Mission of the Director of Front Counter-  is to develop, coach, and focus people toward delivering remarkable experiences regarding all things front counter, dining room, guest satisfaction, curbside and third party.

Competencies of the Director of Front Counter: ·      Dependable. ·      Accountable. ·      Honesty/integrity. ·      Coachable. ·      Team player. ·      Good communication skills. ·      Results oriented. ·      Flexible schedule. Outcomes: Operations: ·      Create a culture of continuous improvement (no shortcuts). ·      Engage in 2 visits to others Chick-fil-a restaurants within the year for opportunities to learn and share. ·      Track front counter progress through speed of service report. ·      Track front counter customers and money through register contests. (Can have delegator in charge of this.) ·      Track labor report. ·      Track SOS report for front counter cashiers. ·      Coaching, evaluating, and providing accountability for all front counter Team Members. ·      Track specific front counter, dining room and 3rd party parameters through OE and have solutions for meetings. ·      Know how to use smart safe. Maintain Dining Room, Restrooms and Parking Lot: ·      Know how to write checks. ·      Ensure FOH is opened/closed properly. ·      Systematically and effectively communicating all Customer Experience related goals and success factors to Team Members, trainers and delegators. ·      Partner with Director of People to ensure training needs are met. ·      Provide vision and accountability of OE to FOH team. ·      Positive recognition of team members who do an outstanding job with the guests or each other. Leadership Development: ·      Running breaks, (can allow delegators to do this) ·      Labor Cost efficiency. Getting everyone off the clock as close to their time as possible. ·      Positional Charts (can allow delegators to do so, but please show them how and have them do it before they come to work.) ·      Dedicate at least two hours per week to planning. ·      Coaching, evaluating, and providing accountability for all team members in the front counter and dining room. ·      Know how to use Inform. ·      Have OE parameters tracked in the FOH. ·      ROE when Steritech comes. ·      Transition from breakfast to lunch is a smooth transition. ·      Manage maintenance schedule weekly, monthly, quarterly, and annually. ·      Develop front counter, dining room and 3rd part check lists if necessary checklists. ·      Waste tracking. ·      Use C- Circumstance, A- Action, R- Results to solve problems and challenges