Director- Back of House
Role Description
Are you passionate about delivering world-class food in a clean and safe environment? Do you thrive on assembling and leading large teams to success?
Join Chick-fil-A at 156th & Maple as a Back of House Director and be part of an organization that values personal and professional growth, community service, and genuine hospitality. You will work closely with the Owner/Operator and Leadership Team to develop processes for food cost management, providing world-class food, inventory management, catering orders, and labor scheduling. This is an operationally focused role with roughly 90% of your time in restaurant operations and 10% working on business strategy.
Hours of availability would be Monday-Saturday, with 40-45 hours worked per week, open availability and one day off in addition to being off on Sunday.
Role Responsibilities
Leadership Focus
1.* Hold Shift Leaders and Team Members accountable to quality and operational standards in order to meet customer experience and profitability goals.
2.* Conduct regular meeting cadence with direct reports and represent team during Director meetings and one-ones with the Operator
3.* Build a high-performance team and develop them with coaching, training, accountability and leading by example
4.* Perform performance evaluations and hold team to handbook requirements
Financial Performance
1.* Food Cost Gaps; ensure food cost for the month stays on target by controlling waste in the kitchen, by following Lean Systems, overproduction is not occurring, food/paper is not being wasted, and waste is being tracked
2.* Truck orders are placed daily and inventory is arriving “just in time”
3.* Strategically schedule back of house staff to maximize order accuracy, food quality, and profitability
Operations
1.* Open and/or close, lead shifts, key holder
2.* Create and continuously enhance back of house systems: lean systems, equipment maintenance, opening and closing procedures, cleaning programs, etc.
3.* Responsibility for quality and safety checks: SAFE Daily Critical and ERQA (Training Provided)
4.* Lead back of house team in food safety procedures in preparation for scheduled and unscheduled health assessments
5.* Create a culture of food safety with a relentless pursuit of providing quality food, quickly and accurately
Behavioral Characteristics
•* High Integrity
•* Relentless in the pursuit of excellence
•* Servant leader
•* Positive Attitude- with guests and team members
•* Coachable
•* Collaborative
•* Driven, results-oriented
Qualifications:
•* Previous kitchen experience in an Operational and Leadership Role
•* Track record of business results
•* Experience managing food costs
•* Optimistic in adversity
•* Ability to work 40 hours a week with complete open availability
•* Anticipated 5 to 10 overtime hours available weekly
•* Flexibility with role responsibilities as the business grows
•* Bilingual preferred but not necessary
Benefits
•* Vacation PTO
•* Health, Dental, and Vision insurance with Operator contributions
•* Partial Allowance for gym membership, work attire and cellphone
•* Scholarships
•* Flexible work schedule with Sundays off
•* Positive and Fun Environment
•* Direct mentorship and leadership development from Owner/Operator
Work schedule
- 8 hour shift
- 10 hour shift
- 12 hour shift
- Weekend availability
- Monday to Friday
- Holidays
Supplemental pay
- Bonus pay
Benefits
- Flexible schedule
- Health insurance
- Dental insurance
- Vision insurance
- Employee discount
- Paid time off
- 401(k)
- 401(k) matching
- Referral program