Restaurant Manager

Harvest Market (Niemann) (Niemann Foods)•Carmel, NY

25d•$22 - $27

About The Position

The Niemann Harvest Market Farmhouse General Manager oversees restaurant and department operations, including maximizing gross margins, promoting sales, controlling inventory and expenses, providing genuine customer service, and supervising and managing the restaurant team. The role directs effective training, enforces restaurant policies and procedures, controls labor, develops product knowledge, and maintains safe operations that meet Health Department expectations while fostering the Niemann Harvest Market culture. The manager is responsible for restaurant business performance, sales and profitability planning, marketing activities, shift and weekly reporting, menus, buffets and special events, quality assurance, staffing, customer relations, compliance, supply ordering, and daily work planning. The manager works with other store departments to use local products and with the Beverage Steward to develop signature beverage recipes. The position also represents NFI in the store and community and may perform other duties assigned by a supervisor. This role directly supervises Farmhouse Restaurant associates and is accountable for the unit’s direction, coordination, and evaluation. Work involves varied hours and days, operation of restaurant equipment, regular interaction with customers and associates, and physical activity including standing, walking, reaching, climbing, and lifting. The stated pay range is $22 to $27 per hour for Illinois locations, depending on industry experience.

Requirements

High school diploma or GED.
Two years of experience in a restaurant management role.
Ability to read, analyze, and interpret business periodicals, professional journals, technical procedures, and governmental regulations.
Ability to write routine reports and correspondence, business correspondence, and procedure manuals.
Ability to speak effectively before groups of customers or associates.
Knowledge of basic arithmetic, percentages, weights, fractions, distribution, penetration, gross profit, and Sales Per Associate Hour.
Manager Food Handlers Certificate; provided at store level.
Ability to meet the role’s physical demands, including regularly lifting or moving up to 50 pounds, frequently up to 75 pounds, and occasionally up to 100 pounds.
Ability to work varied hours and days to oversee restaurant operations.

Nice To Haves

Restaurant background.
Passion and purpose; interest in food and farming; curiosity and thirst for knowledge; outgoing, people-oriented nature; genuine communication and desire to share; trendy and fun approach; honesty; comfort with technology; leadership skills; attention to detail; integrity; high energy; and ability to prioritize and multitask.

Responsibilities

Deliver superior guest service and ensure customer satisfaction.
Learn and use the three E’s: Engagement, Educate, Empowerment.
Take responsibility for restaurant business performance; analyze and plan sales levels and profitability.
Organize marketing activities, including promotional events and discount schemes.
Prepare end-of-shift and end-of-week reports covering staff control, food control, and sales.
Create and execute plans for department sales, profit, and staff development.
Plan and coordinate menus, buffets, and special events.
Conduct quality assurance checks throughout the restaurant.
Operate and use equipment necessary to run the restaurant.
Work varied hours and days to oversee restaurant operations.
Ensure compliance with laws, policies, and procedures through management and staff meetings, store walkthroughs, and audits; represent NFI in the store and community.
Work with store departments to utilize local products and with the Beverage Steward to create signature beverage recipes.
Coordinate restaurant operations during scheduled shifts.
Recruit, train, manage, and motivate staff; plan, assign, and direct work; appraise performance, reward and coach associates, and address complaints and problems.
Respond to customer questions and complaints; greet customers and provide information about menu choices.
Ensure compliance with licensing, hygiene, health, and safety legislation and guidelines; follow Health Code requirements and store and department policies and procedures.
Check stock levels, order supplies, and monitor cash drawers.
Develop effective daily and weekly work plans based on sales projections and budgeted labor goals.
Follow safety policies and procedures and serve as a safety role model.
Perform other duties as assigned by a supervisor.