Manager in Training
REPORTS TO:
General Manager, Unit level operations
LOCATION:
Assigned unit
DATE REVISED:
November 18, 2011
Statement of Purpose As a Manager-in-Training, you’ll participate in an extensive, fourteen-week training program. During this period you will experience, hands-on, day-to-day operations in managing the department that you will be responsible for leading upon graduating from the MIT program. The Manager in Training, contributes to the success of the restaurant by building sales, working towards company goals, and supporting the General Manager with unit goals as well as the company’s Brand Builders. Accountabilities: Execution of Bob Evans Farms Best Brand Builders: Win Together as a Team Meets the company’s turnover goals through positive leadership along with consistent and effective hiring practices and the following: 1. Supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. 2. Coaching and mentoring team members to ensure employee’s success on the job and customer satisfaction. 3. Modeling professional behavior while creating a warm, fun, friendly, and hospitable atmosphere that encourages people to do their BEST. 4. Occasionally assist with category job duties (bussing, serving, host,grill line, etc), as needed. (All state and federal labor laws apply). Consistently Drive Sales Growth
Contributes to meeting the unit’s sales goals, BLI scores (Brand Loyalty Index), and Customer counts through the following: 1. Ensuring complete and timely execution of corporate & local marketing programs. 2. Promoting suggestive selling techniques. 3. Maximizing table turnover, sales per customer, and sales per hour.
Improve Margins with an Eye on Customer Satisfaction Effectively address and resolves customer problems with food and service issues (CPR’s) and meets the company’s consumer index goals through the following: 1. Meeting and greeting customers; investigating and resolving food quality/service issues. 2. Effectively managing the restaurant within the policies and company guidelines while ensuring 100% customer satisfaction at all times.
Be the Best at Operations Execution Contributes to meeting the unit’s P&L, and expense goals through the following: 1. Maintaining efficient operations, appropriate cost controls, and profit management. 2. Ensuring OSHA, local health and safety codes, and company safety and security policy are met. 3. Enforcing safe work behaviors to maintain a safe environment for both customers and crew members. 4. Monitoring daily activities to ensure quality food and cleanliness standards. 5. Controlling day-to-day operations and profit & loss, by following cash control/security procedures, maintaining inventory, managing food and labor, reviewing financial reports, and taking appropriate actions. 6. Management of food, labor, paper and other controllable costs. Controlling food costs by following recipes and portion control. Increase Returns on Invested Capital 1. Enforcing proper use and maintenance of restaurant equipment.
Additional duties All other duties as assigned
Knowledge/Requirements • • • • • • • • • • • •
Excellent communication skills Strong interpersonal skills and conflict resolution abilities Strong planning and organization skills Dedication to providing exceptional customer service Excellent computer skills (MS Office, Word, POS) Strong analytical/problem solving skills Exceptional team building capability Basic business math and accounting skills Basic personal computer literacy Ability to manage multiple projects Ability to be a role model in employee appearance and presentation Available to work a variety of shifts and weekends
Education/Experience • • • • •
High School diploma or equivalent Prior leadership experience preferred 2-4 years of prior experience in a family, fast-food, or casual dining restaurant is preferred College and/or culinary schooling preferred A minimum age of 21 years
QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. PHYSICAL REQUIREMENTS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee frequently is required to reach with hands and arms. The employee is occasionally required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls; climb or balance; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
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