Director of Front of House Services

About the role

The Purpose of the Director of FOH Services position is to facilitate the execution of the mission, vision, core values of Chick-fil-A McComb. The FOH Director is a leader who has acquired a passion for developing others. They act as a coach and spread passion for the guest experience and an unrelenting commitment to our story, processes, and culture. As a member of the senior leadership team in the restaurant, you must be the expert, not just in preventing lapses in the quality of the guest experience but in recognizing how to help less experienced leaders see and shape the future as you have learned to do. Therefore, mastering knowledge of our policies, procedures, facility, and systems is an absolute must.

Responsibilities

• Wisdom from experience
• Perspective of the business
• Mastery of principles
• Skill set for sharing
• Be a "REMARK-able" Team Member
  • Being a Leader comes with the responsibility of being the example. Other TM's will take their cues from your work ethic, values, attitude, conversation, etc. If you don't do things the "Chick-fil-A way", no one else can be expected to do likewise.
  • Promote the CFA corporate and CFA McComb mission and core values
  • Always strive to hold to the Chick-fil-A standard in everything
  • Stay Humble, Hungry and Smart:
    • Humble: a title is about service and responsibility
    • Hungry: always look for more responsibility and more to do and learn
    • Smart: have common sense about how to effectively work with TM's and interact with guests
• Provide leadership to ensure your S.H.I.F.T. operates with excellence
  • Take ownership of the shift and every aspect of FOH operations: DT, FC, Dining Room, CFA Delivery, Mobile, and Catering. The goal is for the shift to run smoothly, excellently and for Team Members and Guests to have a remarkable experience.
  • "S" = "See and Be Seen": Always be AWARE of what is going on in the restaurant. The first thing you should do when you arrive on your shift is greet your TM's and then look to see if the shift is set up for success (Is the game plan made? Are drinks, lowboys, condiments and supplies stocked for the next rush? Is the DR clean?) Constantly be aware of the monitors, the operations, and each area of the FOH. You should also be VISIBLE to your team and guests -- you are not visible to anyone in the office.
  • "H" = "Help out where Needed": Jump in and come to the aid of your team. (Does the DR host need help? Does DT need a pusher? Does FC need an extra register or server? Does HOH need help?) Avoid being tied down to any one position for too long BUT put yourself into the critical part of the operation that needs help, motivation or positive reinforcement.
  • "I" = "Investigate & Influence": Be aware of red screens, check SOS, quality of food and cleanliness and INFLUENCE the outcomes in these areas. People do what is expected and what is INSPECTED. Always be checking on team performa ce and do something about what you discover. Take ownership and keep a pulse on all aspects of the store: DT, CFAD, FC, and DR. Ensure all areas of the business