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***Market Manager for New York Restaurant Group***

New York, New York

ROLE AND RESPONSIBILITIES
Position Summary:
The Market Manager is responsible for all day to day store operations. This may include responsibility for retail
crewmember development and training, performance documentation, adequate staffing, adherence to all OTG /
and concept policies and procedures, inventory, store facility, and responsibility for tracking revenues and cash
accounts.
Responsibilities:
 Ensures responsibility for daily opening and closings as scheduled, as well as complete accurate opening/
 Communicate regularly and effectively to crew at pre-shift/ post-shift crew meetings and on a one-toone
basis
 Record all deliveries and cross-check with original purchase orders.
 Maintain organization and freshness of stock, and oversee replacements as needed.
 Ensure level of freshness and inventory per concept standards, while adhering to budget
 Maintain all sanitation and safety protocols and inspections.
 Keep GM apprised of any operating, sanitation, safety or inventory issues.
 Ensure cash handling of register, deposits and safe.
 Suggest strategies that can lead to increased revenue, and help implement strategies and changes with
crewmembers
 Ensure the beverage bar, counters, and tables are kept to a high level of cleanliness at all times.
 Ensure that all waste, store transfers, promotional stock, and breakages are documented.
 Implement orientation, training, development and performance management of supervisors and
crewmembers. Document progress or areas of improvement.
 Assist staff and supervisors when required at busy periods.
 Maintain weekly staff schedule ensuring fair distribution of hours to all staff, using the most costeffective
staffing and adhering to staffing budget.
 Monitor and ensure that all staff are punctual and correctly attired.
 Ensure that menu / new product briefings are carried out regularly with all crewmembers.
 Coach, mentor, and train supervisors in management skills; coach, mentor and retrain crewmembers as
necessary. Document performance issues as needed.
 Ensure all work is carried out in compliance with Health & Safety regulations.

QUALIFICATIONS AND EDUCATION REQUIREMENTS
Education:
 Bachelor’s degree in related field preferred
Qualifications:
 Minimum two-three (2-3) years supervisory experience in retail/ concession/ restaurants
 Preferable one (1) year supervisory at similar concept, market or brand
 Excellent verbal and written communication skills
 Commitment to service of customers, crew, co-workers and management
 Demonstrated dependability and leadership; ability to lead by example
 High integrity, passion and commitment to OTG values
 Ability to work flexible hours, days, shifts, holidays; business needs vary with weather/ traffic
 Ability to train, delegate, coach and development crewmembers
 Knowledge of safety and food sanitation

Please send resume to Karen@uppercrustrecruiters.com

 
karen@uppercrustrecruiters.com
www.uppercrustrecruiters.com
 
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