Join the Crew

Description:
Be a “Tour Guide” to the McAlister’s experience; help our guest navigate our entire dining system from ordering, seating, and delivery. To ensure that all of our guest experience the McAlister’s Touch. Guests are to be greeted within 30 seconds and follow the 5-foot rule throughout each visit. Team members are to be engaged in excitement and positivity, dressed to impress, and ready to be part of the McAlister’s Dining Team.  Team Members should always strive for a “Little Something Extra” for our guest.

Responsibilities:

• Take orders accurately, timely, and offer menu assistance through suggestively selling beverages, sides, and desserts to complement each guest order.
• Enter orders into the POS System; accept payments using proper cash handling procedures. Accurately count cash back to our guest.
• Deliver perfectly prepared and presented food, ensuring that every guest item meets McAlister’s’ Standards; check back within 2 bites to ensure guest satisfaction.
• Provide ongoing service in the dining room: Make/refill beverages, pre-bussing, (full hands in/full hands out)
• Clean and reset tables within 60 seconds of guest departure
• Answer the phone/take orders/Uber monitoring, treating phone guest as we would our dining guest.
• Perform opening, closing, daily cleaning, and side work duties as required.
• Show a commitment to cleanliness and safety: Pick-up trash and debris anywhere including bathrooms and outside areas. Report all safety concerns to a member of management immediately
• Be at work on time, in clean-pressed and fitted uniform per McAlister’s Uniform Policy.

Requirements:

• Perform duties which require bending and reaching
• Lift and transport 10-20-pounds regularly as well as wiping down dining chairs, booster seats, and highchairs
• Stand and/or walk for up to 6+ hours
• Maintain a well-groomed appearance and follow uniform standards
• Practice all safety and sanitation standards, including (but not limited to) using a step stool to reach items above eye level, safely using all cleaning equipment and chemicals.
• Remain calm in a (sometimes) fast-paced atmosphere
• Demonstrate a high level of organization, attention to detail and sense of urgency.
• Display a positive and outwardly friendly attitude towards all guest. Live the McAlister’s Touch
• Is flexible with regard to schedule requirements and available to work during the hours required by the business
• Obtain a State of Illinois approved Food Handler’s license – Must be maintained per State Mandates

Description:
Provide the McAlister’s Touch to all of our guest through the culinary dining experience. To ensure that all guests receive piping hot items, and cold food cold. Demonstrate impeccable knowledge of McAlister’s recipes and specs. Assemble orders, double checking product quality and specs. Lead communicator between the front-of-the-house and kitchen operations.

Responsibilities:

• Properly read printed tickets or kitchen display monitors and distribute tickets/assignments.
• Assemble all orders either for dine-in or to-go following the proper McAlister’s specs.
• Monitor timing of tickets to ensure fast service for our guest.
• Safely use all equipment in the appropriate manner – NOTE: No one under the age of 18 is allowed to operate the slicer.
• Maintain a clean, safe and organized station and storage area
• Wash dishes and utensils and/or operate the dish machine.
• Provide assistance to all stations as needed to ensure guest speed of service – teamwork.
• Stock all necessary products on the line as needed.
• Maintain respectful two-way communication between the kitchen and front-of-house staff.
• Perform opening, closing, daily cleaning, and side work duties as required.
• Show a commitment to cleanliness and safety: Pick-up trash and debris anywhere including bathrooms an outside areas. Report all safety concerns to a member of management immediately.
• Be at work on time, in clean-pressed and fitted uniform per McAlister’s Uniform Policy.

Requirements:

• Perform duties which require bending and reaching
• Lift and transport up to 25-pound containers, dish racks, and trash cans.
• Stand and/or walk for up to 8+ hours
• Practice all safety and sanitation standards, including (but not limited to) using a step stool to reach items above eye level, safely using all cleaning equipment and chemicals.
• Maintain a well-groomed appearance and follow uniform standards
• Remain calm in a (sometimes) fast-paced atmosphere
• Demonstrate a high level of organization, attention to detail and sense of urgency.
• Display a positive and outwardly friendly attitude towards all guests. Live the McAlister’s Touch
• Obtain a State of Illinois approved Food Handler’s license – Must be maintained per State Mandates

Description:
The Restaurant Shift Leader contributes to the success of McAlister’s Corporation through assisting in the daily operations of the restaurant. The Shift Leader’s responsibility is to direct the operation of the restaurant, in the absence of the General Manager and/or Assistant Manager, while maintaining the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising team members. Shift Leader is also responsible for handling issues with team members, food suppliers and guest directly, then escalates them to the General Manager/Assistant Manager when necessary.

