Gourmet Market GM
Confidential Confidential Miami, FL Miami, FL Full-time Full-time $70,000 a year $70,000 a year 6 days ago 6 days ago 6 days ago Job Summary Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Job Duties & Responsibilities Meets restaurant financial objectives by developing financing; establishing banking relationships; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
Controls purchases and inventory; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
Accomplishes marketing human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
Demonstrates understanding of all policies, procedures, standards, specifications, guidelines and training programs.
Ensures that all guests feel welcome and are given responsive, friendly and courteous service at all times.
Create rapport with guests and continually strive to achieve a growing loyal clientele.
Ensures that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
Take responsibility for the business performance of the restaurant.
Analyzes and plan restaurant sales levels and profitability consistent with the growth of the company.
Prepares reports at the end of the shift/week, including staff control, food control and sales.
Creates and executes plans for department sales, profit and staff development.
Work with budgets along with senior management.
Coordinates the operation of the restaurant during operating hours.
Achieves company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness.
Manager is responsible for overseeing the successful training of employees from start to finish and creating a positive, productive working environment.
Will make successful employment decisions for all positions shown through a lower turnover ratio and/or improved performance result of the restaurants.
Works effectively with Human Resources in proper documentation and performance management.
Be capable of conducting effective hiring interviews measured based on the success of the new employee.
Fill in where needed to ensure guest service standards and efficient operations.
Continually develop your staff in all areas for managerial and professional development.
This is to be an ongoing process.
Prepares all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensures that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
Ensures that all products are received in correct unit count, price and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
Prepares cash drawers and make bank deposits.
Oversees and ensure that company policies and procedures on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Effectively executes restaurant policies and procedures regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Involves Human Resources when appropriate.
Fully understand and complies with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Helps put in place and carry out restaurant marketing, advertising and promotional activities and campaigns.
Prepares weekly and monthly accurate inventory counts and reports.
While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.
g.
, emergencies, changes in personnel, workload, rush jobs or technical developments).
Physical Requirements:
Must be able to stand entire shift if necessary.
Must be able to stand, walk, reach with arms and hands, climb or balance, and to stoop, kneel, crouch or crawl.
Must be able to communicate effectively amongst their staff, supporting managers and upper management.
We are an equal opportunity employer.
We welcome and encourages applications from people with disabilities.
Consistent with the Americans with Disabilities Act (ADA), it is the policy of our organization to provide reasonable accommodation when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship.
Job Type:
Full-time Pay:
$70,000.
00 per year
Benefits:
401(k) Dental insurance Health insurance Paid time off Vision insurance Schedule:
10 hour shift 12 hour shift 8 hour shift Holidays Weekend availability Supplemental pay types:
Bonus pay
Experience:
Restaurant management:
3 years (Required) Language:
english (Required) Spanish (Required) Work Location:
In person.
Estimated Salary: $20 to $28 per hour based on qualifications.
Job Duties & Responsibilities Meets restaurant financial objectives by developing financing; establishing banking relationships; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
Controls purchases and inventory; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
Accomplishes marketing human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
Demonstrates understanding of all policies, procedures, standards, specifications, guidelines and training programs.
Ensures that all guests feel welcome and are given responsive, friendly and courteous service at all times.
Create rapport with guests and continually strive to achieve a growing loyal clientele.
Ensures that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
Take responsibility for the business performance of the restaurant.
Analyzes and plan restaurant sales levels and profitability consistent with the growth of the company.
Prepares reports at the end of the shift/week, including staff control, food control and sales.
Creates and executes plans for department sales, profit and staff development.
Work with budgets along with senior management.
Coordinates the operation of the restaurant during operating hours.
Achieves company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness.
Manager is responsible for overseeing the successful training of employees from start to finish and creating a positive, productive working environment.
Will make successful employment decisions for all positions shown through a lower turnover ratio and/or improved performance result of the restaurants.
Works effectively with Human Resources in proper documentation and performance management.
Be capable of conducting effective hiring interviews measured based on the success of the new employee.
Fill in where needed to ensure guest service standards and efficient operations.
Continually develop your staff in all areas for managerial and professional development.
This is to be an ongoing process.
Prepares all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensures that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
Ensures that all products are received in correct unit count, price and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
Prepares cash drawers and make bank deposits.
Oversees and ensure that company policies and procedures on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Effectively executes restaurant policies and procedures regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Involves Human Resources when appropriate.
Fully understand and complies with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Helps put in place and carry out restaurant marketing, advertising and promotional activities and campaigns.
Prepares weekly and monthly accurate inventory counts and reports.
While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.
g.
, emergencies, changes in personnel, workload, rush jobs or technical developments).
Physical Requirements:
Must be able to stand entire shift if necessary.
Must be able to stand, walk, reach with arms and hands, climb or balance, and to stoop, kneel, crouch or crawl.
Must be able to communicate effectively amongst their staff, supporting managers and upper management.
We are an equal opportunity employer.
We welcome and encourages applications from people with disabilities.
Consistent with the Americans with Disabilities Act (ADA), it is the policy of our organization to provide reasonable accommodation when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship.
Job Type:
Full-time Pay:
$70,000.
00 per year
Benefits:
401(k) Dental insurance Health insurance Paid time off Vision insurance Schedule:
10 hour shift 12 hour shift 8 hour shift Holidays Weekend availability Supplemental pay types:
Bonus pay
Experience:
Restaurant management:
3 years (Required) Language:
english (Required) Spanish (Required) Work Location:
In person.
Estimated Salary: $20 to $28 per hour based on qualifications.
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