Deli OPUR

MOUNTAIN CAPITAL PARTNERS•Durango, CO

1d•$20 - $23•Onsite

About The Position

The Deli OPUR will oversee the day-to-day operations of the Village Market and Deli, ensuring smooth and efficient functioning while delivering top-notch service to our guests. This role requires strong leadership skills, excellent organizational abilities, and a passion for the restaurant industry.

Requirements

3+ years experience as a manager; previous shift lead or supervisory experience is required.
Excellent knowledge of labor budgets, and how to write a schedule and manage labor to the budget.
Strong leadership and communication skills.
Ability to work in a fast-paced environment and handle high-pressure situations.
Exceptional customer service skills and a friendly demeanor.
Previous experience with inventory management including counts, entry, and management.
Willingness to learn and become proficient at our point of sale system and online ordering system- Sysmanager.
Flexible schedule, including availability on nights, weekends, and holidays.
Minimum of 3-5 years of experience in restaurant management or a similar role.
Previous experience in a supervisory or lead role within the hospitality industry is highly desirable.
Strong background in providing exceptional customer service.
Experience handling customer inquiries, complaints, and problem resolution is important.
Experience with restaurant operations, including opening and closing procedures, cash handling, and inventory management.
Experience in training, supervising, and motivating staff.
Ability to manage a team effectively during busy shifts.
Proven ability to handle multiple tasks simultaneously in a fast-paced environment.
Excellent verbal and written communication skills for effective interaction with staff and customers.
Strong organizational and time management skills to ensure efficient shift operations.
Keen attention to detail to maintain high standards of service and compliance with health and safety regulations.
Ability to think quickly and solve problems efficiently, often under pressure.
Willingness to work flexible hours, including evenings, weekends, and holidays, as required by the restaurant’s schedule.
Ability to work collaboratively with others and foster a positive team environment.

Nice To Haves

Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
Serv Safe and TIPS certifications are required.

Responsibilities

Oversee daily restaurant operations, including opening and closing procedures.
Ensure adherence to health, safety, and sanitation regulations.
Monitor and manage inventory levels, ordering supplies, and minimizing waste.
Recruit, train, and mentor restaurant staff, including servers, kitchen personnel, and support staff.
Schedule and manage staff shifts, ensuring adequate coverage and efficient workflow.
Conduct performance evaluations and provide constructive feedback.
Address and resolve customer complaints and concerns promptly and professionally.
Ensure high standards of service and guest satisfaction.
Implement strategies to enhance the overall dining experience.
Understand and manage budgets, including labor and operating expenses.
Analyze financial reports to identify trends, control costs, and improve profitability.
Implement sales strategies to achieve revenue goals.
Maintain compliance with all local, state, and federal regulations.
Conduct regular inspections to ensure food quality, cleanliness, and safety standards are met.
Implement and oversee quality control measures to ensure consistent product and service standards.
Collaborate with the marketing team to develop and execute promotional campaigns and special events.
Monitor and analyze market trends and customer preferences to drive business growth.