Crew Leader- LOCATION
GardenFresh Restaurant Corp
JobDescription
Job Title: Crew Leader
Department: Operations
Reports To: General Manager
Our Vision
We believeeach day begins fresh
And freshbegins here.
We want torevolutionize the way people think about and eat fresh and wholesome food.
Our Purpose
FreshWholesom Food
UnexpectedService
NourishingLives
Our Values
People want to work for us because of our values.
People stay with us because we live our values.
Fresh always first
Respect for each individual
Ever authentic
Success through relentless innovation
Hospitality is fun
Summary
Responsible for the daily direction of theoperations of a single restaurant in accordance with prescribed operationalpriorities, company policies, procedures and budgetary objectives duringscheduled shift. Responsible forindependent actions that may impact store sales, profits, personnel, andcontrols.
Essential Duties and Responsibilitiesinclude the following. Other duties may be assigned.
Food Safety
Able to demonstrateidentification and correction of Food Safety issues through daily alerts and managementcycles.
QSC & Shift Management
Understands our relationships with our FarmerPartners and how important it is to the guest experience
Able to perform theessential functions of Hot Bars, SRA, Floor and Kitchen and direct and leadcrew and handle any issues that come up during shift.
Executes QSC(Quality, Service & Cleanliness)
Uses internal alertprocess as required by company standards
Communicateseffectively via company email, voice mail, redbook systems
Able to perform theessential job duties in order to effectively open and close the buildingfollowing all company policies and procedures.
Completes shiftmanagement cycles and floor loops
Manages guest flowduring busy times
Conducts formaltransitions and can describe importance.
Builds sales usingClub Veg and suggestive selling
Manages labor hoursduring shifts including required breaks & overtime management
Accurately managescash while running shift including, cashier check outs, daily deposits, changeorders, and petty cash management.
Guest Satisfaction and Service Recover
Understand SMG andService Check and how data is collected
Able to supportleadership team in guest follow up and problem resolution
Safety
Understands theimportance of maintaining a safe work environment for guests and employees
Redirects employeesthat are not performing their jobs in a safe manner
Follows all companysecurity policies required during shift including proper use of alarm system
Participatesin the company Safety Programs
Human Resources
Maintains aHarassment Free workplace while managing shift
Communicateseffectively to leadership team with employee issues come up
Utilizesdocumentation when appropriate with oversight from General Manager
Food, Production, Ordering & Receiving
Counts dailyon-hands and waste accurately
Adjusts dailyforecast when required
Places CentralKitchen and produce orders when assigned
Receives deliveriesand confirms accuracy
R&M
Understands how to use Service Channel withemergency R&M issues arise.
SupervisoryResponsibilities
Manages a total of 30-70 employees in therestaurant. Is responsible for the direction, coordination, and evaluation ofthese employees and this restaurant while on duty. Carries out supervisoryresponsibilities in accordance with the organization's policies and applicablelaws. Responsibilities include training employees; planning, assigning, anddirecting work; appraising performance; rewarding employees; addressingcomplaints and resolving problems.
Competencies
To perform the job successfully, anindividual should demonstrate the following competencies :
Problem Solving - Identifies and resolvesproblems in a timely manner; Gathers and analyzes information skillfully;Develops alternative solutions; Works well in group problem solving situations;Uses reason even when dealing with emotional topics.
Technical Skills - Assesses own strengthsand weaknesses; Pursues training and development opportunities; Strives tocontinuously build knowledge and skills; Shares expertise with others.
Customer Service - Manages difficult oremotional customer situations; Responds promptly to customer needs; Solicitscustomer feedback to improve service ; Responds to requests for service andassistance; Meets commitments.
Interpersonal Skills - Focuses on solvingconflict, not blaming; Maintains confidentiality; Listens to others withoutinterrupting; Keeps emotions under control; Remains open to others' ideas andtries new things.
Oral Communication - Speaks clearly andpersuasively in positive or negative situations; Listens and getsclarification; Responds well to questions; Participates in meetings.
Teamwork - Balances team and individualresponsibilities; Gives and welcomes feedback; Contributes to building apositive team spirit; Puts success of team above own interests; Able to buildmorale and group commitments to goals and objectives; Supports everyone'sefforts to succeed.
