Uniform Provided

Referral Bonuses

Free Food

Meals Provided

INZ Accredited Employer

Wage Equality

Unionisation

Community Focused

Position Title: KFC Team Member Department: KFC Operations Prepared By: Human Resources Location: 76 Elles Rd, Invercargill, South, 9812, NZ PURPOSE OF POSITION The Team Member is responsible and accountable for performing specific tasks and duties, as assigned, within the restaurant. The Team Member provides each guest with a positive guest service experience, prepares quality food products and keeps the restaurant clean. KEY ACCOUNTABILITIES General Accountabilities &amp; Work tasks<ul><li>Follow guest service guidelines and procedures; take appropriate action to ensure guests receive service beyond their expectations</li><li>Work assigned stations accurately and productively; clean and stock station areas; perform other cleaning duties as assigned</li><li>You may be required to cook as an when required by your supervisor</li><li>Handle all food products according to RBL procedures</li><li>Follow RBL food safety, food handling and sanitation requirements, to ensure the health and safety of guests and employees</li><li>Report faulty equipment and fixtures to the manager on duty</li></ul> Work Tasks could include:<ul><li>Order taking and serving food and beverage orders.</li><li>Operating an electronic register, receiving payment and making change.</li><li>Packing products into food packaging for takeaway or trays for serving, with condiments. Handing packed orders to customers from the packing bench to front counter or out the drive-thru window to the customer’s vehicle.</li><li>Washing, cutting, dicing, slicing vegetable and salad ingredients.</li><li>Measuring and mixing foods e.g. potato mix, gravy mix</li><li>Using a potato scoop to scoop mash potato into pottles and pouring gravy on top. ∙ Preparing food such as burgers, wraps and salads</li><li>Operating cooking equipment such as potato mixer, microwave, warmer timers ∙ Heating simple food items e.g. burger buns, rolls and tortillas</li><li>Monitoring food timers for food safety ‘shelf life’ control and discards products</li><li>Loading chip basket with raw fries placing in to the fryer, lifting and dumping cooked chips from the basket into the chip hopper, ready for serve.</li><li>Scooping hot chips using a chip scoop into takeaway packaging.</li><li>Moving chicken trays from the warming cabinet into the chicken display.</li><li>Cleaning food preparation areas, cooking surfaces, food containers and utensils ∙ Handling general purpose detergents and sanitiser for cleaning</li><li>Clearing tables of food packaging, emptying rubbish bins and carrying rubbish bags to the rubbish skip back of house.</li></ul> Training and Development<ul><li>Strive to improve personal skills and performance</li><li>Relevant cook training may be provided as and when required</li><li>Communicate to immediate supervisor when additional training, guidance and practice are needed</li><li>Keep immediate supervisor informed of anything which might affect guests, other employees and overall operations</li><li>Is performance oriented and driven; understands performance expectations and is aware of performance results</li></ul> Effective Business Management<ul><li>Consistently meet job expectations to positively impact the sales and profits of the restaurant ∙ Contribute to the restaurant’s success by accomplishing the expected work during each shift; consistently produces quality work</li><li>Support the goals, decisions and directives of restaurant management; perform additional duties and responsibilities as directed</li><li>Follow RBL guidelines for food and cash controls, follow cost control guidelines to maintain and minimize restaurant costs; properly use all products, suppliers, equipment and facilities</li></ul> Health and Safety<ul><li>Take reasonable care for your own health and safety at work, and that your actions&#x2F;omissions do not cause harm to any other person in the workplace (including, for example, co-workers and customers)</li><li>Participate in creating and maintaining a safe and healthy work environment, particularly by complying with instructions, policies and procedures</li><li>Advise manager of any&#x2F;all work related injuries, accidents, near misses and hazards or potential hazards (including any faults to equipment), and risks or potential risks to health and safety</li></ul> MOST FREQUENT CONTACTS<ul><li>Restaurant Manager</li><li>Assistant Restaurant Manager</li><li>Customers</li><li>Area Managers</li><li>Store Team</li></ul> CRITICAL QUALIFICATIONS&#x2F;SKILLS&#x2F;EXPERIENCE Qualifications:<ul><li>Ideally a minimum of NCEA Level 1 or working towards Level 1</li></ul> Business&#x2F;Technical Skills<ul><li>Previous customer service or customer facing experience is favoured but not essential</li></ul> Experience (Behavioural):<ul><li>Places customer first and goes out of their way to ensure customer satisfaction ∙ Able to work under pressure, remaining calm at all times</li><li>Works well with others and is supportive and collaborative</li><li>Focused on achieving results and strives to meet targets</li><li>Acts with integrity at all times</li><li>Works within guidelines, policies and rules and is a natural rule follower</li><li>Focused on the safety and wellbeing of others at all times including customers and peers Communicates effectively verbally with customers and the team and is clear and concise Able to comprehend written English and able to complete online training modules and follow written procedures and policies with ease</li><li>Manages time well to complete set tasks and works quickly and with purpose to maintain momentum</li></ul> This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice, an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant adjustments to role responsibilities will always be made after consultation with the employee. P22-225183-3

Restaurant Brands

KFC Team Member

Position Title: KFC Team Member Department: KFC Operations Prepared By: Human Resources Location: 251 Dickens St, Napier, Hawke&#x27;s Bay, 4110, NZ PURPOSE OF POSITION The Team Member is responsible and accountable for performing specific tasks and duties, as assigned, within the restaurant. The Team Member provides each guest with a positive guest service experience, prepares quality food products and keeps the restaurant clean. KEY ACCOUNTABILITIES General Accountabilities &amp; Work tasks<ul><li>Follow guest service guidelines and procedures; take appropriate action to ensure guests receive service beyond their expectations</li><li>Work assigned stations accurately and productively; clean and stock station areas; perform other cleaning duties as assigned</li><li>You may be required to cook as an when required by your supervisor</li><li>Handle all food products according to RBL procedures</li><li>Follow RBL food safety, food handling and sanitation requirements, to ensure the health and safety of guests and employees</li><li>Report faulty equipment and fixtures to the manager on duty</li></ul> Work Tasks could include:<ul><li>Order taking and serving food and beverage orders.</li><li>Operating an electronic register, receiving payment and making change.</li><li>Packing products into food packaging for takeaway or trays for serving, with condiments. Handing packed orders to customers from the packing bench to front counter or out the drive-thru window to the customer’s vehicle.</li><li>Washing, cutting, dicing, slicing vegetable and salad ingredients.</li><li>Measuring and mixing foods e.g. potato mix, gravy mix</li><li>Using a potato scoop to scoop mash potato into pottles and pouring gravy on top. ∙ Preparing food such as burgers, wraps and salads</li><li>Operating cooking equipment such as potato mixer, microwave, warmer timers ∙ Heating simple food items e.g. burger buns, rolls and tortillas</li><li>Monitoring food timers for food safety ‘shelf life’ control and discards products</li><li>Loading chip basket with raw fries placing in to the fryer, lifting and dumping cooked chips from the basket into the chip hopper, ready for serve.</li><li>Scooping hot chips using a chip scoop into takeaway packaging.</li><li>Moving chicken trays from the warming cabinet into the chicken display.</li><li>Cleaning food preparation areas, cooking surfaces, food containers and utensils ∙ Handling general purpose detergents and sanitiser for cleaning</li><li>Clearing tables of food packaging, emptying rubbish bins and carrying rubbish bags to the rubbish skip back of house.</li></ul> Training and Development<ul><li>Strive to improve personal skills and performance</li><li>Relevant cook training may be provided as and when required</li><li>Communicate to immediate supervisor when additional training, guidance and practice are needed</li><li>Keep immediate supervisor informed of anything which might affect guests, other employees and overall operations</li><li>Is performance oriented and driven; understands performance expectations and is aware of performance results</li></ul> Effective Business Management<ul><li>Consistently meet job expectations to positively impact the sales and profits of the restaurant ∙ Contribute to the restaurant’s success by accomplishing the expected work during each shift; consistently produces quality work</li><li>Support the goals, decisions and directives of restaurant management; perform additional duties and responsibilities as directed</li><li>Follow RBL guidelines for food and cash controls, follow cost control guidelines to maintain and minimize restaurant costs; properly use all products, suppliers, equipment and facilities</li></ul> Health and Safety<ul><li>Take reasonable care for your own health and safety at work, and that your actions&#x2F;omissions do not cause harm to any other person in the workplace (including, for example, co-workers and customers)</li><li>Participate in creating and maintaining a safe and healthy work environment, particularly by complying with instructions, policies and procedures</li><li>Advise manager of any&#x2F;all work related injuries, accidents, near misses and hazards or potential hazards (including any faults to equipment), and risks or potential risks to health and safety</li></ul> MOST FREQUENT CONTACTS<ul><li>Restaurant Manager</li><li>Assistant Restaurant Manager</li><li>Customers</li><li>Area Managers</li><li>Store Team</li></ul> CRITICAL QUALIFICATIONS&#x2F;SKILLS&#x2F;EXPERIENCE Qualifications:<ul><li>Ideally a minimum of NCEA Level 1 or working towards Level 1</li></ul> Business&#x2F;Technical Skills<ul><li>Previous customer service or customer facing experience is favoured but not essential</li></ul> Experience (Behavioural):<ul><li>Places customer first and goes out of their way to ensure customer satisfaction ∙ Able to work under pressure, remaining calm at all times</li><li>Works well with others and is supportive and collaborative</li><li>Focused on achieving results and strives to meet targets</li><li>Acts with integrity at all times</li><li>Works within guidelines, policies and rules and is a natural rule follower</li><li>Focused on the safety and wellbeing of others at all times including customers and peers Communicates effectively verbally with customers and the team and is clear and concise Able to comprehend written English and able to complete online training modules and follow written procedures and policies with ease</li><li>Manages time well to complete set tasks and works quickly and with purpose to maintain momentum</li></ul> This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice, an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant adjustments to role responsibilities will always be made after consultation with the employee. P22-225205-11

