough mixer, dough rounder, sauce ladle, cheese cups, pan grippers, spatula, pizza and dough cutter, different types of knives, can openers, pastry brush, scales, microwave, telephone, computer terminals, etc.) Please note; certain pieces of equipment can only be operated by colleagues over the age of 18.
3. The ability to apply pressure to cut through products and/or clean equipment/utensils.
4. The ability to count, separate and weigh all types of food products and inventory items.
5. The ability to effectively communicate to customer and co-workers (reading, speaking, hearing, writing, etc.)
6. The ability to understand directions, instructions and product specifications.
7. The ability to process and complete customer orders.
8. The ability to comprehend all training materials and practice standard operating procedures.
9. The ability to sucessfully pass required training programs for certifications.
10. The ability to use mathematical skills to compute sales totals, percentages, inventory usage, food orders, employee work schedules, cash handling results and projected business needs.
11. The ability to legally drive an automobile adhering to all state and local traffic laws.
12. The ability to supervise a number of people at the same time and to motivate them to meet goals, duties and deadlines.
