Store Manager

GK Brands NY,NJ and FL; New York (NY); On-site; USD 50,000 - 70,000; Full time

Job summary

A prominent restaurant company is seeking a Management professional in New York. The role demands overseeing operations, ensuring customer satisfaction, and training staff to meet service standards. Candidates must have an associate degree in Hospitality, at least three years of management experience, and a current NYC Food Handler Permit. The opportunity also involves promoting restaurant marketing efforts and enhancing employee performance. Candidates should be prepared to work long hours while maintaining high standards of service and cleanliness.

Qualifications

• Minimum of an associate degree in Hospitality, Supervisory Management or equivalent.
• At least three years of management experience in a related field.
• Current NYC Food Handler Permit/ServSafe Manager certification is mandatory.

Responsibilities

• Oversee all aspects of restaurant operations and service.
• Ensure customer satisfaction and maintain quality standards.
• Train staff and manage employee performance effectively.
• Develop marketing and promotional strategies.

Skills

Knowledge of food service and beverage

Excellent communication skills

Strong math skills

Ability to work on feet for long periods

Stamina to work long hours

Education

Associate in Hospitality or Supervisory Management

3 years of management experience

NYC Food Handler Permit/ServSafe Manager certification

Job description

JOB SUMMARY: Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, customer service and satisfaction, food quality, cleanliness and sanitation of the restaurant.

RESPONSIBILITIES

• Thoroughly understand all policies, procedures, standards, specifications, guidelines, and training programs.
• Ensure that all customers feel welcome and are given responsive, friendly, and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, the appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures per restaurant policies and procedures.
• Make employment and termination decisions in conjunction with the owner, franchise consultant, and the human resources department.
• Fill in where needed to ensure the maintenance of customer service standards and efficient operations.
• Continually strive to develop staff in all areas of professional development.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
• Ensure that all products are received in the correct unit count, and condition and deliveries are performed per the standard operating receiving policies and procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity and ensure adequate staffing and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to the health, safety, and labor requirements of the restaurant, employees, and guests.
• Develop, plan, and carry out restaurant marketing, advertising, and promotional activities and campaigns.
• Any other duties that may be assigned.

EDUCATIONAL REQUIREMENTS AND EXPERIENCE

• A minimum of an associate in Hospitality, Supervisory Management or equivalent.
• A minimum of three (3) years of experience at the management level.
• A current NYC Food Handler Permit/ServSafe Manager certification mandatory.

SKILLS REQUIREMENTS

• Have a sound knowledge of service and food and beverage, generally involving at least three years operating at a management level.
• Be able to communicate and understand the predominant language(s) of the restaurant's trading area.
• Possess excellent math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods.
• Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
• Must have the stamina to work 50 to 60 hours per week, if necessary.

HYGIENE AND DEPORTMENT

• Cover hair at all times.
• Wear the proper uniform, including name tag, at all times.
• Ensure that nails are kept short and clean - no nail polish.
• Exhibit good hygiene at all times.
• Wear full shoes at all times - No slippers.

PERFORMANCE CRITERIA

This job is satisfactorily performed when:

• Sales targets are achieved.
• The profitability goal of the restaurant is achieved and maintained.
• The restaurant maintains excellent assessment ratings.
• Customers are provided with the highest level of service, and there is repeat business because of this factor.
• A high level of initiative, flexibility, and dependability is displayed at all times.
• The job is performed with professionalism and integrity.