Starbucks Manager

POSITION PURPOSE:
Ensuring that all guests’ needs are consistently met or exceeded by maintaining all aspects of the restaurant including, cleanliness, food and beverage quality and meeting hotel service standards.  Providing a reputation of prestigious service resulting in high satisfaction ratings and increasing new and returning guests.

Establish objectives by professional leadership and administration, effective and fair personnel development, and maintaining the highest standards in the restaurant resulting in increasing teamwork and morale.  Reducing absenteeism and lowering employee turnover rates. Maintaining hands on position by completing all tasks as directed.

Maintaining budgetary guidelines by improving sales through service, up-selling, increasing return guests, keeping accurate records and inventories, and proper cash handling techniques that will minimize losses and shortages resulting in decreasing costs and increasing profitability.

ESSENTIAL FUNCTIONS:
1. Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet.  Organize and conduct pre-shift and monthly departmental meetings communicating pertinent information to the staff, such as house count, menu changes and monthly marketing.  Schedule and direct staff in their work assignment.
2. Process daily payroll edits/reports in a timely manner.
3. Interact positively with customers promoting Starbucks and their services.  Resolve problems to the satisfaction of involved parties.  Organize PR setups in the restaurant as they are specified by Starbucks.
4. Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.  Verify and judge appearance and taste of products and check preparation methods to determine quality.  Give guidance toward improvement and make necessary adjustments for consistency.
5. Maintain profitability of outlet.  Control payroll and equipment costs.  Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
6. Utilize POS system to accurately charge customers, track revenue reports and ensure timeliness of food and beverage.  Input and retrieve data and change computer procedures using complex series of keypunches to program system.
7. Implementing and maintaining housekeeping, sanitation and cleanliness standards in all areas of the outlet.
8. Maintain house bank.
9. Maintain relationship with other departments in hotel.
10. Maintaining relationship with District Manager.
11. Track all menu abstracts.
12. Maintaining a high level of professional appearance, demeanor, ethics, and self-image with yourself as well as subordinates.
13. Administering sales promotion programs and employee sales incentive programs.
14. Directing and coordinating the activities of all assigned personnel and departmental responsibilities in the restaurant.
15. Ensuring the highest quality of food and beverage, and service related to the operation.
16. Staffing of the restaurant, meeting departmental responsibilities
17. Maintaining an appropriate level of community public affairs involvement
18. Implementing and supporting outlet policies and procedures
19. Assessing and reviewing the job performance of subordinates, and maintaining records of assigned employees according to policy
20. Managers must respond to the Marcus Safety Standards on any associate or guest incident/accident by completing the appropriate investigation form or first report of injury.
21. Perform other duties as assigned.

POSITION REQUIREMENTS:
1. Strong knowledge of Food & Beverage operations and preparation techniques. 
2. Knowledge of retail operations helpful.
3. Mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statement. 
4. Ability to work entire shift standing and moving about in restaurants and prep areas.
5. Ability to read, write, and communicate effectively in English language, to understand internal documents, reports and to interact effectively with guests and employees. 
6. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve.
7. High school diploma required.  College degree not required but equal work experience equality.
8. Position requires 1 year of previous Food & Beverage and supervisory experience.
9. Additional language ability preferred.
10. Knowledge of Microsoft Word, Excel, PowerPoint helpful, Outlook and touch screen POS systems.