Pret A Manger Shift LeaderFront of House
THE RIGHTPRET PEOPLE
* Support and coach the teamto ensure they reach their potential in both the shopandkitchen
* Support the training pathways to ensuretraining happens on time
* Lead by example and behandson when required
* Assign duties amongstteam members to match individual productivity rates skillsets andcurrent responsibilities
* Coach the team forgood performance by offering good regular feedback andpraises
AMAZINGSERVICE
* Lead the Speed of Serviceprinciples
* To ensure the team consistentlyfollows the 6 Key Pointsof Service
* Follow theMBWA principles
* Empower the team to deliverengaging Joy of Pret activities
* Role model the3Bs and empower the team to Be Kind Be Honest BeGenerous
* Ensure the Coffee Calling System isfollowed efficiently
* To ensure all Marketplaceorders are prepared promptly andaccurately
DELICIOUS FOOD ANDDRINK
* To ensure the team consistentlydelivers delicious food by following the 6 Key Points ofProduction
* To ensure the 11Step ProductionProcess is always followed to guarantee our customer safety andthat each product is accurately made andlabelled
* To always follow the ProductionPrinciples putting customers needs first and never compromising onquality or freshness
* Ensure How to Cards areused and followed consistently to deliver Pretstandards
* Ensure Line Checks are carried outsuccessfully and any improvement needsactioned
* To ensure no Made to Sell (MTS)rejects are on display in our Langars
* Tocontinually develop the teams knowledge about the quality of ourfood and coffee
* To ensure our Barista PreparedDrinks are made by trained employees consistently and to thehighest standard
WELLLOVEDSHOP
* To make sure Food Safety andHealth & Safety Standards are consistently followed tomaintain the safety of the team andcustomers
* To ensure that all safety checks arecorrectly monitored and recorded
* To takecorrective action immediately on issues that affect customers theteam or sales
* To ensure the shop is clean safeand the equipment is always well maintained
* Tofollow the Managing by Walking Around (MBWA)principles proactivelymonitoring Pret Standards and seeing the shop through the customerseyes
* To demonstrate due diligence and reportand escalate any quality issues
SHOPPROFITABILITY
* To maximise sales labourefficiency and profit through the support of the Big 4 (ForecastingRota Ordering& Production)
* Carry outordering accurately and in line with the businessneeds
* Lead monitor and follow up on MysteryShopper requirements
* To ensure good stockcontrol by following the 7 Steps ofUnaccounted
* To ensure Prets Financial Standardsare always followed to minimise risks and ensure teamsafety
* To always follow merchandisingguidelines and to ensure marketing is used effectively to drivesales
GROWINGSALES
* To always follow merchandisingguidelines and to ensure marketing is used effectively to drivesales
* Support the execution of successful foodlaunches
* Encourage clear and engagingcommunication between the kitchen and FOH to ensure business needsare met
* To support Marketplaceopportunities