The Head Coach is responsible for their staff, operations and eatery. The Head Coach must be knowledgeable on policies, procedures, operating systems and business practices. He or she must be compliant with all federal, state, and local laws as well as following food safety guidelines mandated by local health departments.

Job Functions::

• Monitors staff supervision and offers training as needed as well as progressive discipline

when necessitated.

• Delivers high guest satisfaction, staff satisfaction, food quality and profitability.
• Ensures all CoreLife Eatery team members are trained and comfortable with the following areas of our food and procedures:

o Best sanitation practices
o Food sensitivities and allergen handling
o Menu builds and ingredient specifics including key nutritional facts
o Handling guest requests and/or special requests

• Financial Management; develops and implements appropriate plans to ensure that the

eatery is profitable.

• Store level paperwork; inventory, scheduling, incident reports, safety audits, etc.

Other Requirements::

• Dependability: It is necessary for the Head Coach to arrive at work on time for their scheduled shifts.
• Availability: must be able to work days, evenings, weekends and holidays.
• Become certified as a Head Coach through CoreLife University and successfully complete the 4 phases of the certification process.

Employment Standards::

• The Head Coach position requires long periods of standing without break. Lifting, reaching, bending and certain weight loads. At times you may be required to lift up to 50 pounds.

Responsibilities::

The responsibilities of a Head Coach are listed below, but not limited to:

• Food safety and sanitation compliance
• Employee hiring, employee reviews, disciplinary actions and terminations
• Employee training
• All systems process
• Ensure that hours of operation are adhered to
• Follows the Head Coach daily checklist
• Manages Shift (labor, hospitality, and line speed)
• Use of the manager’s communication log
• Conducts pre-shift huddles
• Conducts routine line checks in coordination with the Lead Kitchen manager
• Cash handling
• Manages Lead Kitchen manager and food cost control
• Inventory control
• Daily prep sheets completed and match Daily Sales Forecast
• Demonstrates proper product ordering
• Manages proper receiving of product
• Controls labor cost
• Scheduling
• Catering/To-Go execution
• Manages opening/mid-day and pre-dinner and closing checklistsmes.

Job Type: Full-time

Pay: $50,000.00 - $55,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid training
• Vision insurance

Experience level:

• 1 year

Physical setting:

• Fast casual restaurant
• Quick service & fast food restaurant

Restaurant type:

• Fast casual restaurant
• Quick service & fast food restaurant

Shift:

• 10 hour shift
• 8 hour shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work Location: One location

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