The Evening Manager has the responsibility for managing the evening operations of an award winning quick service restaurant, ensuring compliance with company standards in all areas of operations, including production, preparation, customer relations, restaurant maintenance and repair, inventory management, team management, financial accountability, ensuring the highest quality products and services are delivered to our customers and other duties as required. The person applying for this position must have excellent communication skills. Previous management experience in a quick service restaurant is necessary.
Responsibilities:

• Report to the Operations Director
• Achieve operational objectives
• Perform facility closing procedures
• Maintain the flow of satisfied guests
• Work to create a safe, secure and healthy work environment for fellow employees.
• Work with staff to accomplish all goals
• You will be required to demonstrate a high level of professionalism, with excellent communication skills
• You must have the ability to take initiative and possess skills for problem solving and conflict resolution
• You also must be efficient and detail-oriented with a strong customer focus
• Provide a remarkable guest experience
• Demonstrate the ability to work in all positions
• Ability to learn food preparation procedures
• Responsible for knowing what to do when computer/register fails
• Count and verify registers and coupons
• Demonstrate the ability to train others in “Recipe for Service” (CORE 4 + Required Service Behaviors)
• Demonstrate the ability to do “Service Checks” and Coach for results (check for core 4, check for recipe for service, check for 2nd mile service and required service behaviors, ACES in their places)
• Must understand and be able to train on How to satisfy a disappointed customer (L.A.S.T.)
• Generate reports from the register (sales, cashier closes, paid out, pickups, deal with fake money, deal with fake coupons)
• Shifts are from 2 pm to 11 pm
• Current food hander card or Serv Safe certification is required (Serv Safe class will be provided if needed)

Needs for Success:

• Supervisory, leadership, management and coaching skills
• Good communication skills both written and verbal
• Ability to communicate on various levels to include management, customer and associate levels
• Ability to perform various motor skills, such as lifting, reaching, bending, twisting, pushing, pulling, squatting, grasping and arm-hand coordination on a continuous basis
• Ability to multi-task as well as stay on task and concentrate with constant interruptions

Qualifications:

• High school degree is required.
• A minimum of two (2) years of experience in the hospitality industry preferred
• Demonstrates loyalty, integrity, motivation, trustworthiness, dependability, empathy and professionalism
• A passion for people and service
• Able to lead, coach and delegate a team of individuals in a fast pace environment
• Ability to develop others
• Eagerness to learn and improve yourself
• A commitment to quality in everything you do
• Open Availability (40 hours per week with limited overtime)
• Serv Safe Certification or Salt Lake County Food Permit

REQUIREMENTS

Chick-fil-A, Inc., Founder S. Truett Cathy started the business in 1946, when he and his brother, Ben, opened an Atlanta diner known as The Dwarf Grill (later renamed The Dwarf House®). Through the years, that restaurant prospered and led Cathy to further the success of his business. In 1967, Cathy founded and opened the first Chick-fil-A restaurant in Atlanta's Greenbriar Shopping Center. Today, Chick-fil-A has the highest same-store sales and is the largest quick-service chicken restaurant chain in the United States based on annual system-wide sales. Today, Chick-fil-A is America's #1 fast food restaurant.