Job Description
Responsibilities:
- Coaches, develops and motivates the shop’s Team Members
- Follows company training standards
- Prepares team schedules with a focus on operational excellence and cost management
- Create and cultivate guest satisfaction and team morale
- Role models the standards and maintains the culture for exceptional service to guests
- Monitors compliance with health, safety and building relations regarding food preparation, serving, and building maintenance
- Prepares all products according to company specifications, using the correct portion, quality and product presentation controls.
- Maintains the integrity of our recipes to ensure a consistent guest experience at any of our location
- Responsible for cash management and bank deposits.
- Monitors budgets, cost of goods sold, labor, payroll records and all other financial transactions related to the shop.
- Promotes an environment of “salesmanship” by encouraging a culture for suggestive-selling and an orientation towards “counter service” versus “cashier” mindsets at the register.
- Utilizes effective purchasing, inventory, receiving and waste-monitoring procedures.
- Actively participates and promotes all brand-wide and local marketing initiatives; demonstrates leadership in local shop marketing
- Utilizes effective communication skills (oral, written, and listening) to foster positive relationships with team members, guests, vendors and other members of the Company's brand
- Establishes an environment of trust within the shop
- Works well under pressure and during changing priorities
- Builds teams by identifying, recruiting and hiring the best in the available talent pool
- Utilizes good performance management strategies to retain talent.
- High school or equivalent required; college coursework or degree preferred.
- Previous supervisory and hospitality industry experience preferred.
- Proven track record of success as a restaurant manager.Analyzes information and evaluates results to choose the best solution for problem-solving
Skills and Knowledge:
- Service Orientation – Actively looks for ways to help others.
- Time Management – Demonstrates ability to multi-task; can remain “hands-on” during a busy shift without losing focus on the guest, product quality and team performance; organizes, plans and prioritizes daily and weekly tasks/projects.
- Computer/Technology – Experience in POS systems and proficiency in the use of a computer (e-mail, spreadsheets, and other documents).
Physical Requirements:
- Ability to withstand work conditions in extreme temperatures
- Ability to move throughout the restaurant for extended periods at a time
- Can move 50 pounds for a distance of up to 10 feet
- Ability to balance and move up to 25 pounds - distance of up to 50 feet.