Carryout Supervisor

To achieve unit carry out sales and operating profit through employee training and development, quality food production, execution of attentive, friendly, no lag service, guest satisfaction, guest value, and operating cost management. · Reporting as Directed at Weekly Manager’s Meetings to Include Carry Out Sales, Food and Assigned Direct Expense Costs, Staffing Levels, Evaluation, Discipline and Development.

Benefits:

• Health insurance
• Training & development
• Vision insurance
• Dental insurance
• Employee discounts

Pizza skeptics need not apply, we're looking for pizza fanatics willing to go above and beyond to teach our wonderful community just how good carry out pizza can be.

At Crispelli's we go the extra mile to put care into everything we do. Taking the extra time in preparing our pizza, soups, salads, desserts and more. We strive for the perfect bite every time. We understand that the world is not slowing down and we get to be a part of people's busy lives by making their next meal just a little easier. We focus on the good stuff. The scratch made. The traditional. We like good food but we LOVE to share it.

We're looking for an equally passionate hospitality go getter who is ready to take that next step and lead a team of their own. Our carryout manager is a dynamic personality who doesn't sacrifice service for convenience. If this sounds like you and you're interested in being a part of a growing brand with proven performance then send us your resume.

Title: Carryout Supervisor

Compensation: $18-20/hr, plus tips
Anticipated earning range: $50,000-65,000
Expected hours: 40-45/week

Eligibility into company health plans after mandatory 90 day waiting period

Qualifications:

3-5 years hospitality experience
1-2 years management experience
Outgoing personality and a passion for service
Excellent communication skills
A desire to grow and to lead
Weekend and evening availability (weekend evenings mandatory)


Main Objective:

To achieve unit carry out sales and operating profit through employee training and development, quality food production, execution of attentive, friendly, no lag service, guest satisfaction, guest value, and operating cost management.

Responsibilities Include: 

Acquisition, orientation, training, supervision, development and evaluation of the carry out and cashier staff. Budget achievement in carry out sales, food and beverage cost, labor and direct expense costs. Interaction with guests in a manner which sets the standard for other establishments of the caliber. Provide quality food and beverage service. Carry out sanitation and maintenance to company standards of excellence. Communication and interaction with kitchen and dining room management and hourly staff. Security of the building and its contents per company check list. 

Duties:

Hiring, Training, Evaluation, Supervision, Promotion and Discipline of Carry Out and Cashier Staff to Company Standard and Guide


· Cashier and Carry Out Scheduling to Budget and Forecast in Conjunction with General Manager to Company Standard and Guide


· Daily Carry Out and Cashier Labor Budget Achievement, Management and Recording


· Carry Out Sales Management Per Unit Goals


· Carry Out Supplies Ordering to Documented Pars, Receiving and Storage to Company Standards and Security as Assigned


· Assistance with Accurate Month End Beverage Inventories and Potentials


· Assure Quality Service Principles of No Lag Service, Reference Point, Asking for Help and Steps to Service are Performed to Company Standards of Excellence


· Serve as a Crispelli’s Ambassador Representing the Company by Recognizing, Greeting and Communicating with and Serving our Guests


· Carry Out Counters, Displays, Coolers, Entranceways and Service Station Maintenance and Sanitation


· Carry Out Merchandising of Counter Displays and Menu Boards Completed to Company Standard Prior to Restaurant Opening


· Cash Reconciliation and Deposit to Company Standards of Security


· Petty Cash and Safe Audit and Management


· Maintain Carry Out Staff Uniforms and Appearance


· Registers and/or Computer Programming, Maintenance and Supplies Stocking


· Daily Specials and Dessert Documentation, Display and Carry Out and Cashier Communication for Service, Description and Appearance


· Daily Station Planning, Rotation, Side work Assignments, Labor Management and Tip Reconciliation


· Daily Management of Door Dash and Call Ahead Carry Out Orders and Delivery


· Weekend Catering Execution in Conjunction with Catering Manager and General Manager as Assigned


· Reporting as Directed at Weekly Manager’s Meetings to Include Carry Out Sales, Food and Assigned Direct Expense Costs, Staffing Levels, Evaluation, Discipline and Development


· Provide Carry Out Daily Pre-Shift Quality and Quantity Checklists


· Opening and Closing Security of Restaurant per Documented Checklists


· Provide Two Times per Year Carry Out and Cashier Employee Performance Feedback Session per Company Standard


(This in general outlines the responsibilities and duties of the position. It is not intended to be an all-inclusive list)