The Food Quality Manager is Responsible and Accountable for:
Responsibilities:
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Manage daily restaurant operations with a focus on flawless execution, increasing profit and enhancing the guest experience
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Labor Scheduling- Achieving proper production levels to deliver excellent service using and adhering to Friendly’s hiring methods and standards.
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Food Cost Control- Weekly Food Inventory, Food Prep via forecast, Food Sanitation Evaluation and action plans. Ensuring proper execution of all Friendly’s food handling procedures and recipes.
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Operating responsibly and efficiently and within the theoretical food cost expectations
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Crew Training and Certification- Execution of FOH/ BOH crew training, certified trainer rosters FOH/BOH, maintain master training records, Lead cook development, maintaining inventory of training aids and supplies, executing cycle roll outs, BOH crew performance appraisals/performance management recommendations
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Engaging team members through engagement, WOW Recognition, restaurant communications, and annual safety training.
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Crew professional development roadmap (PDR) execution
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Recruitment and Selection- Interviewing BOH candidates
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Maintenance and Repair- monitor service, manage M&R declining budget, facilities related issues and action plans on BOH.
Requirements:
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Experience: minimum of three years of restaurant management experience. Must have a proven track record of achieving results and building successful teams.
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Education: High school graduate or GED equivalent
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Last updated on Apr 6, 2021