Juice Bar Manager- NL

New Leaf•Half Moon Bay, CA

9d•Onsite

About The Position

The Juice Bar Manager is accountable for the overall success of the Juice Bar/Bakery department, including financial stewardship, customer service, department conditions, merchandising, food and work safety, communication, hiring, training, and performance management. This management position provides leadership in line with company values and promotes a positive, progressive work environment aligned with the company’s mission, vision, values, and policies. The manager oversees department operations and staff, coordinates production and ordering, maintains product availability and presentation, and monitors labor, sales, inventory, and margin results. The role also supports customers, maintains equipment and cleanliness, ensures compliance with organic standards and applicable safety policies, and balances administrative duties with a presence on the floor.

Requirements

At least 3 years of retail management experience in a high-volume environment.
Previous ordering and inventory management experience.
Intermediate to advanced computer proficiency.
Ability to manage financial results, including labor, sales, and profit margin.
Excellent written and verbal communication skills.
Basic to intermediate math and computation skills.
Ability to read, understand, and follow verbal and written instructions; exercise sound judgment; resolve conflicts; and analyze situations to find solutions.
Ability to speak, read, and understand English.
Ability to meet the position’s physical demands, including frequent to continuous standing and walking; lifting, pushing, pulling, reaching, twisting, and other physical activities as described in the posting.

Nice To Haves

Prior grocery management or food service experience.
Experience with Excel and inventory software.

Responsibilities

Manage and oversee all areas of the Juice Bar/Bakery department, including directly managing staff.
Assess, prioritize, and delegate department tasks, production, and workflow.
Hire, schedule, train, develop, coach, review, and provide ongoing feedback to staff.
Maintain department conditions, stocking, rotation, facing, merchandising standards, and category schematics.
Partner with the food service manager on in-stock conditions, weekly advertisements, events, holidays, and monthly perishable inventory planning and analysis.
Order pastry products based on anticipated sales and seasonal needs, maintain appropriate inventory levels, and train staff to write orders consistent with department goals and standards.
Build displays and arrange products to create attractive presentations featuring unique, seasonal, and promoted items.
Maintain professional vendor relationships and oversee beverage programs for quality and consistency.
Coordinate slicing, weighing, packaging, and labeling of finished products; ensure customer special orders are accurately placed and delivered.
Receive and unload merchandise; check quality, count, and condition; and communicate issues to management and the merchandising team.
Stock and rotate products, monitor quality and expiration dates, and maintain organized, clean back-stock areas.
Ensure compliance with organic standards and handle damaged or spoiled products according to company policy.
Prepare coffee and other beverages to customer and vendor specifications.
Monitor labor, sales, and margin goals; schedule the department accordingly; and develop and execute plans when results do not meet expectations.
Maintain accurate, organized inventory and back stock, leveraging resources and labor efficiently without compromising quality or service.
Maintain working knowledge of department equipment, train staff in its use, and troubleshoot errors as needed.
Balance administrative work with an active presence on the floor.
Engage customers in a friendly manner, share product information, assist with locating products, and seek ways to exceed customer expectations.
Promote open communication, constructive feedback, positive teamwork, and proactive resolution of staff issues and conflicts.
Conserve company resources and follow company policies, food and workplace safety requirements, and applicable regulatory requirements.
Contribute to store cleanliness, maintain equipment, and inform management of problems.
Perform other tasks and duties as assigned.