Restaurant Operations Lead — People, Training & Growth

churchs; Missouri; On-site; USD 42,000 - 62,000; Full time

Job summary

Church's Chicken is seeking an Assistant General Restaurant Manager to work under the Restaurant General Manager. The ARGM handles hands-on day-to-day restaurant operations, supportsChurch's initiatives, and helps achieve sales and profitability goals while managing banking and administrative tasks.

The role emphasizes training staff, creating weekly schedules, monitoring profitability, maintaining inventory, and ensuring safety and quality standards across all shifts, with a focus on guest

Qualifications

• High school diploma or GED is required.
• Minimum 1 year of supervisory experience in the restaurant industry.
• ServSafe food safety training is highly recommended.

Responsibilities

• Assists Restaurant General Manager in ensuring all employees are trained.
• Assists in maintaining staffing and prepares weekly schedules.
• Helps staff during high volume periods as needed.
• Assists in administering all paperwork in a timely manner.
• Assists in analyzing profit and loss statements and in meeting sales plans.
• Maintains and records accurate inventory.
• Enforces and adheres to all company policies and procedures.
• Ensures compliance with laws and safety standards.
• Maintains a clean facility at all times.
• Delivers consistent, high quality products daily, every shift.

Skills

Supervisory experience

Interpersonal skills

Customer service

Profit and loss knowledge

Staff training

Staffing and scheduling

Conflict resolution

Recruiting/interviewing

Leadership

Positive work environment

Education

High school diploma or GED

Job description

Church's Chicken is seeking an Assistant General Restaurant Manager to work under the Restaurant General Manager. The ARGM handles hands-on day-to-day restaurant operations, supportsChurch's initiatives, and helps achieve sales and profitability goals while managing banking and administrative tasks.

The role emphasizes training staff, creating weekly schedules, monitoring profitability, maintaining inventory, and ensuring safety and quality standards across all shifts, with a focus on guest