District Manager

District Manager

Salary: TT$10,000.00 (plus Travelling Allowance of $2,000.00)

Location(s): Central

Industry: Food

Employment Type: Permanent

KEY RESPONSIBILITIES & DUTIES:

• Ensures highest possible level of quality, service and cleanliness at Corporate Stores.
• Ensures that customer service is in keeping with company policies and guidelines.
• Tracks store labour and products costs to meet company targets; oversees the ordering of supplies, paper and food products; ensures proper inventory levels and controls wastage.
• Monitors weekly rostering of all staff in keeping with company guidelines and good industrial relations practices.
• Ensure that the company’s method with regard to receiving, preparing, holding, packing and servicing products is employed.
• Ensures that all menu items are available at all times.
• Prepares and submits required reports in a timely manner.
• Screens, interviews and hires candidates for front line positions ensuring Outlets are properly staffed at all times.
• Ensures that information with regards to new hires, resignations/departures is submitted to the HR department for Payroll purposes.
• Liaises closely with the HR Department to ensure that disciplinary action is in keeping with the principles and practices of good industrial relations and natural justice.
• Verifies that proper cash handling procedures are in place and followed.
• Enforces Health and Safety guidelines and policies within the Outlets.
• Develops, motivates and effectively coaches Managers, Supervisors and staff as required.

KNOWLEDGE, SKILLS AND ABILITIES

Knowledge:

• Inventory management and stock control
• Sound numeric skills
• Customer service
• Health and Safety best practices
• Advanced analytical, organizational and interpersonal skills

Ability to:

• Work with a high degree of accuracy and efficiency to meet deadlines
• Be proactive in identifying gaps and proposing improvements
• Multitask and prioritize tasks while maintaining efficiency
• Function in a multi-disciplined team environment
• Critically analyse and solve problems
• Maintain a professional and object disposition

EDUCATION AND EXPERIENCE

• Minimum qualification of five (5) CXC O’ Levels
• Tertiary level education would be considered an asset
• Minimum  of  five  (5)  years’  Management  experience  within  the  restaurant industry