Manager in Training

Cedartown Foods - Bojangles•Rome, GA

25d

About The Position

The Manager in Training (MIT) is a learning role for a future restaurant leader. The MIT learns to become directly responsible for the day-to-day operations and success of a restaurant, including its people, operations, and financial metrics. Through training, the MIT learns to lead a team in providing an exceptional guest experience, maintaining a clean restaurant, delivering operational excellence, growing sales, and driving profitability while fostering an unbeatable work culture. The MIT reports to the District Manager and supports them as required.

Requirements

At least 18 years of age.
Open availability during all restaurant operating hours and pre-opening and post-closing hours.
Dependable and able to work a minimum of 50 hours per week.
At least 1 year of prior Quick Service Restaurant management experience or hourly management experience within Cedartown Foods.
Proficient in Microsoft Office Suite.
Valid state driver’s license, active automobile insurance meeting the minimum liability coverage required by the driver’s state and local area, and a reliable working personal vehicle for management tasks.
Able to tolerate noise, extreme hot and cold temperatures, and other elements.
Able to frequently bend, kneel, squat, stand, walk, and twist at the waist.
Able to frequently push, pull, lift, and carry up to 10 pounds, and occasionally handle 50 or more pounds, including lifting from ground to overhead.
Able to reach, grasp, and manipulate objects with hands throughout the shift, including reaching overhead.
Able to occasionally climb and descend ladders and remain active, standing for long periods without a break.
Able to work under pressure during high-volume peak periods and remain calm with teammates and guests.

Nice To Haves

Experience managing units with drive-throughs.
ServSafe Manager certification.
High school diploma.

Responsibilities

Recruit, interview, hire, train, coach, and develop Assistant Managers, Shift Managers, and Team Members.
Execute the brand training program and implement additional training plans as needed.
Maintain a high standard of personal and professional appearance and ensure the team does the same.
Build an engaging work culture that supports retention and recognizes positive behavior; use progressive discipline when needed.
Ensure the team follows hygiene, handwashing, glove-use, and food-safety standards.
Establish production targets and manage production systems to maintain food availability.
Ensure food is prepared and served according to brand recipes and quality standards.
Train the team to deliver an extraordinary guest experience and meet service goals, including speed-of-service goals without compromising quality.
Investigate guest feedback, resolve concerns, monitor service trends, and coach or retrain the team based on observations and feedback.
Maintain a clean and safe restaurant and ensure brand standards are met or exceeded.
Conduct daily or shift pathing and full restaurant evaluations, provide feedback and coaching, and address operational gaps promptly.
Work toward Health Department ratings of 95 or higher and passing brand evaluations by ensuring the management team is trained and engaged.
Review financial reports, identify opportunities, and work with the team to improve results.
Implement plans to increase traffic and average check, maintain accurate restaurant records, and meet or exceed profitability targets.
Stay current on brand and company initiatives, communicate information through huddles, meetings, one-on-ones, and the communication board, and report injuries or incidents as required.
Communicate with the District Manager and participate in company calls and meetings as required.
Complete or delegate daily, weekly, and period paperwork, including cash and inventory counts, banking, truck orders and deliveries, and schedules; ensure accuracy and completeness.
Ensure safety protocols are followed and facility issues are reported promptly.
Implement marketing campaigns, conduct new-product training, complete required duties on time, and maintain legal and regulatory compliance.