Qualifications:

• High School diploma or equivalent.
• Minimum of 1 year experience within the food service industry; supervisory experience a plus but not required.
• Worked in a fast paced environment.
• Retail experience

Responsibilities:

• The ability to provide supervision during assigned shifts.
• Provides team members, and guests with a positive experience and atmosphere.
• Manages both FOH and BOH shift responsibilities to include scheduling of staff to minimize overtime and achieve daily labor controls and cost as assigned by management.
• Monitors speed of service to ensure a positive guest experience.
• Handle guest comments and complaints.
• Supervise daily shifts to ensure McAlister’s standards, product quality and cleanliness is maintained.
• Assist in the ongoing training of team members, including new hires as well as existing staff to make certain McAlister’s procedures and processes are followed. Performs line checks as necessary.
• Enforce uniform policy and standards.
• Ensures proper cash handling procedures are followed.
• Opening and closing of restaurant in the absence of upper management.
• All other duties as assigned by management.
• Confident in the ability to supervise
• Safety and sanitation fundamentals
• Adaptive to change
• Ability to work as a team
• Ability to multi-task
• Organized
• High levels of stamina and the ability to overachieve

Requirements:

• Must be able to work in a fast paced, high energy, and physically demanding environment.
• Must be able to spend 90% of working time standing.
• Must be able to spend 10% of working time sitting.
• Will be required to use all sensory capabilities such as: vision, hearing, tasting, smelling, touching, and speaking.
• Will be required to use physical capabilities such as: walking, bending, kneeling, handling, hand flexibility, reaching, squatting, crawling, lifting, climbing, and stooping.
• Must be able to carry loads greater than 25 pounds, and be able to transport up to 50 pounds regularly.
• Must be able to communicate clearly with our Guests and team members in the primary language of the restaurant, specific to location. (Primarily English).
• Reliable transportation.
• Stand and/or walk for a shift up to 10+ hours

Description:
The Assistant Manager contributes to the success of McAlister’s through the direction and control of restaurant operations to ensure a positive guest experience and company profitability. The Assistant Manager’s responsibility is to direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members.

Experience:

• Two (2) year associate’s degree or a bachelor’s degree from a four (4) year college (desirable).
• Minimum of five (5) years prior experience as an hourly team member, supervisor, or manager for a full service, quick casual, or fast food high volume restaurant.
• If being considered for internal promotion, must have Three (3) years of experience, or Area Director approval.

Responsibilities:

• Ensure a High Quality Operation
• Maintain Controls
• Manage Team Members
• Advocate a Team Environment
• Manage Personal Development

