CULVER’S® JOB DESCRIPTION
ENTRY LEVEL MANAGER
Reports to General Manager & Senior Shift Lead
Up to $18/hr
JOB SUMMARY
Maintains high standards of ethics and provides leadership, direction, and opportunity to the True Blue Crew to ensure that every guest who chooses Culver’s® leaves happy.
ESSENTIAL FUNCTIONS
- Runs shifts effectively with daily deployment sheet to ensure quality products, excellent guest service and restaurant cleanliness while maintaining labor and food costs
- Follows and implements restaurant policies and procedures effectively holding team members accountable for their actions and/or behaviors
- Ensures the accurate completion and follow through of all food safety practices and employment law compliance
- Demonstrates positive and effective role modeling for team members as a coach and mentor to promote team member growth and the development of a high performing team
- Routinely monitors and coaches team on safety best practices related to the Culver’s hazard communication program and workplace safety
- Performs and understands managerial functions with the POS system
- Responsible for restaurant cash management
- Monitors inventory levels to ensure adequate supply for shift based on current restaurant sales
- Ensures proper follow up of visitation and full field reports, including but not limited to cleanliness, hospitality, and ground appearance
- Performs any other miscellaneous job duties as assigned
QUALIFICATIONS
- One year in a leadership or trainer role in the restaurant or similar industry or equivalent combination of education and experience
- Certified from a national food safety program
- Strong communication and decision-making skills
- Ability to resolve conflict in a professional manner
WORK ENVIRONMENT & PHYSICAL REQUIREMENTS
The physical demands described here are representative of those to be met by a team member to successfully perform the essential functions of this job:
- Operate a computer and other office equipment for extended periods of time
- Move items weighing up to 50 pounds for various needs
- Use smell, sight, and taste for testing menu items
- Possess manual dexterity for assembly
- Able to reach, bend, push, pull and/or stretch body to grab or move items
- Remain in a standing/sitting position for 4 or more hours at a time
- Able to quickly move about inside and outside the restaurant
- Able to use various kitchen equipment such as deep fryers, grills, toasters, etc.
- Exposure to cold temperatures from coolers and freezers, as well as heat from cooking equipment
- Exposure to weather such as heat, cold, rain, snow and wind
- Able to see, read, and comprehend a variety of written or displayed media
Work schedule
- 8 hour shift
- 10 hour shift
- 12 hour shift
- Weekend availability
- Monday to Friday
- Holidays
- Day shift
- Night shift
- Overtime
Supplemental pay
- Other
Benefits
- Flexible schedule
- Employee discount
- Paid training
- Other