JOB OPENINGS

Salary $40,000 - $80,000 a year

Job Type Full-time

POSITION SUMMARY: The Commissary Operations Manager directs and coordinates activities of the commissary, market, and eatery; plan and manage the daily operations, including product ordering and selection, eatery menu, market merchandise, staffing and retail operations. Oversee the hiring, development and performance management of salaried managers, chefs and hourly staff. Oversee the planning, organizing, training and leadership necessary to achieve established goals and objectives in sales, costs, profitability, employee retention, guest satisfaction, service standards and food & beverage quality, and overall cleanliness and sanitation. Work closely and collaboratively with Chief Operating Officer to ensure The Commissary is operated at the highest standard.

ESSENTIAL FUNCTIONS:

Management

o Implement proper market protocols regarding merchandising, pricing, product rotation, etc

o Create a positive and productive working environment that supports fun balanced with pride and performance

o Maintain regular and consistent communication with team to ensure smooth operations per company standards

o Set and maintain all standards. Maintain professional image including overall cleanliness as well as proper uniform and appearance standards.

o Hold management and staff accountable for performance

o Oversee hiring, supervision, discipline, documentation and termination of employees

o Training, coaching and development of management, chefs and hourly staff by providing ongoing feedback, establishing performance expectations and overseeing performance reviews

o Develop staffing plan and maintain appropriate staffing levels (manpower plan)

o Maintain an open door policy

o Delegate and get work done through others

o Be knowledgeable of policies regarding personnel and administer prompt, fair, and consistent corrective action for violation of company policies, rules and procedures as outlined in the Employee Handbook

o Be knowledgeable of laws, legal codes, government regulations as it pertains to The Commissary

o Hold team members accountable for adherence to company standards and policies and operation procedures, as well as coaching and counseling as needed to drive performance and efficiency

o Strong decision making and ability to proactively make changes as needed

o Committed to delivering our standards of fresh, friendly, above & beyond expectations through the integrity of the products

Guest Satisfaction

o Build relationships and Make Guests

o Ensure positive guest service in all areas. Respond timely to all inquiries and/or complaints, taking appropriate action to resolve any guest issues.

o Create and maintain an environment that exists to make guests feel welcome and appreciated through attentive, friendly and courteous service

Operations

o Ensure proper safety and security measures are in place to protect employees, guests and company assets. Complete proper documentation should an employee or guest incident occur.

o Uphold food safety, food handling and sanitation requirements to ensure the health and safety of guests and employees

o Collaborate with Chief Operating Officer and department Directors to ensure all operational standards, policies and procedures are being followed.

o Oversee on-line ordering and take-out orders utilizing industry software

o Develop and implement production schedules to meet forecast projections and adjust as necessary

o Guide team to ensure all menu, production and preparation expectations are followed in accordance with company standards

o Develop daily production schedules and assign team production tasks and priorities. Ensure that the team maintains an efficient production pace.

o Assist with the development and testing new food items

Financial / Administrative

o Manage food costs, waste, and labor to lead a profitable facility

o Ensure proper pricing of items sold to restaurant, in eatery and market in order to accomplish budgeted goals

o Create PAR levels for all items made in The Commissary

o Minimize waste by utilizing all product available in The Commissary

o Ensure accuracy of POS in order to capture all sales in the proper categories

o P&L statement – understand the function of and the ability to reconcile

o Reconciliation of P&L statements with Controller

o Manage all elements of financial statements including labor, food cost, COG’s, etc.

o Control prime costs while influencing operating costs

o Utilize labor effectively within budget while ensuring quality standards

o Prepare and regularly review goals, budgets and period forecasting

o Responsible for ensuring that all financial and personnel/payroll related administrative duties are completed accurately, timely, and in accordance with company standards

o Oversee and adhere to cash handling and reconciliation procedures in accordance with company policy and procedures

General

o Maintain company focus and vision

o Thorough knowledge of all products (menu, wine, spirits, daily specials, promotions, etc.)

o Maintain regular communication with ownership, corporate office departments and other GM’s/Chefs. Actively prepare for and participate in meetings with managers, restaurant staff, ownership and corporate staff.

o Consult with and work closely with Human Resources Director in HR related matters

o Attend appropriate and designated meetings

o Lead by example serving as a role model for entire staff

o Perform related work and other duties and special projects as needed

REQUIREMENTS:

· High school diploma. Some college and/or college degree preferred.

· 3+ years of food production leadership experience in a high-volume, fast-paced environment.

· Retail food market management experience preferred

· ServSafe certification required

· Ability to read and write in English with excellent verbal, interpersonal and communication skills

· Strong organizational, multi-tasking, time management, follow-up and analytical skills with solid attention to detail and accuracy

· Proficiency in Microsoft Office programs, especially Excel

· Ability to learn industry specific accounting software (such as Compeat, POSI, TripleSeat, etc.)

· Internet skills including use of e-mails (Microsoft Outlook) and information gathering

· Ability to work in a team-oriented, fast-paced environment with a customer service orientation

· Strong managerial skills and able to successfully prioritize and manage multiple responsibilities

· Must be able to get along with co-workers and manage subordinates as a team

· Be flexible and eager to learn new things while thinking analytically and creativity

· Must maintain a strong professional presence and present a well-groomed appearance

· Ability to manage confidential business, customer and employee information with tact and discretion

· Must be able to respond calmly and make rational decisions when handling business related issues in a fast paced environment

· Work is performed in a restaurant with varied temperatures. Must be able to sit or stand for extended periods of time, bend, stoop, reach, crouch, kneel, lift, push and pull. May occasionally lift, push, pull or move items weighing up to 50 pounds.

· Must be able to work in varied temperatures, hot, cold and/or loud environment for extended periods of time

· Manual dexterity is essential. Must possess finger dexterity to use restaurant and office equipment adeptly

· Must be able to dependably work a minimum of 50 hours per week; able to work a varied and flexible schedule, including nights weekends and holidays, as necessary to manage and operate The Commissary effectively

· Maintain presence in the community through professional societies and/or board involvement

· Must adhere to the established appearance, hygiene, and dress code guidelines

· Ability to adhere to and comply with all rules and regulations of the company

General Comments: This description is intended to describe the essential job functions and their requirements. It is not an exhaustive list of all duties, responsibilities, and/or requirements of the position. Other functions may be assigned and management retains the right to add to or revise this job description at any time, with or without prior notice. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employment is at-will and this job description does not imply an employment contract.

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Employee assistance program
• Employee discount
• Health insurance
• Life insurance
• Paid time off
• Professional development assistance
• Vision insurance

Schedule:

• 10 hour shift
• Day shift
• Holidays
• Monday to Friday
• Night shift
• On call
• Weekends

Supplemental Pay: Bonus pay

Work Location: One location

Company's website: 

thecommissarynola.com

www.frenchquarter-dining.com

Benefit Conditions:

• Waiting period may apply
• Only full-time employees eligible

Work Remotely:

• No

COVID-19 Precaution(s):

• Personal protective equipment provided or required
• Temperature screenings
• Social distancing guidelines in place
• Sanitizing, disinfecting, or cleaning procedures in place