up to $15
Must Be certified on all positions. Must able to execute opening and/or closing shifts without supervision. Must attend Kitchen Leader and Service Leader workshops. Must attend Bo-102 Workshop. Must pass field exam with 90% or better. Must attend Servsafe Class within the first six months. QSC Maintains highest personal hygiene and professional appearance at all times. Can manage opening/transition/closing shifts without supervision. Maintains holding times, service speed and quality, raw and finished product quality, cleanliness and sanitation. Handles customer complaints. Supervises preparation and positioning of people, equipment and products for each shift. Supervises delivery of raw product. Follows up on maintenance person during shift. Can perform all Team Members functions. SALES Follows up on procedures that support market promotions. PROFIT Ensures all security procedures are followed. Controls labor, waste, and cash. PEOPLE Insures labor laws are enforced. Helps develop (SL, KL, SM, TT). Handles corrective action to company policy. ADMINISTRATION Calculates build-to and is in charge of ordering. Utilizes bin predictions and make product calls. Responsible for safe contents. Completes all MIC paperwork. Completes cash sheet, counts drawer, and assembles deposits. Completes all required logs. Completes daily inventories. Complies with all policies and procedures as directed in Security/Loss Prevention Guide and Human Resources Guide. PROMOTIONAL OPPORTUNITIES This position will be used to identify candidates for the position of Assistant Unit Director.