Management

Operations Overview

1. Keep store fully staffed: 1 assistant, 3-4 max shift leads, & enough team members needed based on sales/productivity
2. Money & deposits (including picking up change from the bank)

• All drawers are always $150, safe is always ~$600 with enough change from the bank to not run out of anything
• Change jar is combined & counted every Monday & compared to the receipts from the checkouts to confirm no money is missing. The money is then added to Brink safe
• Checkouts are done correctly & deposited into safe

3. Scheduling

• Schedule is being made accurately with a gm, assistant, or shift lead on each shift. Sent out to group in advance.
• Entered into Data Central & times adjusted to keep labor under 20%

1. Inventory: completed every Monday night after 6pm with as accurate count as can be
2. Truck: ordered every Tuesday morning before 10am to ensure a full week of products without running out or over ordering
3. Reports: Tuesday mornings

• E&E: team members above 30%, shift leads above 40%, & as a store overall over 50%
• Labor: keeping under 20%
• COGS: variance between 0-1% (goal), between 19-25%

1. Retail shelves staying full stocked always with muscle food orders (minimum $250)
2. Daily/weekly cleaning lists are completed & the extra is being done

• Keeping the store maintained & cleaned always for guests, secret shoppers, corporate, & cleaner place for all employees to enjoy working in
• Checking to make sure the work is actually being completed

1. All hired paperwork is completed BEFORE the employees first day (100%!!)
2. Employees are accurately entered into Brink with full name with correct pay.
3. TheBlend video modules are completed on time, TMF 100%
4. POP are up to date, they are put up Monday night/Tuesday morning (no later)
5. FOH is correctly set up with ALL scoops & ladles
6. Temperature logs completed daily & all coolers/freezers remain in good temperature
7. Drive sockets ordered monthly, blades sent out within warranty months, blender hours remain under 700 hours
8. Water filter changed 2 months, blue filter changed 4 months (minimum, may be different per store)
9. Make sure store is opened no later than 7am, & not closed before 9pm
10. All prep is completed & the par levels are accurate to not have any expired product
11. Checking SMG daily & resolving callback cases ASAP
12. Fully in uniform with black athletic pants, closed toed shoes with socks, hat/visor, SK shirt/crewneck, hair pulled up
13. Be a LEADER, not a BOSS

Responsibilities Contributes to Smoothie King’s success by leading his/her team to create and maintain an exceptional Guest experience while upholding brand standards as well as modeling and acting in accordance to Smoothie King core values The General Manager is involved in all areas of store operations which include: Leading and developing of their team Ensuring an exceptional Guest experience Providing a high quality product Maximizing sales performance Company Introduction Smoothie King has grown to include over 1,100 units operating in 33 states, the Caymans, Trinidad, and the Republic of Korea. What makes Smoothie King so successful? A genuine commitment to helping people live healthier lives through nutrition. It’s been more than 40 years since Steve invented the nutritious and delicious drink now known as a smoothie. In that time, Smoothie King has expanded its menu to include a wide selection of healthy snacks and high-quality nutritional products. They’re not just good; they’re good for you. #J-18808-Ljbffr Smoothie King (SKFI)