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
Front Counter Director • League City, TX
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