15 jobs found in Bartlett

Generate Sales Produce sales gains, by providing customer service. To meet or exceed Company Objectives in all individual statistics. Learn to provide consistent, documented appraisal of an associate’s sales performance. Provide support by giving feedback on areas of strength and opportunity while keeping in line with Company Objectives. Adhere to current visual guidelines includes: proper merchandising, signage and store cleanliness. Maintain a professional appearance consistent with Company Dress Code Policy. Control Expenses Protect Company assets within guidelines of LIDS Retail policies. Assist in preparation of store work schedules that provide proper store coverage and are within the Company guidelines for wage control. Follow all policies to accurately manage store inventory including receiving, transferring, completing price change and conducting product counts. Complete accurate product counts in a consistent and timely manner. Perform proper documentation and record keeping per LIDS Retail policies as well as state and federal laws. Open and close the store as required following the procedures per the Operations P&P Manual. Supervise Associates Participate in LIDS Training Programs, adhere to set goals (for sales and tasks) and regular follow up. Assist in recruiting and training store personnel on proper store operations and procedures. Encourage store associates’ direct compliance of established company policies, procedures and guidelines including (but not limited to) safekeeping of company inventory, funds and property. Perform work of subordinates as needed. Communicate with employees at all levels of the company. Other duties as assigned. Requirements Education and/or Experience High school diploma or equivalent plus one year relative experience. Established ability to produce sales results while minimizing loss. Strong interpersonal skills and the ability to communicate verbally in a clear professional manner. Ability to operate a computer, as well as maneuver relative software programs. Ability to lift up to 50 pounds. Ability to climb a ladder and work with hands overhead. Standing required for up to 100% of the work time. Ability to work unsupervised.

A. POSITION IN ORGANIZATION 1. Reports directly to Area Manager/Supervisor 2. Directly Supervises restaurant employees. B. SUMMARY OF RESPONSIBILITIES AND ACCOUNTABILITIES. 1. Maintain highest level of Quality, Service, Cleanliness and Hospitality. 2. Takes an active role in customer service and customer relations, monitors and corrects restaurant employees' appearance, courtesy and suggestive selling techniques and takes part in company marketing efforts. 3. Tracks restaurant labor and product costs to meet set targets, orders supplies, paper, and food products needed, maintains proper inventory levels and controls waste, plans weekly schedule for restaurant employees. 4. Follows published procedures for receiving, preparing, holding, packing and serving products. 5. Has all menu items available at all times. 6. Maintains high level of productivity through effective recruiting, training, and motivation of hourly employees. 7. Has routine preventive maintenance program in operation, checks, adjusts and makes minor repairs of restaurant equipment, building and grounds. 8. Prepares and submits required reports, uses approved projection techniques; cash control techniques and security measures. 9. Recruits, interviews, recommended hiring, disciplinary action, and termination of hourly restaurant employees and keeps required personnel and performance information.; develops, motivates and effectively trains and maintains a safe work environment. 10. Performs other tasks as required by area manager/supervisor. C. SPECIFIC RESPONSIBILITIES 1. Customer Service/Suggestive Selling Role a. Ensures quality service by routinely working front counter and packing areas. b. Takes a personal interest in customer satisfaction by talking with customers and checking product quality. c. Effectively trains all restaurant employees in customer service skills and on the job coaching. 2. Sales Building a. Develops employee understanding and commitment to sales building. b. Periodically conducts employee sales meeting to review results and establish new goals. c. Effectively trains restaurant employees in suggestive selling techniques using on the job coaching and regular performance evaluations. 3. Customer Relations a. Becomes involved in the community to show company concern and support of the communicates in which we operate. b. Ensures courtesy of restaurant employees to customers and fellow employees. c. Monitors and evaluates customer service times and takes corrective action to meet QSCH guidelines when necessary. d. Controls uniform and dress code of all employees assigned to the restaurant by supplying proper uniforms and stressing grooming and neat appearance. e. Handles customer complaints and informs the Area Manager/Supervisor of actions and decisions. 4. Cost of Operations a. Reviews and analyzes restaurant P & L compared with restaurant records and takes corrective action where needed. b. Orders all necessary supplies (such as food and paper products as well as cleaning and general supplies) from distributors and supplies approved by the Area Manager/Supervisor. c. May order additional outside services after approved by the Area Manager/Supervisor. d. Reduces energy costs by monitoring effective utilization of lighting, cooking and air tempering equipment. 5. Cost of Sales. a. Checks the quality of all goods received at the restaurant to conform to specifications. b. Informs the Area Manager/Supervisor of shipments rejected because they do not meet specifications and takes action as directed to assure product quality. c. Assures product freshness and prevents spoilage by maintaining proper storage rotation and levels of inventory. d. Projects correct amount of product and supplies needed, monitors yields and takes corrective action to maintain standard yields. 6. Product a. Has all menu items available at all times. b. Follows all published procedures and specifications, uses only approved ingredients, maintains inventory or required utensil and equipment, uses only approved set points. c. Follows published procedures for holding prepared products. d. Follows First-In-First-Out method of rotation. 7. Labor a. Uses company approved guidelines to determine labor needs. b. Develops and posts weekly schedule to restaurant employees and Assistance Managers assigned to restaurant. c. Adjusts labor to meet sales volume. d. Obtains prior approval of Area Manager to set hourly rate of pay of restaurant. e. Submits justification to Area Manager/Supervisor for any exception to labor guidelines before the exception is made. 8. Sanitation a. Uses only approved cleaning products and procedures unless otherwise directed by Area Manager/Supervisor. b. Has available and uses all necessary cleaning supplies and equipment. c. Achieves the highest possible rating of Health Department inspections. 9. Maintenance a. Has restaurant level preventive maintenance program in operation. b. Identifies needed repairs and forwards requests for service to Area Manager/Supervisor. c. Maintains record of maintenance department inspections and trouble calls for cost verification purposed. 10. Administration a. Prepares and submits required reports on a timely basis. b. Uses product projection chart properly. c. Uses Action-Needed program. d. Follows all cash control and security procedures. e. Complies with payroll policies and submits all payroll requisitions according to company policy. f. Follows all procedures and policies for computer processing of restaurant records. 11. People a. Keeps the Area Manager/Supervisor informed of recruitment, selection and orientation of hourly employees and obtains Area Manager/Supervisor approval on decisions and actions taken. b. Develops and motivates hourly restaurant employees, assistance managers, shift leaders, and manager trainees assigned to the restaurant. c. Tracks, analyzes and takes necessary action to reduce employee turnover costs. d. Understand and maintains personnel files for each hourly employee assigned to the restaurant, maintains the following compliance documents: OSHA, EEOC, and other Wage and Hour documents as required in the restaurant location. e. Informs the Area Manager/Supervisor of disciplinary actions. f. Maintains a safe work environment that meets OSHA and local fire codes and follows Corporate Policy and Procedures on safety. g. Takes action necessary to minimize Workman Compensation claims as well as unemployment claims against the company. h. Takes corrective disciplinary actions to improve employee behavior. 12. Marketing a. Performs in restaurant marketing efforts directed by Area Manager/Supervisor, such as employee sales contests, effective uses of point of sales advertising materials, coupon redemption's etc. b. Maintains awareness of growth, promotions, sales trends and products of local competitors. c. Participates in catering program as direct by the Area Manager/Supervisor. Qualifications

