Management Positions Available

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Assistant Manager - Job Responsibilities

Job Description

Assist the General Manager in executing all aspects of the restaurant operations. May be assigned specific areas to manage within the restaurant in accordance with the GM’s overall business plan. Essential job functions include, but are not limited to:

  • Manage entire operation of restaurant during scheduled shifts.
  • Maintain critical standards for product and service quality, restaurant cleanliness and sanitation, and speed of service.
  • Assist in the execution of the restaurant’s business plan as directed by the GM.
  • Ensure that all PRIDE systems and routines are incorporated into the day-to-day operations of the restaurant.
  • Ensure guest service in all areas meets company standards.
  • Respond to customer complaints, taking prompt and appropriate action to resolve problem and ensure customer satisfaction is maintained.
  • Accurately complete designated duties such as inventory control, ordering of products, cash control.
  • Assist in optimizing profits by controlling product and labor costs.
  • Communicate and oversee the execution of product promotions.
  • Staff, train and develop hourly employees through hiring, orientations, ongoing feedback, use of Training materials, establishment of performance expectations and by conducting performance reviews.
  • Prepare hourly employee schedules to meet the staffing requirements for each day part as determine by the GM.
  • Perform other duties and responsibilities as requested by the GM.

Additional Responsibilities:

  • Manage the operation of restaurant through the development and growth of staff, sales and profitability in accordance with established company standards, policies and procedures.
  • Assist in the success of the restaurant by ensuring guest satisfaction through adhering to company standards for quality, value, service and cleanliness.
  • Maintain a positive working relationship with all restaurant employees to foster and promote a cooperative and pleasant working climate, which will be conducive to maximize employee morale, productivity and efficiency.
  • Communicate all significant issues, both positive and negative, with GM.

Requirements:

  • One to three years of management in a high volume restaurant preferred, QSR experience strongly preferred.
  • High School diploma or equivalent required.
  • Must have excellent customer service and employee relation skills.
  • Must be detail oriented with the capability to oversee restaurant operations and multiple areas simultaneously in a fast paced environment.
  • Must be able to perform under pressure in a high volume restaurant including moving and responding quickly for long periods of time.
  • Must be able to work in and out of different temperature ranges.
  • Must be able to stand for long periods of time.
  • Must be able to lift up to 50 pounds.
  • Must have excellent customer service skills, exhibit good manners, proper personal hygiene, positive attitude, and promptness.

Restaurant Personnel Positions Available

Lancaster Location

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Cicero Location

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Greece Location

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Colonie Location

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Henrietta Location

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Webster Location

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Hospitality Staff - Job Responsibilities

Execute all customer service operations, ensuring all prepared products meet the restaurant standards of quality and excellence. This position could include Front Counter, Drive-Thru, Cashier, Expeditor, and Hostess jobs. Essential job functions include, but are not limited to:

  • Communicate clearly, quickly and politely with co-workers to ensure correct order is served to the customers.
  • Be pleasant and alert to customer needs.
  • Greet guests as they enter restaurant or drive thru.
  • Initiate and complete customer transactions quickly and accurately through the drive thru.
  • Process customer transactions and maintain an accurate cash drawer throughout shift.
  • Assemble and deliver order to customers quickly and efficiently.
  • Keep entire work area clean and sanitary throughout shift.
  • Prepare products quickly and accurately, while following all preparation, health and safety standards and guidelines when needed.
  • Operate and maintain food/drink/treat related equipment and registers properly and safely.
  • Complete assigned prep work for stocking and set up of work area.
  • Stock and execute proper rotation of products.
  • Assist with end of day cleaning.
  • Work as a “team” member to assure constant and consistent quality, service, cleanliness and value to each customer.
  • Wash counters, tables, restrooms, trash receptacles, gather trash and remove from dining/service areas to proper receptacle, sweep, mop, stock and other cleaning tasks. Occasional need to be out of building (i.e., parking lot, freezer, trash container areas, etc.) for parking lot pick-up, trash removal and other maintenance and cleaning activities.
  • Inform immediate supervisor promptly of all problems or unusual matters of significance.
  • Perform other duties and responsibilities as requested by management staff or shift leaders.

Additional Responsibilities:

  • Operates work area in accordance with established standards, policies and procedures.
  • Answer customer questions about product ingredients and preparation; suggest appropriate items to compliment customer orders.
  • Assist in the success of the restaurant by ensuring guest satisfaction through adhering to standards for quality, value, service and cleanliness.
  • Maintain a positive working relationship with all restaurant employees and customers to foster and promote a cooperative and pleasant working climate.
  • Communicate all significant issues, both positive and negative, with management staff.
Grill Staff - Job Responsibilities

Execute all kitchen operations, ensuring all prepared foods meet restaurant safety and health standards. Cooks, assembles and wraps good items, stocks all needed products and preparation materials in a clean and safe manner. Essential job functions include, but are not limited to:

