Team Member (Front/Back of House):
Customer Service: Greeting guests, taking orders accurately, and handling cash or digital payments.
Food Preparation: Preparing, cooking (frying), and packing food items according to company standards.
Cleanliness: Maintaining a clean and safe workstation, dining area, and restrooms.
Speed: Ensuring fast service, particularly in the drive-thru, aiming for high-efficiency standards.
Stock Management: Monitoring inventory levels and restocking supplies.
Shift Supervisor / Shift Leader:
Leadership: Leading a team of 7–25 members during a shift.
Operations: Ensuring smooth, efficient operations and high-quality food during busy periods.
Coaching: Mentoring team members, handling customer complaints, and ensuring safety protocols.
Restaurant General Manager (RGM):
Operational Management: Overseeing daily operations, including food quality, service times, and maintenance of equipment.
People Management: Hiring, training, scheduling, motivating staff, and conducting performance appraisals.
Financial Performance: Managing profitability, inventory control, and executing local marketing programs.
Assistant Restaurant General Manager:
Support: Assisting the RGM with administrative tasks, purchasing, and staff scheduling.
Operations Support: Ensuring high standards of food quality and service.