100 Manners St, Wellington, Welli, 6011, NZ Who is Taco Bell? Taco Bell is a leading Mexican-inspired quick service restaurant brand that is a part of Yum! Brands, Inc.  which includes Pizza Hut and KFC. Founded on innovation and passion with Glen Bell bringing tacos to the  masses in a world of hot dog and hamburger stands in 1962, today we have nearly 7000 restaurants in the  United States and over 400 restaurants in 27 countries outside of the United States. The future holds 2,000  more restaurants across the globe within the next decade. It&#x27;s easy to see we’re in the business of making  tacos, but at heart, we’re a business that’s fueled by the Live Más energy and passion of people serving  people. What is “Live Más”? Equally important to the job role and responsibilities is making sure the Restaurant General Manager can  represent the amazing Live Más! culture that is Taco Bell. At Taco Bell, we embrace breakthrough thinking  and innovative ideas that continue to differentiate us from our competitors. We have a maniacal focus on our  customers, never follow, and always celebrate the accomplishments of our people. If you want to have fun  serving great food to our customers, we would love to meet with you. Primary Objectives: Reporting to the Area Coach, the Restaurant General Manager manages a Taco Bell restaurant within the  policies and guidelines of the company to ensure customer satisfaction and profit maximization. The RGM will  perform hands-on work to train employees, respond to customer service needs, and model appropriate  behaviors in the restaurant. This role provides overall leadership through building a culture of recognition  while motivating the team with the goal of operational excellence. The Day-to-Day: Build People Capability<ul><li>Drives culture, problem solves, resolves conflicts, communicates and motivates to drive results  through others</li><li>Recruit and equip high quality operators to deliver great customer experiences</li><li>Build a healthy and robust bench of developed and capable Managers and Team Members  • Leads performance management process for all employees in their restaurant</li><li>Lead by example – be a culture champion and live by Taco Bell HUNGRY principles: Hungry,  Understanding, Never Follow, Grateful, Relentless, and Youthful</li><li>Leverage culture and people capability to fuel brand performance</li><li>Provides leadership and coaching, developing Manager’s and Team Members</li></ul> Deliver a Consistent Customer Experience<ul><li>Ensure complete and timely execution of corporate &amp; local marketing programs</li><li>Ensure a safe working and customer experience environment by facilitating safe work behaviors of  the team</li><li>Control day-to-day operations by scheduling labor and ordering food and supplies, to successfully  fulfil the needs of a $500k - $2.0m restaurant with average daily transactions of 500-800</li></ul> January 2019 RBAU A.B.N. 22 099 923 501<ul><li>Ensure local health and safety codes, and company safety and security policies are met •</li><li>Drives customer-focused culture by serving as a role model in resolving serious customer issues and  training managers to meet or exceed customer service standards</li><li>Utilizes insights from customer programs to help elevate the customer’s experience and meet Taco  Bell’s customer satisfaction targets</li><li>Tracks, analyzes and identifies root causes of customer complaints and leads management team to  implement systematic solutions, performance standards and to provide an objective basis for  performance feedback</li><li>Builds SMART action plans to resolve issues in their restaurant</li><li>Monitors restaurant Speed with Service (SWS) performance and provides coaching to unit  management teams to meet performance targets</li></ul> Grow the Brand, Sales and Profits<ul><li>Control Profit &amp; Loss by following cash control&#x2F;security procedures, maintaining inventory, managing  labor, reviewing financial reports, and taking appropriate actions</li><li>Ensure maintenance of equipment, facility, and grounds through the use of a Preventative  Maintenance Plan based on Company Standards Reviews and prioritizes store capital expenditure requests and establishes common vendor  relationships where scale can be leveraged</li><li>Ensures that facilities and equipment are maintained to Taco Bell standards; coordinates facility  upgrades or equipment replacement</li><li>Analyzes sales, labor, inventory and controllables on a continual basis and coaches on corrective  action to meet or achieve margin and sales growth targets.</li><li>Works with management team to develop and deliver unit-specific Annual Operating Plans</li></ul> Desired Qualifications: The candidate should have:<ul><li>2-4 years of operational management experience in the Quick Service Restaurant industry or retail  environment including Profit &amp; Loss responsibility</li><li>Basic business math and accounting skills to manage Profit &amp; Loss in their restaurant and strong  analytical&#x2F;decision-making skills</li><li>Strong interpersonal and conflict resolution skills</li><li>Good oral&#x2F;written communication skills and strong interpersonal and conflict resolution skills with  exceptional team building capability</li><li>Basic personal computer literacy</li><li>Is passionate about providing excellence in execution of quality food, service, cleanliness and speed  standards</li><li>Is a Dynamic, energetic and positive leader, a self-starter, proactively driven to get things done and  does the right thing for the business</li><li>Provides leadership and coaching for each employee in their restaurant</li><li>Demonstrated track record of workplace achievement in the selection, coaching and development of  managerial employees</li><li>Proven ability to drive customer satisfaction, financial performance and employee satisfaction</li></ul> Working Conditions: Will work in a restaurant and office environment. Working hours are as per business requirements. This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice, an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant adjustments to role responsibilities will always be made after consultation with the employee.

Taco Bell Restaurant Manager

Position Title: KFC Team Member Department: KFC Operations Prepared By: Human Resources Location: 101 Mary St, Thames, Waikato, 3500, NZ PURPOSE OF POSITION The Team Member is responsible and accountable for performing specific tasks and duties, as assigned, within the restaurant. The Team Member provides each guest with a positive guest service experience, prepares quality food products and keeps the restaurant clean. KEY ACCOUNTABILITIES General Accountabilities &amp; Work tasks<ul><li>Follow guest service guidelines and procedures; take appropriate action to ensure guests receive service beyond their expectations</li><li>Work assigned stations accurately and productively; clean and stock station areas; perform other cleaning duties as assigned</li><li>You may be required to cook as an when required by your supervisor</li><li>Handle all food products according to RBL procedures</li><li>Follow RBL food safety, food handling and sanitation requirements, to ensure the health and safety of guests and employees</li><li>Report faulty equipment and fixtures to the manager on duty</li></ul> Work Tasks could include:<ul><li>Order taking and serving food and beverage orders.</li><li>Operating an electronic register, receiving payment and making change.</li><li>Packing products into food packaging for takeaway or trays for serving, with condiments. Handing packed orders to customers from the packing bench to front counter or out the drive-thru window to the customer’s vehicle.</li><li>Washing, cutting, dicing, slicing vegetable and salad ingredients.</li><li>Measuring and mixing foods e.g. potato mix, gravy mix</li><li>Using a potato scoop to scoop mash potato into pottles and pouring gravy on top. ∙ Preparing food such as burgers, wraps and salads</li><li>Operating cooking equipment such as potato mixer, microwave, warmer timers ∙ Heating simple food items e.g. burger buns, rolls and tortillas</li><li>Monitoring food timers for food safety ‘shelf life’ control and discards products</li><li>Loading chip basket with raw fries placing in to the fryer, lifting and dumping cooked chips from the basket into the chip hopper, ready for serve.</li><li>Scooping hot chips using a chip scoop into takeaway packaging.</li><li>Moving chicken trays from the warming cabinet into the chicken display.</li><li>Cleaning food preparation areas, cooking surfaces, food containers and utensils ∙ Handling general purpose detergents and sanitiser for cleaning</li><li>Clearing tables of food packaging, emptying rubbish bins and carrying rubbish bags to the rubbish skip back of house.</li></ul> Training and Development<ul><li>Strive to improve personal skills and performance</li><li>Relevant cook training may be provided as and when required</li><li>Communicate to immediate supervisor when additional training, guidance and practice are needed</li><li>Keep immediate supervisor informed of anything which might affect guests, other employees and overall operations</li><li>Is performance oriented and driven; understands performance expectations and is aware of performance results</li></ul> Effective Business Management<ul><li>Consistently meet job expectations to positively impact the sales and profits of the restaurant ∙ Contribute to the restaurant’s success by accomplishing the expected work during each shift; consistently produces quality work</li><li>Support the goals, decisions and directives of restaurant management; perform additional duties and responsibilities as directed</li><li>Follow RBL guidelines for food and cash controls, follow cost control guidelines to maintain and minimize restaurant costs; properly use all products, suppliers, equipment and facilities</li></ul> Health and Safety<ul><li>Take reasonable care for your own health and safety at work, and that your actions&#x2F;omissions do not cause harm to any other person in the workplace (including, for example, co-workers and customers)</li><li>Participate in creating and maintaining a safe and healthy work environment, particularly by complying with instructions, policies and procedures</li><li>Advise manager of any&#x2F;all work related injuries, accidents, near misses and hazards or potential hazards (including any faults to equipment), and risks or potential risks to health and safety</li></ul> MOST FREQUENT CONTACTS<ul><li>Restaurant Manager</li><li>Assistant Restaurant Manager</li><li>Customers</li><li>Area Managers</li><li>Store Team</li></ul> CRITICAL QUALIFICATIONS&#x2F;SKILLS&#x2F;EXPERIENCE Qualifications:<ul><li>Ideally a minimum of NCEA Level 1 or working towards Level 1</li></ul> Business&#x2F;Technical Skills<ul><li>Previous customer service or customer facing experience is favoured but not essential</li></ul> Experience (Behavioural):<ul><li>Places customer first and goes out of their way to ensure customer satisfaction ∙ Able to work under pressure, remaining calm at all times</li><li>Works well with others and is supportive and collaborative</li><li>Focused on achieving results and strives to meet targets</li><li>Acts with integrity at all times</li><li>Works within guidelines, policies and rules and is a natural rule follower</li><li>Focused on the safety and wellbeing of others at all times including customers and peers Communicates effectively verbally with customers and the team and is clear and concise Able to comprehend written English and able to complete online training modules and follow written procedures and policies with ease</li><li>Manages time well to complete set tasks and works quickly and with purpose to maintain momentum</li></ul> This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice, an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant adjustments to role responsibilities will always be made after consultation with the employee. P22-225246-9

Position Title: KFC Team Member Department: KFC Operations Prepared By: Human Resources Location: Cnr Riccarton Rd &amp; Picton Ave, Christchurch, Cante, 8011, NZ PURPOSE OF POSITION The Team Member is responsible and accountable for performing specific tasks and duties, as assigned, within the restaurant. The Team Member provides each guest with a positive guest service experience, prepares quality food products and keeps the restaurant clean. KEY ACCOUNTABILITIES General Accountabilities &amp; Work tasks<ul><li>Follow guest service guidelines and procedures; take appropriate action to ensure guests receive service beyond their expectations</li><li>Work assigned stations accurately and productively; clean and stock station areas; perform other cleaning duties as assigned</li><li>You may be required to cook as an when required by your supervisor</li><li>Handle all food products according to RBL procedures</li><li>Follow RBL food safety, food handling and sanitation requirements, to ensure the health and safety of guests and employees</li><li>Report faulty equipment and fixtures to the manager on duty</li></ul> Work Tasks could include:<ul><li>Order taking and serving food and beverage orders.</li><li>Operating an electronic register, receiving payment and making change.</li><li>Packing products into food packaging for takeaway or trays for serving, with condiments. Handing packed orders to customers from the packing bench to front counter or out the drive-thru window to the customer’s vehicle.</li><li>Washing, cutting, dicing, slicing vegetable and salad ingredients.</li><li>Measuring and mixing foods e.g. potato mix, gravy mix</li><li>Using a potato scoop to scoop mash potato into pottles and pouring gravy on top. ∙ Preparing food such as burgers, wraps and salads</li><li>Operating cooking equipment such as potato mixer, microwave, warmer timers ∙ Heating simple food items e.g. burger buns, rolls and tortillas</li><li>Monitoring food timers for food safety ‘shelf life’ control and discards products</li><li>Loading chip basket with raw fries placing in to the fryer, lifting and dumping cooked chips from the basket into the chip hopper, ready for serve.</li><li>Scooping hot chips using a chip scoop into takeaway packaging.</li><li>Moving chicken trays from the warming cabinet into the chicken display.</li><li>Cleaning food preparation areas, cooking surfaces, food containers and utensils ∙ Handling general purpose detergents and sanitiser for cleaning</li><li>Clearing tables of food packaging, emptying rubbish bins and carrying rubbish bags to the rubbish skip back of house.</li></ul> Training and Development<ul><li>Strive to improve personal skills and performance</li><li>Relevant cook training may be provided as and when required</li><li>Communicate to immediate supervisor when additional training, guidance and practice are needed</li><li>Keep immediate supervisor informed of anything which might affect guests, other employees and overall operations</li><li>Is performance oriented and driven; understands performance expectations and is aware of performance results</li></ul> Effective Business Management<ul><li>Consistently meet job expectations to positively impact the sales and profits of the restaurant ∙ Contribute to the restaurant’s success by accomplishing the expected work during each shift; consistently produces quality work</li><li>Support the goals, decisions and directives of restaurant management; perform additional duties and responsibilities as directed</li><li>Follow RBL guidelines for food and cash controls, follow cost control guidelines to maintain and minimize restaurant costs; properly use all products, suppliers, equipment and facilities</li></ul> Health and Safety<ul><li>Take reasonable care for your own health and safety at work, and that your actions&#x2F;omissions do not cause harm to any other person in the workplace (including, for example, co-workers and customers)</li><li>Participate in creating and maintaining a safe and healthy work environment, particularly by complying with instructions, policies and procedures</li><li>Advise manager of any&#x2F;all work related injuries, accidents, near misses and hazards or potential hazards (including any faults to equipment), and risks or potential risks to health and safety</li></ul> MOST FREQUENT CONTACTS<ul><li>Restaurant Manager</li><li>Assistant Restaurant Manager</li><li>Customers</li><li>Area Managers</li><li>Store Team</li></ul> CRITICAL QUALIFICATIONS&#x2F;SKILLS&#x2F;EXPERIENCE Qualifications:<ul><li>Ideally a minimum of NCEA Level 1 or working towards Level 1</li></ul> Business&#x2F;Technical Skills<ul><li>Previous customer service or customer facing experience is favoured but not essential</li></ul> Experience (Behavioural):<ul><li>Places customer first and goes out of their way to ensure customer satisfaction ∙ Able to work under pressure, remaining calm at all times</li><li>Works well with others and is supportive and collaborative</li><li>Focused on achieving results and strives to meet targets</li><li>Acts with integrity at all times</li><li>Works within guidelines, policies and rules and is a natural rule follower</li><li>Focused on the safety and wellbeing of others at all times including customers and peers Communicates effectively verbally with customers and the team and is clear and concise Able to comprehend written English and able to complete online training modules and follow written procedures and policies with ease</li><li>Manages time well to complete set tasks and works quickly and with purpose to maintain momentum</li></ul> This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice, an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant adjustments to role responsibilities will always be made after consultation with the employee. P22-225226-7

