store manager
The store manager embodies the Mi-Sant values and brings them to life.
Pay range between $50,000 - $65,000 depending on skills, experience and/or education.
Skills and Qualifications:
P&L management, food safety, sales forecasting, staffing
Ability to oversee the preparation of safe, up-to-standard food while maintaining a clean, organized restaurant
Create team schedules based on understanding the business needs.
Must have or be able to obtain a Certified Food Protection Manager certification for knowledge of food safety standards.
Be able to pay attention to business sales levels and trends
Be able to work with Leadership team to implement necessary changes and maintain standards.
Passion for leadership and team development.
The ability to deliver a great guest experience.
Ability to jump in and assist where needed
Ability to communicate effectively
Nurture talent and lead a team.
Strong organizational, interpersonal, and problem-solving skills
Primary Responsibilities:
Managing: Oversee Shift Leaders and Team Members, ensuring they meet performance standards and adhere to company policies.
Hiring & Firing: Oversee the hiring and termination processes to ensure the team is composed of qualified individuals who exhibit Mi-Sant’s core values.
Interview: Conduct interviews and make hiring decisions for team members, and store leadership positions.
Onboarding New Staff: Lead the onboarding process to ensure new team members are well-integrated and trained.
Performance Reviews: Assess team performance, providing feedback and conducting performance reviews.
Scheduling: Create and manage schedules for the team, ensuring optimal coverage for all shifts.
Monitoring Labor Cost: Monitor and mange labor costs to ensure they are within budget.
Setting Restaurant Goals: Collaborate with the operations manager to set and achieve strategic goals for the restaurant.
Customer Feedback: Address and respond to customer feedback, maintaining a high standard of service.
Ensuring Smooth Weekly Operations: Ensure all operational aspects of the restaurant run smoothly on a weekly basis.
Create & Implement Ideas for Operational Improvement: Identify and implement improvements to enhance efficiency and service quality.
Inventory Management: Oversee and manage inventory, including taking weekly inventory to ensure stock levels are adequate and waste is minimized.
Crisis Management: Act as the primary decision maker during emergencies, ensuring safety and continuity of operations.
Respond to Store Correspondence: Handle written and verbal communication promptly and professionally.
Cash Handling: Supervise cash handling procedures and engage directly in cash handling as needed to ensure accuracy and security.
Be willing to work full-time (the job requires more than 40 hours of work regularly) on a flexible schedule, including mornings, evenings, weekends, and holidays.