Description:
Swensons is a unique concept you won’t find anywhere else! No two days are ever the same. Our Managers are responsible for leading and managing team members. Our brand is growing and we need your help to create an energetic atmosphere focused on great guest and team member experience! Our winning Team starts with you!
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.
Job Highlights
Career Growth – Company growth strategy
Entrepreneurial Spirit
Becoming Best in Brand
Control Your Own Destiny
Benefits
Competitive Salary + Monthly Bonuses (hiring for highest volume locations)
Weekly pay check
Medical, Dental, VisionLife Insurance, Short-term & Long-term Disability401k/Roth w/ Employer Match
Career Advancement Opportunities
Job Qualifications
Self-driven, flexible, leads by example mentality with strong interpersonal skills
Ability to build emotional connections with our guests and team members
Positive, energetic, “can do” attitude working in a fast paced fun environment
Experience managing people, staffing, scheduling and development
Detail oriented, organized, respectful with ability to develop entire team
Financial acumen and cost management skills
Summary:
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Essential Job Duties:
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Responsible for effectively onboarding and training team members to brand standards. Continuously coaches, provides feedback, and develops team members to build quality restaurant team. Responsible for schedule developments and positioning team members.
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Responsible for attracting, selecting, and retaining team members and hourly management for restaurant operations. Responsible for implementing effective local recruitment techniques to properly staff the restaurants.
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Responsible to direct team, always assign duties and perform quick service and friendly service to guests and internal team members.
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Facilitates team member meetings on a periodic basis. Ensures that restaurant team members and management abide by company policies, procedures, and federal, state and local laws. Communicates to leadership all issues pertaining to team member matters.
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Responsible for driving the financial results to achieve a return on investment. Consistently grows sales and revenue year over year. Responsible for forecasting sales and adjusting as needed. Maximizes profitability by assuring proper controls are in place for cost of sales, labor, payroll, and other controllable costs to protect the business.
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Ensures management and team members adhere to operational systems and procedures. Ensures product availability. Accurately performs all administrative duties to include daily, weekly, and periodic company financial reports in a timely fashion. Reviews, analyzing profit and loss statement on a period basis. Responsible for diagnosing opportunities and developing an action plan to correct deficiencies.
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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.
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Ensures that team members follow all recipes, procedures and policies of the company. Responsible for driving guest satisfaction and local store marketing programs. Leads the investigation and resolution of guest complaints and feedback.
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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.
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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)
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Identify and develop team members by providing ongoing feedback establishing performance expectations and by conducting performance reviews.
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Prepare schedules and ensure the restaurant is staffed for all shifts and maintain an accurate and up-to-date plan of restaurant staffing needs.
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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.
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
Requirements:
- 3-5 years of coaching, training and development experience in a high-volume food service management role
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3-5 years’ experience as a restaurant General Manager at a high-volume level
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Legal right to work in the United States and provide proof
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Must have a valid driver’s license, your own reliable source of transportation and be able to travel for work purposes
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Good communication and facilitation skills
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Strong interpersonal and conflict resolution skills
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Demonstrates the ability to quickly develop positive working relationships
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Positive, energetic, “can do” attitude with the ability to work on your feet entire length of shift in a fast-paced environment
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Exhibit good manners, proper personal hygiene, and work successfully in a team environment
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Flexible work schedule including availability to work all multiple shifts on regular basis
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Financial Acumen
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Computer skills
