Roap Map

"If you are working on something exciting that you really care about, you don't have to be pushed. The vision pulls you."

-Steve Jobs

1) Trainee

Roles/Responsibilities- 

Priorities- Completion of the Training Plan, Acceptance of the Culture, A My Pleasure Attitude


2) Team Member:

Role/Responsibilities-


3) Senior Team Member:

-Team Members who have proven themselves to be exemplary with regard to Operation Excellence, Brand Standards, and Store Culture.

Guest satisfaction and guest retention is contingent on the performance of our Team Members.

Roles/Responsibilities- 

Priorities- 

FOH- Guests, Tables & Chairs, Floors & RR’s, Glass & Fixtures, Stocking

BOH- Screens (no blue), Wiping down surfaces, Sweep your area, Stock your area, Extra Cleaning list


4) Trainers:

-The backbone of operational excellence.

Keeps up to date with all operational procedures to ensure proper training and accountability are being upheld.

Roles/Responsibilities-Serve Guests, Handle Food Safely, Training, Coaching,Tracking Progress

Priorities-

-Serving Guests, Train New Team Members, Coach Existing Team Members, Maintain Training Trackers

5) LIT/Team Leader:

-The Team Leader exists to directly affect the growth and success of the restaurant by assisting the Leadership Team by providing positional shift leadership in a specific operational area of the restaurant, with an emphasis on ensuring operational excellence. “Team Leads” also understand the importance of food quality and hospitality in creating an exceptional Guest experience

Roles/Responsibilities- Coach and train team Members, Help maintain operational excellence, supervise specific area of store i.e. front Counter or drive Thru, Lead by example

Priorities- Ensuring quality standards, Ensuring proper procedures, Solving bottlenecks, Coaching team members 



6) Assistant Director-

-The “tool-pusher” of our operations. Assistant Directors are trainers, shepherds, standard-bearers, coaches, and encouragers for Team Members.

Roles/Responsibilities- Plan shifts & control labor, Coach Team Members, Push the Weekly Plan, Guarantee guest experience standards, Guarantee policy/procedure compliance

Priorities- Flow of food (no blue)

Break away from operations to: Observe and engage Team Members, Observe and address cleanliness and stocking needs


6) Director-

-Administrative-minded leader responsible for a specific domain of the business:

Roles/Responsibilities- Communicate and Push the weekly plan, Coach & Mentor Assistant Directors, Hold Assistant Directors accountable

Priorities- Coach Assistant Directors toward great, driven shifts, Push execution of the weekly plan, Validate all systems in place (jolt checklists, google forms, etc)