Back-of-House Director

The Operator and Directors make up the Senior Leadership Team of the Restaurant/Enterprise. Directors are responsible for three major things: to lead, be fully engaged with, and be completely available to support the Team and business as needed, to generate positive business results through developing relationships of respect and admiration with the people they lead, and to execute our Business Leadership model. Ultimately, this is done by being a leader who is worth following in character and behavior. This role will start at a Team Member role and transition to leadership based on performance.

Prerequisites

Demonstrate competence and excellence that will positively affect the operations of the Restaurant/Enterprise.

Have the ability and desire to consistently meet speed, hospitality, cleanliness, and Food Safety standards.

Enjoy working in the fast-food industry.

Express a desire and/call to leadership.

Have an availability that allows for the complete execution of all aspects of the role, including participating in the Director Rotation Schedule.

Must have worked at CFA Mall Road/Union Promenade for at least 1 year or have the experiential equivalent

Be willing to lead shifts as needed.

Work evening Director shifts as required in the Director Rotation Schedule.

Work Saturday Director shifts as required in the Director Rotation Schedule.

Have a willingness and a desire to assist in the operation as the business needs to ensure the Customers, Team Members, and the Business wins.

Must be at least 18 years old

Responsibilities

Align all activities and initiatives with our overall mission and vision.

Embody the culture and values of the business daily and work to ensure your entire Team is doing the same.

Communicate staffing gaps.

Conduct regular Leadership Meetings with key members of your Team.

Provide direction, coaching, and accountability for all the work in your Team.

Ensure proper systems are in place to encourage, celebrate, discipline, and hold accountable all who work within your Team.

Ensure there is a Director, Manager, or Assistant Manager on duty at all times

Engage with and connect regularly with all of your Direct Reports.

Ensure we are operating a food safe business at all times by meeting all of our food safety standards; lead our Team towards consistent Elite Food Safety status.

Ensure proper teams, initiatives, and systems are in place to produce fast and consistent food and service quality, food and Restaurant safety, kitchen cleanliness, and overall security

Ensure all members of your group are properly trained and are executing the Quality Requirements, recipes, and procedures and are consistently using the Training Guides.

Ensure the cross-training plan is being executed.

Ensure shifts are managed to remove operational bottlenecks (i.e. shift Team Members around to ensure our resources are directed to where the business is)

Collaborate with the Director of Training and Development to ensure all members of your Team are developing and growing both personally and professionally.

Ensure Marketing initiatives, activities, and procedures for new products are properly communicated and executed within your group.

Ensure all profit control measures are being properly implemented throughout your entire group.

Do not allow overtime or allow Team Members to work beyond their scheduled hours without just cause or prior approval.

Allocate hours allotted from the Scheduling Team to ensure they are used to support the business. trends. Utilize all available data and analytical resources to assist in making these decisions.

Participate fully in Restaurant Leadership Development initiatives.

Assist Managers in covering all shift gaps and call-offs.

Lead all relevant sessions of the onboarding process.

Own all Food Safety initiatives in our business by reviewing and taking action on findings from Safe.

Daily Criticals, SAFE evaluations, and Health Department inspections. Additionally, hold other Managers accountable for executing our Food Safety requirements and doing the Jolt safety checklist.

Manage all chicken pulling numbers and daily communicate to Managers.

Plan “anomaly” events and communicate to all parties involved to ensure smooth execution.

Develop, refine, and execute rhythms consistently that drive towards the achievement of assigned KPI’s.

Ensure daily Checklists are completed and those responsible are held accountable if not completed fully or regularly.

Business Areas of Responsibility: Food Safety, Hot Food Production, Cold Food Production, Catering Food Production, Raw Chicken Processing

Stay current on school calendars, holidays, “one-off” busier days and ensure schedule is adjusted to accommodate.

Schedule non-operational BOH meetings and workshops.

Monitor non-operation hours from direct reports to ensure they are staying within guidelines