Crew Chief at Culver’s of Fuquay – Varina – Fuquay Varina, North Carolina

Job SummaryMaintains excellence in guest service and quality control of operations consistently to ensure the company mission is attained. Leads crew members team by providing guidance, direction, and opportunity to ensure that every guest who chooses Culver's leaves happy. Responsible for the daily operational and financial success of restaurant.

Essential Functions

• Runs shifts effectively to ensure quality products, guest service, and restaurant cleanliness meet system standards.
• Consistently ensures guests receive quality products in five minutes or less for in house orders and four minutes or less for drive thru orders.
• Ensures proper product quality control, presentation and hold times according to the Operations Training Manual, Order Assembly.
• Routinely monitors and coaches' team on safety best practices related to the Culvers hazard communication program and workplace safety.
• Empowers team to handle guest comments the Culvers way.
• Ensures team is knowledgeable concerning products and guest service.
• Demonstrates and maintains a positive attitude among team members.
• Demonstrates and ensures proper personal hygiene and food safety practices are maintained in the restaurant.
• Displays point of purchase (P.O.P.) materials timely according to the current marketing campaign.
• Demonstrates proficiency on all restaurant positions.
• Ensures proper follow up of visitation and full field reports, including but not limited to cleanliness, hospitality, and ground appearance.
• Ensures team is cross-trained by the training team effectively.
• Completes food inventory order accurately, using forecasts and projections based on current restaurant sales.
• Observes and maintains daily inventory levels accurately, based on current restaurant sales.
• Ensures shelf life, rotation of inventory and tempering sheet is maintained.
• Delegates and ensures the accurate completion of the Quality Control/Safe Food Checklist and First In-First Out product rotation.
• Completes end-of-the month inventory procedures accurately.
• Delegates restaurant and equipment cleaning.
• Demonstrates positive and effective role modeling for all team members through appearance and attitude.
• Follows restaurant policies and procedures consistently.
• Demonstrates and ensures team is following system standards for uniforms and appearance.
• Follows and encourages team to follow all restaurant policies and procedures.

Qualifications· EDUCATION: College graduate with a degree in hotel and restaurant management or equivalent experience desired. Certified from a national food safety program.

· EXPERIENCE: 1-2 years' experience in a supervisory or team lead position at culver's or competitor franchise.

· COMPENSATION: Salary is commensurate with person's qualifications and will reflect present market for a position of similar responsibilities.

Physical Abilities

• Stand Constantly
• Walk Constantly
• Sit Occasionally
• Handling Constantly
• Lift / carry 10 lbs or less Constantly
• Lift / carry 11-20 lbs Constantly
• Lift / carry 21-50 lbs Frequently
• Lift / carry 51-100 lbs Occasionally

Team Leadership Success Factors· COMMUNICATION: Verbal, written, presentations to others; communication up – same level – direct reports; inclusive, honest, direct, timely; clear, concise; confronts the brutal facts; delivers ideas for solutions with problems.

· CHANGE MANAGEMENT: Taking initiative, supportive of change; reacts quickly and appropriate; sets a good example as a role model in accepting change, executing change initiatives and following through to ensure changes are effective.

· DECISION MAKING & PROBLEM SOLVING: Uses judgment, common sense and sensitivity in addressing issues; collaborates with others to ensure that decisions are made with consideration for impact on others; able to make tough decisions when necessary.

· INNOVATION, CREATIVITY & VISION: Seeks new ways to improve efficiency, effectiveness, quality; achieves extra-ordinary results with ordinary resources.

· PLANNING (short and long term): Organized and able to establish priorities, required resources; delivers the desired results; manages multiple deadlines and priorities; ensures that planning involves cross-functional team members to assess impact of deadlines and utilization of resources.

· ORGANIZATIONAL RELATIONSHIPS: Builds effective relationships with both external (guests and vendors) and internal (team members) stakeholders, and between levels, teams and across functions.

· BUILDS AND SUSTAINS A HIGH-PERFORMANCE TEAM: Develops team members, provides training and development to support their success; empowers team members to make decisions while minimizing risks; provides measurable feedback in a timely manner; retains valuable talent and builds the effectiveness of the team as a whole.

· ACCOUNTABILITY: Walks the talk. Delivers results on time and at the quality level promised.

· EMPLOYMENT TYPE: Full-time

· JOB FUNCTION: Sales Business Development

· INDUSTRIES: Restaurants Food & Beverages Hospitality