JOB TITLE: Line Manager –Church’s Chicken 

REPORTS TO: Shift Manager; RGM; Area Manager; Brand Manager

DEPARTMENT: Operations 

DESCRIPTION 
Understands the factors which contribute to effective shift operations. Able to review the various situations that may develop on a shift and implement strategies so as to ensure successful operations. Monitors and follows through on accountabilities including the coordination of shift activities and the achievement of performance objectives.

Responsible for but not restricted to:

• The efficient and profitable running of the shift; 

• The achievement of all Company established operational targets with respect to the Shift Supervisor’s key result areas e.g. sales, food cost, labour cost, product quality, customer service and restaurant cleanliness; 

• The effective supervision of all restaurant employees; 

• The effective control of all Company assets located at the restaurant inclusive of all cash, stock and equipment; 

• Ensuring all stock counts and stock balancing are undertaken according to the requirements of the organization.  

• The adequate stocking of the restaurant; 

• The maintenance of Company standards and policies with respect to employee uniformity and restaurant operations; 

• The effective handling and resolution of all customer complaints; 

• Promoting team effort in the attainment Company goals and objectives 

RESPONSIBILITIES 

• Ensure adherence of all Company policies and procedures by all members of staff; 

• Open and or close restaurant ensuring that all Company procedures with respect to opening and closing are strictly adhered to; 

• Ensure the effective control of all Company assets especially all cash and cash advances; 

• Ensures that restaurant equipment are effectively cleaned, maintained and kept in good working order; 

• Accurately forecast and order inventory for the restaurant in accordance with Company procedures and policies; 

• Effectively roster, train, supervise and motivate all staff assigned to the restaurant so as to maintain total customer satisfaction; 

• Prepare and submit all Company reports in accordance with Company policy, procedures and deadlines; 

• Promptly receive all deliveries and ensure that invoices from third party suppliers are forwarded to Head Office in accordance with established deadlines; 

• Ensure the proper receiving, storage and rotation of all merchandise received as well as adherence to all manufacturer and Company storage instructions; 

• Participate in monthly inventory counts and the forwarding of all information to Head Office as per established Company deadlines; 

• Ensure that customer delivery orders are handled efficiently and effectively as per Company guidelines; 

• Ensure that all restaurant equipment temperatures are taken and recorded daily.;

• Keeping the Restaurant Manager fully informed of all unusual restaurant occurrences; 

• Any other related duties. 

MINIMUM EDUCATIONAL REQUIREMENTS 

• Five (5) ‘O’ level passes or CXC equivalent including English Language and Mathematics.  

• Must be computer literate. 

EXPERIENCE REQUIREMENTS 

• Minimum of three (3) years’ experience in the food and beverage industry with at least one (1) year in a supervisory position. 

• Working knowledge of computers and restaurant equipment. 

SKILLS AND ATTRIBUTES 

• Must have strong interpersonal, communication and team building skills. 

• Must have strong organizational and supervisory skills. 

• Must be able to work on a shift system. 

• Must be willing to learn and actively participate in all restaurant stations. 

• Must be physically fit and in good health.