Burger King
  • Hudsonville, MI, USA
  • Full Time

Summary:


Responsible for teaching, training and executing QDI's quality, service and cleanliness systems along with Operations Manual procedures. Assists the Restaurant Manager with overall restaurant
operations.


Essential Duties & Responsibilities:

  • Train subordinate staff on proper system execution and operational procedures. Use all available training tools to develop subordinate staff and ensure career certification standards are met.
  • Reeducate/Redirect crew members in the proper procedures and policies on an as needed basis.
  • Facilitate the communication of information to management and crew members.
  • Knowledge of compliance requirements with regard to operations, service, labor laws, cleanliness, and safety, security and health.
  • Assist the management team to ensure continual compliance with policies and procedures.
  • Ensure quality, service, cleanliness and image systems are adhered to.
  • Utilize the daily monitoring and identification systems (i.e. daily planner, travel paths, QSC shift checklist, cookouts, Kitchen Minder System, stock level system, proper prep procedures and amounts, hold times, sanitation procedures, position chart, headset usage, access door and coin changer, outside order takers, dining room host/hostess program, cleaning and maintenance calendar, lot checks, post-rush system, morning maintenance, janitor program, management and team member dress/image standards, courtesy procedures).
  • Assist in compliance with regard to Clean & Safe, OER, and local and state agencies.
  • Complete all administrative procedures in accordance with established practice/protocol.
  • Assist in attaining overall performance measureables (execute plan to contain controllable
    expenditures, execute shift controls, profitability standards, and equipment in clean, safe and operational condition).
  • Report any violation of Company policies and practices, and violations of federal, state or local laws/regulations immediately to a Region or District Manager, or the corporate office.
  • Report to the Restaurant Manager any concern with the maintenance of QDI image standards with regard to landscaping, snow removal and R&M for building.
  • Report any unsafe work condition(s) (i.e. water/grease on floor) to the Restaurant Manager.
  • Represent QDI in a professional manner at all times, which includes abiding by Company dress guidelines throughout each shift worked.
  • Other duties, as assigned.


Reasonable accommodations may be made to enable individuals with disabilities to perform the
essential functions.


Supervisory Responsibilities:

  • Works with Management Team to ensure successful operation of the shift/restaurant.
  • Supervisory responsibility extends only to a specific area within the restaurant (i.e. kitchen, drivethru, front counter). Is responsible for the overall direction, coordination and evaluation of their designated area.
  • Training of crew members, planning, coaching/discipline, assigning and directing work, and
    addressing complaints and resolving problems under the general supervision of the Restaurant Manager and Assistant Manager 1 position(s).

Qualifications:

  • Education and/or Experience - High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience.
  • Language Skills - Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures and governmental regulations. Ability to effectively present information mand respond to questions from team members, guests and the general public.
  • Mathematical Skills - Ability to apply mathematical concepts such as fractions, percentages, ratios and proportions to practical situations.
  • Reasoning Ability - Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.

Physical Demands:

  • Prolonged periods of standing, walking, bending and stooping
  • Use of hands and fingers to reach, grip, grasp and twist
  • Kneel, stoop or crouch
  • Lift or move up to 10 pounds regularly; lift or move up to 25 pounds frequently; lift or move up to 50 pounds occasionally
  • Vision abilities for close, distant, peripheral, depth and color recognition with the ability to adjust focus
  • Working with required chemicals
  • Occasional need to climb ladders, either inside or outside the restaurant

Mental, Emotional & Sensory Requirements:

  • Regularly work in a fast-paced, ever changing environment
  • Ability to manage multiple tasks
  • Ability to read and understand verbal and written instruction on an ongoing basis
  • Interest and willingness to serve the public in a positive manner

Work Environment:

  • While performing the duties of this job, frequently works near moving mechanical parts
  • Frequently exposed to wet and/or humid conditions
  • Exposure to equipment and materials (hot oil) which could result in burns
  • Daily exposure to sharp utensils and slicers which could result in cuts
  • Noise level is usually moderate
  • Work schedule may vary from week to week, and may include nights, weekends and holidays to ensure operational execution
  • Attendance is required at all mandatory management meetings and training classes
Burger King
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