Manager in Training

Cedartown Foods - Bojangles•Soddy-Daisy, TN

13d

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. The role involves learning to lead a team in delivering an exceptional guest experience, maintaining a clean restaurant, achieving operational excellence, growing sales, and driving profitability through training and a strong 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, as well as 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.
Proficiency in Microsoft Office Suite.
Valid state driver's license, active automobile insurance meeting the minimum liability coverage required in the driver's state and local area, and a working personal vehicle available 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 pounds or more, including lifting from ground to overhead.
Able to reach, grasp, and manipulate objects with the hands throughout the shift, including reaching overhead.
Able to occasionally climb and descend ladders.
Able to remain active and stand for long periods without a break.
Able to work under pressure during high-volume peak periods and remain calm with teammates and guests.
Core competencies include integrity, sound decision-making, conflict management, initiative, resourcefulness, creativity, problem-solving, organization, prioritization, strong interpersonal and communication skills, collaboration, independent work, teamwork, urgency, and a passion for helping people grow personally and professionally.

Nice To Haves

Experience managing units with drive-thrus.
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 a positive work culture that drives engagement and improves retention; provide praise and recognition, and use progressive discipline to address performance or policy deficiencies.
Ensure the team follows hygiene, handwashing, glove-use, and food-safety standards.
Establish production targets and maintain production systems to ensure food availability.
Lead the team in preparing and serving food according to brand recipes and quality standards.
Train the team to deliver an extraordinary guest experience and meet service goals.
Meet speed-of-service goals without compromising quality or service.
Investigate guest feedback, resolve concerns, and monitor service trends.
Use observations and guest feedback to coach or retrain the team.
Maintain a clean and safe restaurant and ensure brand standards are met or exceeded.
Conduct daily or shift pathing and restaurant evaluations, self-assess operations, and provide team feedback and coaching.
Identify operational gaps and address them promptly and effectively.
Support a properly trained and engaged management team to achieve Health Department ratings of 95 or higher and pass brand evaluations.
Review financial reports, identify opportunities, and work with the team to improve results.
Implement plans to increase traffic and average check to grow sales.
Maintain accurate and complete cash, sales, inventory, and other restaurant data.
Ensure the restaurant meets or exceeds profitability targets.
Stay informed about brand and company initiatives and requirements and work with the team to maintain them.
Communicate information through shift huddles, restaurant meetings, one-on-ones, and the communication board.
Immediately report injuries or incidents to the District Manager and other required parties.
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.
Follow general safety protocols and promptly report facility issues.
Implement marketing campaigns and conduct new-product training.
Complete required duties accurately and on time and maintain legal and regulatory compliance.