Full Time - Athletic Nutrition Center Restaurant Manager

About the role

This position manages 4 - 8 subordinate Crew Leads/Assistant Managers and approximately 60 - 80 employees in store operations. Responsibilities include managing kitchen and market operations, interviewing, hiring, and training employees, budgeting, forecasting, planning, assigning, and directing work, appraising performances, rewarding, coaching, and disciplining employees, addressing complaints and resolving problems, and implementing operational plans to achieve profit and growth goals.

Responsibilities

• Operate the market and kitchen to achieve customer satisfaction and financial goals through outstanding customer service.
• Select, hire, and train unit personnel using Aztec Shops approved practices.
• Create and maintain an employee schedule to cover staffing needs and ensure cleanliness.
• Perform administrative duties accurately and promptly.
• Manage and develop designated market and kitchen operations staff, including hiring, terminating, and disciplining employees, setting work priorities, conducting staff meetings, coordinating training, evaluating performance, and directing work assignments.
• Formulate pricing recommendations for store operations and market place comparability.
• Participate in the development of the annual operating budget.
• Implement operational plans to achieve profit and growth goals.
• Prepare daily sales reports to determine profitability and adjust staffing and production levels accordingly.
• Plan and prepare work schedules and assign employees to specific duties and tasks.
• Carry out sales promotional activities for the unit.
• Order food and prepare requisitions to replenish food on hand using an inventory management system.
• Ensure proper procedures and guidelines are in place and followed for the provision of quality products and services.
• Recommend menu items that meet customer needs and profitability goals.
• Resolve customer issues and complaints to ensure customer satisfaction.
• Maintain compliance with all company policies and regulations, including proper inspections, handling, and storage of inventories of food, supplies, and equipment; establish security/internal controls and sanitation procedures; and ensure all market audit results score “meets standards” or better.
• Supervise and train employees engaged in food preparation, cash registers, taking of inventories, reconciling cash with sales receipts, keeping operating records, or preparing daily record of transactions.
• Develop and maintain working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and university personnel.
• Comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, health.

Qualifications

• High School Diploma or GED; Associate’s degree in Business or Hotel/Restaurant Management preferred but not required.
• At least two years of experience in high volume food service operations and at least one year of supervisory experience.
• Strong communications, computer literacy, and mathematical skills.
• Serve Safe Certified and Management Food Handler Certificate from the County of San Diego preferred.

Skills

• Strong communications, computer literacy, and mathematical skills.
• Serve Safe Certified and Management Food Handler Certificate from the County of San Diego preferred.

Benefits

Not specified.

Pay

Pay Rate: $25.00–$29.00 per hour

Schedule

Flexible schedule based on operational needs.