Position Summary:

Primary Position Duties:

• Serves customers correct, complete orders within service time goals, according to the Customer Service Standards, the Priority Guidelines, the telephone and front counter station procedures and, if necessary, the Remedy Process.
• Prepares and ensures consistent, high quality products are served to customers as described in the employee handbook and as shown on the job station helpers.
• Displays the proper image and follows company policies, procedures and standards for conduct as outlined in the employee handbook.
• Cleans and organizes work stations and ensures the standards for restaurant image are maintained as directed by management and as required by the local health department.
• Performs cash management responsibilities and ensures compliance by colleagues to all safety and security procedures.
• 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.
• Performs the tasks associated with food, paper labor, and utility cost controls and monitors shift activities to ensure compliance.
• Completes all daily paperwork neatly and accurately as described by the Operational ORG Guide or as directed by management.
• Follows all procedures associated with opening the closing the restaurant, appropriately handles unexpected occurrences, and noti?es appropriate parties in a timely fashion.

Position Requirements:

• The ability to lift up to 55 pounds.
• The ability to push and pull up to 55 pounds.
• The ability to squat or crouch to lift items from floor level.
• Ability for twisting of the back up to 90 degrees left and right.
• Ability for bending of the back up to a minimum of 90 degrees to lift objects from the floor.
• Ability for bending of one or both arms to shoulders up to 100%.
• Ability to lift one or both arms from side up to 100%.
• Ability to lift one or both arms over head up to 100%.

• The ability to reach and move items from as high as six feet and as low as six inches off the ground.
• The ability to control and utilize equipment safely and correctly i.e. the sheeter machine, vertical cutting mixer (must be 18 years or over), the sauce ladle, cheese cups, pan grippers, spatula, pizza and dough cutter, different types of knives, can opener, pastry brush, scales, microwave, telephone, cash register, etc.
• The ability to “Shakerboard” by working outside holding a sign (must be 18 years or over).
• The ability to apply pressure to cut through and to clean products.
• The ability to count, separate and weight all types of food products and inventory items.
• The ability to process and complete customers orders, including counting money and processing credit card transactions properly.
• Must be able to follow directions and communicate (i.e. speaking, reading, hearing, writing) with customers, crew and management.
• Must be able to work with 650º oven temperatures.
• Must be able to withstand 90º heat in the summer and below freezing in the winter.
• Must be able to stand for long periods of time.
• Must have mobility to get to multiple stations within the restaurant.
• Must be able to see sufficiently to maintain safety and determine product quality, service and cleanliness.

• Must be able to perform opening and closing duties in case of crew absence.
• Must be able to work an average shift of 10 hours.
• The ability to comprehend all training material, pass required training programs and practice standard operating procedures.
• 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.
• The ability to legally drive an automobile adhering to all state and local traffic laws.
• The ability to supervise a number of people at the same time and to motivate them to meet goals, duties and deadlines.

Education or Skills:

• Have previous experience in restaurants, retail or a position involving customer contact (preferred).
• Be at least 18 years of age.
• Possess a high school degree and basic math skills.
• Possess excellent verbal communication and interpersonal relations skills.
• Be dependable, hard working and have the ability to work under pressure and in stressful situations.
• Be able to work a standard schedule of approximately 20 plus hours per week and be able to perform all essential functions of the job.