Manager in Training

Cedartown Foods - Bojangles•Fort Oglethorpe, GA

25d•Onsite

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 develops the ability to lead a team in providing an exceptional guest experience, maintaining a clean restaurant, delivering operational excellence, growing sales, and driving profitability through training and an excellent work culture. The MIT reports to the District Manager and supports them as required.

Requirements

Be at least 18 years of age.
Have open availability during all restaurant operating hours and pre-opening and post-closing hours.
Be dependable and able to work a minimum of 50 hours per week.
Have at least 1 year of prior Quick Service Restaurant management experience or hourly management experience within Cedartown Foods.
Be proficient in Microsoft Office Suite.
Have a valid state driver's license, active automobile insurance with at least the minimum liability coverage required by the driver's state and local area, and a working personal vehicle that can reliably be used for management tasks.
Have integrity and sound decision-making skills.
Have conflict-management skills and take initiative; be resourceful, creative, and a problem solver.
Be highly organized and able to juggle multiple initiatives, plan, and prioritize work.
Have excellent interpersonal and communication skills, with the ability to collaborate and build meaningful internal and external relationships.
Be able to work independently and as part of a team, and work with a sense of urgency.
Be passionate about helping people grow personally and professionally.
Be able to tolerate noise, extreme hot and cold temperatures, and other elements.
Frequently bend, kneel, squat, stand, walk, and twist at the waist.
Frequently push, pull, lift, and carry up to 10 pounds and occasionally up to 50 pounds or more, including lifting from ground to overhead.
Reach, grasp, and manipulate objects with hands throughout the shift, including reaching overhead.
Occasionally climb and descend ladders.
Remain active and stand for long periods without a break.
Work under pressure, including during high-volume peak periods, while remaining calm with teammates and guests.

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 high personal and professional appearance standards and ensure the team does the same.
Build a positive work culture that drives engagement and improves retention.
Provide praise and recognition to reinforce positive behaviors.
Apply progressive discipline when performance or compliance with policies and regulations falls short.
Ensure proper hygiene, handwashing, glove use, and food safety practices.
Establish production targets and maintain systems to ensure food availability.
Ensure food is prepared and served according to brand recipes and quality standards.
Train the team to deliver an exceptional guest experience and meet service goals.
Achieve speed-of-service goals without compromising quality or service.
Investigate guest feedback, resolve concerns, and monitor service trends.
Use observations and guest feedback to conduct retraining or coaching.
Maintain a clean, safe restaurant and ensure brand standards are met or exceeded.
Conduct daily or shift pathing and full restaurant evaluations, then provide feedback and coaching.
Identify and address operational gaps 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 drive improvements.
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.
Share information through shift huddles, restaurant meetings, and one-to-one meetings, and maintain the communication board.
Report injuries and incidents immediately to the District Manager and other third parties as required.
Communicate with the District Manager and participate in required company calls and meetings.
Complete or delegate daily, weekly, and period paperwork, ensuring accuracy and completeness, including cash and inventory counts, banking, truck orders and deliveries, and schedules.
Ensure safety protocols are followed and facility issues are reported promptly.
Implement marketing campaigns and conduct new-product training.
Complete required duties accurately and on time, and maintain legal and regulatory compliance.