The FOH Director is a leader in the restaurant dedicated to executing strategies and put ideas into action across all 5 critical success factors that drive the store towards our vision, "To positively influence the world one interaction at a time". This leader should focus on continuous improvement in a LEAN environment and development of people, processes and effective communication.

Responsibilities

• Assist in hiring process of new FOH Team Members
• Set team goals, share the score visually and celebrate the wins
• Identify potential leaders and help them develop and grow both Operationally and Relationally
• Communicate effectively, share ideas, & take a positive approach to all situations
• Hold FOH team members accountable to all policy standards, for example timeliness, grooming, cell phones, uniforms etc.
• Train and develop Team Members in all areas and systems, work with Training Director for areas of focus.
• Provide both formal and informal feedback to team on an ongoing basis
• Schedule 90day feedback sessions with New Hires - include the Training Director in the meetings
• Hold Monthly meetings with FOH shift leaders
• Ensure disciplinary action is given fairly and consistently and aligns with the company handbook
• Oversee Front of House schedule, labor allotment, and labor goals
• Monitor, Oversee, and influence CEM scores
• Ensure we are executing proper procedures in order taking, hospitality behaviors, speed and accuracy and provide ongoing feedback to TM
• Protect the customer experience by ensuring packaging, food presentation and quality meets or exceeds Chick-fil-A standards
•  Ensure FOH consistently and systematically meets cleanliness standards (Front Counter, Dining Room, Rest Rooms, etc.)
• Partner with BOH Director to execute Lean Chicken Entrée at all times
• Use RQA, ROE and CEM findings to ensure consistency and quality of products and behaviors. Address areas of improvement immediately. Work with Training Director to address problems and create and action list.
• Maintain a Culture of Food Safety
•  Maintain a clean and organized environment
• Ensure FOH Inventory is organized properly
• Partner with TD to execute training and roll-out of new products
• Assess current systems and implement ideas for improvement
• Ensure speed and quality of food to retain customers
• Work with Catering Director on execution of catering orders and systems
• Assist with outside events as needed
• Train on Suggestive Selling behaviors with FOH team members, including upselling to Large, New menu items etc
• Own Food Cost results for desserts and sauces
• Labor Scheduling – own labor percentage and productivity. Train Managers on Labor Scheduling procedures, how to increase productivity, put “aces in their places”, appropriate times to send people home, etc.
• Equipment Repair & Maintenance – Utilize Facilities page on @CFA- Ensure FOH equipment maintenance is completed, become familiar with process for damaged equipment

This Role does require the FOH director to be the PIC (person in charge) multiple times a week where the Director is responsible for overseeing the business while other directors are off.