QSR Leader 1. Statement of the Job Every QSR leader is responsible for the proper and efficient operation of the food service department within company policy in such a manner as to ensure that the department is profitable and maintains the highest level of quality and customer service. 2. The Duties and Responsibilities Are: A. General Management Ensures that the food service department is open and ready for business during all hours for which the department is scheduled to be open Effectively schedules associates to meet business demands using fixed schedule Gives all customers prompt and courteous service Effectively communicates with store associates and management Follows all federal, state and local laws and ordinances pertaining to the operation of the department Provides a role model of conduct for other associates in the store Controls variable expenses of the department Ensure all associates are in proper uniform and providing prompt, courteous customer service B. Bookkeeping Ensures all paperwork is done accurately and in a timely manner Maintains inventory and loss within company guidelines Conducts inventories as directed by management Ensures all associates are properly recording all hours worked C. Human Resources Treats all associates with dignity and respect and uses the proper personnel management techniques Ensures that all associates receive breaks Advises store manager of any personnel situations or policy violations having an adverse effect on store operating performance Trains all new associates on proper completion of their job duties D. Security Ensures all associate shift procedures are followed Ensures a safe shopping and working environment Ensures all safety rules are followed and protective equipment used C. Merchandising Ensures current sign program is posted on the date the program begins Ensures current plan-o-grams being used Communicates with division manager any special needs or request Effectively orders merchandise to prevent out of stocks and maintain proper inventory levels as directed F. Maintenance Ensures the food service appearance reflects company expectations and standards All food service display cases and glass are clean Reports any maintenance problems that cannot be corrected immediately without assistance to the store manager Ensures all food service areas are kept clean and follows all sanitation procedures G. Safety Ensures that safety belts are worn per company policy Ensures that ladders are properly used Ensures that lifting procedures are followed per company policy Ensures that wet floor signs are used, per company policy Reports accidents promptly to store manager and corporate office
3. The Requirements For The Job Are: Education – high school diploma or GED Be able to read, understand, and write the English language at the high school graduate level Be able to perform arithmetical calculations at the high school graduate level in order to be able to complete shift and management reports Have sufficient visual acuity to check recipes and complete paperwork Be able to read and understand instructions for operating computer and other equipment Be able to lift up to 60 pounds, carrying cases of product or change a bag in the box for fountain soda syrup, at least once per shift Be able to react to a fire by lifting a fire extinguisher weighing 10 pounds and moving it to the fire area Be able to stock shelves and the walk in cooler Be able to tolerate exposure to gasoline fumes and cleaning products Be able to speak and understand English, including the ability to hear the spoken word Be able to sweep and mop floors, dust shelves, and lift and carry out trash containers and place in an outside bin Be able to enter and work in a cooler at a temperature of 33 degrees up to 20 minutes at a time
Disclaimer The list of Requirements, Duties and Responsibilities is not exhaustive but is merely the most accurate list for the current job. Management reserves the right to revise the job description and to require that other tasks be performed when the circumstances of the job change (for example, emergencies, and changes in personnel, workload or technical development).