Position Title: Carls Jr. Team MemberDepartment: Carls Jr. Operations Prepared By: Human ResourcesLocation: 256 Oteha Valley Road, Auckland, Auckland, 632, NZ PURPOSE OF POSITION The Team Member is responsible and accountable for performing specific tasks and duties, as  assigned, within the restaurant.The Team Member provides each guest with a positive guest service experience, prepares quality food  products and keeps the restaurant clean. KEY ACCOUNTABILITIES General Accountabilities<ul><li>Consistently provide a quality product and guest service experience that delivers total guest satisfaction</li><li>Follow all Carl’s Jr. guest service guidelines and procedures; take appropriate action to ensure all guests receive service beyond their expectations</li><li>Work assigned stations accurately and productively; clean and stock station areas; perform other cleaning duties as assigned</li><li>Ensure all guests receive hot, quality products; prepare packages and delivers all products according to menu standard</li><li>Handle all food products according to RBL procedures</li><li>Follow all RBL food safety, food handling and sanitation requirements, to ensure the health and safety of guests and employees</li><li>Report faulty equipment and fixtures to the manager on duty</li></ul> Training and Development<ul><li>Strive to improve personal skills and performance</li><li>Follow the steps outlined in the Team Member Training Program to learn new skills, duties and responsibilities and to improve personal performance level</li><li>Communicate to immediate supervisor when additional training, guidance and practice are  needed</li><li>Understand how each job responsibility in the restaurant impacts guests, other employees and overall operations</li><li>Keep immediate supervisor informed of anything which might affect guests, other employees and overall operations</li><li>Is performance oriented and driven; understands performance expectations and is aware of performance results</li></ul> Effective Business Management<ul><li>Consistently meet job expectations to positively impact the sales and profits of the restaurant ∙ Contribute to the restaurant’s success by accomplishing the expected work during each shift; consistently produces quality work</li><li>Support the goals, decisions and directives of restaurant management; perform additional duties and responsibilities as directed</li><li>Follow RBL guidelines for food and cash controls, follow cost control guidelines to maintain and minimize restaurant costs; properly use all products, suppliers, equipment and facilities</li></ul> Health and Safety<ul><li>Take reasonable care for your own health and safety at work, and that your actions&#x2F;omissions do not cause harm to any other person in the workplace (including, for example, co-workers and customers) • Participate in creating and maintaining a safe and healthy work environment, particularly by complying with instructions, policies and procedures</li><li>Advise manager of any&#x2F;all work related injuries, accidents, near misses and hazards or potential hazards (including any faults to equipment), and risks or potential risks to health and safety</li></ul> MOST FREQUENT CONTACTS<ul><li>Restaurant Manager</li><li>Assistant Restaurant Manager</li></ul> CRITICAL QUALIFICATIONS&#x2F;SKILLS&#x2F;EXPERIENCE Qualifications , (eg. Tertiary, trade):<ul><li>Ideally a minimum of NCEA Level 1 or working towards Level 1</li></ul> Business&#x2F;Technical Skills<ul><li>Previous customer service or customer facing experience is favoured but not essential</li></ul> Experience ( Technical and Behavioural):<ul><li>Places customer first and goes out of their way to ensure customer satisfaction</li><li>Able to work under pressure, remaining calm at all times</li><li>Works well with others and is supportive and collaborative</li><li>Focused on achieving results and strives to meet targets</li><li>Acts with integrity at all times</li><li>Works within guidelines, policies and rules and is a natural rule follower</li><li>Focused on the safety and wellbeing of others at all times including customers and peers</li><li>Communicates effectively verbally with customers and the team and is clear and concise</li><li>Able to comprehend written English and able to complete online training modules and follow written procedures and policies with ease</li><li>Manages time well to complete set tasks and works quickly and with purpose to maintain momentum</li></ul> This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here  may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice,  an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant  adjustments to role responsibilities will always be made after consultation with the employee. P22-225779-15

Carls Jr. Team Member

Position Title: Carls Jr. Assistant Restaurant Manager (ARM) Department: Carls Jr. Operations Prepared By: Human Resources Location: 320 Gladstone Road, Gisborne, Gisborne, 4010, NZ PURPOSE OF POSITION To assist the Restaurant Manager (RM) with the managing of the Carl’s Jr. restaurant in accordance with Restaurant Brands Limited (RBL) policies and procedures. Manages shifts independent of RM. Ensures all staff are performing their job responsibilities and meeting expectations in all areas of their job descriptions. KEY ACCOUNTABILITIES General Accountabilities<ul><li>Consistently provide a quality product and guest service experience that delivers total guest satisfaction</li><li>Model and create an environment in which the guest is always right; ensures a positive guest service experience</li><li>Respond positively and quickly to guest concerns. Correct potential problems before they affect guests</li><li>Hire high quality people who demonstrate and ensure consistent guest satisfaction ∙ Ensure employees are trained, motivated and empowered to deliver total guest satisfaction. Evaluate each employee’s ability to maintain high levels of guest satisfaction</li><li>Maintain restaurant at the level necessary to meet or exceed RBL standards for Quality, Service and Cleanliness (QSC)</li><li>Utilize labour effectively to meet budgets while ensuring high quality of QSC</li></ul> Training and Development<ul><li>Treat employees with dignity and respect; create an environment where the entire team does the same</li><li>Effectively utilize all Carl’s Jr. Training programs from new employee orientation up to and including Management training classes</li><li>Prepare qualified employees for promotion to the next position</li><li>Continually develop adequate numbers of Shift Leaders to meet the objectives of the business plan ∙ Train, coach and provide regular performance feedback (positive and corrective) to motivate and improve the performance of all employees</li><li>Evaluate each employee’s performance based on clearly communicated standards and expectations. Hold employees accountable for performance</li><li>Makes tough decisions regarding all performance related issues in the restaurant; confront poor performance</li><li>Provide appropriate and effective counseling and&#x2F;or discipline. Maintain proper documentation for all disciplinary situations</li><li>Communicate and support team goals and expectations to employees as outlined by the RM; coach employees towards achieving team goals; recognize and reward employees who contribute to team goals</li><li>Seek development and growth opportunities for personal improvement</li><li>Make a continuous effort to maintain a fun and enjoyable working experience at Carl’s Jr.</li><li>Undertake staff scheduling and budgeting responsibility under direction of the RM</li></ul> Effective Business Management<ul><li>Provide input in the development of the business plan; support the execution of the business plan for the restaurant</li><li>Achieve results by planning, communicating, delegating and following up</li><li>Make appropriate business decisions independently</li><li>Meet long and short term employee staffing needs as outlined in the business plan</li><li>Analyse business performance; initiates appropriate corrective actions, in conjunction with RM, when deviations occur from financial expectations. Contributes significantly to the achievement of positive financial results</li><li>Effectively utilizes available systems, procedures and technology, support departments to meet business objectives; when appropriate, takes the initiative to improve existing systems and communicates the results</li><li>Support the execution of brand-wide marketing programs; initiates programs on time, correctly and with minimal direction</li><li>Assist RM in identifying and developing local restaurant marketing strategies to maximize sales</li></ul> Appropriate and Fair Business Practices<ul><li>Ensure business and personnel practices are within the law and consistent with Carl’s Jr. policies and procedures</li><li>Serve as a role model and set a positive example for the entire team in all aspects of business and personnel management</li><li>Hold employees accountable for the methods and processes used to achieve results ∙ Role models and set a positive example for the entire team in all aspects of business and personnel practices</li><li>Enforce all labor laws</li><li>Follow procedures to maintain the safety and security of all employees, guests and RBL assets (building, equipment, cash, supplies)</li><li>Upholds RBL food safety, food handling and sanitation requirements, to ensure health and safety of our guests and employees</li></ul> Health and Safety<ul><li>Demonstrate leadership in compliance with health and safety matters</li><li>Create and maintain a safe and healthy work environment for yourself, other workers, customers and other parties who may enter the workplace</li><li>Identify potential and existing risks&#x2F;hazards, and complete risk&#x2F;hazard, and accident&#x2F;injury records in line with policies and procedures</li><li>Take appropriate actions (in consultation with management&#x2F;HR) to eliminate or minimise any risk or hazard</li></ul> MOST FREQUENT CONTACTS<ul><li>Operations Manager</li><li>Restaurant Manager</li><li>Store staff</li></ul> CRITICAL QUALIFICATIONS&#x2F;SKILLS&#x2F;EXPERIENCE Qualifications:<ul><li>Attainment of RBL qualifications including minimum of Shift Leader and working towards Phase 1 – Restaurant Manager</li></ul> Business&#x2F;Technical Skills<ul><li>Computer skills</li><li>Time management</li><li>Negotiation</li><li>Operations experience (preferably RBL) with a minimum of 3 years retail or service industry experience at a supervisory level</li></ul> Experience ( Technical and Behavioural):<ul><li>Assistant Management level, 2 years plus</li><li>Proven operational and procedural knowledge&#x2F;compliance</li><li>Demonstrated ability to coach and influence team members</li><li>Demonstrated ability to manage a schedule with minimum supervision – self starter ∙ Knowledge and experience of customer service techniques</li><li>Organisational skills</li><li>Strong problem solving skills</li><li>Ability to plan and prioritise</li><li>Good communication skills</li><li>Ability to effectively handle and mange confidential and sensitive information</li></ul> This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice, an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant adjustments to role responsibilities will always be made after consultation with the employee. P22-225800-2