Leadership - Displays passion and optimism;Inspires respect and trust; Provides vision and inspiration to peers andsubordinates.Delegates work assignments; Matches the responsibility to theperson; Gives authority to work independently; Sets expectations and monitorsdelegated activities; Provides recognition for results. Exhibits confidence inself and others.
Managing People - Includes staff inplanning, decision-making, facilitating and process improvement; Takesresponsibility for subordinates' activities; Makes self available to staff;Provides regular performance feedback; Develops subordinates' skills andencourages growth; Solicits and applies customer feedback (internal andexternal); Fosters quality focus in others; Improves processes, products andservices.; Continually works to improve supervisory skills.
Cost Consciousness - Works within approvedbudget; Develops and implements cost saving measures; Contributes to profitsand revenue ; Conserves organizational resources.
Ethics - Treats people with respect; Workswith integrity and ethically; Upholds organizational values.
Organizational Support - Follows policiesand procedures; Completes administrative tasks correctly and on time; Supportsorganization's goals and values; Supports affirmative action and respectsdiversity.
Judgement - Displays willingness to makedecisions; Exhibits sound and accurate judgment; Supports and explainsreasoning for decisions; Includes appropriate people in decision-makingprocess; Makes timely decisions.
Motivation - Demonstrates persistence andovercomes obstacles; Measures self against standard of excellence; Takescalculated risks to accomplish goals.
Planning/Organizing - Prioritizes and planswork activities; Uses time efficiently; Plans for additional resources; Setsgoals and objectives; Organizes or schedules other people and their tasks;Develops realistic action plans.
Professionalism - Approaches others in atactful manner; Reacts well under pressure; Treats others with respect andconsideration regardless of their status or position; Accepts responsibilityfor own actions; Follows through on commitments.
Safety and Security - Observes safety andsecurity procedures; Determines appropriate action beyond guidelines; Reportspotentially unsafe conditions ; Uses equipment and materials properly.
Attendance/Punctuality - Is consistently atwork and on time; Ensures work responsibilities are covered when absent;Arrives at meetings and appointments on time.
Qualifications
To perform this job successfully, an individualmust be able to perform each essential duty satisfactorily. The requirementslisted below are representative of the knowledge, skill, and/or abilityrequired. Reasonable accommodations may be made to enable individuals withdisabilities to perform the essential functions.
Education and/orExperience
High school diploma or general educationdegree (GED); or one to three months related experience and/or training; orequivalent combination of education and experience. Serve-Safe Sanitation Certificate orequivalent or ability to attain certification within 6 months of hire orpromotion. Organization, timemanagement, knowledge of company procedures, management hiring, training andretention of hourly employees. Proficient in sales management and guest satisfaction, legal compliance,safety, sanitation and food quality standards.
Language Skills
Ability to read and interpret documentssuch as safety rules, operating and maintenance instructions, and proceduremanuals. Ability to write routinereports and correspondence. Ability tospeak effectively before groups of customers or employees of organization.Bi-lingual (English / Spanish) skills are preferred.
Mathematical Skills
Ability to calculate figures and amountssuch as discounts, interest, proportions, percentages, area, and volume and apply these concepts topractical business applications.
Reasoning Ability
Ability to solve practical problems anddeal with a variety of concrete variables in situations where only limitedstandardization exists. Ability to interpret a variety of instructionsfurnished in written, oral, diagram, or schedule form.
Computer Skills
To perform this job successfully, anindividual should have knowledge of Inventory software; Spreadsheet softwareand Word Processing software.
Physical Demands
The physical demands described here arerepresentative of those that must be met by an employee to successfully performthe essential functions of this job. Reasonable accommodations may be made toenable individuals with disabilities to perform the essential functions.
While performing the duties of this Job,the employee is regularly required to stand; walk; use hands to finger, handle,or feel and talk or hear. The employee is frequently required to reach withhands and arms and taste or smell. The employee is occasionally required tosit; climb or balance and stoop, kneel, crouch, or crawl. The employee mustregularly lift and /or move up to 25 pounds, frequently lift and/or move up to50 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by thisjob include close vision, color vision, peripheral vision, depth perception andability to adjust focus.
Work Environment
The work environment characteristicsdescribed here are representative of those an employee encounters whileperforming the essential functions of this job. Reasonable accommodations may bemade to enable individuals with disabilities to perform the essentialfunctions.
The noise level in the work environment isusually moderate.
We are an Equal Opportunity Employer and E-Verify Participant
'81722
. Apply now!Estimated Salary: $20 to $28 per hour based on qualifications.
