Description:

PRIMARY PURPOSE 1. Supervises entire restaurant operation during assigned scheduled hours and performs various administrative functions. 2. Maintains highest level of Quality, Service, and Clean¬liness by implementing the nine operations management systems. 3. Takes active role in customer relations and customer service. 4. Controls costs, inventories, and waste. 5. Follows published procedures for receiving, holding, prepar¬ing, and serving products. 6. Maintains high level of productivity through effective hiring, training, scheduling, positioning, and motivating employees. 7. Achieves maximum sales utilizing Q.S.C., systemic marketing and local marketing efforts.

Requirements:

QUALIFICATIONS 1. Leadership - Getting people to willingly work to accomplish an objective. 2. Planning & Organizing - Outlining a course of action to achieve an objective and structuring and arranging resources to fulfill the plan. 3. Delegation - Passing authority to another individual. 4. Oral Communication - Transferring a thought from one person to another through speech. This includes accompanying hand and facial gestures. 5. Assertiveness - Injecting one’s thoughts or actions into a situation. 6. Controlling - Ensuring the plan is followed and the objective is met. 7. Problem Analysis - Identifying the real problem and gathering the necessary information to solve the problem. 8. Judgment & Decision Making - Selecting the best possible alter¬native from two or more. 9. Thoroughness - Staying with a task, once begun, until completion. 10. Flexibility - Adjusting to changing conditions, and ability to work a variety of shifts and times of day. 11. Accountability - Using delegated authority to meet specific responsibilities. 12. Initiative - Taking aggressive and positive action. 13. Persuasiveness - Changing another person’s view to one’s own or obtaining a desired commitment from another, especially company goals. 14. Written Communication - Transferring a thought from one person to another through writing. 15. Perception - Above average to exceptional ability to deal with numbers, symbols or signs quickly and accurately. Perception is also considered as a measure of mental quickness, and is especially significant for candidates with below average reading skills. 16. Nervous Tension - The tendency to remain calm; the ability to release nervous tension easily; a willingness to stay in one place without a lot of mobility. 17. Tough Minded - Doesn’t let obstacles stand in the way. If the Restaurant is scheduled to open at 10:00 a.m., whether rain, shine or snow, it opens at 10:00 a.m. 18. Naivete - Tends to be trusting, receptive to what other people say; is not cynical. 19. Recognition Motivated - Likes to make things happen; likes to excel; willing to make the effort required; responds to cash and non-cash incentives. 20. Impact - Exhibiting a positive and professional appearance, demeanor, and dynamic “energy.” 21. Must be able to perform the essential functions of the position. KNOWLEDGE Sociability - Outgoing - likes to work with people; good at customer contact. Competitive - Oriented to compete and excel. Work Habits - Good planning ability; a tendency to be organized in activities and effective in the use of time. Creativity - Developing alternative solutions to problems. Internal: a. Restaurant Manager, Market Leader b. Manager Trainees, Restaurant Employees c. Assistant Managers in Restaurant and in market d. RSC Employees External: a. Customers b. Suppliers & distributors c. Government agencies (Health Department, Wage & Hour, etc.) EDUCATION and/or EXPERIENCE High School diploma or G.E.D. Some college preferred. Completed Krystal Management Training Previous restaurant experience desirable Must have valid driver's license and the ability to operate a motor vehicle (car, truck) - motorcycles are not classified as a motor vehicle for this position Completion of Krystal Vision Training Program. Previous restaurant experience desirable. WORK ENVIRONMENT Primary Work Site: 100% indoors Temperature Factors: Controlled environment Noise Factors: Noise present from equipment Vibration: Not a factor Hazards: Grease – 355°F, grill/steam unit, tomato and union slicers (must be 18 years old or older to operate) knives, slippery floors (grease/water) Air Quality Factors: Good, food odors present Work Surface: Even, flat, hard, dry/wet, fixed ladder on building, inclines, ramps, catwalks or scaffolds DESCRIPTION OF MACHINES, TOOLS, EQUIPMENT, WORK AIDS USED Fryers, Sunriser grill, fry station, “chili pup” unit, Krystal grill units, B.A. Burger Grill, coolers, menu board, reach in freezer, walk in freezer and cooler, microwave ovens, biscuit oven, Blodgett oven, Savory toaster, grits warmer, Groen kettle, steam units/holding cabinets, hot plate, deep well, soda fountain hook up station, time clock, POS cash register, receipt printers, POS monitors, insulated oven mitts, plastic bread racks, utility shelves and storage units, three compartment sink, plastic ice scoops, food products/condiments, cooking utensils, scales, aluminum foil and plastic food wrap, Krystal food packaging containers, lids, bags, brooms, brushes, floor sweeper, mop, mop buckets, dust pans, utility buckets, utility ladder and dolly, cleaning supplies, plastic garbage cans and garbage bags, holding cards, end of shift report (SC-10), hourly reading report, discards report, stock order, new employee initial hiring forms and reports, desk, training manuals, Web Based Training (WBT), safe, file cabinet, and office supplies, back office and training computers, fax machine and printer. PHYSICAL REQUIREMENTS Mobility Factors: Walking 20%, Standing 70%, bending/stooping 5%, Climbing 5%, some crawling, sitting, or squat¬ting Primary Work Positions: Standing SPECIFIC MOVEMENTS Trunk Requirements: Bending - Frequently Twisting/Rotating – Frequently Arm Requirements: Reaching - Constantly Working with arms extended - Constantly Working with arms bent - Occasionally Carrying - Frequently No. of lbs. - 54 maximum, usually 25 pounds or less Distance - 50 feet maximum, usually 20 feet or less Pushing/Pulling - Frequently Twisting/Rotating - Constantly Lifting from floor to waist - Frequently No. of lbs. - 54 maximum, usually 25 pounds or less Lifting from waist to overhead - Occasionally No. of lbs. 15 maximum, usually 10 pounds or less Lifting horizontally - Frequently No. of lbs. - 20 maximum, usually 10 pounds or less Leg Requirements: Lifting - Frequently required Balance - Required as stated under work environment Twisting/Rotating - Minimal Pushing/pulling - Not required Hand Requirements: Gross Dexterity - Required Finger Dexterity - Required Grasping/Manipulating - Required Speed - Required Bilateral Coordination - Required Eye/Hand Coordination – Required Visual and Auditory Requirements: Visual and Auditory senses - Required Must possess visual/auditory capabilities sufficient to perform the essential functions of the position.

