Job Title:General Manager

Location:Café Location

Reports To:District Manager

Department of Labor Classification: Salary Exempt

Work Week: 50 – 55+ hours per week (flexible hours). Must be willing to work starting at 5am OR until midnight if necessary (depends on Café hours).

Our Culture is much more than a page on a website or an inspirational poster on a wall. To us, our culture is who we truly are and what we love to do. We use it to make every decision in our company. We encourage our team to live by it and hold each other accountable to it. We base hiring, promotions, team member reviews, performance and communication off of it.

Our Culture consists of the 4 Core Values mentioned and we use them every day. Walk into any of our cafes and you will see them prominently displayed. We believe our culture is one trait that sets DYNE Hospitality Group apart from the rest.

Invest In People
Understand Why
Make Smart Decisions
Make It Happen

DYNE Hospitality Group offers competitive wages, benefits, and long-term career growth.

Job Summary:

The primary focus of this position is to inspire a healthy lifestyle by serving amazing food and smoothies with a bit of tropical fun! The most critical part of the job is leading and developing your team while delivering unparalleled hospitality at all times. You must drive sales while managing expenses such as food and labor cost and recruit strong and qualified crew members, crew leaders, and an Assistant Manager. The Café Manager is ultimately responsible for the day-to-day operations of the Café, maintaining high standards and conditions, fostering a positive environment, and providing fast and friendly service. You are expected to manage and work in the café at times.

Duties/Responsibilities:

Proven track record of developing people that were promoted under your leadership
Knowledgeable and proficient in every position and willing to work in position when needed
Recruits, interviews, hires and trains new Crew Members to ensure the café remains staffed at the appropriate level
Able to “drive” the shift, keeping crew members on task by providing daily goals and clear direction
Maintain employee schedule and be ready to fill in when needed
Trains and coaches Crew Members/Crew Leaders during each shift to ensure brand standards are upheld.
Manages and delegates daily functions of the café, including product preparation, making quality food and smoothies, serving customers, and completing daily and weekly cleaning duties
Ensures that safe sanitation practices are being used in handling and preparing food in the kitchen
Conducts food inventory weekly and is able to review inventory reports and identify issues.
Manages all ordering and inventory processes, and reconciles invoices for all products
Hits sales goals, manages labor, and controls inventory using the Micros MyInventory program
Accountable for cash management through the daily safe count, counting cash drawers on every shift change, and explaining and finding cash shortages
Responsible for correcting and submitting payroll hours by the bi-weekly deadline to ensure all crew members are paid appropriately
Performs any additional tasks necessary to operate the café
Attends weekly conference calls and additional training sessions as needed, as well as area meetings
Reviews & understands Profit & Loss statements
Expect to work a varied schedule, including weekends, holidays, late evenings and early mornings.

Required Skills/Abilities:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Excellent verbal and written communication skills
Excellent management and supervisory skills.
Current valid driver’s license and proof of insurance
Strong working knowledge of Excel and Word, and ability to learn to use other computer software programs
Must have strong mathematical, analytical and problem solving skills
Must be able to read, understand and follow instructions

Phyical Requirements :

Frequent walking, standing, bending, stopping, overhead reachcing, and stretching.
Lifting no greater than 50 pounds.

Education and Experience:

High school diploma
Two or more years of restaurant experience, including progressive supervisory experience.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this role. They are not to be construed, as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.

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