JobDescription
Job Title: Crew Leader
Department: Operations
Reports To: General Manager
Our Vision
We believeeach day begins fresh
And freshbegins here.
We want torevolutionize the way people think about and eat fresh and wholesome food.
Our Purpose
FreshWholesom Food
UnexpectedService
NourishingLives
Our Values
People want to work for us because of our values.
People stay with us because we live our values.
Fresh always first
Respect for each individual
Ever authentic
Success through relentless innovation
Hospitality is fun
Summary
Responsible for the daily direction of theoperations of a single restaurant in accordance with prescribed operationalpriorities, company policies, procedures and budgetary objectives duringscheduled shift. Responsible forindependent actions that may impact store sales, profits, personnel, andcontrols.
Essential Duties and Responsibilitiesinclude the following. Other duties may be assigned.
Food Safety
Able to demonstrateidentification and correction of Food Safety issues through daily alerts and managementcycles.
QSC & Shift Management
Understands our relationships with our FarmerPartners and how important it is to the guest experience
Able to perform theessential functions of Hot Bars, SRA, Floor and Kitchen and direct and leadcrew and handle any issues that come up during shift.
Executes QSC(Quality, Service & Cleanliness)
Uses internal alertprocess as required by company standards
Communicateseffectively via company email, voice mail, redbook systems
Able to perform theessential job duties in order to effectively open and close the buildingfollowing all company policies and procedures.
Completes shiftmanagement cycles and floor loops
Manages guest flowduring busy times
Conducts formaltransitions and can describe importance.
Builds sales usingClub Veg and suggestive selling
Manages labor hoursduring shifts including required breaks & overtime management
Accurately managescash while running shift including, cashier check outs, daily deposits, changeorders, and petty cash management.
Guest Satisfaction and Service Recover
Understand SMG andService Check and how data is collected
Able to supportleadership team in guest follow up and problem resolution
Safety
Understands theimportance of maintaining a safe work environment for guests and employees
Redirects employeesthat are not performing their jobs in a safe manner
Follows all companysecurity policies required during shift including proper use of alarm system
Participatesin the company Safety Programs
Human Resources
Maintains aHarassment Free workplace while managing shift
Communicateseffectively to leadership team with employee issues come up
Utilizesdocumentation when appropriate with oversight from General Manager
Food, Production, Ordering & Receiving
Counts dailyon-hands and waste accurately
Adjusts dailyforecast when required
Places CentralKitchen and produce orders when assigned
Receives deliveriesand confirms accuracy
R&M
Understands how to use Service Channel withemergency R&M issues arise.
SupervisoryResponsibilities
Manages a total of 30-70 employees in therestaurant. Is responsible for the direction, coordination, and evaluation ofthese employees and this restaurant while on duty. Carries out supervisoryresponsibilities in accordance with the organization's policies and applicablelaws. Responsibilities include training employees; planning, assigning, anddirecting work; appraising performance; rewarding employees; addressingcomplaints and resolving problems.
Competencies
To perform the job successfully, anindividual should demonstrate the following competencies :
Problem Solving - Identifies and resolvesproblems in a timely manner; Gathers and analyzes information skillfully;Develops alternative solutions; Works well in group problem solving situations;Uses reason even when dealing with emotional topics.
Technical Skills - Assesses own strengthsand weaknesses; Pursues training and development opportunities; Strives tocontinuously build knowledge and skills; Shares expertise with others.
Customer Service - Manages difficult oremotional customer situations; Responds promptly to customer needs; Solicitscustomer feedback to improve service ; Responds to requests for service andassistance; Meets commitments.
Interpersonal Skills - Focuses on solvingconflict, not blaming; Maintains confidentiality; Listens to others withoutinterrupting; Keeps emotions under control; Remains open to others' ideas andtries new things.
Oral Communication - Speaks clearly andpersuasively in positive or negative situations; Listens and getsclarification; Responds well to questions; Participates in meetings.
Teamwork - Balances team and individualresponsibilities; Gives and welcomes feedback; Contributes to building apositive team spirit; Puts success of team above own interests; Able to buildmorale and group commitments to goals and objectives; Supports everyone'sefforts to succeed.
Leadership - Displays passion and optimism;Inspires respect and trust; Provides vision and inspiration to peers andsubordinates.Delegates work assignments; Matches the responsibility to theperson; Gives authority to work independently; Sets expectations and monitorsdelegated activities; Provides recognition for results. Exhibits confidence inself and others.
