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Able to work the days and hours as designated (scheduled) by the General Manager or District Manager. Models and encourages CKE shared values. Develops and executes the business plan (key elements include fiscal responsibilities, manpower planning and local restaurant marketing) for the restaurant.
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Upholds company food safety, food handling and sanitation requirements, to ensure the health and safety of our Guests and employees. Financial/analytical aptitude including planning, budgeting, scheduling and P & L management.
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Is of high personal integrity and treats all employees with honesty, respect and dignity. Able to work a standard 47 ½ - 50 hour work week; able to work flexible hours necessary to manage and operate the restaurant effectively.
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Train, coach and provide regular performance feedback (positive and corrective) Move throughout the restaurant and observe restaurant operations and employee work performance. Makes a continuous effort to maintain a fun and enjoyable working experience in the restaurant at all times.
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Ensures all employees are trained and empowered to deliver total Guest satisfaction. The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant.
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Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities. Hires high quality people who demonstrate and ensure consistent Guest satisfaction. 3 - 5 years in management position (preferably restaurant experience.
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Models and creates an environment in which the Guest is always right; ensures a positive Guest service experience. Continuously improves the skills, knowledge and morale of all employees. Is performance oriented and driven; clearly communicates performance expectations, measures performance results, recognizes and rewards good performance and is intolerant of poor performance.
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