Carls Jr. Assistant Restaurant Manager

Position Title: KFC Team Member Department: KFC Operations Prepared By: Human Resources Location: 528 East Coast Rd, Auckland, Auckl, 630, NZ PURPOSE OF POSITION The Team Member is responsible and accountable for performing specific tasks and duties, as assigned, within the restaurant. The Team Member provides each guest with a positive guest service experience, prepares quality food products and keeps the restaurant clean. KEY ACCOUNTABILITIES General Accountabilities &amp; Work tasks<ul><li>Follow guest service guidelines and procedures; take appropriate action to ensure guests receive service beyond their expectations</li><li>Work assigned stations accurately and productively; clean and stock station areas; perform other cleaning duties as assigned</li><li>You may be required to cook as an when required by your supervisor</li><li>Handle all food products according to RBL procedures</li><li>Follow RBL food safety, food handling and sanitation requirements, to ensure the health and safety of guests and employees</li><li>Report faulty equipment and fixtures to the manager on duty</li></ul> Work Tasks could include:<ul><li>Order taking and serving food and beverage orders.</li><li>Operating an electronic register, receiving payment and making change.</li><li>Packing products into food packaging for takeaway or trays for serving, with condiments. Handing packed orders to customers from the packing bench to front counter or out the drive-thru window to the customer’s vehicle.</li><li>Washing, cutting, dicing, slicing vegetable and salad ingredients.</li><li>Measuring and mixing foods e.g. potato mix, gravy mix</li><li>Using a potato scoop to scoop mash potato into pottles and pouring gravy on top. ∙ Preparing food such as burgers, wraps and salads</li><li>Operating cooking equipment such as potato mixer, microwave, warmer timers ∙ Heating simple food items e.g. burger buns, rolls and tortillas</li><li>Monitoring food timers for food safety ‘shelf life’ control and discards products</li><li>Loading chip basket with raw fries placing in to the fryer, lifting and dumping cooked chips from the basket into the chip hopper, ready for serve.</li><li>Scooping hot chips using a chip scoop into takeaway packaging.</li><li>Moving chicken trays from the warming cabinet into the chicken display.</li><li>Cleaning food preparation areas, cooking surfaces, food containers and utensils ∙ Handling general purpose detergents and sanitiser for cleaning</li><li>Clearing tables of food packaging, emptying rubbish bins and carrying rubbish bags to the rubbish skip back of house.</li></ul> Training and Development<ul><li>Strive to improve personal skills and performance</li><li>Relevant cook training may be provided as and when required</li><li>Communicate to immediate supervisor when additional training, guidance and practice are needed</li><li>Keep immediate supervisor informed of anything which might affect guests, other employees and overall operations</li><li>Is performance oriented and driven; understands performance expectations and is aware of performance results</li></ul> Effective Business Management<ul><li>Consistently meet job expectations to positively impact the sales and profits of the restaurant ∙ Contribute to the restaurant’s success by accomplishing the expected work during each shift; consistently produces quality work</li><li>Support the goals, decisions and directives of restaurant management; perform additional duties and responsibilities as directed</li><li>Follow RBL guidelines for food and cash controls, follow cost control guidelines to maintain and minimize restaurant costs; properly use all products, suppliers, equipment and facilities</li></ul> Health and Safety<ul><li>Take reasonable care for your own health and safety at work, and that your actions&#x2F;omissions do not cause harm to any other person in the workplace (including, for example, co-workers and customers)</li><li>Participate in creating and maintaining a safe and healthy work environment, particularly by complying with instructions, policies and procedures</li><li>Advise manager of any&#x2F;all work related injuries, accidents, near misses and hazards or potential hazards (including any faults to equipment), and risks or potential risks to health and safety</li></ul> MOST FREQUENT CONTACTS<ul><li>Restaurant Manager</li><li>Assistant Restaurant Manager</li><li>Customers</li><li>Area Managers</li><li>Store Team</li></ul> CRITICAL QUALIFICATIONS&#x2F;SKILLS&#x2F;EXPERIENCE Qualifications:<ul><li>Ideally a minimum of NCEA Level 1 or working towards Level 1</li></ul> Business&#x2F;Technical Skills<ul><li>Previous customer service or customer facing experience is favoured but not essential</li></ul> Experience (Behavioural):<ul><li>Places customer first and goes out of their way to ensure customer satisfaction ∙ Able to work under pressure, remaining calm at all times</li><li>Works well with others and is supportive and collaborative</li><li>Focused on achieving results and strives to meet targets</li><li>Acts with integrity at all times</li><li>Works within guidelines, policies and rules and is a natural rule follower</li><li>Focused on the safety and wellbeing of others at all times including customers and peers Communicates effectively verbally with customers and the team and is clear and concise Able to comprehend written English and able to complete online training modules and follow written procedures and policies with ease</li><li>Manages time well to complete set tasks and works quickly and with purpose to maintain momentum</li></ul> This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice, an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant adjustments to role responsibilities will always be made after consultation with the employee. P22-225259-11

Position Title: KFC Team Member Department: KFC Operations Prepared By: Human Resources Location: The Hub, 451 Ti Rakau Drive, Auckland, Auckl, 2013, NZ PURPOSE OF POSITION The Team Member is responsible and accountable for performing specific tasks and duties, as assigned, within the restaurant. The Team Member provides each guest with a positive guest service experience, prepares quality food products and keeps the restaurant clean. KEY ACCOUNTABILITIES General Accountabilities &amp; Work tasks<ul><li>Follow guest service guidelines and procedures; take appropriate action to ensure guests receive service beyond their expectations</li><li>Work assigned stations accurately and productively; clean and stock station areas; perform other cleaning duties as assigned</li><li>You may be required to cook as an when required by your supervisor</li><li>Handle all food products according to RBL procedures</li><li>Follow RBL food safety, food handling and sanitation requirements, to ensure the health and safety of guests and employees</li><li>Report faulty equipment and fixtures to the manager on duty</li></ul> Work Tasks could include:<ul><li>Order taking and serving food and beverage orders.</li><li>Operating an electronic register, receiving payment and making change.</li><li>Packing products into food packaging for takeaway or trays for serving, with condiments. Handing packed orders to customers from the packing bench to front counter or out the drive-thru window to the customer’s vehicle.</li><li>Washing, cutting, dicing, slicing vegetable and salad ingredients.</li><li>Measuring and mixing foods e.g. potato mix, gravy mix</li><li>Using a potato scoop to scoop mash potato into pottles and pouring gravy on top. ∙ Preparing food such as burgers, wraps and salads</li><li>Operating cooking equipment such as potato mixer, microwave, warmer timers ∙ Heating simple food items e.g. burger buns, rolls and tortillas</li><li>Monitoring food timers for food safety ‘shelf life’ control and discards products</li><li>Loading chip basket with raw fries placing in to the fryer, lifting and dumping cooked chips from the basket into the chip hopper, ready for serve.</li><li>Scooping hot chips using a chip scoop into takeaway packaging.</li><li>Moving chicken trays from the warming cabinet into the chicken display.</li><li>Cleaning food preparation areas, cooking surfaces, food containers and utensils ∙ Handling general purpose detergents and sanitiser for cleaning</li><li>Clearing tables of food packaging, emptying rubbish bins and carrying rubbish bags to the rubbish skip back of house.</li></ul> Training and Development<ul><li>Strive to improve personal skills and performance</li><li>Relevant cook training may be provided as and when required</li><li>Communicate to immediate supervisor when additional training, guidance and practice are needed</li><li>Keep immediate supervisor informed of anything which might affect guests, other employees and overall operations</li><li>Is performance oriented and driven; understands performance expectations and is aware of performance results</li></ul> Effective Business Management<ul><li>Consistently meet job expectations to positively impact the sales and profits of the restaurant ∙ Contribute to the restaurant’s success by accomplishing the expected work during each shift; consistently produces quality work</li><li>Support the goals, decisions and directives of restaurant management; perform additional duties and responsibilities as directed</li><li>Follow RBL guidelines for food and cash controls, follow cost control guidelines to maintain and minimize restaurant costs; properly use all products, suppliers, equipment and facilities</li></ul> Health and Safety<ul><li>Take reasonable care for your own health and safety at work, and that your actions&#x2F;omissions do not cause harm to any other person in the workplace (including, for example, co-workers and customers)</li><li>Participate in creating and maintaining a safe and healthy work environment, particularly by complying with instructions, policies and procedures</li><li>Advise manager of any&#x2F;all work related injuries, accidents, near misses and hazards or potential hazards (including any faults to equipment), and risks or potential risks to health and safety</li></ul> MOST FREQUENT CONTACTS<ul><li>Restaurant Manager</li><li>Assistant Restaurant Manager</li><li>Customers</li><li>Area Managers</li><li>Store Team</li></ul> CRITICAL QUALIFICATIONS&#x2F;SKILLS&#x2F;EXPERIENCE Qualifications:<ul><li>Ideally a minimum of NCEA Level 1 or working towards Level 1</li></ul> Business&#x2F;Technical Skills<ul><li>Previous customer service or customer facing experience is favoured but not essential</li></ul> Experience (Behavioural):<ul><li>Places customer first and goes out of their way to ensure customer satisfaction ∙ Able to work under pressure, remaining calm at all times</li><li>Works well with others and is supportive and collaborative</li><li>Focused on achieving results and strives to meet targets</li><li>Acts with integrity at all times</li><li>Works within guidelines, policies and rules and is a natural rule follower</li><li>Focused on the safety and wellbeing of others at all times including customers and peers Communicates effectively verbally with customers and the team and is clear and concise Able to comprehend written English and able to complete online training modules and follow written procedures and policies with ease</li><li>Manages time well to complete set tasks and works quickly and with purpose to maintain momentum</li></ul> This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice, an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant adjustments to role responsibilities will always be made after consultation with the employee. P22-225154-10

Position Title: KFC Team Member Department: KFC Operations Prepared By: Human Resources Location: Shop RF110 Tauranga Crossing Shopping Centre, Taurikura Drive, Tauranga, Bay o, 3110, NZ PURPOSE OF POSITION The Team Member is responsible and accountable for performing specific tasks and duties, as assigned, within the restaurant. The Team Member provides each guest with a positive guest service experience, prepares quality food products and keeps the restaurant clean. KEY ACCOUNTABILITIES General Accountabilities &amp; Work tasks<ul><li>Follow guest service guidelines and procedures; take appropriate action to ensure guests receive service beyond their expectations</li><li>Work assigned stations accurately and productively; clean and stock station areas; perform other cleaning duties as assigned</li><li>You may be required to cook as an when required by your supervisor</li><li>Handle all food products according to RBL procedures</li><li>Follow RBL food safety, food handling and sanitation requirements, to ensure the health and safety of guests and employees</li><li>Report faulty equipment and fixtures to the manager on duty</li></ul> Work Tasks could include:<ul><li>Order taking and serving food and beverage orders.</li><li>Operating an electronic register, receiving payment and making change.</li><li>Packing products into food packaging for takeaway or trays for serving, with condiments. Handing packed orders to customers from the packing bench to front counter or out the drive-thru window to the customer’s vehicle.</li><li>Washing, cutting, dicing, slicing vegetable and salad ingredients.</li><li>Measuring and mixing foods e.g. potato mix, gravy mix</li><li>Using a potato scoop to scoop mash potato into pottles and pouring gravy on top. ∙ Preparing food such as burgers, wraps and salads</li><li>Operating cooking equipment such as potato mixer, microwave, warmer timers ∙ Heating simple food items e.g. burger buns, rolls and tortillas</li><li>Monitoring food timers for food safety ‘shelf life’ control and discards products</li><li>Loading chip basket with raw fries placing in to the fryer, lifting and dumping cooked chips from the basket into the chip hopper, ready for serve.</li><li>Scooping hot chips using a chip scoop into takeaway packaging.</li><li>Moving chicken trays from the warming cabinet into the chicken display.</li><li>Cleaning food preparation areas, cooking surfaces, food containers and utensils ∙ Handling general purpose detergents and sanitiser for cleaning</li><li>Clearing tables of food packaging, emptying rubbish bins and carrying rubbish bags to the rubbish skip back of house.</li></ul> Training and Development<ul><li>Strive to improve personal skills and performance</li><li>Relevant cook training may be provided as and when required</li><li>Communicate to immediate supervisor when additional training, guidance and practice are needed</li><li>Keep immediate supervisor informed of anything which might affect guests, other employees and overall operations</li><li>Is performance oriented and driven; understands performance expectations and is aware of performance results</li></ul> Effective Business Management<ul><li>Consistently meet job expectations to positively impact the sales and profits of the restaurant ∙ Contribute to the restaurant’s success by accomplishing the expected work during each shift; consistently produces quality work</li><li>Support the goals, decisions and directives of restaurant management; perform additional duties and responsibilities as directed</li><li>Follow RBL guidelines for food and cash controls, follow cost control guidelines to maintain and minimize restaurant costs; properly use all products, suppliers, equipment and facilities</li></ul> Health and Safety<ul><li>Take reasonable care for your own health and safety at work, and that your actions&#x2F;omissions do not cause harm to any other person in the workplace (including, for example, co-workers and customers)</li><li>Participate in creating and maintaining a safe and healthy work environment, particularly by complying with instructions, policies and procedures</li><li>Advise manager of any&#x2F;all work related injuries, accidents, near misses and hazards or potential hazards (including any faults to equipment), and risks or potential risks to health and safety</li></ul> MOST FREQUENT CONTACTS<ul><li>Restaurant Manager</li><li>Assistant Restaurant Manager</li><li>Customers</li><li>Area Managers</li><li>Store Team</li></ul> CRITICAL QUALIFICATIONS&#x2F;SKILLS&#x2F;EXPERIENCE Qualifications:<ul><li>Ideally a minimum of NCEA Level 1 or working towards Level 1</li></ul> Business&#x2F;Technical Skills<ul><li>Previous customer service or customer facing experience is favoured but not essential</li></ul> Experience (Behavioural):<ul><li>Places customer first and goes out of their way to ensure customer satisfaction ∙ Able to work under pressure, remaining calm at all times</li><li>Works well with others and is supportive and collaborative</li><li>Focused on achieving results and strives to meet targets</li><li>Acts with integrity at all times</li><li>Works within guidelines, policies and rules and is a natural rule follower</li><li>Focused on the safety and wellbeing of others at all times including customers and peers Communicates effectively verbally with customers and the team and is clear and concise Able to comprehend written English and able to complete online training modules and follow written procedures and policies with ease</li><li>Manages time well to complete set tasks and works quickly and with purpose to maintain momentum</li></ul> This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice, an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant adjustments to role responsibilities will always be made after consultation with the employee. P22-225242-9

