Purpose of Position

The Retail Manager is responsible for the overall efficient and effective management and operation of the Store. The Retail Manager is to maintain a complete knowledge of Harrys Kouzina menu items,

$76,500 - $80,000 a year

Full-time

Shift work (Include weekends)

Professional development assistance

Employee discount

Maintain the ingredient and procedures at all times in order to proactively and promptly deliver the highest level of customer experience

Reporting to:

Business Owner

Accountabilities & Responsibilities:

Ensure that the restaurant consistently delivers highest quality food quality and customer service to all

customers in accordance with Store standards.

Maintain an enthusiastic and energetic approach to enhancing customer experience.

Respond to and communicate effectively with the team member in order to deliver the excellent customer experience.

Ensure that all menu items are prepared and delivered in accordance with Harrys Kouzina Food Recipe and training guides including portioning and quality requirements.

Ensure speed of service standards are consistently met.

Maintain a complete knowledge of menu items and processes, basic ingredients and food

procedures to provide information to customers and crew as required.

Ensure that all daily and weekly reporting and documentation is completed, maintained and filed

in accordance with the Business Standard.

Manage inventory and maintain stock at sufficient levels to ensure all products are available to

customers at all times.

Maintain a clean and organized restaurant (front of house and back of house) at all times.

Ensure restaurant compliance with the health and Food Safety Program as a Gold coast city council standard.

Manage appropriate staffing and other resources to match customer demands and the provision

of products.

Provide an enjoyable r experience by maintaining a store that is safe, clean and

provides customers with an enjoyable ambience.

Requirements:

Qualifications & Experience

Proven experience in a supervisory/management role in the restaurant/hospitality industry.

Excellent interpersonal and communication skills

Good command of spoken and written English

Understanding of written operation and financial reports

High level people management and conflict resolution skills

Personable and approachable disposition

Financial acumen and numeracy

Ability to understand, interpret and explain financial reports

Possess a good understanding of food safety concepts

Willingness and ability to undertake one shift per months in leading kitchen position.

Strong computer/IT acumen including the ability to use Microsoft Office software (Word, Excel,

PowerPoint, and Outlook)

Ability to develop competence in various