Manager

Essential Job Duties

• Manages, trains, monitors, and coaches kitchen crew members, curb servers, and kitchen supervisors
• Directs crew, assigns duties, and performs quick service and friendly service to customers and internal team members at all times
• Directs restaurant opening and closing duties
• Ensures that temperature, packaging, appearance, presentation, and service of all menu items meet operational standards
• Holds team accountable to follow all food safety guidelines at all times
• Aids in profit and loss management by following cash handling, security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking action to resolve issues
• Responds appropriately to promote and adhere to the Swensons core values and mission statement on each shift
• Assists General Manager with additional duties as assigned or required

Requirements

• ADA Requirements/Physical Standards: Exposure to extreme temperatures based upon variable weather conditions inside and outside of the restaurant; Must be able to stand and exert well-paced mobility and reasonable range of motion such as bending, stooping, standing, walking, stirring, lifting to complete physical tasks related to responsibilities for up to ten (10) hours; Able to safely respond in emergency situations to avoid imminent dangers to self and others; Safely transport up to 30 pounds repetitively throughout a shift; Ability to safely operate blenders, frozen drink machines, grills, fryers and other kitchen equipment as needed; Ability to safely place plates, utensils, pans and cases on both high and low shelves; Safely work frequently in and prolonged exposure to a hot and damp environment; Safely work frequently in and prolonged exposure to a sub-40 degree (F) environment; Able to safely respond in emergency situations to avoid imminent dangers to self and others; Must possess finger and hand dexterity for using small tools and equipment; Ability to safely work in environment that includes wet floors, temperature extremes, and loud noise; Ability to read, write, and communicate verbally and listen attentively to employees, guests, vendors, and visitors; Must arrive on time for each scheduled shift and work throughout the shift (aside from legally required breaks) per the schedule and restaurant demands; Must give appropriate notice for any need to deviate - in any way - from one's scheduled shift to the appropriate manager
• Experience: 1-3 years of supervisory experience in a food service environment
• Legal Requirements: Legal right to work in the United States and provide proof
• Transportation: Own reliable source of transportation and be able to arrive to work on time
• Communication: Good oral/written communication skills in the primary language of the work location; Strong interpersonal and conflict resolution skills; Positive, energetic, “can do” attitude with the ability to work on your feet entire length of shift in a fast-paced environment; Exhibit good manners, proper personal hygiene, and work successfully in a team environment
• Equipment: Properly use safely operate and maintain restaurant equipment including but not limited to grill, freezer and all other cooking equipment
• Schedule: Flexible work schedule and must be available on the weekends
• Skills: Basic math skills and basic computer literacy