Store Manager

• Set operating goals and objectives
• Assess staffing requirements and recruit staff when needed
• Train and coach staff
• Prepare and implement standard operating procedures
• Manage staff performance in accordance with established standards and procedures
• Ensure staff know and adhere to established codes of practice
• Organize and monitor staff schedules
• Maintain employee records
• Co-ordinate restaurant operations during each shift
• Monitor adherence to health safety and hygiene standards in kitchen and restaurant
• Keep records of health and safety practices
• Ensure compliance with restaurant security procedures
• Ensure alcohol regulations are adhered to
• Interact with customers
• Advise customers on food and beverage choices
• Oversee preparation of food and beverage items
• Ensure adherence to set recipes
• Ensure quality of food and beverage presentation
• Observe size of food portions and preparation quantities to minimize waste
• Interact with customers to ensure all inquiries and complaints are handled promptly
• Co-ordinate menus
• Analyze food and beverage costs
• Accurately ensure EOD procedures for closing
• Ensure cash management procedures are completed accurately
• Analyze budget variances and take corrective actions
• Establish and implement financial controls
• Implement and oversee cost cutting measures
• Plan and monitor restaurant sales and revenue
• Organize and supervise marketing and promotional activities
• Maintain business records
• Prepare and analyze management reports
• Manage POS system for menus and pricing
• Determine and execute operating improvements
• Check and order supplies of non-food items
• Identify and estimate food and beverage supply requirements and place orders with suppliers
• Schedule food and beverage deliveries
• Check quality of deliveries and documentation
• Ensure correct storage of supplies
• Arrange for maintenance and repairs of equipment and services
• Identify and evaluate competitors
• Keep current with trends in the restaurant industry

• Tertiary qualification preferred
• Previous experience in food and beverage management
• In-depth working knowledge of alcoholic and non-alcoholic beverages
• In-depth working knowledge of food preparation and presentation
• Experience in staff management and development
• Knowledge of basic accounting principles and practices
• Experience in analyzing financial data
• Knowledge of planning and forecasting
• Track record of managing inventory and cost control
• Knowledge of administrative procedures
• Able to use relevant computer applications (Excel Word)

• Decision-making
• Judgment
• Problem analysis and problem-solving
• Planning and organizing
• Resource management
• Communication
• Customer service focus
• Quality orientation
• Teamwork
• Adaptability
• Flexibility
• High energy level
• Stress tolerance
• Reliability and punctuality
• Accountability
• Self-motivated
• May require difficult work positions. Occasionally utilizes sense of taste and smell far vision step stool works around chemicals/cleaners walks on uneven surfaces lifts and/or carries up to 50lbs

WHY WORK FOR AN ETHOS HOSPITALITY COMPANY

We value our family members for their relentless drive focus passion and humility. We know our radical candor is what fuels our strength and innovation as individuals and truth is what drives us to greatness

Our values stand for something and we own them every day:

• Love and serve each other and our guests
• Do what it takes: It is not enough to do your best; you must do what is necessary
• Culture over strategy
• Leave it better than you found it

Virtues/Be: Loving Disciplined Competitive Loyal Consistent Persistent

If you want to belong to a family of people who care about what they do and each other

Apply Today!

Required Experience:

Manager