Restaurant Manager

Niemann Foods•Carmel, IN

22d•$22 - $27•Onsite

About The Position

The Niemann Harvest Market Farmhouse General Manager supervises department operations including but not limited to maximizing gross margins, promoting sales, controlling inventory and expenses, providing genuine customer service, supervising and managing the restaurant team, direct and coordinate effective training, enforce restaurant policies and procedures, labor control, gaining product knowledge and working in a safe manner up to Health Department expectations while fostering the Niemann Harvest Market culture.

Requirements

High school diploma or general education degree (GED)
Two years’ experience in a Restaurant Management role
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations
Ability to write reports, business correspondence, and procedure manuals
Ability to speak effectively before groups of customers or Associates of organization
Basic math concepts including percentages, weights, fractions, distribution, penetration, gross profit, and Sales Per Associate Hour
Manager Food Handlers Certificate provided at store level

Nice To Haves

Passion/purpose
Foodie/farmer
Thirst for knowledge/curious/inquisitive
People enthusiast/outgoing
Genuine
Good communicator/desire to share
Trendy/fun
Honest
Techie
Restaurant background
Leadership skills
Detailed orientated
Integrity
High energy level
Ability to prioritize and multi-task

Responsibilities

Delivers superior guest service and ensure absolute customer satisfaction
Learns and uses the three E’s: Engagement, Educate, Empowerment
Takes responsibility for the business performance of the restaurant
Analyzes and plans restaurant sales levels and profitability
Organizes marketing activities, such as promotional events and discount schemes
Prepares reports at the end of the shift/week, including staff control, food control and sales
Creates and executes plans for department sales, profit and staff development
Plans and coordinates menus
Plans, coordinates and executes buffet/special events
Quality assurance checks in all areas of the restaurant
Operate and use all equipment necessary to run the restaurant
Work varied hours/days to oversee restaurant operations
Ensures compliance with all laws, policies and procedures through regular store management and staff meetings, store walk through and audits
Act as NFI's representative both within the store and within the community
Work with all store departments to utilize local product
Work with Beverage Steward to create signature beverage recipes
Coordinates the operation of the restaurant during scheduled shifts
Recruits, trains, manages and motivates staff
Responds to customer queries and complaints
Meets and greets customers, and offers information about menu choices
Ensures compliance with licensing, hygiene and health and safety legislation/guidelines
Checks stock levels, order supplies and monitors cash drawers
Develops effective daily/weekly work plan based on weekly sales projections and budgeted labor goals
Follows all Health Code guidelines
Follows all store and department policies and procedures
Follows safety policies and procedures; is a safety role model