Location: 68-72 Tainui St, Greymouth, West, 7805, NZ PURPOSE OF POSITION Restaurant Managers (RMs) are responsible for the day-to-day operations of their restaurant to ensure they achieve sales targets, operational efficiency, and profitability targets. Supervising and directing the workforce, making staffing decisions (i.e. hiring, training, evaluating, disciplining, staffing and scheduling). They are also responsible for ensuring customer satisfaction, product quality, and the execution of Restaurant Brands Limited (RBL) standards and policies, including operational, Food Safety and Health and Safety policies and procedures. To achieve this, the RM is responsible for providing the appropriate coaching and support to their team around procedures and policies, as well as building bench and capability at all levels, ensuring that their restaurant achieves and maintains required performance standards. KEY ACCOUNTABILITIES General Accountabilities<ul><li>Ensure restaurant meets all KFC standards, including Operations, Food Safety and Health and Safety</li><li>Lead team through effective communication and support to achieve KFC’s objectives, strategies, plans and programmes</li><li>Direct team to comply with all operational standards to ensure restaurant passes CER (Champs Excellence Review), RISC (Store, Information Systems, Sales, Cash, Stock) and other audits</li><li>Own behaviour is consistent with the vision, goals and priorities of RBL, demonstrating integrity, honesty and knowledge</li><li>Ensure employees follow correct maintenance procedures in accordance with the established maintenance roster</li><li>Accountable for transactional growth for their restaurant</li><li>Display a very high customer service attitude and hold team accountable for delivering superior customer service</li><li>Responsible for management and minimisation of waste by meeting targets placed on controllables, maximising sales and operating efficiency</li><li>Ensure RBL roster protocols (including national roster) are adhered to and team members are treated fairly and equitably when writing the roster, taking into account business requirements and the team members’ availability</li><li>Follow RBL Recruitment and Selection policies and procedures to ensure best practice is followed and the best fit for the role is attained, based on knowledge and skills, behaviours and attitude</li><li>Personnel and training files are held securely on team members and are accurate and up to date</li></ul> People Management<ul><li>Develop and maintain positive relationships with team members by understanding and addressing motivation, needs and concerns of individual team members using open and effective communication and feedback</li><li>Direct reports are enthusiastic and committed to achieving goals, because they have been trained and KFC values are upheld in store</li><li>Provide coaching and recognition to restaurant team members to build the “How We Work Together2’ (HWWT2) culture</li><li>Responsible for ensuring Assistant Restaurant Managers&#x2F;Shift Supervisors produce appropriate in store environment so all employees are actively pursuing the achievement of customer satisfaction ∙ Coach, counsel and inspire Restaurant teams to achieve specific objectives and continuous improvement in the 6 key operations areas – people, customer satisfaction, operations excellence, transactions growth, profit growth and innovation</li><li>Evaluate and document, adhering to RBL procedures, the performance of restaurant teams against established objectives within each of the 6 key operations areas</li><li>Ensure Disciplinary&#x2F;Termination processes are conducted to RBL standards and employment legislation requirements</li><li>Turnover of restaurant teams is managed to an acceptable level</li><li>Accountable for non-management, FTR by store with expectation of running the store at 110% ∙ Responsible for managing annual leave balances of restaurant teams as per RBL policy</li><li>Ensure new salaried management employees participate in new starter six week training programme, before starting their role</li></ul> Training<ul><li>Ensure training pathways are followed, commencing with induction, and following through to Assistant Restaurant Manager level</li><li>Responsible for assessing training needs and creating development plans as required for team members</li><li>Actively manage team by regularly conducting performance assessments, providing feedback, and setting challenging goals to improve team member’s performance</li><li>Responsible for building bench and planning for future staffing requirements</li></ul> Financial Management<ul><li>Accountable for financial targets allocated by Restaurant as per the Annual Operating Plan and&#x2F;or Quarterly forecasts</li><li>Manage COGs % (Cost of Goods), Food Waste, Labour, Cash Variance and all other semi variables, ensuring targets are achieved</li><li>Operate within established guidelines for expenditure and approval authority</li></ul> Health and Safety<ul><li>Demonstrate leadership in compliance with health and safety matters</li><li>Create and maintain a safe and healthy work environment for yourself, other workers, customers and other parties who may enter the workplace</li><li>Identify potential and existing risks&#x2F;hazards, and complete risk&#x2F;hazard, and accident&#x2F;injury records in line with policies and procedures</li><li>Take appropriate actions (in consultation with management&#x2F;HR) to eliminate or minimise any risk or hazard</li></ul> MOST FREQUENT CONTACTS<ul><li>Area Manager</li><li>Operations Manager</li><li>Customer Service Centre</li></ul> CRITICAL QUALIFICATIONS&#x2F;SKILLS&#x2F;EXPERIENCE Qualifications:<ul><li>Attainment of RBL qualifications including minimum of LAS (Leading a Shift) and LAR1 (Leading a Restaurant)</li><li>Working towards achieving LAR2</li></ul> Business&#x2F;Technical Skills<ul><li>Computer skills</li><li>Time management</li><li>Negotiation</li><li>Operations experience (preferably RBL) with a minimum of 3 years retail or service industry experience at a supervisory level</li></ul> Experience (Technical and Behavioural):<ul><li>Assistant Management level, 2 years plus</li><li>Proven operational and procedural knowledge&#x2F;compliance</li><li>Demonstrated ability to coach and influence team members</li><li>Demonstrated ability to manage a schedule with minimum supervision – self starter ∙ Knowledge and experience of customer service techniques</li><li>Organisational skills</li><li>Strong problem solving skills</li><li>Ability to plan and prioritise</li><li>Good communication skills</li><li>Ability to effectively handle and manage confidential and sensitive information</li></ul> This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice, an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant adjustments to role responsibilities will always be made after consultation with the employee. P22-225411-2

KFC Restaurant Manager

Position Title: KFC Team Member Department: KFC Operations Prepared By: Human Resources Location: 26 - 28 Talbot St, Nelson, Nelso, 7020, NZ PURPOSE OF POSITION The Team Member is responsible and accountable for performing specific tasks and duties, as assigned, within the restaurant. The Team Member provides each guest with a positive guest service experience, prepares quality food products and keeps the restaurant clean. KEY ACCOUNTABILITIES General Accountabilities &amp; Work tasks<ul><li>Follow guest service guidelines and procedures; take appropriate action to ensure guests receive service beyond their expectations</li><li>Work assigned stations accurately and productively; clean and stock station areas; perform other cleaning duties as assigned</li><li>You may be required to cook as an when required by your supervisor</li><li>Handle all food products according to RBL procedures</li><li>Follow RBL food safety, food handling and sanitation requirements, to ensure the health and safety of guests and employees</li><li>Report faulty equipment and fixtures to the manager on duty</li></ul> Work Tasks could include:<ul><li>Order taking and serving food and beverage orders.</li><li>Operating an electronic register, receiving payment and making change.</li><li>Packing products into food packaging for takeaway or trays for serving, with condiments. Handing packed orders to customers from the packing bench to front counter or out the drive-thru window to the customer’s vehicle.</li><li>Washing, cutting, dicing, slicing vegetable and salad ingredients.</li><li>Measuring and mixing foods e.g. potato mix, gravy mix</li><li>Using a potato scoop to scoop mash potato into pottles and pouring gravy on top. ∙ Preparing food such as burgers, wraps and salads</li><li>Operating cooking equipment such as potato mixer, microwave, warmer timers ∙ Heating simple food items e.g. burger buns, rolls and tortillas</li><li>Monitoring food timers for food safety ‘shelf life’ control and discards products</li><li>Loading chip basket with raw fries placing in to the fryer, lifting and dumping cooked chips from the basket into the chip hopper, ready for serve.</li><li>Scooping hot chips using a chip scoop into takeaway packaging.</li><li>Moving chicken trays from the warming cabinet into the chicken display.</li><li>Cleaning food preparation areas, cooking surfaces, food containers and utensils ∙ Handling general purpose detergents and sanitiser for cleaning</li><li>Clearing tables of food packaging, emptying rubbish bins and carrying rubbish bags to the rubbish skip back of house.</li></ul> Training and Development<ul><li>Strive to improve personal skills and performance</li><li>Relevant cook training may be provided as and when required</li><li>Communicate to immediate supervisor when additional training, guidance and practice are needed</li><li>Keep immediate supervisor informed of anything which might affect guests, other employees and overall operations</li><li>Is performance oriented and driven; understands performance expectations and is aware of performance results</li></ul> Effective Business Management<ul><li>Consistently meet job expectations to positively impact the sales and profits of the restaurant ∙ Contribute to the restaurant’s success by accomplishing the expected work during each shift; consistently produces quality work</li><li>Support the goals, decisions and directives of restaurant management; perform additional duties and responsibilities as directed</li><li>Follow RBL guidelines for food and cash controls, follow cost control guidelines to maintain and minimize restaurant costs; properly use all products, suppliers, equipment and facilities</li></ul> Health and Safety<ul><li>Take reasonable care for your own health and safety at work, and that your actions&#x2F;omissions do not cause harm to any other person in the workplace (including, for example, co-workers and customers)</li><li>Participate in creating and maintaining a safe and healthy work environment, particularly by complying with instructions, policies and procedures</li><li>Advise manager of any&#x2F;all work related injuries, accidents, near misses and hazards or potential hazards (including any faults to equipment), and risks or potential risks to health and safety</li></ul> MOST FREQUENT CONTACTS<ul><li>Restaurant Manager</li><li>Assistant Restaurant Manager</li><li>Customers</li><li>Area Managers</li><li>Store Team</li></ul> CRITICAL QUALIFICATIONS&#x2F;SKILLS&#x2F;EXPERIENCE Qualifications:<ul><li>Ideally a minimum of NCEA Level 1 or working towards Level 1</li></ul> Business&#x2F;Technical Skills<ul><li>Previous customer service or customer facing experience is favoured but not essential</li></ul> Experience (Behavioural):<ul><li>Places customer first and goes out of their way to ensure customer satisfaction ∙ Able to work under pressure, remaining calm at all times</li><li>Works well with others and is supportive and collaborative</li><li>Focused on achieving results and strives to meet targets</li><li>Acts with integrity at all times</li><li>Works within guidelines, policies and rules and is a natural rule follower</li><li>Focused on the safety and wellbeing of others at all times including customers and peers Communicates effectively verbally with customers and the team and is clear and concise Able to comprehend written English and able to complete online training modules and follow written procedures and policies with ease</li><li>Manages time well to complete set tasks and works quickly and with purpose to maintain momentum</li></ul> This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice, an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant adjustments to role responsibilities will always be made after consultation with the employee. P22-225227-7

