RESTAURANT LEAD - GROCERY

About Us:

The Save Mart Companies is one of the largest food and drug retailers in California and Nevada. It is home to a number of well-known brands in food retailing. You might have seen our banners that include Save Mart, Lucky, Lucky California and Food Maxx. We also have 4 distribution centers and SMART Refrigerated Transport, a trucking firm that transports dry groceries, frozen foods, ice and novelties to all of The Save Mart Companies stores. We are a locally owned business, headquartered in the heart of one of the greatest agricultural areas of our nation - the San Joaquin Valley.

Some of our competitive benefits include: exceptionally generous benefits package (Health, Dental, Vision, Life, 401K), flexible schedule options, Employee Connection (earn fun and valuable prizes!), Life Long Learning – Educational opportunities, Employee Association (discounted and free tuition options, contests, and support services).

We are currently recruiting for the position of:

RESTAURANT LEAD - GROCERY - 4631 Churn Creek Road, Redding, CA 96001

The Restaurant Lead will lead and develop a highly motivated team focused on serving guests with a primary emphasis on the overall Fast Casual Restaurant and Fresh Store guest experience and team member engagement to consistently meet or exceed guest expectations.

Purposefully drives knowledge and understanding of Fast Casual department and products through interaction and communication that inspires Fast Casual team members to enthusiastically serve our guests.

The Restaurant Lead provides leadership, direction, and oversees all restaurant operations and staffing for the department. The Lead supports the Chef to execute goals of team members in the restaurant as well as assigns job tasks, scheduling, company policy & food safety compliance, training, visual presentation, department planning and production. Manages guest experience, restaurant cleanliness, food prep support, food presentation to our guests, sales functions, and inventory optimization and pricing accuracy. The Lead trains and develops team members to enable their success and ability to advance in their careers.

Key Responsibilities and Accountabilities:

• Direct, lead, and ensure the performance of prompt, excellent guest service to provide optimal service levels to maximize guest experience, sales, and profits
• Maintain safety as the top priority in all aspects of our work, for our team members, guests, and products
• Enable unparalleled guest service by leading the fast-casual restaurant team and constantly striving to delight and surprise our guests
• Ensure seamless execution of fast casual restaurant’s operations by scheduling associates appropriately and overseeing operational flow of guest volume
• Create an environment focused on hospitality to ensure guests have a pleasant dining experience
• Comply with federal, state, local and company food safety guidelines, food handling guidelines and rules governing sanitation and the cleanliness/maintenance of kitchen/dining room areas.
• Comply with alcoholic beverage commission laws/regulations
• Assist with the projection of daily and weekly food prepared food needs, while strategically balancing food purchasing and inventory; manage product coming in and out of fast casual restaurant
• Control food and labor costs for restaurant while providing management of team member in the front of the house
• Train and manage fast casual restaurant team members and supervise/coordinate all related culinary and guest service activities
• Review department sales, department merchandising, identify inventory/product opportunities, delegate assignments/responsibilities, monitor progress, and strategically adjust plans as needed to achieve departmental goals
• Oversee store’s cash handling procedures within the department
• Ensure the optimal number of team members are scheduled, present, and properly trained to meet daily guest service expectations
• Oversees and ensures the performance and maintenance of all equipment and fixtures within the Fast-Casual department to ensure compliance with regulatory and company guidelines
• Participates in the job applicant interview process and evaluates worker performance to recommend personnel actions (e.g. hiring, retention, promotion, transfer, dismissal)
• Performs other duties as assigned

Requirements (Knowledge, Skills and Abilities):

• Passionate about guest experience, food and beverage pairing
• Product ordering, inventory control, bar/restaurant operations, merchandising, sales techniques, and department management
• Learn and retain policies and procedures, make decisions, lead and instructs team members,
• Excellent communication, interpersonal, leadership/team building and training skills
• Excellent guest service skills and suggestive selling ability
• Strong organization, administration (to include department financials) and math skills
• Knowledge or understanding of:

o Department operations and financials
o Trends in cooking/craft beer/wine knowledge and recipes that effect demand
o Department food safety and hazardous materials rules/regulations
o Visual merchandising techniques in food preparation
o Use and care of professional kitchen tools and equipment
o Employee and labor relations practices

Education: High school diploma or equivalent knowledge gained through formal education, specialized training, or additional job experience; some college education is preferred however not a requirement

Experience: Minimum three years of management experience in food service operations or restaurant operations

Other: Must be available to work a variety of required retail hours

Physical: Basic office and store environment: ability to sit, stand, walk, kneel, stoop, use stairs, reach, pull and lift objects up to 40 lbs.

Competencies:

• Guest Focus
• Leading People
• Management Skills
• Personal/Interpersonal Skills

The Save Mart Companies is an Equal Opportunity Employer, and we welcome resumes from individuals who will contribute to our diverse workforce.