  • Communicate clearly, quickly and politely with co-workers to ensure correct order is served to the customers.
  • Quickly and accurately prepares food products following restaurant, health and safety standards and procedures quickly and accurately.
  • Be pleasant and alert to customer needs.
  • Properly and safely operates and maintains restaurant equipment including grill, fryer, freezer and other related cooking equipment while following all health and safety standards.
  • Work as a “team” member to assure constant and consistent quality, service, cleanliness and value to each customer.
  • Clean work area, organize and stock needed items. Move various food, paper and cleaning items from other sections of building (or outside building) to immediate work area.
  • Stocks and executes proper rotation of products.
  • Completes assigned prep work for stocking and set up of grill area.
  • Controls food production process.
  • Breaks down and cleans grill area thoroughly every day as assigned by a manager or shift leader.
  • Wash counters, tables, restrooms, trash receptacles, gather trash and remove from dining/service areas to proper receptacle, sweep, mop, stock and other cleaning tasks. Occasional need to be out of building (i.e., parking lot, freezer, trash container areas, etc.) for parking lot pick-up, trash removal and other maintenance and cleaning activities.
  • Informs immediate supervisor promptly of all problems or unusual matters of significance.
  • Performs other duties and responsibilities as requested by management staff or shift leaders.

Additional Responsibilities:

  • Operates grill area in accordance with established standards, policies and procedures.
  • Responsible for quick, accurate and safe food production process.
  • Assists in the success of the restaurant by ensuring guest satisfaction through adhering to standards for quality, value, service and cleanliness.
  • Maintains a positive working relationship with all restaurant employees and customers to foster and promote a cooperative and pleasant working climate.
  • Communicates all significant issues, both positive and negative, with management staff.
Cake Decorator - Job Responsibilities

Assemble and prepare soft serve and Blizzard® cakes (or ready to decorate cakes may be used), including decorating with icing, gel, drawings, decorating kits, air brush, edible images and letterings. Ensure all cake products meet the Dairy Queen® standards of quality and excellence. May be required to meet requirements of all other staff positions. Essential job functions include, but are not limited to:

  • Prepare and decorate cake products according to customer specifications and all applicable standards and procedures.
  • Properly and safely operate and maintain cake and soft serve equipment while following all health and safety standards.
  • Maintain an adequate inventory of decorated cakes at all times, including back-up cakes during holidays, national promotions and other peak cake occasions.
  • Keep display freezer full at all times to the proper level with a variety of cakes attractively displayed.
  • Conducts sampling and actively sells products
  • Take and fill customer cake orders in a professional and timely manner.
  • Be pleasant and alert to customer needs.
  • Work as a “team” member to assure constant and consistent quality, service, cleanliness and value to each customer.
  • Clean work area, organize and stock needed items.
  • Stock and execute proper rotation of products.
  • Keep cake production area and equipment clean and sanitary throughout shift using the PRIDE cake area checklist.
  • Wash counters, tables, restrooms, trash receptacles, gather trash and remove from dining/service areas to proper receptacle, sweep, mop, stock and other cleaning tasks. Occasional need to be out of building (i.e., parking lot, freezer, trash container areas, etc.) for parking lot pick-up, trash removal and other maintenance and cleaning activities.
  • Inform immediate supervisor promptly of all problems or unusual matters of significance.
  • Perform other duties and responsibilities as requested by management staff.

Additional Responsibilities:

  • Prepare and decorate cakes according to assigned specifications including cakes for special orders and walk-in customers.
  • Operates cake production area in accordance with established PRIDE standards, policies and procedures.
  • Assist in the success of the restaurant by ensuring guest satisfaction through adhering to standards for quality, value, service and cleanliness.
  • Maintain a positive working relationship with all restaurant employees and customers to foster and promote a cooperative and pleasant working climate.
  • Communicate all significant issues, both positive and negative, with management staff.
Shift Leader - Job Responsibilities

In coordination with General and Assistant Managers, provide leadership and guidance to hourly staff in specific areas of the restaurant during scheduled shifts. A Shift Leader must be able to perform all job functions of each crew position, including customer service, product preparation, cash accountability, drive-thru and back-line food preparation. Essential job functions include, but are not limited to:

  • Assist in the management of specific areas of restaurant during scheduled shifts.
  • Ensure that restaurant is properly organized and staffed as designated by written schedule through proper job assignments, break rotation and delegation of tasks during both peak and non-peak periods.
  • Conduct orientation, training and evaluation of crew members in all functional areas.
  • ssist hourly employees at the point of sale in the execution of product promotions.
  • Ensures guest service in all areas meets applicable standards for quality, value and cleanliness.
  • Handle minor customer complaints, taking prompt and appropriate action to resolve problem and make determination when to report to management team on more serious complaints.
  • May contribute in the execution of the restaurant’s business plan through specific job assignments and projects as determined by the management team.
  • Responsible for timely and accurate completion of all cash accountability reports on assigned shifts.
  • Able to perform the duties of all other non-management positions.
  • nforms immediate supervision promptly of all problems or unusual matters of significance.
  • Perform other duties and responsibilities as requested by the management team.

Additional Responsibilities:

  • Supervise the operation of specific areas of the restaurant, providing direction and leadership to crew members, in accordance with established standards, policies and procedures.
  • Assist in the success of the restaurant by ensuring guest satisfaction through adhering to company standards for quality, value, service and cleanliness.
  • Work to establish a professional working relationship with all restaurant employees to foster and promote a cooperative and pleasant working climate, which will be conducive to maximize employee morale, productivity and efficiency.
  • Communicate all significant issues, both positive and negative, with management staff.

 

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