Crew Chief

SUMMARY:

A position filled by a craft Team Member with initiative and demonstrated leadership ability.
In the absence of management, the Crew Chief assumes the duties and responsibilities of the Assistant Manager. The Crew Chief continues working their assigned craft position responsibilities, in addition to the responsibilities listed below.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skill and or/ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Team member must be able to communicate verbally in English to Team Members and guests and read English for menus, guest checks, notices, instructions, safety labels, etc.
Team Member must be able to interact with people in a friendly, courteous manner.

EDUCATION AND/OR EXPERIENCE:

Prior experience or training is desired, but may not be required.

LANGUAGE SKILLS:

Ability to read and comprehend instructions, correspondence, and memos. Ability to write guest checks and simple correspondence. Ability to read and speak English well enough to communicate with guests, understand guest checks and instructions.

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply and divide in all units of measure using whole numbers, fractions, percentages, decimals, discounts and cash counting.

OTHER SKILLS AND ABILITIES:

Team member must be able to remain calm under pressure when dealing with guests, staff or equipment problems.
Successfully complete IHOP training coursework as assigned.

PURPOSE OF JOB:

To assist in directing Team Members in all phases of operation, to achieve high standards of food preparation and presentation, service to guests, general cleanliness and pleasant atmosphere in accordance with all Standard Operating Procedures.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

These include the following:

• Assist in ensuring that all personnel, equipment and supplies are prepared and ready to meet the needs of the business. Assist in assigning Team Memberduties and responsibilities and encouraging teamwork.
• Inform all Team Members of new menu items, specials and promotional materials to ensure complete understanding of food preparation and service.
• Assist in conducting orientation and training for new Team Members and give refresher training to current Team Members, when needed. Supervise Team Member performance and conduct in accordance with Company policies. Observe guest reactions to quality of food and service.
• Review all time cards (or time reports) daily as required by Unit Manager.
• Adjust schedule to meet the needs of the restaurant.
• Enforce portion control per Standard Operating Procedures. Check deliveries for proper quantity, quality, pricing, completeness of order, breakage and spoilage.
• Maintain tight security.
• Control waste.
• Perform administrative procedures such as:
• Cash receipts/store receipts
• Be responsible for register reading and daily sales reports.
• Reconcile cash receipts and store bank funds.
• Make DAILY deposits and submit deposit slips to the Accounting Office as required by Manager or Assistant Manager.
• Ensure that register or Servers have sufficient change and bills prior to peak hours of business.
• Enforce Company policy regarding check cashing.
• Perform other assignments or as needed or which may be assigned by the Unit Manager or Assistant Manager.