Ensure a High Quality Operation

• Provides Team Members, Managers, and Guests with a positive experience and atmosphere.
• Ensures prompt, friendly service according to McAlister’s guidelines.
• Ensures the production of high quality food on a consistent basis.
• Directs overall activities and performance of team members on a shift-by-shift basis.
• Drives positive Guest experience through a front door and floor presence and timely delivery of accurate food orders.
• Ensures positive Guest experience by monitoring and ensuring appropriate steps of service and delivery of the McAlister’s Touch.
• Maintains the proper atmosphere through music and lighting levels for varying business periods.
• Promotes an atmosphere of positive Guest Relations. Build Guest relationships and respond to Guest complaints or concerns professionally and in a timely manner. Responsible for written communications with Guests.
• Establishes a positive relationship with the local authorities and seek their help in managing regulatory and governance related issues.
• Responsible for assisting with the development of sales and marketing strategies and for implementing, advertising, and promoting campaigns. Responsible to support and implement Support Center – corporate initiatives.
• Maintains and inspects dining room, food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times. Correct unsafe practices or conditions.
• Supervises cleaning and maintenance of equipment and arrange for repairs, contracts, and other services. Maintains restaurant cleanliness and organization for both the interior and exterior of the restaurant.
• Follows the standards as described in the Policy & Procedures Manual, Red Line Crisis Guide, and Operations Manual.
• In coordination with the General Manager, reviews financial information such as sales and costs and monitors budget to ensure efficient operation and expenditures stay within budget limitations. Takes action to correct any deviations from the budget. Uses the computer for review and analysis of information. Responsible for the financial results of the restaurant.
• Maintains and controls restaurant assets. Monitors restaurant’s on-hand inventory for waste and theft.
• Controls service contract; follows through on all work done, ensures proper billing and compares costs on a semi-annual basis with other purveyors.
• Conducts line checks to ensure product standards and specifications.
• Ensures adequate inventory levels that allow for Guest needs but do not tie up company assets in unneeded and costly inventory.
• Completes daily paperwork and projects on a timely basis.
• Complies with cash control policies and procedures. Ensures all managers, supervisors, and team members comply with cash control policy and procedures.
• Drives positive results for labor through proactive scheduling and reacting to business trends.
• Controls operating costs by instituting awareness through the restaurant.
• Manages capital expenditures within the restaurant.
• Conducts inventories and calculates food and beverage costs. Uses computer to facilitate collection and analysis of information. Responds to discrepancies from budgeted costs.
• May at times be responsible for ordering food and beverage products. May be responsible for receiving and checking orders to ensure that they adhere to company specifications.
• At times will direct the kitchen activities and performance of back of the house team members on a shift-by-shift basis.
• Responsible for submitting accurate information to the Support Center and Area Director.
• Manage Team Members
• Ensures quality recruiting and training of new team members.
• Hires, trains, motivates, and evaluates all Team members.
• Creates positive relationships with team members and managers by treating all members with respect.
• Minimizes turnover by responding to and resolving team member and manager issues.
• Supports and practices an open door policy.
• Implement programs to reward positive contributions. Recognizes and promotes positive performers. Coaches and counsels team members whose performance is below expectations.
• Develops team members. Working with the General Manager, ensures that timely performance reviews of team members are conducted.
• Maintains a trained staff through effective use of employment orientation, individual training sessions, employee meetings and implementation of company training programs for team members and managers.
• Assures compliance with company policies, practices and procedures; communicates changes. Ensures compliance with all local, state, and federal laws, regulations, and guidelines.
• Advocate a Team Environment
• Displays, encourages, and inspires high morale and motivation in the restaurant.
• Assists with conducting team meetings to plan menus and related activities, plans special events, shares information, or conducts supplemental training.
• Communicates with other managers using the manager’s log – Red Book on a daily basis.
• Shows daily attention, participation and sensitivity needed to establish credibility and promotes unity in the team.
• Holds hourly team accountable for areas of responsibility.
• Responds to team conflicts professionally and works towards positive resolutions.
• Sets a good example through attitude, involvement, and positive influence.
• Establishes an environment that does not permit or promote sexual or any other kinds of harassment.
• Ensures restaurant is staffed to avoid work load and poor morale issues.
• Reports employee relation issues of a sensitive nature to the Human Resources department.
• Works with General Manager, Area Director, and Human Resources for the positive outcome of such issues.
• Manage Personal Development
• Provides effective leadership.
• Demonstrates organizational skills. Complete assignments and duties on time.
• Develops personal goals for professional growth.
• Maintains a pleasant, positive, and professional attitude in the eyes of team members, management team, and Guests.
• Exhibits a neat and clean appearance consistent with a professional image.
• Executes company programs and decisions with support and commitment.
• Professional oral and written communication skills. Must be able to speak, read, write, and understand the primary language of the restaurant.
• Organization and time management skills.
• Works well under pressure.
• Can effectively solve problems.
• Able to take and give direction.
• Can be flexible as needs dictate.
• Works well with other people in a team environment.
• Service driven.
• Excellent attendance is required with schedule flexibility determined by business needs.
• Must be able to work all shifts when the restaurant is open.

