The Food Quality Manager is Responsible and Accountable for:
Manage daily restaurant operations with a focus on flawless execution, increasing profit and enhancing the guest experience
Labor Scheduling- Achieving proper production levels to deliver excellent service using and adhering to Friendly’s hiring methods and standards.
Food Cost Control- Weekly Food Inventory, Food Prep via forecast, Food Sanitation Evaluation and action plans. Ensuring proper execution of all Friendly’s food handling procedures and recipes.
Operating responsibly and efficiently and within the theoretical food cost expectations
Crew Training and Certification- Execution of FOH/ BOH crew training, certified trainer rosters FOH/BOH, maintain master training records, Lead cook development, maintaining inventory of training aids and supplies, executing cycle roll outs, BOH crew performance appraisals/performance management recommendations
Engaging team members through engagement, WOW Recognition, restaurant communications, and annual safety training.
Crew professional development roadmap (PDR) execution
Recruitment and Selection- Interviewing BOH candidates
Maintenance and Repair- monitor service, manage M&R declining budget, facilities related issues and action plans on BOH.
Experience: minimum of three years of restaurant management experience. Must have a proven track record of achieving results and building successful teams.