Full Time - Manager, Sho Kitchen

SUMMARY:

Manages 4 - 8 subordinate Crew Leads/Assistant Managers and approximately 60 - 80 employees in store operations. Responsible for the overall direction, coordination, and evaluation of the kitchen and market. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Additional 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 operating the market and kitchen successfully through outstanding customer service provided by staff to achieve customer satisfaction and financial goals.
• Interview, select, and hire unit personnel while utilizing Aztec Shops approved practices and training.
• Develop and maintain an employee schedule to adequately cover staffing needs to ensure we meet our customers' satisfaction while maintaining cleanliness.
• Perform all administrative duties accurately and completely within a timely manner.
• Manages and develops designated market and kitchen 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.
• Formulates pricing recommendations on foods according to requirements for profitability of store operations and market place comparability.
• Participates in the development of the annual operating budget.
• Implements operational plans to achieve profit and growth goals.
• Prepares daily sales reports to determine profitability in order to correct for the following day. Makes daily adjustments to staffing and production levels based on sales volume.
• Plans and prepares work schedules and assigns employees to specific duties and tasks.
• Carries out sales promotional activities for the unit .
• Orders food or prepares requisitions to replenish food on hand, using inventory management system.
• Manages daily unit operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services.
• Recommends menu items that respond to customer needs and meet profitability goals.
• Resolves customer issues and complaints to ensure customer satisfaction.
• Monitors and ensures compliance for proper inspections, handling and storage for all inventories of food, supplies, and equipment; establishes security/internal controls and sanitation procedures. Ensures all market audit results score 'meets standards' or better.
• Supervises and trains employees engaged in food preparation, cash registers, taking of inventories, reconciling cash with sales receipts, keeping operating records, or preparing daily record of transactions. May perform work of subordinates as needed.
• Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and university personnel.
• 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, health.
• Other duties as assigned.

Minimum Requirements

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED:

The minimum requirement for applicants is a High School Diploma or a General Education Development (GED) degree; an Associate's degree from an accredited college or university in Business or Hotel/Restaurant Management is preferred but not required; plus at least two years experience in high volume food service operations and at least one year of supervisory experience; or equivalent combination of education and experience.

Strong communications, computer literacy, and mathematical 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 and governmental regulations. 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 food service equipment.

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 registers 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 and controls. 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 and color vision.

PHYSICAL COMMUNICATION:

Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds.

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.