Manager in Training OH

PACIFIC BELLS INC•Lewis Center, OH

4d•$19 - $33•Onsite

About The Position

The Manager in Training (MIT) role at Pacific Bells is a crucial position focused on developing future leaders for the restaurant. The MIT is responsible for overseeing various aspects of restaurant operations, including hiring, training, scheduling, financial management, and ensuring excellent guest service. This role requires a strong commitment to developing a team, driving results, and maintaining high operational standards. The MIT will be instrumental in building the next generation of Pacific Bells leaders and ensuring the restaurant's success.

Requirements

Must be at least 18 years old or older.
High school diploma or GED is required.
Possess a minimum of 6 months in a shift management or supervisory role, preferably in a service-related business.
Legal right to work in the United States.
Have open availability and the ability to work flexible hours and all shifts as needed.
Basic math and reading skills.
Excellent oral and written communication skills
Ability to learn quickly with a can-do attitude.
Comes to work with good hygiene.
Has reliable transportation and able to arrive to work on time.
Demonstrated ability to maintain financial controls and coach and train employees.
A positive, friendly, and courteous attitude.

Nice To Haves

Strong preference for an internal promote who has completed all required learning zone training and certifications.

Responsibilities

Ensures that cost categories including food cost, labor cost, cash and controllable expenses are controlled to company guidelines and budgeted levels.
Works within their restaurant to produce positive sales growth by demonstrating improvement on 5 Bells, CORE, speed of service and food quality.
Ensures adequate staffing levels are maintained for all days and day parts, to meet all scheduling requirements.
Prepares and conducts crew member, shift manager, and assistant general manager performance appraisals.
Performs the hiring process for a new crew members, shift leaders, and assistant general managers.
Coaches and councils all crew members and managers and are responsible for training and developing their team to expected certification and performance levels.
Maintain the restaurant cleanliness and organization, following all food service sanitation guidelines and regulations.
Ensures compliance with all local, state, and federal laws pertaining to employment.
Verifies the restaurant environment is safe for both employees and guests and takes corrective action when needed.
Ensures that preventative maintenance procedures are followed for all equipment and facilities and report any needed repairs to the maintenance department and your area coach.
Ensures excellent levels of guest service on all shifts and properly handles guests’ complaints to facilitate repeat business.
Provides relevant and timely feedback to their area coach on operating results, specifically through the daily call procedure and weekly area meetings.
Effectively manages turnover by practicing effective selection and training and by treating their people right and fostering a positive work environment.
Preparing food as needed for guests and training purposes as well as handling the cash register and money when required.