Store Manager

Position Overview The Manager is the primary on-site leader responsible for day-to-day operations across all departments. This role executes operational standards, supervises all hourly staff, and ensures excellent customer service while maintaining food safety and financial targets. The Manager reports to the General Manager and serves as the main point of contact for the location. Time Commitment 40 hours per week Flexible schedule to cover operational needs and staffing gaps Primary coverage during peak business days including weekends Mix of opening shifts, mid-morning management, and closing coverage Key Responsibilities Daily Operations Execute daily operations across all departments (front of house, back of house, and production) Complete daily opening and closing procedures and checklists Monitor food safety compliance and quality standards throughout shifts Ensure equipment maintenance and report major issues to Senior Manager Cover key positions during call-outs or staffing gaps Team Leadership Supervise shift leads, bakers, and all hourly staff Conduct shift briefings and provide on-the-spot coaching Address minor employee issues including tardiness and performance coaching Identify operational problems and propose solutions to General Manager Customer Service Handle day-to-day customer complaints and service recovery Ensure consistent execution of customer service standards Financial Management Perform daily cash reconciliation and bank deposits Monitor labor hours and adjust schedules to stay within budget Prepare daily and weekly reports for General Manager including sales, labor, and incidents Inventory & Supplies Track inventory levels and place routine supply orders Manage stock rotation and minimize waste Authority & Decision-Making The Manager has authority to make decisions on: Day-to-day operational decisions Minor disciplinary actions and performance coaching Routine ordering and supply purchases Shift assignments and break scheduling Must ... escalation Serious employee issues or potential terminations Customer incidents requiring compensation over $50 Equipment failures or repairs exceeding $100 Scheduling conflicts that cannot be resolved independently Required Skills & Qualifications Proven leadership and team management experience in restaurant or food service Strong problem-solving and decision-making abilities Knowledge of food safety regulations and restaurant operations Financial understanding including labor costs, food costs, and basic P&L concepts Excellent communication skills with both staff and customers Ability to work independently and take initiative Calm and effective under pressure during high-volume periods Reporting Structure Reports to: General Manager Direct Reports: Shift leads, bakers, and all hourly staff Communication & Reporting Daily: Text brief update to General Manager (sales, issues, wins) Weekly: Prepare written report for General Manager's on-site visit As needed: Phone calls for urgent issues requiring General Manager decision #J-18808-Ljbffr