Let’s work together

The supervisor for this core position must have great guest service skills and abilities. Someone who is shy or has an introverted personality will not excel well in this position or be able to exemplify proper brand standards when it comes to hospitality.

Additionally, this person must have a good eye for detail. They will oversee all areas of custard production, including managing the levels of custard available in the pint freezer. They will oversee the handoff and accuracy of all take out and third-party delivery orders. They will oversee lobby & creamery station cleanliness. They will oversee guest interaction by all staff members at the cash register and in the dining room.

The supervisor for this core position must be high energy, excel in high volume situations, work well under pressure, and take great pride in food quality and presentation.

The expo position will provide communication on what items are needed, ticket times, all day counts, and provide energy and direction throughout the shift. They will ensure the accuracy of each order and serve as the last point of quality control as each item leaves the kitchen for service.

Strong leadership skills are needed to excel in this position. Often, whomever is running the shift will work from this station.

This position is overall easily taught. However, it is perhaps the most physically demanding position in the kitchen. The supervisor for this core position must be able to lift 50- pound bags of potatoes often, cut fresh fries, vigorously shake each order of fries in baskets to remove excess oil, and rotate/fifo heavy baskets of blanched fries as needed. Additionally, this person must be passionate about food quality as it is imperative that each order of fries that goes out was prepared only seconds ago.

The supervisor for this core position must work well under pressure and be able to prioritize and compartmentalize things well.

The build station can be one of the more challenging positions in the kitchen to master, however those who are strong in the kitchen often prefer to work this station over all others. They must remain calm, work quickly and efficiently to keep sandwiches and salads flowing smoothly through the kitchen. They must be extremely passionate about food quality and presentation. If this person is messy, sloppy, or low in exactness, presentation and food quality will be a continuous struggle. Pride in product is key.

The supervisor for this core position must have a high level of focus and remain disciplined always to cook what is needed as it is needed throughout the shift. If this person works slowly, the whole kitchen will suffer as nothing can happen until fresh chicken is available.

If this person gets distracted easily, items that are needed can get missed resulting in orders getting cold or sent incomplete while they wait for remaining items to finish cooking. This position requires attention to food safety and procedure details. If precise breading and cooking procedures are not followed, we are at risk of cross contamination.

Additionally, this person will be handling a great deal of raw chicken. For some, this is not something that is preferred. It is important to consider if the person stationed here is okay handling raw chicken.

Team members work with the General Manager and Shift Managers to ensure an all-around amazing guest experience. They assist with daily preparation, construction, and service of all menu items with focus on restaurant cleanliness and safe food handling practices.

• Prepare a variety of menu items in an accurate and efficient manner and assume 100% responsibility for quality of products served

• Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures

• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period

• Maintain a clean and sanitary work station area including tables, shelves, refrigerators, and oven

General Managers plan and organize the training and leadership necessary to achieve the goals of the overall brand in terms of team member training and store operations. Must be 21 years of age. Must be able to communicate and understand the predominant language(s) of the restaurant's trade area.

Must have knowledge of service of food and beverage, generally involving at least three years of front of the house operations and/or assistant management positions, and must possess excellent basic math skills and have the ability to operate a cash register or POS system.

Must be able to work in a standing position for long periods of time (up to 12 hours), and be able to reach, bend, stoop and frequently lift up to 50 pounds.

Must have the stamina to work 60 hours per week.

DUTIES AND RESPONSIBILITIES

• Understand Cost of Goods and Labor and keep them at goal

• Obtain net profit goals

• Manage ordering, and ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures

• Fully understand all policies, procedures, standards, specifications, guidelines and training programs

• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times

• Manage customer service feedback and implement necessary changes

• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards

• Take weekly inventory to keep COG at goal

• Keep discounts at goal

• Achieve company objectives in sales, service, quality, appearance of facility, and sanitation and cleanliness through training of team members and creating a positive, productive working environment

  • Manage hiring/training

  • Complete New Hire Checklist

• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures

  • Produce daily sales sheets

  • Handle daily deposits

• Make employment and termination decisions

• Fill in where needed during service to meet customer service standards and ensure efficient operations

• Continually strive to develop Your Pie team members in all areas of managerial and professional development

• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner

  • Complete schedules 5 - 7 days before week begins

  • Take inventory and complete daily sales sheets by Monday at 10am

  • Produce payroll reports bi-weekly by 10am

• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs

• Ensure a Health Score of no less than 90

• Be ServSafe Certified and implement appropriate sanitation procedure within the restaurant

• Oversee and ensure that restaurant policies on team member performance appraisals are followed and completed on a timely basis. (The “BCE Review” and “Secret Shopper visits”)

• Schedule labor as required by anticipated business activity, ensuring that all positions are staffed when and as needed and labor goal is met

• Be knowledgeable of Your Pie policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures

  • Write-ups/Follow-ups

• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, team members and guests

• Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns

  • Grow same-store sales by developing marketing campaigns

Shift Leaders work with the General Manager to ensure an all-around amazing guest experience. They assume responsibility for operations and guest complaints in the absence of GM and assist with daily preparation, construction, and service of all menu items with focus on restaurant cleanliness and safe food handling practices.

DUTIES AND RESPONSIBILITIES

• Ensure drawer and deposits are correct on mornings & nights when acting as opening or closing manager

• Prepare a variety of menu items in an accurate and efficient manner

• On occasion, be responsible for placing orders for delivery the next day

• Assume 100% responsibility for quality of products served

• Assume 100% responsibility for quality of service during shifts

• Plan and manage a shift effectively when GM is not present

• Write out a daily shift lineup for a smooth and successful shift

• Ensure the team is utilizing the daily checklists for consistent success

• Evaluate the effectiveness of the team throughout the shift and change the lineup if needed

• Follow up with all task to ensure effective completion

• Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures

• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period

  Portion food products prior to cooking according to standard portion sizes and recipe specifications

• Maintain a clean and sanitary work station area including tables, shelves, refrigerators, and oven

• Follow proper plate presentation and garnish setup for all dishes

• Handle, store and rotate all products properly

• Assist in food prep assignments during off-peak periods as needed

• Assist in training of new and old team members for ongoing training

• Assist in management planning and scheduling for a successful restaurant

• Attend all scheduled team member meetings and bring suggestions for improvement