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Founded in San Antonio, Texas, in 1952, Church's Texas Chicken® and Texas Chicken® is a globally recognized brand in the Quick Service Restaurant industry and one of the largest quick service chicken concepts around the world. Church's Texas Chicken serves up a rich tradition of BOLD Southern hospitality and freshly prepared, high quality, authentic home-style fare, to help people provide affordable, complete meals for their families. Church's menu includes its world famous Original and Spicy chicken, Tender Strips® and chicken sandwiches with classic sides and hand-made from scratch honey-butter biscuits. The Church's system consists of more than 1700 locations in 24 countries and system-wide sales of $1.2 billion. Throughout the world the company operates two brands: Church's Texas Chicken and Texas Chicken.
On-site · Edmonton
The Assistant Manager is responsible for overseeing daily restaurant operations, managing staff performance, and recruiting new employees. They must analyze budgets, monitor revenues, and negotiate with suppliers to maintain profitability and operational efficiency.
On-site · Edmonton
The Assistant Food Service Manager is responsible for analyzing budgets to maintain profitability and overseeing daily restaurant operations. Key duties include managing staff performance, recruiting personnel, and ensuring health and safety regulations are met.
On-site · Edmonton
The Assistant Manager is responsible for overseeing daily restaurant operations, monitoring revenues, and managing staff performance. They are also tasked with analyzing budgets to boost profits and ensuring health and safety regulations are strictly followed.
On-site · Leduc
The role involves managing daily restaurant operations, including staff recruitment, performance reviews, and inventory maintenance. The manager is also responsible for analyzing budgets, monitoring revenues, and ensuring health and safety regulations are followed.
On-site · Chilliwack
The manager is responsible for planning and evaluating daily restaurant operations, including budgeting and labor cost monitoring. They also supervise staff, handle customer complaints, and ensure compliance with health, safety, and liquor regulations.
On-site · Medicine Hat
Supervise and coordinate staff activities regarding food preparation, portioning, and delivery while ensuring quality control standards are met. Manage operational tasks including work scheduling, stock records, and addressing customer concerns.
On-site · Medicine Hat
The manager is responsible for planning, directing, and evaluating daily restaurant operations to maintain profitability and efficiency. Key duties include managing budgets, supervising staff, and ensuring compliance with health and safety regulations.
