Description
DescriptionThe Chick-fil-A Manager has the responsibility for directing the daily operations of a quick-service restaurant, ensuring compliance with company standards in all areas of operations, including production, preparation, customer relations, restaurant maintenance, inventory management, team management, recruiting, ensuring the highest quality products and services are delivered to our customers and other duties as required.
Roles and Responsibilities

• Serve as subject matter expert for operations
• Model hospitality with all who come in contact with our restaurant
• Communicate effectively, share ideas, and take a positive approach to all situations
• Attend and actively participate in developmental meetings
• Manage and facilitate daily operations of the restaurant
• Think critically to resolve issues as they happen in real-time; think proactively to spot potential issues before they arise
• Lead by example on holding all Team Members to policy standards, ex. Timeliness, grooming, cell phones, uniforms, etc. Partner with Training and Personnel Director as needed.
• Teach, train and coach all hold all Team Members to policy standards, as listed above
• Partner with the director to set team goals, share the score visually, and celebrate the wins
• Partner with Operations Director as needed to provide additional training for team members
• Check behind shift leaders to ensure purposeful setups to put people in the right spots (effective game plans)
• Perform weekly assessments and provide feedback regarding current Team Members' behavior
• Train, Teach, and Coach.

We are looking to hire immediately, so if you are interested apply right away!
Job Type: Full-time
Pay: $18.00
Benefits:

• 401(k)
• 401(k) matching
• Paid Vacation
• Employee meals
• Flexible schedule
• Health insurance
• Paid training
• Referral program

Company Information
In our kitchens, we focus on fresh and simple ingredients. And we always have. Since the beginning, we've served chicken that is whole breast meat, with no added fillers or hormones, and we bread it by hand in our restaurants. Produce is delivered fresh to our kitchens several times a week. Salads are chopped and prepared fresh throughout the day. It may not be the easy way, but it's the only way we know.