Competencies of the Director of Front Counter:

• Dependable.
• Accountable.
• Honesty/integrity.
• Coachable.
• Team player.
• Good communication skills.
• Results oriented.
• Flexible schedule.

Outcomes:

Operations:

• Create a culture of continuous improvement (no shortcuts).
• Engage in 2 visits to others Chick-fil-a restaurants within the year for opportunities to learn and share.
• Track front counter progress through speed of service report.
• Track front counter customers and money through register contests. (Can have delegator in charge of this.)
• Track labor report.
• Track SOS report for front counter cashiers.
• Coaching, evaluating, and providing accountability for all front counter Team Members.
• Track specific front counter, dining room and 3rd party parameters through OE and have solutions for meetings.
• Know how to use smart safe.

Maintain Dining Room, Restrooms and Parking Lot:

• Know how to write checks.
• Ensure FOH is opened/closed properly.
• Systematically and effectively communicating all Customer Experience related goals and success factors to Team Members, trainers and delegators.
• Partner with Director of People to ensure training needs are met.
• Provide vision and accountability of OE to FOH team.
• Positive recognition of team members who do an outstanding job with the guests or each other.

Leadership Development:

• Running breaks, (can allow delegators to do this)
• Labor Cost efficiency. Getting everyone off the clock as close to their time as possible.
• Positional Charts (can allow delegators to do so, but please show them how and have them do it before they come to work.)
• Dedicate at least two hours per week to planning.
• Coaching, evaluating, and providing accountability for all team members in the front counter and dining room.
• Know how to use Inform.
• Have OE parameters tracked in the FOH.
• ROE when Steritech comes.
• Transition from breakfast to lunch is a smooth transition.
• Manage maintenance schedule weekly, monthly, quarterly, and annually.
• Develop front counter, dining room and 3rd part check lists if necessary checklists.
• Waste tracking.
• Use C- Circumstance, A- Action, R- Results to solve problems and challenges

REQUIREMENTS

Mission of the Director of Front Counter- is to develop, coach, and focus people toward delivering remarkable experiences regarding all things front counter, dining room, guest satisfaction, curbside and third party.