Grocery Assistant General Manager at Pullman Market – San Antonio, Texas

Position Summary:

The Grocery Assistant Manager helps oversee all retail operations including grocery, merchants, concierges, produce, and check out to meet company goals and standards in terms of sales and service. They will focus on the guest experience by leading the concierge and valet programs. Directly reports to the Grocery General Manager. Directly manages the market associates and departmental leads.

Operational Responsibilities:

• Assists in organizing and directing all retail areas to maximize profitability while upholding the company’s mission, values, policies, quality and guest experience standards
• Helps create, oversee and audit all standard operating procedures for the concierge and retail valet programs.
• Manages hourly retail staff through hiring, training, performance evaluation, and terminations.
• Manages the Front End Team and function including checkouts, cash management, and guest relations
• Inspects the store regularly to ensure compliance with all programs, rules, and standards
• Helps coordinate merchandising and displays based on promotional activities following the direction of the Marketing and Retail Director.
• Spends time on the sales floor and proactively builds relationships with guests
• Replenishes products and maintains inventory through proper buying procedure
• Participates and provides input and feedback in weekly store meeting with the General Manager of Retail and the Corporate Head of Operations
• Collaborates interdepartmentally and with Corporate to share information and to help plan activities and events
• Supports management with financial analysis to boost efficiency and sales.
• Documents, investigates, and resolves employee and guest incidents
• Performs other duties as required or assigned
• Documents, investigates and resolves employee and guest incidents
• Performs other duties as required or assigned
• Develops departmental goals and leads a team of managers
• Sets work goals with the team to set organizational expectations, monitor the progress of their duties and performance, coach and mentor their leadership skills, and conduct performance reviews at the 30/60/90 day marks, followed by bi-annual reviews.
• Oversee POS updates, settings and troubleshoot when necessary
• Ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.

Operational Responsibilities Continued:

• Be a leader in hospitality, radiate warmth on the floor, set the example for your team
• Build lasting relationships with our guests by making connections.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents.
• Complete accident reports promptly in the event that a guest or employee is injured.
• Prepare End of Day emails to company managers and partners to communicate daily performance, including sales and and incidents of note
• Report and help facilitate maintenance repairs whether structural, equipment or aesthetic.
• Coordinate with the Superintendent to ensure prompt maintenance repairs.
• Oversee the execution of in-house events with the Events Team
• Ensure that any HR documentation is accurate, complete, and stored properly, and that SOPs are followed across all departments.

Accountabilities:

• Fulfill duties efficiently and in compliance with company standards.
• Maintain a favorable working relationship with all company employees to promote a harmonious work environment, boosting morale, productivity, and efficiency/effectiveness.
• At all times provides a favorable image of ERHG, including market cleanliness (inside and out) and upholding staff appearance standards.
• Prioritize keeping the team motivated and engaged daily, diligently working to keep morale high and foster a healthy, positive work culture.

Food & Beverage Requirements:

• Enforce sanitary practices for food handling, general cleanliness, and maintenance. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Communicate with Chef/Managers effectively concerning consistent high quality of food presentation.
• Must be ServSafe Manager certified and uphold all ServSafe guidelines and TABC Certified.

Personal Requirements:

• Passion for food, beverage, and hospitality
• Self-discipline, initiative, leadership ability and pleasant, approachable nature
• Ability to lead by example with a neat and clean appearance.
• Ability to motivate employees to work as a team and maintain engagement
• Must be a problem solver and multi-tasker, able to handle the pressures of coordinating restaurant operations and staff while finding appropriate solutions to restaurant problems.
• Must possess good communication skills
• Posses a can-do, team-oriented, flexible attitude

Working Conditions:

• A typical work week for this position is 55 hours. Hours may vary if the manager must fill in for his/her employees or if emergencies arise.
• Ability to perform all functions at the retail level.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

Benefits:

• 3 Weeks PTO annually (15 days)
• 3 Sick Days annually
• $3000 Educational Stipend annually
• Employer Contribution to Health Insurance, $200/month
• 50% discount at all ERHG Restaurants
• 8 Weeks Paid Parental Leave
• Up to 5 days Bereavement Leave
• 5 Year Retention Bonus of $3,000 and 10 Year Retention Bonus of $10,000