General Manager

Fresh Monkee requires a dynamic and capable leader to inspire and train a team of store employees, fostering a positive atmosphere while consistently delivering exceptional customer service. The general manager plays a critical role in overseeing the daily operations of the store, regularly exercising sound judgment and discretion. A significant portion of their time is dedicated to supervising and leading the team on the floor, making staffing decisions, ensuring customer satisfaction and product quality, managing payroll and inventory, and maintaining a clean, inviting store environment. The general manager is expected to lead by example, consistently upholding and embodying Fresh Monkee's values and operational standards.

Job Type: Full-time - Average hours expected to be 40-50 hours per week based on location, hours, and sales.

Pay Structure: GM pay is at your discretion, you may choose a flat salary or hourly rate. Please check your state laws for overtime requirements and tip pooling.

Benefits: We offer the following but you can offer your unique package. We recommend something similar to the following: Flexible schedule, 401K, paid time off (PTO) of 40 hours/year Paid closed holidays and time off will be at your discretion. We pay general managers for New Years Day, Easter, Memorial Day, July 4, Labor Day, Thanksgiving & Christmas.

Summary of responsibilities and essential job functions include, but are not limited to, the following:

Staff Management

● Monitor store staffing levels and anticipate hiring needs based on employee availability and business needs per season. Seasonal hiring should take place no later than 3 months before more employees are needed (e.g. summer, back to school season). Communicate with returning seasonal employees on the intended start date and retrain if needed.

● Based on needs a job ad should be posted, with the location, job description, hours needed and starting hourly wage.

● Interview, train and hire adequate staff to operate the restaurant based on company standards and in-compliance with state and federal regulations.

● The interview, training and hiring must be done by the GM or Assistant Manager (AM). Training should never be done by an inexperienced employee or who is not viewed as a seasoned, excellent, skilled employee.

● Create work schedules to provide fast, friendly service while maintaining our labor budget as indicated by restaurant sales. Assign tasks and monitor staff performance to ensure smooth workflow and customer satisfaction.

● Provide coaching, feedback and ongoing training to develop the skills and knowledge of the team.

● Challenge and inspire employees to achieve business results. Note employees looking for more responsibility should the situation arise to promote from within.

● Take corrective action by giving warnings, writing up, and firing employees per your state's department of labor regulations.

● Recognize individual and team accomplishments and find new, creative, and effective methods of recognition.

Customer Service

● Ensure a positive and welcoming environment for customers.

● Address customer inquiries, concerts and complaints promptly and professionally, ensuring customer satisfaction.

● Display customer-focused attitude and hold employees accountable for delivering excellent customer service at all times.

● Demonstrate a calm demeanor during periods of high volume or unusual events to keep the store operating to standard and set a positive example for the team.

● Prompt and educate customers about our add ons and additional products to increase ticket sales.

Operations Management

● Oversee daily operations, including inventory management, product ordering and quality control. Practice "just in case" inventory approach rather than "just in time" meaning you will have enough stock in case deliveries are delayed.

● Ensure adherence to health and safety regulations and food handling procedures. ● Monitor equipment performance and maintenance, coordinating repairs and replacements as needed.

● Review the store environment and key business indicators to identify problems, concerns, and opportunities for improvement to provide coaching and direction to the team to achieve operational goals.

● Develop and enhance internal procedures for all aspects of operations including, but not limited to, the following: Opening/Closing procedures, Daily/Weekly Cash/Credit Accounting procedures, Establish Inventory/Ordering PAR levels, Portion Control System.

● Present new products and procedures through demonstration in person, coaching and with a positive attitude.

Financial Management

● Prepare and manage budgets, including monitoring expenses and controlling costs.

● Analyze financial sales reports and other performance data to make informed business decisions.

● Identify opportunities to improve profitability and operational efficiency. Business Development

● Identify potential business growth opportunities, such as catering services or partnerships with local businesses.

● Conduct market research to stay current with industry trends, competitors and customer requests.

● Develop and implement strategies to expand the audience and customer base. Qualifications and Skills

ServSafe Certification strongly recommended. Additional food safety training or certifications are a plus.

● Previous management experience in a food service setting is preferred. ● Strong leadership and team management skills

● Excellent communication and interpersonal skills

● Knowledge of food safety regulations, ServSafe certified

● Exceptional customer service

● Strong problem solving and decision making abilities.

● Ability to work in a fast-paced environment while multitasking

● Knowledge of basic technology for ordering, inventory, sales tracking and reporting

Job Types: Full-time, Part-time

Base Pay: $4, $55,000.00 per year

Expected hours: 20 – 40 per week

Benefits:

• Employee discount
• Flexible schedule
• Paid training

Work Location: In person