Position Title: KFC Team Member Department: KFC Operations Prepared By: Human Resources Location: 68-72 Tainui St, Greymouth, West, 7805, NZ PURPOSE OF POSITION The Team Member is responsible and accountable for performing specific tasks and duties, as assigned, within the restaurant. The Team Member provides each guest with a positive guest service experience, prepares quality food products and keeps the restaurant clean. KEY ACCOUNTABILITIES General Accountabilities &amp; Work tasks<ul><li>Follow guest service guidelines and procedures; take appropriate action to ensure guests receive service beyond their expectations</li><li>Work assigned stations accurately and productively; clean and stock station areas; perform other cleaning duties as assigned</li><li>You may be required to cook as an when required by your supervisor</li><li>Handle all food products according to RBL procedures</li><li>Follow RBL food safety, food handling and sanitation requirements, to ensure the health and safety of guests and employees</li><li>Report faulty equipment and fixtures to the manager on duty</li></ul> Work Tasks could include:<ul><li>Order taking and serving food and beverage orders.</li><li>Operating an electronic register, receiving payment and making change.</li><li>Packing products into food packaging for takeaway or trays for serving, with condiments. Handing packed orders to customers from the packing bench to front counter or out the drive-thru window to the customer’s vehicle.</li><li>Washing, cutting, dicing, slicing vegetable and salad ingredients.</li><li>Measuring and mixing foods e.g. potato mix, gravy mix</li><li>Using a potato scoop to scoop mash potato into pottles and pouring gravy on top. ∙ Preparing food such as burgers, wraps and salads</li><li>Operating cooking equipment such as potato mixer, microwave, warmer timers ∙ Heating simple food items e.g. burger buns, rolls and tortillas</li><li>Monitoring food timers for food safety ‘shelf life’ control and discards products</li><li>Loading chip basket with raw fries placing in to the fryer, lifting and dumping cooked chips from the basket into the chip hopper, ready for serve.</li><li>Scooping hot chips using a chip scoop into takeaway packaging.</li><li>Moving chicken trays from the warming cabinet into the chicken display.</li><li>Cleaning food preparation areas, cooking surfaces, food containers and utensils ∙ Handling general purpose detergents and sanitiser for cleaning</li><li>Clearing tables of food packaging, emptying rubbish bins and carrying rubbish bags to the rubbish skip back of house.</li></ul> Training and Development<ul><li>Strive to improve personal skills and performance</li><li>Relevant cook training may be provided as and when required</li><li>Communicate to immediate supervisor when additional training, guidance and practice are needed</li><li>Keep immediate supervisor informed of anything which might affect guests, other employees and overall operations</li><li>Is performance oriented and driven; understands performance expectations and is aware of performance results</li></ul> Effective Business Management<ul><li>Consistently meet job expectations to positively impact the sales and profits of the restaurant ∙ Contribute to the restaurant’s success by accomplishing the expected work during each shift; consistently produces quality work</li><li>Support the goals, decisions and directives of restaurant management; perform additional duties and responsibilities as directed</li><li>Follow RBL guidelines for food and cash controls, follow cost control guidelines to maintain and minimize restaurant costs; properly use all products, suppliers, equipment and facilities</li></ul> Health and Safety<ul><li>Take reasonable care for your own health and safety at work, and that your actions&#x2F;omissions do not cause harm to any other person in the workplace (including, for example, co-workers and customers)</li><li>Participate in creating and maintaining a safe and healthy work environment, particularly by complying with instructions, policies and procedures</li><li>Advise manager of any&#x2F;all work related injuries, accidents, near misses and hazards or potential hazards (including any faults to equipment), and risks or potential risks to health and safety</li></ul> MOST FREQUENT CONTACTS<ul><li>Restaurant Manager</li><li>Assistant Restaurant Manager</li><li>Customers</li><li>Area Managers</li><li>Store Team</li></ul> CRITICAL QUALIFICATIONS&#x2F;SKILLS&#x2F;EXPERIENCE Qualifications:<ul><li>Ideally a minimum of NCEA Level 1 or working towards Level 1</li></ul> Business&#x2F;Technical Skills<ul><li>Previous customer service or customer facing experience is favoured but not essential</li></ul> Experience (Behavioural):<ul><li>Places customer first and goes out of their way to ensure customer satisfaction ∙ Able to work under pressure, remaining calm at all times</li><li>Works well with others and is supportive and collaborative</li><li>Focused on achieving results and strives to meet targets</li><li>Acts with integrity at all times</li><li>Works within guidelines, policies and rules and is a natural rule follower</li><li>Focused on the safety and wellbeing of others at all times including customers and peers Communicates effectively verbally with customers and the team and is clear and concise Able to comprehend written English and able to complete online training modules and follow written procedures and policies with ease</li><li>Manages time well to complete set tasks and works quickly and with purpose to maintain momentum</li></ul> This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice, an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant adjustments to role responsibilities will always be made after consultation with the employee. P22-225176-2

Position Title: KFC Team Member Department: KFC Operations Prepared By: Human Resources Location: 77 Shirley Rd, Christchurch, Cante, 8013, NZ PURPOSE OF POSITION The Team Member is responsible and accountable for performing specific tasks and duties, as assigned, within the restaurant. The Team Member provides each guest with a positive guest service experience, prepares quality food products and keeps the restaurant clean. KEY ACCOUNTABILITIES General Accountabilities &amp; Work tasks<ul><li>Follow guest service guidelines and procedures; take appropriate action to ensure guests receive service beyond their expectations</li><li>Work assigned stations accurately and productively; clean and stock station areas; perform other cleaning duties as assigned</li><li>You may be required to cook as an when required by your supervisor</li><li>Handle all food products according to RBL procedures</li><li>Follow RBL food safety, food handling and sanitation requirements, to ensure the health and safety of guests and employees</li><li>Report faulty equipment and fixtures to the manager on duty</li></ul> Work Tasks could include:<ul><li>Order taking and serving food and beverage orders.</li><li>Operating an electronic register, receiving payment and making change.</li><li>Packing products into food packaging for takeaway or trays for serving, with condiments. Handing packed orders to customers from the packing bench to front counter or out the drive-thru window to the customer’s vehicle.</li><li>Washing, cutting, dicing, slicing vegetable and salad ingredients.</li><li>Measuring and mixing foods e.g. potato mix, gravy mix</li><li>Using a potato scoop to scoop mash potato into pottles and pouring gravy on top. ∙ Preparing food such as burgers, wraps and salads</li><li>Operating cooking equipment such as potato mixer, microwave, warmer timers ∙ Heating simple food items e.g. burger buns, rolls and tortillas</li><li>Monitoring food timers for food safety ‘shelf life’ control and discards products</li><li>Loading chip basket with raw fries placing in to the fryer, lifting and dumping cooked chips from the basket into the chip hopper, ready for serve.</li><li>Scooping hot chips using a chip scoop into takeaway packaging.</li><li>Moving chicken trays from the warming cabinet into the chicken display.</li><li>Cleaning food preparation areas, cooking surfaces, food containers and utensils ∙ Handling general purpose detergents and sanitiser for cleaning</li><li>Clearing tables of food packaging, emptying rubbish bins and carrying rubbish bags to the rubbish skip back of house.</li></ul> Training and Development<ul><li>Strive to improve personal skills and performance</li><li>Relevant cook training may be provided as and when required</li><li>Communicate to immediate supervisor when additional training, guidance and practice are needed</li><li>Keep immediate supervisor informed of anything which might affect guests, other employees and overall operations</li><li>Is performance oriented and driven; understands performance expectations and is aware of performance results</li></ul> Effective Business Management<ul><li>Consistently meet job expectations to positively impact the sales and profits of the restaurant ∙ Contribute to the restaurant’s success by accomplishing the expected work during each shift; consistently produces quality work</li><li>Support the goals, decisions and directives of restaurant management; perform additional duties and responsibilities as directed</li><li>Follow RBL guidelines for food and cash controls, follow cost control guidelines to maintain and minimize restaurant costs; properly use all products, suppliers, equipment and facilities</li></ul> Health and Safety<ul><li>Take reasonable care for your own health and safety at work, and that your actions&#x2F;omissions do not cause harm to any other person in the workplace (including, for example, co-workers and customers)</li><li>Participate in creating and maintaining a safe and healthy work environment, particularly by complying with instructions, policies and procedures</li><li>Advise manager of any&#x2F;all work related injuries, accidents, near misses and hazards or potential hazards (including any faults to equipment), and risks or potential risks to health and safety</li></ul> MOST FREQUENT CONTACTS<ul><li>Restaurant Manager</li><li>Assistant Restaurant Manager</li><li>Customers</li><li>Area Managers</li><li>Store Team</li></ul> CRITICAL QUALIFICATIONS&#x2F;SKILLS&#x2F;EXPERIENCE Qualifications:<ul><li>Ideally a minimum of NCEA Level 1 or working towards Level 1</li></ul> Business&#x2F;Technical Skills<ul><li>Previous customer service or customer facing experience is favoured but not essential</li></ul> Experience (Behavioural):<ul><li>Places customer first and goes out of their way to ensure customer satisfaction ∙ Able to work under pressure, remaining calm at all times</li><li>Works well with others and is supportive and collaborative</li><li>Focused on achieving results and strives to meet targets</li><li>Acts with integrity at all times</li><li>Works within guidelines, policies and rules and is a natural rule follower</li><li>Focused on the safety and wellbeing of others at all times including customers and peers Communicates effectively verbally with customers and the team and is clear and concise Able to comprehend written English and able to complete online training modules and follow written procedures and policies with ease</li><li>Manages time well to complete set tasks and works quickly and with purpose to maintain momentum</li></ul> This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice, an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant adjustments to role responsibilities will always be made after consultation with the employee. P22-225234-2

Position Title: KFC Team Member Department: KFC Operations Prepared By: Human Resources Location: 512 Memorial Drive, Avenue, Christchurch, Cante, 8053, NZ PURPOSE OF POSITION The Team Member is responsible and accountable for performing specific tasks and duties, as assigned, within the restaurant. The Team Member provides each guest with a positive guest service experience, prepares quality food products and keeps the restaurant clean. KEY ACCOUNTABILITIES General Accountabilities &amp; Work tasks<ul><li>Follow guest service guidelines and procedures; take appropriate action to ensure guests receive service beyond their expectations</li><li>Work assigned stations accurately and productively; clean and stock station areas; perform other cleaning duties as assigned</li><li>You may be required to cook as an when required by your supervisor</li><li>Handle all food products according to RBL procedures</li><li>Follow RBL food safety, food handling and sanitation requirements, to ensure the health and safety of guests and employees</li><li>Report faulty equipment and fixtures to the manager on duty</li></ul> Work Tasks could include:<ul><li>Order taking and serving food and beverage orders.</li><li>Operating an electronic register, receiving payment and making change.</li><li>Packing products into food packaging for takeaway or trays for serving, with condiments. Handing packed orders to customers from the packing bench to front counter or out the drive-thru window to the customer’s vehicle.</li><li>Washing, cutting, dicing, slicing vegetable and salad ingredients.</li><li>Measuring and mixing foods e.g. potato mix, gravy mix</li><li>Using a potato scoop to scoop mash potato into pottles and pouring gravy on top. ∙ Preparing food such as burgers, wraps and salads</li><li>Operating cooking equipment such as potato mixer, microwave, warmer timers ∙ Heating simple food items e.g. burger buns, rolls and tortillas</li><li>Monitoring food timers for food safety ‘shelf life’ control and discards products</li><li>Loading chip basket with raw fries placing in to the fryer, lifting and dumping cooked chips from the basket into the chip hopper, ready for serve.</li><li>Scooping hot chips using a chip scoop into takeaway packaging.</li><li>Moving chicken trays from the warming cabinet into the chicken display.</li><li>Cleaning food preparation areas, cooking surfaces, food containers and utensils ∙ Handling general purpose detergents and sanitiser for cleaning</li><li>Clearing tables of food packaging, emptying rubbish bins and carrying rubbish bags to the rubbish skip back of house.</li></ul> Training and Development<ul><li>Strive to improve personal skills and performance</li><li>Relevant cook training may be provided as and when required</li><li>Communicate to immediate supervisor when additional training, guidance and practice are needed</li><li>Keep immediate supervisor informed of anything which might affect guests, other employees and overall operations</li><li>Is performance oriented and driven; understands performance expectations and is aware of performance results</li></ul> Effective Business Management<ul><li>Consistently meet job expectations to positively impact the sales and profits of the restaurant ∙ Contribute to the restaurant’s success by accomplishing the expected work during each shift; consistently produces quality work</li><li>Support the goals, decisions and directives of restaurant management; perform additional duties and responsibilities as directed</li><li>Follow RBL guidelines for food and cash controls, follow cost control guidelines to maintain and minimize restaurant costs; properly use all products, suppliers, equipment and facilities</li></ul> Health and Safety<ul><li>Take reasonable care for your own health and safety at work, and that your actions&#x2F;omissions do not cause harm to any other person in the workplace (including, for example, co-workers and customers)</li><li>Participate in creating and maintaining a safe and healthy work environment, particularly by complying with instructions, policies and procedures</li><li>Advise manager of any&#x2F;all work related injuries, accidents, near misses and hazards or potential hazards (including any faults to equipment), and risks or potential risks to health and safety</li></ul> MOST FREQUENT CONTACTS<ul><li>Restaurant Manager</li><li>Assistant Restaurant Manager</li><li>Customers</li><li>Area Managers</li><li>Store Team</li></ul> CRITICAL QUALIFICATIONS&#x2F;SKILLS&#x2F;EXPERIENCE Qualifications:<ul><li>Ideally a minimum of NCEA Level 1 or working towards Level 1</li></ul> Business&#x2F;Technical Skills<ul><li>Previous customer service or customer facing experience is favoured but not essential</li></ul> Experience (Behavioural):<ul><li>Places customer first and goes out of their way to ensure customer satisfaction ∙ Able to work under pressure, remaining calm at all times</li><li>Works well with others and is supportive and collaborative</li><li>Focused on achieving results and strives to meet targets</li><li>Acts with integrity at all times</li><li>Works within guidelines, policies and rules and is a natural rule follower</li><li>Focused on the safety and wellbeing of others at all times including customers and peers Communicates effectively verbally with customers and the team and is clear and concise Able to comprehend written English and able to complete online training modules and follow written procedures and policies with ease</li><li>Manages time well to complete set tasks and works quickly and with purpose to maintain momentum</li></ul> This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice, an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant adjustments to role responsibilities will always be made after consultation with the employee. P22-225157-20

