Front Counter Director

Competencies of the Director of Front Counter:

·      Dependable.

·      Accountable.

·      Honesty/integrity.

·      Coachable.

·      Team player.

·      Good communication skills.

·      Results oriented.

·      Flexible schedule.

Outcomes:

Operations:

·      Create a culture of continuous improvement (no shortcuts).

·      Engage in 2 visits to others Chick-fil-a restaurants within the year for opportunities to learn and share.

·      Track front counter progress through speed of service report.

·      Track front counter customers and money through register contests. (Can have delegator in charge of this.)

·      Track labor report.

·      Track SOS report for front counter cashiers.

·      Coaching, evaluating, and providing accountability for all front counter Team Members.  

·      Track specific front counter, dining room and 3rd party parameters through OE and have solutions for meetings.

·      Know how to use smart safe.

Maintain Dining Room, Restrooms and Parking Lot:

·      Know how to write checks.

·      Ensure FOH is opened/closed properly.

·      Systematically and effectively communicating all Customer Experience related goals and success factors to Team Members, trainers and delegators.

·      Partner with Director of People to ensure training needs are met.

·      Provide vision and accountability of OE to FOH team.

·      Positive recognition of team members who do an outstanding job with the guests or each other.

Leadership Development:

·      Running breaks, (can allow delegators to do this)

·      Labor Cost efficiency. Getting everyone off the clock as close to their time as possible.

·      Positional Charts (can allow delegators to do so, but please show them how and have them do it before they come to work.)

·      Dedicate at least two hours per week to planning.

·      Coaching, evaluating, and providing accountability for all team members in the front counter and dining room.

·      Know how to use Inform.

·      Have OE parameters tracked in the FOH.

·      ROE when Steritech comes.

·      Transition from breakfast to lunch is a smooth transition.

·      Manage maintenance schedule weekly, monthly, quarterly, and annually. 

·      Develop front counter, dining room and 3rd part check lists if necessary checklists.

·      Waste tracking.

·      Use C- Circumstance, A- Action, R- Results to solve problems and challenges

REQUIREMENTS

Mission of the Director of Front Counter- is to develop, coach, and focus people toward delivering remarkable experiences regarding all things front counter, dining room, guest satisfaction, curbside and third party.