Generate Sales Produce sales gains, by providing customer service. Meet or Exceed Company Objectives in all measurable areas of the business. Provide consistent assessment of each associate’s sales performance and work within the store to give feedback on areas of strength and opportunity while keeping in line with Company objectives. Adhere to current visual guidelines including proper merchandising, signage and store cleanliness. Maintain strong product knowledge for use in selling, merchandising, and giving feedback as requested. Ensure that all associates maintain a professional appearance consistent with company dress code policy. Control Expenses Protect Company assets within guidelines of LIDS Retail policies. Prepare store schedules and provide for proper store coverage at all times, within the guidelines for wage control set by the company. Follow all policies to accurately manage store inventory including receiving, transferring, completing price changes and conducting product counts. Perform proper documentation and record keeping per LIDS Retail policies, complying with all state and federal laws. Open and close the store as required following the procedures per the Operations P&P Manual. Supervise Associates Manage store associates through thorough use of LIDS Training Programs, goal setting (for sales and tasks), and regular follow up. Recruit, develop, and train store personnel to achieve Operations Objectives as well as adhere to Operational policies and guidelines. Administer the progressive steps of discipline to include verbal and written warnings. In addition, the Store Manager carries out employment terminations following approval from the District Sales Manager and Human Resources. Encourage direct compliance of all store associates established company policies, procedures and guidelines including, but not limited to, safekeeping of company inventory, funds and property. Performs work of subordinates, as needed. Communicate with employees at all levels of the company. Other duties as assigned. Requirements Education and/or Experience Four-year degree from a college or university in business or a related field; or two-year degree and one year related experience; or equivalent combination of education and experience. Established ability to produce sales results, while minimizing loss. Proven supervisory skills, with capacity to deliver training material and assess retention. Strong interpersonal skills and the ability to communicate verbally in a clear and professional manner. Ability to operate a computer, as well as maneuver relative software programs. Ability to lift up to 50 pounds. Ability to climb a ladder and work with hands overhead. Standing required for up to 100% of the work time. Ability to work unsupervised. Ability and willingness to travel overnight for training and/or business meetings.