Aztec Market Senior Manager, Plaza Del Sol

COMPENSATION:

Pay Rate: $30.00 - $35.00 hourly

This represents the good faith estimate of the hourly wage range we reasonably expect to pay for this position upon hire, depending on factors such as the selected candidate's experience, training, education, job-related skills, internal equity, and operational needs.

In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies.

Additional information about our compensation scales is available at: www.aztecshops.com/employment.

SUMMARY:

Manages 2 - 5 Crew Leads, 1 - 2 Assistant Managers, and/or Unit Managers who supervise a total of 2 - 50 employees. Responsible for the overall direction, coordination, and evaluation of the units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; budgeting, forecasting, planning, assigning and directing work, appraising performances; rewarding, coaching and disciplining employees; addressing complaints and resolving problems.

ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION:

NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Responsible for annual revenue up to 2.5 million.
• Manages and develops designated units' operations staff, which includes hiring, terminating, and disciplining of employees, setting work priorities, conducting staff meetings, coordinating training, evaluating performance and directing work assignments to ensure effective operations.
• Assists in preparing the annual operating budget for each unit.
• Oversees the daily operations in individual business units.
• Assist in preparing financial projections and forecasts cost/benefits for new projects.
• Manages daily unit operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services.
• Ensures unit managers adjust controllable expenses (i.e. food production, food purchases, staffing levels, supplies) to meet daily sales volumes.
• Works with the General Manager to research, formulate and recommends new or upgraded policies and procedures.
• Coordinates sales promotional activities and prepares food displays and advertising.
• Develops and implements new menu items that respond to customer needs and meets profitability goals.
• Implements operational plans to achieve profit and growth goals.
• Resolves customer issues and complaints to ensure customer satisfaction.
• Remains current on changes within the regulatory, economic and competitive environment which may affect the operations of the units.
• Monitors and ensures compliance for proper inspections, handling and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal controls and sanitation. Ensures all unit audit results score 'meets standards' or better.
• Responsible for recruitment, training, development and evaluation of managerial, full-time, and part-time staff.
• Establishes and maintains food quality/production/cost control standards and maintains procedures and methods to ensure compliance with standards.
• Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and university personnel.
• If responsible for licensed operations, also responsible for ensuring terms and conditions of agreement are adhered to and the unit is operating within the company's established systems, guidelines, and standards.
• Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
• Other duties as assigned.

Minimum Requirements

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED:

The minimum requirement for applicants is an Associate's degree from an accredited college or university in Business or Hotel/Restaurant Management; a Bachelor's degree is preferred but not required, plus at least four years experience in high volume, multi-unit food service operations and two to three years supervisory experience; or equivalent combination of education and experience.

Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills are required.

Serve Safe Certified and Management Food Handler Certificate from the County of San Diego preferred.

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS

LANGUAGE SKILLS:

Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines and objectives. Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports, business correspondence, and procedure manuals. Requires the ability to effectively present information and respond to questions from employees, subordinates, vendors, other departments, customers and the general public.

MATHEMATIC SKILLS:

Requires the ability to calculate figures and amounts such as discounts, portions, percentages, and volume. Ability to apply concepts of basic math. Requires the ability to prepare and analyze numerical figures, create and interpret spreadsheets.

REASONING ABILITY:

Requires the ability to apply common-sense understanding to carry out general written or oral instructions. Must be able to multitask, prioritize work and pay attention to detail. Requires good analytical, quantitative skills, organizational and management skills.

MANUAL DEXTERITY:

Must be able to utilize a computer. Requires the ability to use a variety of office machines and equipment.

PHYSICAL COMMUNICATION:

Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. Physical appearance presented to the public and internal employees must be professional.

PHYSICAL DEMANDS:

Must be able to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers; as well as cash register and office equipment such as computers, copy machines, and fax machines. While performing the duties of this job, the employee is frequently required to walk/move, sit, and stand for prolonged hours; handle objects, cooking tools, or control knobs; and reach/stretch. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. Specific visual abilities required by this job include close vision.

WORK CONDITIONS AND HAZARDS:

Work is regularly performed in a food production area where there is frequent exposure to food fumes or airborne particles. The employee occasionally works near moving mechanical parts and is occasionally exposed to humid and hot conditions as well as cleaning chemicals. The noise level in the work environment is usually moderate. This position requires on-site presence due to the scope of the duties, and it would not be eligible for remote work.