Area Supervisor Eugene and Vicinity - Hiring Now

We are looking to hire an experienced Area Supervisor Eugene and Vicinity to join our dynamic team at Ambrosia QSR in Vancouver, WA.
Growing your career as a Full Time Area Supervisor Eugene and Vicinity is an awesome opportunity to develop useful skills.
If you are strong in leadership, creativity and have the right initiative for the job, then apply for the position of Area Supervisor Eugene and Vicinity at Ambrosia QSR today!

Job Details Level
Experienced Job Location
99999 - Corporate - Vancouver, WA Position Type
Full Time Education Level
High School Salary Range
$65,000.00 - $80,000.00 Salary/year Travel Percentage
None Job Shift
Any Job Category
Restaurant - Food Service Description District Manager Reports to: Director of Operations FLSA status type: Exempt Full Time Salary Position Overview The District Manager is the face of Ambrosia QSR. It is through their leadership and development of leaders that the customer receives the best possible dining experience. This job is a full-time position responsible for the daily implementation and execution of guest service, food safety and quality control as well as other policies, procedures that result in driving sales and profits in individual restaurants. District managers oversee restaurant operators and are responsible for holding them accountable in profitability, efficiency and results on all metrics. District Managers will develop leaders and coach managers to grow more skills and improve restaurant performance. DM's must have a working knowledge of all restaurant positions and be able to coach and correct actions in the operational environment. They should act like owners setting goals and plans to achieve them with specific timelines for both themselves and the restaurant managers. The following is a list of some of the responsibilities and is not intended to describe all of the duties this position may perform. All managers are expected to perform tasks assigned to them by supervisors, regardless of job title or routine job duties. Job Responsibilities Profitability

• Validate that all food is cooked following company recipes, food safety standards and is accounted for within the POS, cash registers and inventory tracking systems which exist within the restaurant. If necessary, create and implement extra steps to resolve an issue.
• Validate inventories are conducted and entered with integrity and accuracy. Ensure accurate reporting. Use and manage existing systems and guidelines to control expenses. Develop strategies and implement policies and actions to improve operational efficiencies. Maintain good working relationships with vendors.
• Ensure all equipment, small wares, food, and paper product is used in for its intended purpose. Make certain all equipment is safe for use and working effectively. Validate all repairs are performed in a timely manner while prioritizing cost expenditures.
• Hold all managers accountable to all cash and banking policies and procedures. Verify all asset protection systems are used and function properly.

• Control labor. Check all sales projections, schedules and ensure every employee is paid on time and accurately.

Guests

• Make certain that your managers work with friendliness and a sense of urgency. Contact customers in a timely manner and ensure that the resolution meets both the company guidelines and customer expectations whenever possible.
• Contact customers in a timely manner and ensure that the resolution meets both the company guidelines and customer expectations whenever possible.
• Make regular visits to your stores and verify that the restaurant is inviting and safe.
• Know your market trade area so that decisions can be made relevant to the guest and community need.

Team

• Provide training and development for your management team. Perform all reviews in the timetable set forth by the company.
• Recruit, train and develop managers. Follow training plans and company systems to achieve goals. Develop your management team.
• Organize district meetings consistently. Clearly communicate company or policy changes with all management staff.
• Enforce all company policies and follow all laws and local regulations. Maintain accurate employee records submitted in a timely manner.

Operations

• Validate all food safety and safety procedures, ensure all required postings are visible and displayed as determined by human resources.
• Confirm all marketing plans and ensure the restaurant are prepared for promotions using the company guidelines.
• Ensure that all food safety compliance measures and operational standards are upheld by your team. Ensure they have a clear understanding of the expectations and are capable of executing food safety outside of your presence.
• Communicate with support staff when necessary. Answer emails and document requests in a timely manner.
• Supervise assigned personnel, coordinate activities to ensure the best possible guest experience.Required to be 18 years old to be a manager for Ambrosia QSR.