Requirements:

• Must be able to work in a fast paced, high energy, and physically demanding environment.
• Must have the stamina and ability to work 50 to 60 hours a week. Must be able to occasionally work more than a 60 hour work week during short management staff situations.
• Must be able to spend 90% of working time standing.
• Must be able to spend 10% of working time sitting.
• Will be required to use all sensory capabilities such as: vision, hearing, tasting, smelling, touching, and speaking.
• Will be required to use physical capabilities such as: walking, bending, kneeling, handling, hand flexibility, reaching, squatting, crawling, lifting, climbing, and stooping.
• Must be able to carry loads greater than 35 pounds, and be able to transport up to 70 pounds regularly.
• Must be able to communicate clearly with our Guests in the primary language of the restaurant, specific to location. (Primarily English).
• Must be able to hear with 100% accuracy with correction.
• Must be able to see to 20/20 vision with correction.
• Travel may be required for occasional deliveries, visits to other locations, or company meetings. The Assistant Manager is required to have reliable transportation to meet these travel requirements.

Description:
General Managers should have the emphasis on building sales, managing inventory, customer relations and personnel/hourly team member management. General Managers should display the proficiency in the use of all restaurant equipment, as well as be able to handle all business/administrative, management, technical and training aspects of both the Front of House and Back of House. Certification of McAlister’s Management Training Program with completion in all areas with a score of 100%. Typical 50 plus hours work week; typically, 10-11-hour shifts; must be able to work any day of the week, including Friday, Saturday, and Sunday; two (2) days off per week with no guarantee that they will be consecutive. Hours of work, shifts and days worked per week may change periodically due to the operational needs.

Responsibilities:

• Manages Restaurant Environment
• Ensures friendly service according to all company guidelines. Ensures 100% guest satisfaction at all times.
• Ensures immediate response and correction of all verbal guest complaints on self and staff.
• Ensures 100% Guest visits in the dining room
• Maintains adequate inventory levels of all supplies
• Ensures product preparation and presentation meeting McAlister’s standards
• Actively participates in the community to increase sales and awareness to the McAlister’s Brand
• Effectively oversees scheduling of all AM/Team Members to meet staffing guidelines and sales needs
• Maintains effective safety and security standards set forth by Emaar group, McAlister’s, city and state
• Promotes and manages restaurant organization, cleanliness and organization based on McAlister’s guidelines
• Immediately corrects standards and or equipment that are not to McAlister’s guidelines
• Daily communication with all managers via Manager log and shift change meetings
• Manages AM and Team Members Daily Performance
• Ensures quality recruitment and hiring of team members and management
• Adheres to and promotes the McAlister’s training program
• Maintains the McAlister’s staffing requirements set forth from Emaar Group and District Manager
• Develops an environment to encourage growth and development from within for all team members
• Weekly Interviews conducted to ensure that the teams are growing and opportunity for development
• Ensures acceptable performance by all team members that follows Emaar Handbook and McAlister’s standards
• Proper accountability and documentation process followed with all team members that are not meeting the guidelines set forth in the Emaar Group Handbook and McAlister’s brand
• Conducts weekly manager meetings to ensure results and goals are reviewed
• Ensures compliance with all city, state, Emaar Group and McAlister’s expectations.
• Ensures timely one-on-one feedback for all team members through McAlister’s Coaching form.
• Ensures timely performance evaluations conducted every 6 months.
• Maintains Controls and Financial Responsibility
• Clear catering focus based on McAlister’s Deli Catering program with focus on building and obtaining new guest weekly
• Ensures daily, weekly and monthly reports are completed in set forth time frame
• Maintains controls and assets of the company
• Assures the compliance with city, state and federal laws
• Manages all service contacts that are routine or preventative maintenance
• Ensures that the team is meeting or exceeding operating budgets
• Analyze and clear Goals set forth with DM for any short falls
• Performs and analyzes weekly food and paper supplies

Requirements:

• Serves as a Role Model for all team members and Assistant Managers
• Develops Goals and action plans for personal/professional growth
• Perform duties which require bending and reaching
• Lift and transport up to 25-pound containers, dish racks, and trash cans.
• Stand and/or walk for up to 8+ hours
• Practice/Coach all safety and sanitation standards, including (but not limited to) using a step stool to reach items above eye level, safely using all cleaning equipment and chemicals.
• Complete all assigned tasks in a timely manner as directed by District Manager/Owners/McAlister’s
• Maintain a well-groomed appearance and follow uniform standards
• Remain calm in a (sometimes) fast-paced atmosphere
• Demonstrate a high level of organization, attention to detail and sense of urgency.
• Display a positive and outwardly friendly attitude towards all guests. Live the McAlister’s Touch
• Obtain a State of Illinois approved Serve Safe License – Must be maintained per State Mandates