INTERESTED IN WORKING WITH US? WE’RE GROWING AND LOOKING FOR EMPLOYEES TO HELP KEEP THE FRENCHY’S LEGACY ALIVE.
Our household name is becoming a nationally recognized brand and we need your help keeping the Frenchy’s heritage alive. Think you can do it? We know you can! We are always accepting applications for all positions.
Please complete the application below and email it to employment@frenchyschicken.com or feel free to print out the application and bring it in to one of our stores; if you are emailing your application, please be sure to let us know which specific location(s) you are applying for.
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Descriptions
Reports to
Restaurant Manager or Crew Leader
SUMMARY OF POSITION:
Welcome and warmly greet guests. Provide friendly, expedient service to create an exceptional customer experience. Maintain and increase customers’ return through superior service
DUTIES & RESPONSIBILITIES:
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Smile and welcome all guests upon arrival
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Maintain customer oriented service
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Manage a cash register using Toast point of sale system (if cashiering)
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Maintain full working knowledge of all menu items
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Utilize and expand upon keys to profitability – less waste equals higher profits
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Be able to reach, bend, stoop and frequently lift up to 40lbs
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Maintain a clean working environment, compliant with state laws – completing daily side work and weekly projects as needed (must obtain Food Handler’s certificate within the first 30 days of employment https://www.learn2serve.com/texas-food-handler-certificate)
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Follow Frenchy’s policies and procedures
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Ensure customer satisfaction through continued follow up and seamless service
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Service: A friendly, relaxing demeanor, courteousness and expeditious service to increase customer retention
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Teamwork: All Crew are part of the team. You will be working with others to make a great customer experience.
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Being a team player is essential.
QUALIFICATIONS:
Positive mental attitude
Previous crew member experience preferred
Be able to lift, reach, bend and stoop up to 40lbs
Be able to work in a standing position for long periods of time
Reports to
Restaurant Manager
SUMMARY OF POSITION:
Welcome and warmly greet guests. Provide friendly, expedient service to create an exceptional customer experience. Maintain and increase customers’ return through superior service
DUTIES & RESPONSIBILITIES:
Guide the crew with management
Direct other crew members through their daily routines and interact with
customers to make sure that they have a satisfactory experience
Crew Leaders act as quality control, ensuring customer satisfaction through
training employees properly and adhering to company policy
Crew Leaders to make sure employees perform a variety of tasks, from
preparing the food, stocking supplies, serving, charging people for their food,
handling cash, credit cards, and a cash register, cleaning tables and
counters, resetting tables, greeting customers and answering questions.
Customer Service: A friendly, relaxing demeanor, courteousness and quick
service will help get repeat customers.
Stamina: Long, busy days on your feet are the trademark of this job.
Teamwork: Crew Leaders are part of a team. You will be working with others
to make a great customer experience.
Being a team player is essential.
Leadership Skills: Crew Leaders will have to keep employees motivated,
resolve conflicts and make hard decisions.
QUALIFICATIONS:
Positive mental attitude.
Previous crew member or server experience
Be able to reach, bend, stoop and frequently lift up to 40lbs
Be able to work in a standing position for long periods of time
Must have high school diploma or GED
Have a strong command of the English language
Reports to
Restaurant Manager or Crew Leader
SUMMARY OF POSITION:
Assist the General Manager with the planning organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee and guest retention, guest service, food quality and sanitation.
DUTIES & RESPONSIBILITIES:
Oversee and manage all areas of the restaurant and make final decisions on matters of importance to customer service.
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
Responsible for ensuring consistent high quality of food preparation and service.
Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. •
Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
Must be ServSafe / Houston Health Department Food Manager Certification Program.
Will uphold all current health department guidelines.
Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied customers into return customers.
Ensure that proper security procedures are in place to protect all employees, customers and company assets.
Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes incidents reports promptly in the event that a customer or employee is injured or has an out of the ordinary experience.
Manage shifts which include: daily decision making, scheduling, planning while upholding standards, produce quality and cleanliness.
Investigate and resolve complaints concerning food quality and service.
Provide direction to employees regarding operational and procedural issues.
Interview hourly employees (as directed by General Manager). Direct hiring, supervision, development and when necessary, termination of employees (as directed by General Manager)
Assist with conducting orientation, explain the FRENCHY’S CHICKEN Philosophy, and oversee the training of new employees.
Develop employees by providing ongoing feedback, establishing performance expectations by conducting performance reviews.
Maintain an accurate and up-to-date plan of restaurant staffing needs.
Prepare schedules and ensure that the restaurant is staffed for all shifts.
Provide strong presence in local community and high level of community involvement by restaurant and personnel.
QUALIFICATIONS:
Have a strong command of the English language (both written and verbal)
Be twenty one (21) years of age or older
Have accumulated one year in a hospitality management position
Possess excellent basic math skills with the ability to operate a cash register and a POS system
Be able to reach, bend, stoop and frequently lift up to 40lbs
Possess basic Microsoft Office skills (Word, Outlook, Excel)
Must have stamina to work long shifts
Must have a high school diploma or GED (some college preferred) from an accredited school
Reports to
SUMMARY OF POSITION:
Oversee and coordinate the planning organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee and guest retention, guest service, food quality and sanitation.
DUTIES & RESPONSIBILITIES:
Perform opening, mid and closing shift duties
Manage daily operations including cleanliness, organization, revenue opportunities and staffing
Exercise discretion and independent judgment in facilitating zone managementAbility to quickly and accurately identify critical information and make independent judgments in accordance with the philosophies and business practices of FRENCHY’S CHICKEN
Ensure constant compliance with FRENCHY’S CHICKEN Ethics, Integrity and Conduct
Manage guest relations and guest recovery
Provide exceptional customer service, thereby setting the standard for all employeesMonitor staff performance and hold staff accountable for their performance, ensuring guest's experiences meet the standards
Make hiring and termination decisions
Train, coach, develop and discipline all employees through ongoing feedback and the establishment of performance expectations
Facilitate and participate in on-going education for team members including creating training programs
Monitor and facilitate team member recognition
Make decisions concerning development, promotion, and disciplinary action affecting team members
Coach, develop and aggressively manage all management team members to ensure the individual success and professional growth overall
Manage labor, supplies and beverage/food costs to budget/forecast
Complete weekly ordering of supplies
Manage supplies orders and inventory and maintain records of purchases
Coordinate purchases and invoices with Accounting Department to ensure timely payment
Manage all necessary repair and maintenance issues
Ensure safety & sanitation
Ensure restaurant is in complete co
Compliance with all local, state, and federal regulations
Observe employees to ensure the safe service of all products
Accurately execute The FRENCHY’S CHICKEN initiatives and policies with improvement to quality, service, and operations
Manage local restaurant marketing, sales building, and community involvement
QUALIFICATIONS:
Have a strong command of the English language (written and verbal)
Be twenty one (21) years of age or older
Have a current and valid Texas Driver’s License
Have your own reliable form of transportation
Have accumulated one year in a Crew Leader, Crew Member or Server position
Have accumulated one year in an Assistant Manager position
Possess excellent basic math skills with the ability to operate a cash register and POS system
Possess basic Microsoft Office skills (Word, Outlook, Excel)
Be able to reach, bend, stoop and frequently lift up to 40lbs
Must have stamina to work long shifts
Must have a high school diploma or GED (some college preferred) from an accredited school