The Guest Experience Coordinator for Chick-fil-A Cross St. Clairsville is responsible for all operational activities related to guest experience and front of house operations during their shift. The Guest Experience Coordinator will work alongside the executive leadership team to plan and execute training, accountability and wellbeing of the restaurant as a whole. The Guest Experience Coordinator sets the standard for Operational Excellence in the front of the house and leads by example while mentoring and growing the Team.

Job Type: Full-time

Salary: Up to $17 hourly/based on experience

Benefits Offered:

• Paid Vacation after one year of employment
• Health insurance stipend
• 401K Retirement benefits after one year of employment
• Employee meal discounts
• Flexible schedules
• Sundays off
• Uniform stipend
• Professional development
• Team environment

Responsibilities Include:

• Leads and oversees the coordination of front of house operations
• Effective planning, communication, and execution of shift operations
• Reviews monthly customer experience scores and works with leadership team to improve where needed
• Oversees and empowers the Team Members to create systems for the wellbeing of the Team
• Actively creates systems which create REMARKable guest experience in and out of the restaurant
• Proposes, plans, and implements exceptional operational systems and processes
• Able to develop individual team members through training plans, one on one coaching, and disciplinary measures

Recommended Qualifications:

• 35-45 Hours a week availability
• Saturday availability
• Experience in the customer service industry

Day In The Life/Schedule

• Monday- Saturday availability | 35-45 hours/week | Sunday and one additional day off each week.
• Time Expectations: During the initial phase (4-6 weeks), the new team member will learn every position in the restaurant and work alongside team members. This individual will spend approximately 30-35 hours/week on shift and 3-6 hours/week off shift to focus on leadership level responsibilities—developing team members, planning strategy, attending leadership meetings, etc.

• Overview: You will be trained in all areas of the front of house. Ensuring guests are receiving remarkable service, fulfilling guest needs and greeting catering and mobile guests will be measures of success.

Physical Requirements:

The work area includes: food, ovens, mixers, food processors, knives, slippery floors, and, at time, high temperatures. It is a hands-on, non-smoking, restaurant setting involving constant interaction with customers, employees, managers and vendors. The ability to effectively communicate, identify food quality, tolerate heat and walk-in freezers, lift and/or maneuver up to 50 pounds, and stand/walk on hard surfaces during the course of the work day. While performing the duties of this job, the employee is occasionally exposed to work near moving mechanical parts; extreme cold (non-weather) and extreme heat (non-weather). The noise level in the work environment is usually loud. While performing the duties of this job, the employee is regularly required to stand, talk and hear. The employee is frequently required to walk; use hands to handle or feel. The employee is frequently required to taste and/or smell. The employee is required to sit; grip and grasp with hands, reach with hands and arms; climb or balance and stoop, kneel, crouch, or crawl and .bend at the waist. Specific vision abilities required by this job include Close vision, Peripheral vision, Depth perception and Ability to adjust focus.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.