Additional Info:

KEY ACCOUNTABILITIES/RESPONSIBILITIES Customer Service: a. Periodically works front counter to ensure quality service. b. Checks product quality visually and by talking with customers. Assures availability of all products. c. Effectively trains and coaches employees to show courtesy and handle customer complaints. d. Interacts frequently with customers in dining area. Sales Building: a. Gets employee involvement and commitment. b. Successively uses suggestive selling techniques. Cost of Operations: a. Analyzes Profit or Loss statement and restaurant records with Restaurant Manager and takes necessary corrective action. b. Monitors utilities, supplies, and other cost categories taking corrective action as needed. Cost of Sales: a. Checks quality and quantity of merchandise received. b. Maintains proper inventory levels; properly stores and rotates merchandise. Quality: a. Follows proper procedures and specifications in preparation and serving of food products. Labor: a. Uses Company approved labor management guidelines and systems. b. Assists in the development of the labor schedule, posting it one week in advance of the scheduled work week. c. Adjusts labor to changes in sales and customer flow. d. Develops daily position charts to insure proper people placement and position responsibilities. Sanitation & Cleanliness: a. Uses Company approved products and procedures. b. Achieves highest possible rating by Health Department. c. Uses Q.S.C. inspections to correct deficiencies. Maintenance: a. Uses preventative maintenance in accordance with Company policy. b. Identifies needs and communicates them to the Restaurant Manager on a timely basis. c. Checks invoices for accuracy. Administrative: a. Prepares and submits all required reports on a timely basis. b. Utilizes sales projection and product projection techniques. c. Maintains all posters and supplemental information required by government agencies. Employees: a. Trains all employees utilizing Company training programs, materials, and procedures. b. Maintains safe work conditions. c. Takes necessary action to minimize workers and/or unemployment compensation. d. Documents corrective disciplinary action with employees. e. Develops and motivates hourly employees. Marketing: a. Carries out in-restaurant marketing efforts as directed by Restaurant and Area Managers. b. Maintains awareness of local competition and changes in trading area. c. Makes suggestions to benefit local restaurant sales.