Restaurant Director

Join our dynamic team at Chick-fil-A, one of the largest American fast food restaurant chains and the largest specializing in chicken sandwiches. Chick-fil-A is dedicated to providing delicious meals in a welcoming atmosphere. We pride ourselves on our commitment to quality ingredients, excellent customer service, and fostering a positive work environment for our employees.

The Restaurant Director is a senior leader dedicated to executing excellence across all Five Critical Success Factors overseeing the front of house and/or kitchen operations to drive the Restaurant toward its vision. This leader champions continuous improvement within a LEAN culture, developing people and processes with clear communication and accountability throughout every daypart.

• Embody and champion the Restaurant's mission and vision across all teams
• Set clear team goals, share scores visually, and celebrate wins
• Communicate effectively, share ideas openly, and take a positive approach in all situations
• Identify emerging leaders and support their operational and personal growth through coaching and accountability
• Create and sustain a LEAN culture and continuous improvement mindset at every level
• Hold all team members accountable to policy standards attendance, grooming, uniforms, cell phones, and more

• Develop Shift Managers through coaching and structured accountability
• Ensure completion of opening, closing, and cleaning checklists
• Cultivate a culture of unity across all dayparts and roles
• Partner with the Training Director on development focus areas, new product rollouts, and disciplinary consistency

FRONT OF HOUSE

• Assist in hiring FOH team members
• Train team in order-taking, hospitality, and service systems

KITCHEN

• Train BOH team in kitchen systems, safety, and procedures

• Ensure proper procedures for order accuracy, hospitality behaviors, speed, and food presentation across FOH and/or BOH
• Protect the customer experience by ensuring packaging, quality, and presentation meet or exceed brand standards
• Maintain consistent cleanliness and organization across all areas (e.g. front counters, register, dessert stations, kitchen, and team spaces)
• Complete two Food Safety/Recipe and Service Assessments (FSAs/RSAs) daily; use RSA, FSA, and CEM findings to drive immediate improvement
• Maintain a strong culture of Food Safety throughout the Restaurant
• Partner with the Training Director to address recurring issues and build action plans

• Ensure speed and quality of food to retain and attract Guests, including on catering orders
• Train FOH team members on suggestive selling upsizing, new menu items, and strategic recommendations, as appropriate
• Partner with the Marketing Coordinator on brand growth initiatives

• Own overall labor percentage and productivity goals across FOH and/or BOH
• Manage equipment repair and maintenance using the Facilities page; track and resolve damaged equipment
• Execute LEAN principles in all areas engaging team at every level to eliminate waste and improve efficiency

FRONT OF HOUSE

• Own food and paper cost results for desserts, condiments, etc.
• Maintain and oversee the safe and change fund
• Train Shift Leaders on labor scheduling and productivity

KITCHEN

• Own inventory LEAN build-tos, product portioning, chicken tracking (freezer, thaw, waste)
• Manage truck and produce orders; organize deliveries via suggested ordering
• Verify bread delivery numbers and quality

• Day shift
• Night shift
• Weekend availability

• Health insurance
• Paid time off