Qualifications and Skills

• Ambrosia QSR participates in e-verify. Must be authorized to work in the United States.
• Required to pass a criminal background check. Any offer of employment is contingent on passing.
• Required to be able to communicate with your coworkers and supervisors effectively verbally and in email form.
• Engage in hands on leadership with a strong focus on growth and development of people.
• Must be able to access the business needs and problem solve independently.
• Must understand and be able to teach others how to understand P&L statements and be able to create financial goals using them.
• Must be a team player and willing to demonstrate personal responsibility and treat others how you would like to be treated, take pride in work, and perform it with energy, empathy, and engagement.
• Strength in time management and meeting deadlines.
• Must be able to work with, coach and develop a diverse group of people from different backgrounds and with varying abilities and strengths.

Education and Work Experience

• Required: high school diploma or equivalent.
• Must be able to ascertain serv safe proctorship and be able to teach the class to subordinates.
• Required: 1-2 years of direct food/retail restaurant management experience.
• Required driver's license and minimum state required insurance.
• Some experience using a POS system is preferred.
• Must have a general understanding of Excel, Word and general report building and reading skills.

Necessary Tools and Equipment

• Hot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens and microwaves (safety equipment is provided and required to be worn when working with designated equipment).
• Slicers, choppers and corers (cutting gloves are provided and required to be worn when working with specified equipment).
• Beverage equipment: soda machines, shake machines and mixers, Icee machines, coffee makers and blenders for specialty beverages.
• POS systems; cash registers, and time keeping equipment, back office computer with Windows 10 operating system and fax machine.
• Must have reliable transportation and be able and willing to drive 40% of the time.
• Working cell phone and capacity to use it and communicate with it via text, phone calls and emails.

Qualifications Physical Requirements : Lifting: Never Seldom 1-33% of shift Occasionally 34-66% of shift Continuously 67-100% of shift 1-10 pounds 7011-20 pounds 2021-50 pounds 1050 or more pounds x Max # lifted by team member without assistance -50 lbs.; lifts over 50 lbs. should be done with two or more people. Carrying 1-10 pounds 7011-20 pounds 2021-50 pounds 1050 or more pounds x Max # carried by worker without assistance -50 lbs.; items exceeding 50 lbs. should be done so with 2 or more people. Pushing/pulling f orce to be Exerted: 1-10 pounds 6011-20 pounds 2021-50 pounds 2050 or more pounds x Max # pushed/pulled by worker without help-50 lbs.; max distance 200 feet on level cement or tile with 1 or 2 steps Never Seldom 1-33% of shift Occasionally 34-66% of shift Continuously 67-100% of shift Bend/Stoop x Twist x Crouch/Squat x Kneel/Crawl x Walk/level surface x Walk/uneven surface x Climb steps x Climb Ladder x Work at heights x Reach at or above shoulders x Reach below Shoulders x Use of arms x Use of hands/wrists x Grasping/Squeezing x Operate foot controls x Environment NO YES Inside 90% of shift Outside 10% of shift Temperature Extremes X Vibration X Work on or around moving machinery or mechanical parts x Personal Protective Equipment (PPE): Equipment Required YES NO Boots x Oil/Heat resistant for fryer filter Gloves x Oil/Heat resistant for fryer filter Apron x Oil/Heat resistant for fryer filter Face Shield x Oil/Heat resistant for fryer filter Heat Resistant Gloves x Oil/Heat resistant for fryer filter Cut resistant gloves x For slicing equipment Oven Mitts x Heat resistant for the ovens Broiler Gloves x Heat resistant for the Broiler Endurance based on 10-hour shift in a car driving to a visit quick service restaurants, 2 or 3 in one day: Never Seldom 1-5% of shift Occasionally 6-33% of shift Frequently 34-66% of shift Continuously 67-100% of shift Total HRS at Total HRS in Shift Sitting X 2 Standing X 39 Walking X 39 Change Positions X 39

Benefits of working as a Area Supervisor Eugene and Vicinity in Vancouver, WA:

● Learning opportunities
● Advancement opportunities
● Advantageous package