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Front Counter Director

Front Counter Director

Chick-fil-ALeague City, TX
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Mission of the Director of Front Counter-  is to develop, coach, and focus people toward delivering remarkable experiences regarding all things front counter, dining room, guest satisfaction, curbside and third party.

Competencies of the Director of Front Counter :

  • Dependable.
  • Accountable.
  • Honesty / integrity.
  • Coachable.
  • Team player.
  • Good communication skills.
  • Results oriented.
  • Flexible schedule.

Outcomes : Operations :

  • Create a culture of continuous improvement (no shortcuts).
  • Engage in 2 visits to others Chick-fil-a restaurants within the year for opportunities to learn and share.
  • Track front counter progress through speed of service report.
  • Track front counter customers and money through register contests. (Can have delegator in charge of this.)
  • Track labor report.
  • Track SOS report for front counter cashiers.
  • Coaching, evaluating, and providing accountability for all front counter Team Members.
  • Track specific front counter, dining room and 3rd party parameters through OE and have solutions for meetings.
  • Know how to use smart safe.

    • Maintain Dining Room, Restrooms and Parking Lot :

  • Know how to write checks.
  • Ensure FOH is opened / closed properly.
  • Systematically and effectively communicating all Customer Experience related goals and success factors to Team Members, trainers and delegators.
  • Partner with Director of People to ensure training needs are met.
  • Provide vision and accountability of OE to FOH team.
  • Positive recognition of team members who do an outstanding job with the guests or each other.

    • Leadership Development :

  • Running breaks, (can allow delegators to do this)
  • Labor Cost efficiency. Getting everyone off the clock as close to their time as possible.
  • Positional Charts (can allow delegators to do so, but please show them how and have them do it before they come to work.)
  • Dedicate at least two hours per week to planning.
  • Coaching, evaluating, and providing accountability for all team members in the front counter and dining room.
  • Know how to use Inform.
  • Have OE parameters tracked in the FOH.
  • ROE when Steritech comes.
  • Transition from breakfast to lunch is a smooth transition.
  • Manage maintenance schedule weekly, monthly, quarterly, and annually.
  • Develop front counter, dining room and 3rd part check lists if necessary checklists.
  • Waste tracking.
  • Use C- Circumstance, A- Action, R- Results to solve problems and challenges
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    Front Counter • League City, TX