Location: 57-59 Thames St, Morrinsville, Auckland, 3300, NZ PURPOSE OF POSITION To assist the Restaurant Manager (RM) with the managing of the KFC restaurant in accordance with Restaurant Brands Limited (RBL) policies and procedures. Manages shifts independent of RM. Ensures staff are performing their job responsibilities and meeting expectations in areas of their job descriptions KEY ACCOUNTABILITIES General Accountabilities<ul><li>Consistently provide a quality product and guest service experience that delivers total guest satisfaction</li><li>Model and create an environment in which the guest is always right; ensures a positive guest service experience</li><li>Respond positively and quickly to guest concerns. Correct potential problems before they affect guests</li><li>Hire high quality people who demonstrate and ensure consistent guest satisfaction ∙ Ensure employees are trained, motivated and empowered to deliver total guest satisfaction. Evaluate each employee’s ability to maintain high levels of guest satisfaction</li><li>Maintain restaurant at the level necessary to meet or exceed RBL standards for Quality, Service and Cleanliness (QSC)</li><li>Utilize labour effectively to meet budgets while ensuring high quality of QSC</li></ul> Training and Development<ul><li>Treat employees with dignity and respect; create an environment where the entire team does the same</li><li>Effectively utilize KFC Training programs from new employee orientation up to and including Management training classes</li><li>Prepare qualified employees for promotion to the next position</li><li>Develop adequate numbers of Shift Leaders to meet the objectives of the business plan ∙ Train, coach and provide regular performance feedback (positive and corrective) to motivate and improve the performance of employees</li><li>Evaluate each employee’s performance based on clearly communicated standards and expectations. Hold employees accountable for performance</li><li>Make tough decisions regarding performance related issues in the restaurant; confronts poor performance</li><li>Provide appropriate and effective counseling and&#x2F;or discipline. Maintains proper documentation for disciplinary situations</li><li>Communicate and support team goals and expectations to employees as outlines by the Restaurant Manager; coach employees towards achieving team goals; recognizes and rewards employees who contribute to team goals</li><li>Seek development and growth opportunities for personal improvement</li><li>Make a continuous effort to maintain a fun and enjoyable working experience at KFC ∙ Undertake staff scheduling and budgeting responsibility under direction of the RM</li></ul> Effective Business Management<ul><li>Provide input in the development of the business plan; support the execution of the business plan for the restaurant</li><li>Achieve results by planning, communicating, delegating and following up</li><li>Make appropriate business decisions independently</li><li>Meet long and short-term employee staffing needs as outlined in the business plan ∙ Analyse business performance; initiates appropriate corrective actions, in conjunction with RM, when deviations occur from financial expectations. Contributes significantly to the achievement of positive financial results</li><li>Effectively utilize available systems, procedures and technology, support departments to meet business objectives; when appropriate, takes the initiative to improve existing systems and communicates the results</li><li>Support the execution of brand-wide marketing programs; initiates programs on time, correctly and with minimal direction</li><li>Assist RM in identifying and developing local restaurant marketing strategies to maximize sales</li></ul> Appropriate and Fair Business Practices<ul><li>Ensure business and personnel practices are within the law and consistent with KFC policies and procedures</li><li>Serve as a role model and set a positive example for the entire team in aspects of business and personnel management</li><li>Hold employees accountable for the methods and processes used to achieve results</li><li>Role models and set a positive example for the entire team in aspects of business and personnel practices</li><li>Enforce labour laws</li><li>Follow procedures to maintain the safety and security of employees, guests and RBL assets (building, equipment, cash, supplies)</li><li>Upholds RBL food safety, food handling and sanitation requirements, to ensure health and safety of our guests and employees</li></ul> Health and Safety<ul><li>Demonstrate leadership in compliance with health and safety matters</li><li>Create and maintain a safe and healthy work environment for yourself, other workers, customers and other parties who may enter the workplace</li><li>Identify potential and existing risks&#x2F;hazards, and complete risk&#x2F;hazard, and accident&#x2F;injury records in line with policies and procedures</li><li>Take appropriate actions (in consultation with management&#x2F;HR) to eliminate or minimise any risk or hazard</li></ul> CRITICAL QUALIFICATIONS&#x2F;SKILLS&#x2F;EXPERIENCE Business&#x2F;Technical Skills<ul><li>Computer skills</li><li>Time management</li><li>Negotiation</li></ul> Experience (Technical and Behavioural):<ul><li>Operations experience (preferably RBL) and previous supervisory (leading a shift) experience in retail or hospitality industry</li><li>Proven operational and procedural knowledge&#x2F;compliance</li><li>Demonstrated ability to coach and influence team members</li><li>Demonstrated ability to manage a schedule with minimum supervision – self-starter ∙ Knowledge and experience of customer service techniques</li><li>Organisational skills</li><li>Strong problem-solving skills</li><li>Ability to plan and prioritise</li><li>Good communication skills</li><li>Ability to effectively handle and manage confidential and sensitive information</li></ul> This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice, an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant adjustments to role responsibilities will always be made after consultation with the employee. P22-330588-2

KFC Assistant Restaurant Manager

Position Title: Carls Jr. Team MemberDepartment: Carls Jr. Operations Prepared By: Human ResourcesLocation: 71-75 Greenwood St, Hamilton, Waikato, 7120, NZ PURPOSE OF POSITION The Team Member is responsible and accountable for performing specific tasks and duties, as  assigned, within the restaurant.The Team Member provides each guest with a positive guest service experience, prepares quality food  products and keeps the restaurant clean. KEY ACCOUNTABILITIES General Accountabilities<ul><li>Consistently provide a quality product and guest service experience that delivers total guest satisfaction</li><li>Follow all Carl’s Jr. guest service guidelines and procedures; take appropriate action to ensure all guests receive service beyond their expectations</li><li>Work assigned stations accurately and productively; clean and stock station areas; perform other cleaning duties as assigned</li><li>Ensure all guests receive hot, quality products; prepare packages and delivers all products according to menu standard</li><li>Handle all food products according to RBL procedures</li><li>Follow all RBL food safety, food handling and sanitation requirements, to ensure the health and safety of guests and employees</li><li>Report faulty equipment and fixtures to the manager on duty</li></ul> Training and Development<ul><li>Strive to improve personal skills and performance</li><li>Follow the steps outlined in the Team Member Training Program to learn new skills, duties and responsibilities and to improve personal performance level</li><li>Communicate to immediate supervisor when additional training, guidance and practice are  needed</li><li>Understand how each job responsibility in the restaurant impacts guests, other employees and overall operations</li><li>Keep immediate supervisor informed of anything which might affect guests, other employees and overall operations</li><li>Is performance oriented and driven; understands performance expectations and is aware of performance results</li></ul> Effective Business Management<ul><li>Consistently meet job expectations to positively impact the sales and profits of the restaurant ∙ Contribute to the restaurant’s success by accomplishing the expected work during each shift; consistently produces quality work</li><li>Support the goals, decisions and directives of restaurant management; perform additional duties and responsibilities as directed</li><li>Follow RBL guidelines for food and cash controls, follow cost control guidelines to maintain and minimize restaurant costs; properly use all products, suppliers, equipment and facilities</li></ul> Health and Safety<ul><li>Take reasonable care for your own health and safety at work, and that your actions&#x2F;omissions do not cause harm to any other person in the workplace (including, for example, co-workers and customers) • Participate in creating and maintaining a safe and healthy work environment, particularly by complying with instructions, policies and procedures</li><li>Advise manager of any&#x2F;all work related injuries, accidents, near misses and hazards or potential hazards (including any faults to equipment), and risks or potential risks to health and safety</li></ul> MOST FREQUENT CONTACTS<ul><li>Restaurant Manager</li><li>Assistant Restaurant Manager</li></ul> CRITICAL QUALIFICATIONS&#x2F;SKILLS&#x2F;EXPERIENCE Qualifications , (eg. Tertiary, trade):<ul><li>Ideally a minimum of NCEA Level 1 or working towards Level 1</li></ul> Business&#x2F;Technical Skills<ul><li>Previous customer service or customer facing experience is favoured but not essential</li></ul> Experience ( Technical and Behavioural):<ul><li>Places customer first and goes out of their way to ensure customer satisfaction</li><li>Able to work under pressure, remaining calm at all times</li><li>Works well with others and is supportive and collaborative</li><li>Focused on achieving results and strives to meet targets</li><li>Acts with integrity at all times</li><li>Works within guidelines, policies and rules and is a natural rule follower</li><li>Focused on the safety and wellbeing of others at all times including customers and peers</li><li>Communicates effectively verbally with customers and the team and is clear and concise</li><li>Able to comprehend written English and able to complete online training modules and follow written procedures and policies with ease</li><li>Manages time well to complete set tasks and works quickly and with purpose to maintain momentum</li></ul> This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here  may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice,  an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant  adjustments to role responsibilities will always be made after consultation with the employee. P22-225781-9

