Oversees entire Auntie Anne’s Pretzels operation, including financial performance, product production, inventory, personnel, and marketing for the location. Ensures restaurant is operated within guidelines established by owner or franchisor.
The Manager contributes to the success of the business and has responsibility, through the direction and control of restaurant operations, to grow sales, ensure a positive guest experience and maximize restaurant profitability. The Manager is a key part of the restaurant management team focused on maintaining the highest standards of food quality, service, cleanliness, safety and sanitation and will take direction from the supervisor on requirements to deliver those expectations.
This position requires weekend and evening work. Work hour are centered around Mall Hours.
Reporting Relationship: The Manager reports to the General Manager
Essential job functions include, but are not limited to:
Ensure a High Quality Operation
Maintain Controls
Advocate a Team Environment
Manage Personal Development
Provides Team Members, Managers, and Guests with a positive experience and atmosphere.
Manages efforts to ensure a positive guest and team experience.
Exemplifies prompt, friendly service.
Ensures consistent production and timely delivery of high quality food and beverage orders through various ordering channels.
Directs overall activities and performance of team members on a shift-by-shift basis.
Responsible for assisting with the development of sales and marketing strategies and for implementing, advertising, and promoting campaigns.
Responsible to support and execute brand sales driving initiatives such as promotions, new product introductions and brand loyalty initiatives.
Maintains and inspects dining room, food receiving, food holding, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times. Corrects unsafe practices or conditions.
Completes daily paperwork and projects on a timely basis.
Complies with cash control policies and procedures. Ensures supervisors and team members comply with cash control policy and procedures.
Drives positive results for labor through proactive scheduling and reacting to business trends.
Controls operating costs by instituting awareness through the restaurant
Ensures quality recruiting and training of new team members.
Responsible for hiring, training, motivation, and evaluation of team members as directed by supervisor.
Creates positive relationships with team members and managers by treating all members with respect.
Minimizes turnover by working with the management team to respond to and assist in resolving team member issues.
Ensures adherence to brand standards, company policies and procedures during shifts where they are the supervisor.
Supports and practices an open door policy.
Job Type: Full-time
Pay: $49,982.00 - $53,599.00 per year
Benefits:
Experience level:
Shift:
Weekly day range:
Ability to commute/relocate:
Experience:
Work Location: One location
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