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.