Position Title: KFC Team Member Department: KFC Operations Prepared By: Human Resources Location: Ulster St, Hamilton, Waikato, 3200, NZ PURPOSE OF POSITION The Team Member is responsible and accountable for performing specific tasks and duties, as assigned, within the restaurant. The Team Member provides each guest with a positive guest service experience, prepares quality food products and keeps the restaurant clean. KEY ACCOUNTABILITIES General Accountabilities &amp; Work tasks <ul><li>Follow guest service guidelines and procedures; take appropriate action to ensure guests receive service beyond their expectations </li><li>Work assigned stations accurately and productively; clean and stock station areas; perform other cleaning duties as assigned </li><li>You may be required to cook as an when required by your supervisor </li><li>Handle all food products according to RBL procedures </li><li>Follow RBL food safety, food handling and sanitation requirements, to ensure the health and safety of guests and employees </li><li>Report faulty equipment and fixtures to the manager on duty </li></ul> Work Tasks could include: <ul><li>Order taking and serving food and beverage orders. </li><li>Operating an electronic register, receiving payment and making change. </li><li>Packing products into food packaging for takeaway or trays for serving, with condiments. Handing packed orders to customers from the packing bench to front counter or out the drive-thru window to the customer’s vehicle. </li><li>Washing, cutting, dicing, slicing vegetable and salad ingredients. </li><li>Measuring and mixing foods e.g. potato mix, gravy mix </li><li>Using a potato scoop to scoop mash potato into pottles and pouring gravy on top. ∙ Preparing food such as burgers, wraps and salads </li><li>Operating cooking equipment such as potato mixer, microwave, warmer timers ∙ Heating simple food items e.g. burger buns, rolls and tortillas</li><li>Monitoring food timers for food safety ‘shelf life’ control and discards products </li><li>Loading chip basket with raw fries placing in to the fryer, lifting and dumping cooked chips from the basket into the chip hopper, ready for serve. </li><li>Scooping hot chips using a chip scoop into takeaway packaging. </li><li>Moving chicken trays from the warming cabinet into the chicken display. </li><li>Cleaning food preparation areas, cooking surfaces, food containers and utensils ∙ Handling general purpose detergents and sanitiser for cleaning </li><li>Clearing tables of food packaging, emptying rubbish bins and carrying rubbish bags to the rubbish skip back of house. </li></ul> Training and Development <ul><li>Strive to improve personal skills and performance </li><li>Relevant cook training may be provided as and when required </li><li>Communicate to immediate supervisor when additional training, guidance and practice are needed </li><li>Keep immediate supervisor informed of anything which might affect guests, other employees and overall operations </li><li>Is performance oriented and driven; understands performance expectations and is aware of performance results </li></ul> Effective Business Management <ul><li>Consistently meet job expectations to positively impact the sales and profits of the restaurant ∙ Contribute to the restaurant’s success by accomplishing the expected work during each shift; consistently produces quality work </li><li>Support the goals, decisions and directives of restaurant management; perform additional duties and responsibilities as directed </li><li>Follow RBL guidelines for food and cash controls, follow cost control guidelines to maintain and minimize restaurant costs; properly use all products, suppliers, equipment and facilities </li></ul> Health and Safety <ul><li>Take reasonable care for your own health and safety at work, and that your actions&#x2F;omissions do not cause harm to any other person in the workplace (including, for example, co-workers and customers) </li><li>Participate in creating and maintaining a safe and healthy work environment, particularly by complying with instructions, policies and procedures </li><li>Advise manager of any&#x2F;all work related injuries, accidents, near misses and hazards or potential hazards (including any faults to equipment), and risks or potential risks to health and safety</li></ul> MOST FREQUENT CONTACTS <ul><li>Restaurant Manager </li><li>Assistant Restaurant Manager </li><li>Customers </li><li>Area Managers </li><li>Store Team</li></ul> CRITICAL QUALIFICATIONS&#x2F;SKILLS&#x2F;EXPERIENCE Qualifications: <ul><li>Ideally a minimum of NCEA Level 1 or working towards Level 1 </li></ul> Business&#x2F;Technical Skills <ul><li>Previous customer service or customer facing experience is favoured but not essential </li></ul> Experience (Behavioural): <ul><li>Places customer first and goes out of their way to ensure customer satisfaction ∙ Able to work under pressure, remaining calm at all times </li><li>Works well with others and is supportive and collaborative </li><li>Focused on achieving results and strives to meet targets </li><li>Acts with integrity at all times </li><li>Works within guidelines, policies and rules and is a natural rule follower </li><li>Focused on the safety and wellbeing of others at all times including customers and peers Communicates effectively verbally with customers and the team and is clear and concise Able to comprehend written English and able to complete online training modules and follow written procedures and policies with ease </li><li>Manages time well to complete set tasks and works quickly and with purpose to maintain momentum</li></ul> This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice, an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant adjustments to role responsibilities will always be made after consultation with the employee. P22-225210-7

Position Title: Taco Bell Team Member Department: Taco Bell Operations Prepared By: Human Resources Location: 100 Manners St, Wellington, Welli, 6011, NZ Why Taco Bell? We truly believe that where you work matters, and we know a thing or two about what makes employees happy. Join us on our mission of feeding people’s lives with más! We are about more than just building restaurants—we connect with our fans through their passions including sports, gaming, and music. We know that employees want a company they can live and grow with; they crave a unique culture that fosters creativity and encourages pursuit of passion, and they look for opportunities to take risks, develop skills and learn in ways that fit their lifestyle. We foster a culture of authenticity for you to feel at home with the Taco Bell family! What is “Live Más”? Equally important to the job role and responsibilities is making sure Team Members can represent the amazing Live Más! culture that is Taco Bell. At Taco Bell, we embrace breakthrough thinking and innovative ideas that continue to differentiate us from our competitors. We have a maniacal focus on our customers, never follow, and always celebrate the accomplishments of our people. Your role as a Team Member is responsible and accountable for performing specific tasks and duties, as assigned within the restaurant. Team Members provide each guest with a positive guest service experience, prepares quality food products and keeps the restaurant clean. KEY ACCOUNTABILITIES General Accountabilities <ul><li>Greeting customers in the restaurant or drive thru </li><li>Consistently provide a quality product and guest service experience that delivers total guest satisfaction</li><li>Follow guest service guidelines and procedures; take appropriate action to ensure guests receive service beyond their expectations </li><li>Work assigned stations accurately and productively; clean and stock station areas; perform other cleaning duties as assigned </li><li>Ensure guests receive hot, quality products; prepare packages and deliver products according to menu standard </li><li>Handle all food products according to RBL procedures </li><li>Follow RBL food safety, food handling and sanitation requirements, to ensure the health and safety of guests and employees </li><li>Report faulty equipment and fixtures to the manager on duty </li></ul> Training and Development <ul><li>Strive to improve personal skills and performance </li><li>Communicate to immediate supervisor when additional training, guidance and practice are needed </li><li>Understand how each job responsibility in the restaurant impacts guests, other employees and overall operations </li><li>Keep immediate supervisor informed of anything which might affect guests, other employees and overall operations </li><li>Is performance oriented and driven; understands performance expectations and is aware of performance results </li></ul> Effective Business Management <ul><li>Consistently meet job expectations to positively impact the sales and profits of the restaurant </li><li>Contribute to the restaurant’s success by accomplishing the expected work during each shift; consistently produces quality work </li><li>Support the goals, decisions and directives of restaurant management; perform additional duties and responsibilities as directed </li><li>Follow RBL guidelines for food and cash controls, follow cost control guidelines to maintain and minimize restaurant costs; properly use all products, suppliers, equipment and facilities</li></ul> Health and Safety Take reasonable care for your own health and safety at work, and that your actions&#x2F;omissions do not cause harm to any other person in the workplace (including, for example, co-workers and customers) Participate in creating and maintaining a safe and healthy work environment, particularly by complying with instructions, policies and procedures Advise manager of any&#x2F;all work related injuries, accidents, near misses and hazards or potential hazards (including any faults to equipment), and risks or potential risks to health and safety MOST FREQUENT CONTACTS <ul><li>Restaurant Manager </li><li>Assistant Restaurant Manager </li><li>Customers </li><li>Area Managers </li><li>Store Team</li></ul> CRITICAL QUALIFICATIONS&#x2F;SKILLS&#x2F;EXPERIENCE Qualifications: Ideally a minimum of NCEA Level 1 or working towards Level 1 Business&#x2F;Technical Skills Previous customer service or customer facing experience is favoured but not essential Experience (Behavioural): <ul><li>Places customer first and goes out of their way to ensure customer satisfaction ∙ Able to work under pressure, remaining calm at all times </li><li>Works well with others and is supportive and collaborative </li><li>Focused on achieving results and strives to meet targets </li><li>Acts with integrity at all times </li><li>Works within guidelines, policies and rules and is a natural rule follower ∙ Focused on the safety and wellbeing of others at all times including customers and peers ∙ Communicates effectively verbally with customers and the team and is clear and concise</li><li>Able to comprehend written English and able to complete online training modules and follow written procedures and policies with ease </li><li>Manages time well to complete set tasks and works quickly and with purpose to maintain momentum</li></ul> This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice, an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant adjustments to role responsibilities will always be made after consultation with the employee. P22-224898-8

Taco Bell Team Member

Position Title: KFC Team Member Department: KFC Operations Prepared By: Human Resources Location: Roberts St, Taupo, Waika, 3330, NZ PURPOSE OF POSITION The Team Member is responsible and accountable for performing specific tasks and duties, as assigned, within the restaurant. The Team Member provides each guest with a positive guest service experience, prepares quality food products and keeps the restaurant clean. KEY ACCOUNTABILITIES General Accountabilities &amp; Work tasks <ul><li>Follow guest service guidelines and procedures; take appropriate action to ensure guests receive service beyond their expectations </li><li>Work assigned stations accurately and productively; clean and stock station areas; perform other cleaning duties as assigned </li><li>You may be required to cook as an when required by your supervisor </li><li>Handle all food products according to RBL procedures </li><li>Follow RBL food safety, food handling and sanitation requirements, to ensure the health and safety of guests and employees </li><li>Report faulty equipment and fixtures to the manager on duty </li></ul> Work Tasks could include: <ul><li>Order taking and serving food and beverage orders. </li><li>Operating an electronic register, receiving payment and making change. </li><li>Packing products into food packaging for takeaway or trays for serving, with condiments. Handing packed orders to customers from the packing bench to front counter or out the drive-thru window to the customer’s vehicle. </li><li>Washing, cutting, dicing, slicing vegetable and salad ingredients. </li><li>Measuring and mixing foods e.g. potato mix, gravy mix </li><li>Using a potato scoop to scoop mash potato into pottles and pouring gravy on top. ∙ Preparing food such as burgers, wraps and salads </li><li>Operating cooking equipment such as potato mixer, microwave, warmer timers ∙ Heating simple food items e.g. burger buns, rolls and tortillas</li><li>Monitoring food timers for food safety ‘shelf life’ control and discards products </li><li>Loading chip basket with raw fries placing in to the fryer, lifting and dumping cooked chips from the basket into the chip hopper, ready for serve. </li><li>Scooping hot chips using a chip scoop into takeaway packaging. </li><li>Moving chicken trays from the warming cabinet into the chicken display. </li><li>Cleaning food preparation areas, cooking surfaces, food containers and utensils ∙ Handling general purpose detergents and sanitiser for cleaning </li><li>Clearing tables of food packaging, emptying rubbish bins and carrying rubbish bags to the rubbish skip back of house. </li></ul> Training and Development <ul><li>Strive to improve personal skills and performance </li><li>Relevant cook training may be provided as and when required </li><li>Communicate to immediate supervisor when additional training, guidance and practice are needed </li><li>Keep immediate supervisor informed of anything which might affect guests, other employees and overall operations </li><li>Is performance oriented and driven; understands performance expectations and is aware of performance results </li></ul> Effective Business Management <ul><li>Consistently meet job expectations to positively impact the sales and profits of the restaurant ∙ Contribute to the restaurant’s success by accomplishing the expected work during each shift; consistently produces quality work </li><li>Support the goals, decisions and directives of restaurant management; perform additional duties and responsibilities as directed </li><li>Follow RBL guidelines for food and cash controls, follow cost control guidelines to maintain and minimize restaurant costs; properly use all products, suppliers, equipment and facilities </li></ul> Health and Safety <ul><li>Take reasonable care for your own health and safety at work, and that your actions&#x2F;omissions do not cause harm to any other person in the workplace (including, for example, co-workers and customers) </li><li>Participate in creating and maintaining a safe and healthy work environment, particularly by complying with instructions, policies and procedures </li><li>Advise manager of any&#x2F;all work related injuries, accidents, near misses and hazards or potential hazards (including any faults to equipment), and risks or potential risks to health and safety</li></ul> MOST FREQUENT CONTACTS <ul><li>Restaurant Manager </li><li>Assistant Restaurant Manager </li><li>Customers </li><li>Area Managers </li><li>Store Team</li></ul> CRITICAL QUALIFICATIONS&#x2F;SKILLS&#x2F;EXPERIENCE Qualifications: <ul><li>Ideally a minimum of NCEA Level 1 or working towards Level 1 </li></ul> Business&#x2F;Technical Skills <ul><li>Previous customer service or customer facing experience is favoured but not essential </li></ul> Experience (Behavioural): <ul><li>Places customer first and goes out of their way to ensure customer satisfaction ∙ Able to work under pressure, remaining calm at all times </li><li>Works well with others and is supportive and collaborative </li><li>Focused on achieving results and strives to meet targets </li><li>Acts with integrity at all times </li><li>Works within guidelines, policies and rules and is a natural rule follower </li><li>Focused on the safety and wellbeing of others at all times including customers and peers Communicates effectively verbally with customers and the team and is clear and concise Able to comprehend written English and able to complete online training modules and follow written procedures and policies with ease </li><li>Manages time well to complete set tasks and works quickly and with purpose to maintain momentum</li></ul> This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice, an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant adjustments to role responsibilities will always be made after consultation with the employee. P22-225240-3

All Jobs

KFC Team Member

KFC Team Member

Taco Bell Restaurant Manager

KFC Team Member

KFC Team Member

Carls Jr. Team Member

Carls Jr. Assistant Restaurant Manager

KFC Team Member

KFC Team Member

KFC Team Member

KFC Restaurant Manager

KFC Team Member

KFC Team Member

KFC Team Member

KFC Team Member

KFC Assistant Restaurant Manager

Carls Jr. Team Member

KFC Team Member

Taco Bell Team Member

KFC Team Member