ROLE AND RESPONSIBILITIES
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
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
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
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
Bachelor’s degree in related field preferred
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