Benefits:

401(k) matching

Dental insurance

Employee discounts

Free uniforms

Health insurance

Paid time off

Profit sharing

Tuition assistance

Role Summary

The FOH Operations Manager is responsible for overseeing the daily operations of the front-of-house (FOH), ensuring efficiency, customer satisfaction, and compliance with company policies. This role involves managing staff performance, enforcing operational procedures, and maintaining a high standard of cleanliness and hospitality.

General Responsibilities:

Responsible for the day-to-day operations of the shift, including the Dining Room, Drive-Thru, carry-out business, and third party.

Develop a restaurant culture of growth minded team members and leaders. A culture of product knowledge, stewardship, excitement and generosity. Incorporate this into training, ongoing development, communications and everyday culture.

Foster a culture of hospitality by ensuring every guest feels genuinely welcomed, valued, and cared for throughout their experience.

Maintain vision alignment with the Operator and the leadership team

Ensure stewardship systems are taking place throughout the restaurant

Develop leaders in such a way that they are operating as a motivated, high performance team that embodies the vision of the business.

Oversee cash handling procedures, ensuring accuracy and security.

Monitor and analyze key performance metrics such as labor costs, sales reports, and customer experience data (CEM).

Be intentional in performing daily goal-setting and performance feedback to all Team Members and Leaders on all Chick-fil-A processes and procedures.

Conflict resolution skills and ability to make things right for guests who experience problems

Mastery of knowledge and skill of team member positions throughout the Front of House opperations, including order taking, bagging, desserts, and beverage making. Skills:

Strategic thinker, Goal-oriented, Tech-savvy

Great communicator both in handling difficult situations and a diverse team.

Mature, dependable and results-oriented

Ability to work in a team environment

Strong project/time management skills

Proven history of consistently performing at a high level

Servant spirit with strong sense of stewardship

Preferred qualifications:

Bachelor's degree or above, preferably in a business or hospitality

Experience as a leader food service operations