Niemann Harvest Market Restaurant Manager

SUMMARYThe 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 cultureESSENTIAL DUTIES AND RESPONSIBILITIESDelivers superior guest service and ensure absolute customer satisfactionLearns and uses the three E's: Engagement, Educate, EmpowermentTakes responsibility for the business performance of the restaurantAnalyzes and plans restaurant sales levels and profitabilityOrganizes marketing activities, such as promotional events and discount schemesPrepares reports at the end of the shift/week, including staff control, food control and salesCreates and executes plans for department sales, profit and staff developmentPlans and coordinates menusPlans, coordinates and executes buffet/special eventsQuality assurance checks in all areas of the restaurantOperate and use all equipment necessary to run the restaurantWork 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, etc. Act as NFI's representative both within the store and within the community.Work with all store departments to utilize local productWork with Beverage Steward to create signature beverage recipesCoordinates the operation of the restaurant during scheduled shiftsRecruits, trains, manages and motivates staffResponds to customer queries and complaintsMeets and greets customers, and offers information about menu choicesEnsures compliance with licensing, hygiene and health and safety legislation/guidelinesChecks stock levels, order supplies and monitors cash drawersDevelops effective daily/weekly work plan based on weekly sales projections and budgeted labor goalsFollows all Health Code guidelinesFollows all store and department policies and proceduresFollows safety policies and procedures; is a safety role modelOther duties as assigned by supervisorKEY ATTRIBUTESPassion/purposeFoodie/farmerThirst for knowledge/curious/inquisitivePeople enthusiast/outgoingGenuineGood communicator/desire to shareTrendy/funHonestTechieRestaurant backgroundLeadership skillsDetailed orientatedIntegrityHigh energy levelAbility to prioritize and multi-taskSUPERVISORY RESPONSIBILITIESDirectly supervises a varied number of Associates in the Farmhouse RestaurantResponsible for the overall direction, coordination, and evaluation of this unit.Directly supervises non-supervisory associates.Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.Training Associates; planning, assigning, and directing work.Appraising performance; rewarding and coaching Associates.Addressing complaints and resolving problemsEDUCATION and/or EXPERIENCEHigh school diploma or general education degree (GED);Two years' experience in a Restaurant Management roleLANGUAGE SKILLSAbility to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Write routine reports and correspondence.Ability to write reports, business correspondence, and procedure manuals.Speak effectively before groups of customers or Associates of organization.MATHEMATICAL SKILLSBasic math concepts (addition, subtraction, division, multiplication), percentages, weights, fractions, distribution, penetration, gross profit, and Sales Per Associate HourCERTIFICATIONS, LICENSES, REGISTRATIONSManager Food Handlers Certificate provided at store levelRECOMMENDED EQUIPMENTSlip resistant shoes with closed toe and heelSafety CutterPallet jackLadderStepladderComputerUniform per store policyAssociates may be required to use standard restaurant equipment including, but not limited to,KnivesSlicersFood processorsGrillsOvensPHYSICAL DEMANDSRegularly (Over 2/3 of the time)StandWalkUse hands to finger, handle, or feelReach with hands and armsStoopKneelCrouchTasteSmellCommunicate with associates and customersLift and/or move up to 50 poundsFrequently (Between 1/3 to 2/3 of the time)Overhead liftingClimbBalanceLift and/or move up to 75 poundsOccasionally (Less than 1/3 of the time)SitCrawlLift and/or move up to 100 poundsVisionCloseDistancePeripheralDepth perceptionAbility to adjust focusAbility to distinguish colorsWORK ENVIRONMENTFrequentlyWork near moving mechanical partsOccasionallyRisk of electrical shockWet or humid conditionsNoise LevelModeratePAY RANGE (depends on industry experience)$22 up to $27/hour (IL Locations Only)BENEFITS (eligibility based on full-time/part-time status)Medical, Dental, and Vision InsuranceFlexible Spending Accounts (Medical and Dependent Care)Life InsuranceVoluntary BenefitsPaid Time OffRetirement PlansEmployee Assistance Program**Niemann Foods Management retains the discretion to add to or change the position requirements at any time.