Manager Jobs

About The Position

Requirements

• Excellent written and verbal communication skills.
• Excellent customer service and guest-recovery skills.
• Ability to lead, train, coach, schedule, and motivate seasonal employees.
• Ability to manage inventory, prioritize work, and make sound decisions in a high-volume environment.
• Working knowledge of food safety, sanitation, revenue-building practices, and labor-cost control.
• Strong attention to detail, organization, and problem-solving skills.
• High school diploma or equivalent combination of education and experience.
• Previous supervisory or managerial experience in food service, hospitality, retail, or a related high-volume operation is required.
• Must be fluent in English.
• Ability to meet the described physical demands, with or without reasonable accommodation, including prolonged standing and walking, reaching, bending, stooping, pushing, pulling, and lifting up to 50 pounds.

Nice To Haves

• Experience with scheduling, inventory ordering, and cost control.
• Bilingual ability.

Responsibilities

• Support daily opening, operating, and closing procedures for the ice cream parlor during the high-volume summer tourist season.
• Provide excellent customer service and promptly resolve guest questions or concerns.
• Order, receive, organize, and monitor ice cream, fudge ingredients, supplies, and other inventory.
• Prepare and serve ice cream products and, as needed, make and prepare fudge according to established recipes and quality standards.
• Keep the parlor, production and service areas, equipment, and outside seating area neat, clean, sanitized, and guest-ready.
• Promote products, events, and services by providing guests with accurate and enthusiastic information.
• Maximize revenue through attentive service, product knowledge, suggestive selling, and efficient operations.
• Monitor staffing and workflow to control labor costs while maintaining service and sanitation standards.
• Maintain positive working relationships with guests, co-workers, and management consistent with TRMF values.
• Perform other related duties as required.
• Train, coach, and provide day-to-day direction to seasonal employees.
• Prepare and adjust staff schedules to meet projected guest volume and operational needs.
• Assign work, monitor performance, provide timely feedback, and escalate significant concerns to the Manager when necessary.
• Communicate product, inventory, staffing, and operational needs clearly to employees and management.
• Help maintain appropriate staffing levels and deploy employees productively to achieve service goals and control labor costs.