Store Manager - TOBAGO

Achieves individual and team objectives in line with the company’s ) targets and strategic goals .

Store Manager

DUTIES AND RESPONSIBILITIES

•  Customer Satisfaction: Responsible for driving customer satisfaction.
• Staffing: Is responsible for maintaining a full staff; effectively schedules and deploys of staff members for the productive and efficient operation of the restaurant; continually upgrades the quality of Junior Staff;
• Sales Building: Builds sales by focusing on operational excellence.
• Coaching and Training: Coaches and trains Supervisors and Junior Staff  for operational excellence; supports Company training initiatives;
• Profitability: Responsible for restaurant P&L (i.e. attainment of plan);  meets targeted flow-thru percent; maintains a top-line orientation; controls daily operations in the restaurant; ensure operations focus and execution; ensures correct operational procedures are followed at all times.
• Recognition and Motivation: Champions recognition and motivation efforts by “catching” others doing the right thing; focuses on coaching and informal, on-the-spot recognition; role models recognition behaviour; creates a positive atmosphere when on duty; tells employees “thank you”; celebrates success and has fun.
• Health and Safety: Ensures a safe working environment by facilitating safe work behaviours of the team; ensures proper product handling procedures for food safety; maintains proper cash handling procedures and enforces policy; works with Regional Managers, Services and Facilities Managers on specific needs.
• Employee Relations: Maintains an environment free of harassment and discrimination. Resolves store-level employee relations activities with assistance provided by  the Human Resources Officer; is proactive in handling employee relations issues; ensures execution of policies, practices and programmes; manages relations and resolves disputes.
• Managing Restaurant Assets: Verifies the delivery of quantity and quality of goods provided by vendors; performs preventative maintenance basics; maintains a Maintenance Log and Preventive Maintenance Checklist; completes first call to the Facilities Manager for follow-up, if work is unsatisfactory.

KEY SKILLS AND REQUIREMENTS

• Must be available to work shifts, weekends and public holidays
• Effective management and communication skills – Facilitates effective communication by clarifying and communicating Company goals and objectives on a regular basis to Supervisors and Sandwich Artists.
  Facilitates effective restaurant meetings by building agendas, identifying expectations, managing time and dealing with differing personal behaviours.
• Develop Self and Others – Continually works to develop own capabilities and the capabilities of others.

 KEY SKILLS AND REQUIREMENTS (continued)

•  Performance Management – Demonstrate ability to relate to, communicate with and motivate employees to sustain high levels of restaurant performance and quality levels.
• Data-based Decision Making - Improve the speed and direction of decisions by
  utilizing available Data.
• Planning and Organizing – plan and prioritize assignments and handles multiple demands and competing priorities.
• Attends to Detail – Ensure that data is accurate and work is thorough and to the highest standard
• Takes responsibility -  Demonstrate personal ownership of tasks and follow through to get the required results
• Demonstrates a strong customer service orientation in all interactions and communicates effectively.
• Works productively in an environment with high levels of interruption
• Demonstrate Openness and Respect for Others – Value and remain open to new ideas and perspectives.
• Coaching - Develop and guide others in performance enhancement through assuring clarity of goals,
  employing reflective listening skills and facilitating the generation of options and action planning.
• Delegation - Assign tasks using such techniques as needs analysis, individual skills assessment,
  objective setting and communication.
• Build Strong Relationships/Integrity and Trust

QUALIFICATIONS AND WORKING EXPERIENCE

Diploma in Management studies

Five (5) years experience in the retail, service or restaurant
industry

Proficient in Microsoft Office

Knowledge of the restaurant (quick service) industry will be an asset.

                                                            
OR

Possession of a GCE/CXC Certificate with passes in five (5) subjects inclusive of English
Language and Mathematics, supplemented by Management training and a track record
of achievement in the relevant industry. Must be proficient in Microsoft Office

Note: unsuitable applications will not be acknowledged.