JOB TITLE: LC Co-Manager
CLASSIFICATION: Non-Exempt
SUPERVISOR: General Manager
MANAGERIALLY RESPONSIBLE FOR: Team Members
POSITION OVERVIEW (ROLE):
The Co-Manager is responsible for operations during assigned shifts, including but not limited to supervision of team-members and staffing levels, quality food preparation, safety and sanitation, and housekeeping. The Manager will take responsibility for setting the expectation for all team members to work as a team to maximize productivity and always achieve standards, whether it is cleanliness, organization, food quality, or speed and accuracy of the team. The Manager ensures that all team members are performing their job responsibilities and meeting expectations in all areas of their job descriptions.
ESSENTIAL JOB FUNCTIONS: (JTA)
1. Deliver Shift Execution
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Own Shift Operations
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Open/Close Restaurant
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Working manager
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Completes daily checklists & leverages tools for high performing shifts
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Ensures SOPs are being followed
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Owns daily/shift goal setting
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Executes shift huddles and team member communication
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Monitor daily cash management
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Handle guest interactions
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Leads culture, service model, & core values during each shift
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Responsible for safety and security during shift
2. Support team member development
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Support team member and manager training
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Support team member accountability through documentation
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Provide employee development and accountability through training and shift coaching
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Assess performance and provides feedback to team member and general manager
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Supports recruiting through screening/initial interviews
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Use deployment charts every shift
3. Support Financial Performance
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Manage speed of service/quote times
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Manage labor during assigned shift
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Manage food cost, waste, and inventory during assigned shift
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Support ordering & inventory management
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Maintain and manage equipment
ACCOUNTABILITIES:
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Keeps General Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
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Creates a positive working environment with positive actions.
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Able to perform all position responsibilities and performance objectives in a timely and effective manner in accordance with established company policies and procedures.
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Maintains a favorable working relationship with all company employees to foster and promote a cooperative working atmosphere, which will be conducive to maximum employee morale, productivity, and efficiency.
RESPONSIBILITIES:
Carries out responsibilities in accordance with the organization’s policies and applicable laws. With input, support and approval from the General Manager or Upper Management, responsibilities include screening applicants, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
QUALIFICATIONS/REQUIREMENTS:
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Must be 18 years old or older
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Education & Experience:
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High school diploma or equivalent recommended; College degree preferable.
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One (1) –Two (2) years supervisory experience in food service recommended.
JOB SPECIFICATIONS:
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Financial Accountability – Skills necessary to manage and control food costs, labor costs and expenses so that financial goals are met.
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Strong Organizational Skills.
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Teamwork – Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
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Strong Leadership Skills – Serves as a role model for employees through teamwork support, attention to detail, quality control and interactions with Members, guests and team Members.
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Experience in supervising and training staff, including safety training.
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Ability to prioritize and organize work assignments, delegate work.
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Strong oral and written communication skills.
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Identifies and solves real problems.
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Works effectively with limited supervision.
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Knowledge of Word and Excel; general knowledge of computer functions.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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Regularly required to stoop, kneel, crouch, talk and hear.
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Frequently required to stand, walk, sit, use hands to finger, handle or feel and reach with hands and arms.
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Occasionally required to climb or balance.
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Employees must frequently lift and/or move up to 50 pounds.
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Able to withstand changes in temperature, steam and heat and work in a confined area.
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Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature and presentation and preparation.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The working conditions can be a very fast paced environment at times, mostly indoor work, but may include some outdoor events where climate will vary from extreme heat in summer to freezing in winter. May work with hot, cold, and hazardous equipment as well as operate phones, computers, printers, and other office equipment. The noise level is moderate to loud. Hectic work environment with occasional periods of big workloads. May be required to work evenings, weekends and/or holidays.
DISCLAIMER:
The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job.
