The Food Quality Manager is Responsible and Accountable for: Responsibilities: + Manage daily restaurant operations with a focus on flawless execution, increasing profit and enhancing the guest experience + Labor Scheduling- Achieving proper production levels to deliver excellent service using and adhering to Friendly’s hiring methods and standards. + Food Cost Control- Weekly Food Inventory, Food Prep via forecast, Food Sanitation Evaluation and action plans. Ensuring proper execution of all Friendly’s food handling procedures and recipes. + Operating responsibly and efficiently and within the theoretical food cost expectations + Crew Training and Certification- Execution of FOH/ BOH crew training, certified trainer rosters FOH/BOH, maintain master training records, Lead cook development, maintaining inventory of training aids and supplies, executing cycle roll outs, BOH crew performance appraisals/performance management recommendations + Engaging team members through engagement, WOW Recognition, restaurant communications, and annual safety training. + Crew professional development roadmap (PDR) execution + Recruitment and Selection- Interviewing BOH candidates + Maintenance and Repair- monitor service, manage M&R declining budget, facilities related issues and action plans on BOH. Requirements: + Experience: minimum of three years of restaurant management experience. Must have a proven track record of achieving results and building successful teams. + Education: High school graduate or GED equivalent