The posting
Position Summary:
An Onsite Retailers General Manager is responsible for all day-to-day restaurant operations. This includes BOH and FOH hiring, manager/employee development and training, performance documentation, adequate staffing, adherence to all Onsite Retailers policies and procedures, inventory, cost control, sanitation, safety and responsibility for tracking revenues and cash accounts. Responsible for managing and controlling waste and shrinkage. Responsible for implementing and following brand standards. Responsible for ensuring the highest level of customer service throughout the operation. Being a role model/leader with the ability to solve problems, make informed decisions and manage the workforce and time wisely to achieve maximum results.
Responsibilities:
•Ensures responsibility for daily opening and closings, including protocols and accurate documentation
•Ensure a high level of customer service for all guests
•Execute all Onsite Retailers Operating Procedures and ensure that they are adhered to by all employees
•Participation and contribution to management meetings
•Lead and ensure pre-shift/post-shift meetings and communication to staff
•Ensure that all subordinate management duties and assignments are performed according with Onsite Retailers protocols and completed in a timely manner Job Snapshot Job Title:
•Ensure that all deliveries are recorded and reconciled with original purchase orders
•Ensure organization and freshness of stock, and oversee replacements as needed
•Ensure level of inventory per Onsite Retailers standards and freshness, while adhering to budget
•Complete and accurately place all required orders for the operation while monitoring weekly spending amounts so that they are in line with weekly targets/budgets
•Ensure that an end of night report is completed to ensure correct recording of all transactions
•Ensure that all cash items are balanced and accounted for daily
•Ensure cash handling of register, deposits and safe funds
•Identify strategies that lead to increased revenue, and lead and execute employee training and implementation
•Ensure all transactions and voids are processed correctly
•Ensure all cash payments are received, recorded and a receipt is provided to the customer
•Ensure all locations are kept to a high level of cleanliness at all times
•Ensure that all waste, store transfers, promotional stock, and breakages are documented
•Ensure hiring the highest quality-staff; ensure orientation, training, development, and performance management
•Ensure adequate staffing for busy periods, and management / supervisory assistance as needed
•Maintain weekly staff schedule ensuring fair distribution of hours to all staff, using the most cost-effective staffing, and adhering to staffing budget
•Ensure that all staff is punctual and dressed in the correct uniform.
•Develop managers/assistants to address staff training, development and discipline, using Onsite Retailers company standards and procedures
•Ensure the recording of any injuries/illnesses/accidents that occur, no matter how minor, using correct accident reporting procedures
•Ensure that menu/new product briefings are carried out regularly with all employees
•Work closely, and communicate with the Corporate Office to always ensure a smooth operation
•Coach, mentor, and develop the management skills of assistants and supervisors. Document performance issues as needed
•Ensure all work is carried out in compliance with Health & Safety regulations
•Ensuring all management and staff are engaged in their work, and problems are dealt with in a humane, consistent, and professional manner
•Oversee and ensure customer service per Onsite Retailers/Brand standards
•Deal with complaints from customers in an efficient and courteous manner
•Deal with inquiries from customers in a courteous/professional manner
•Address Mystery Shopper Reports in a prompt and effective manner
•Responsible for ensuring all storerooms and loading areas are clean and always organized
Qualifications:
•Associate degree or equivalent in Hospitality, Business, or Culinary Arts.
•Minimum three (3) years management experience, preferably quick-serve restaurants.
•Airport experience a PLUS.
•Knowledge of P&L an asset
•Working experience in operations budgeting and forecasting
•Knowledge of marketing techniques and impact on business results
•Experience in guest relations, negotiations, and complaint handling
•Experience in menu development and engineering
•Excellent verbal and written communication skills
•Commitment to service of customers, staff, co-workers, and management
•Demonstrated leadership ability; ability to lead by example
•High integrity and honesty
•High Work Ethic, passion, and commitment
•Ability to work full time hours to manage the operation, including weekdays, weekends, and holidays
•Demonstrated coaching and development skills
•Ability to train and delegate
•Follow through and dependability
•Adherence and modeling of all Onsite Retailers policies and procedures
•Knowledge and commitment to safety and food sanitation
•Health Department approved Food Handler Manager Certificate
