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Retail Supervisor & Sous Chef
Not Disclosed
- St. Ann / St. Mary
- Not disclosed
- Permanent full-time
- Updated 08/10/2024
- HRM
We are actively seeking to hire a Retail Supervisor and a Sous Chef:
Retail Supervisor
Core Duties:
· Guest Experience and Customer Service
- Ensure that all retail staff provide guests with excellent customer service, answering questions and addressing concerns.
- Create a welcoming and friendly atmosphere in all retail outlets, including gift shops, photo booths, and locker sales.
- Resolve guest complaints or issues related to retail services in a timely and professional manner.
- Regularly gather guest feedback through surveys and reviews, implementing strategies to improve the retail experience.
· Sales and Merchandising
- Oversee the sales performance across all retail outlets, ensuring that sales targets are met or exceeded.
- Monitor inventory levels and ensure that stock is replenished as needed to avoid shortages or overstocking.
- Implement effective merchandising strategies to showcase products attractively and maximize sales opportunities.
- Ensure all retail areas are clean, organized, and visually appealing to guests.
- Utilize data and analytics tools to track sales trends and adjust strategies to improve performance.
· Staff Supervision and Development
- Train and supervise retail staff, ensuring they are knowledgeable about products and provide excellent service
- Create and manage staff schedules to ensure adequate coverage during peak and non-peak hours.
- Conduct regular performance evaluations and provide coaching to improve employee skills and productivity.
- Mentor and identify high-potential team members, creating opportunities for leadership development.
- Promote teamwork and collaboration within the retail team to achieve shared goals.
· Operational Efficiency
- Ensure smooth operation of all retail outlets, including effective use of the POS systems for accurate and timely transactions.
- Monitor and control retail costs, such as staffing and inventory, to stay within the established budget.
- Conduct regular audits of cash handling procedures, inventory management, and overall store performance.
- Coordinate with other departments, such as marketing and operations, to support retail-related initiatives and promotions.
· Inventory and Stock Control
- Maintain accurate inventory records, conducting regular stock counts to ensure accountability and reduce shrinkage.
- Work with suppliers to order products on time, ensuring availability without overstocking.
- Track product performance to adjust inventory levels based on demand, seasonal trends, and guest preferences.
- Implement loss prevention measures to minimize theft and stock discrepancies.
· Additional Responsibilities:
- Perform any other related duties as assigned by management to meet operational needs and ensure guest satisfaction.
- Assist in planning and executing retail promotions, seasonal product launches, and special events.
Minimum Qualifications - Education and Experience:
- Minimum 3 - 5 years’ experience in a retail environment, including 1-2 years in a supervisory or management role.
- Proven track record in retail operations, customer service and staff supervision.
- Team Jamaica Certified (or willingness to obtain certification).
- CPR and First Aid Certified (or willingness to obtain certification).
- School Leavers Certificate, mandatory. 6. CXC Certification, preferred.
Required Competencies:
- Strong leadership and team management skills, with the ability to motivate and guide retail staff.
- Excellent customer service and interpersonal skills.
- Proficiency in using Point of Sale (POS) systems and retail software
- Strong organizational and time management abilities.
- Analytical skills to track sales performance and manage inventory effectively.
- Excellent problem solving and decision-making skills.
- Ability to work in a fast-paced dynamic environment, especially during peak seasons.
Sous Chef
This individual will foster a productive, efficient kitchen environment that maximizes resources and supports team development.
Core Duties:
- Oversee Daily Kitchen Operations: Lead and manage the kitchen staff to ensure smooth, efficient operations during all meal periods, including proper food preparation, cooking, and presentation.
- Ensure Food Safety and Sanitation: Monitor sanitation practices and ensure that the kitchen meets all health and safety regulations.
- Quality Control: Inspect raw and cooked food items to guarantee the highest quality and consistency.
- Inventory and Stock Management: Manage kitchen inventory levels, order supplies from onsite storeroom, and oversee order pick up.
- Menu Planning and Development: Collaborate with the Food and Beverage Manager to develop and refine menus.
- Cost Control: Monitor food costs and implement strategies to reduce waste and maximize profitability.
- Training and Development: Train kitchen staff on new recipes, cooking techniques, and safety procedures.
- Scheduling and Staff Management: Create and manage staff schedules, ensuring adequate coverage for all shifts.
- Collaboration with Other Departments: Work closely with front-of-house staff and other departments to ensure seamless service delivery.
- Monitor Kitchen Equipment and Maintenance: Regularly check kitchen equipment to ensure it is in good working order.
- Customer Interaction: Occasionally interact with guests to receive feedback on food quality and service.
- Additional Responsibilities: Perform any other related duties as assigned by management to meet operational needs and ensure guest satisfaction.
Minimum Qualifications - Education and Experience:
- Minimum 1 Year experience in similar or related role.
- Completed tertiary level education in culinary arts or related discipline.
- TPDCo Tour Guide Certified (or willingness to obtain certification).
- CPR and First Aid Certified (or willingness to obtain certification).
Required Competencies:
The competencies and capabilites required for success in the role include:
- Leadership and Management
- Strong Communication Skills
- Working With A Team
- Strong Customer Service Orientation
- Commitment to Learning & Development
- Maintenance of Physical Energy
- Recipe Development and Monitoring
- Kitchen Equipment Care & Management
- Food Cost Management & Budgeting
- Detail Orientation.
Please Note: Only Shortlisted Candidates Will Be Contacted. Thank you for your application!
Ref: Retail Supervisor & Sous Chef
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