Managing People - Includes staff inplanning, decision-making, facilitating and process improvement; Takesresponsibility for subordinates' activities; Makes self available to staff;Provides regular performance feedback; Develops subordinates' skills andencourages growth; Solicits and applies customer feedback (internal andexternal); Fosters quality focus in others; Improves processes, products andservices.; Continually works to improve supervisory skills.
Cost Consciousness - Works within approvedbudget; Develops and implements cost saving measures; Contributes to profitsand revenue ; Conserves organizational resources.
Ethics - Treats people with respect; Workswith integrity and ethically; Upholds organizational values.
Organizational Support - Follows policiesand procedures; Completes administrative tasks correctly and on time; Supportsorganization's goals and values; Supports affirmative action and respectsdiversity.
Judgement - Displays willingness to makedecisions; Exhibits sound and accurate judgment; Supports and explainsreasoning for decisions; Includes appropriate people in decision-makingprocess; Makes timely decisions.
Motivation - Demonstrates persistence andovercomes obstacles; Measures self against standard of excellence; Takescalculated risks to accomplish goals.
Planning/Organizing - Prioritizes and planswork activities; Uses time efficiently; Plans for additional resources; Setsgoals and objectives; Organizes or schedules other people and their tasks;Develops realistic action plans.
Professionalism - Approaches others in atactful manner; Reacts well under pressure; Treats others with respect andconsideration regardless of their status or position; Accepts responsibilityfor own actions; Follows through on commitments.
Safety and Security - Observes safety andsecurity procedures; Determines appropriate action beyond guidelines; Reportspotentially unsafe conditions ; Uses equipment and materials properly.
Attendance/Punctuality - Is consistently atwork and on time; Ensures work responsibilities are covered when absent;Arrives at meetings and appointments on time.
Qualifications
To perform this job successfully, an individualmust be able to perform each essential duty satisfactorily. The requirementslisted below are representative of the knowledge, skill, and/or abilityrequired. Reasonable accommodations may be made to enable individuals withdisabilities to perform the essential functions.
Education and/orExperience
High school diploma or general educationdegree (GED); or one to three months related experience and/or training; orequivalent combination of education and experience. Serve-Safe Sanitation Certificate orequivalent or ability to attain certification within 6 months of hire orpromotion. Organization, timemanagement, knowledge of company procedures, management hiring, training andretention of hourly employees. Proficient in sales management and guest satisfaction, legal compliance,safety, sanitation and food quality standards.
Language Skills
Ability to read and interpret documentssuch as safety rules, operating and maintenance instructions, and proceduremanuals. Ability to write routinereports and correspondence. Ability tospeak effectively before groups of customers or employees of organization.Bi-lingual (English / Spanish) skills are preferred.
Mathematical Skills
Ability to calculate figures and amountssuch as discounts, interest, proportions, percentages, area, and volume and apply these concepts topractical business applications.
Reasoning Ability
Ability to solve practical problems anddeal with a variety of concrete variables in situations where only limitedstandardization exists. Ability to interpret a variety of instructionsfurnished in written, oral, diagram, or schedule form.
Computer Skills
To perform this job successfully, anindividual should have knowledge of Inventory software; Spreadsheet softwareand Word Processing software.
Physical Demands
The physical demands described here arerepresentative of those that must be met by an employee to successfully performthe essential functions of this job. Reasonable accommodations may be made toenable individuals with disabilities to perform the essential functions.
While performing the duties of this Job,the employee is regularly required to stand; walk; use hands to finger, handle,or feel and talk or hear. The employee is frequently required to reach withhands and arms and taste or smell. The employee is occasionally required tosit; climb or balance and stoop, kneel, crouch, or crawl. The employee mustregularly lift and /or move up to 25 pounds, frequently lift and/or move up to50 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by thisjob include close vision, color vision, peripheral vision, depth perception andability to adjust focus.
Work Environment
The work environment characteristicsdescribed here are representative of those an employee encounters whileperforming the essential functions of this job. Reasonable accommodations may bemade to enable individuals with disabilities to perform the essentialfunctions.
The noise level in the work environment isusually moderate.
We are an Equal Opportunity Employer and E-Verify Participant
'81722
. Apply now!Estimated Salary: $20 to $28 per hour based on qualifications.
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