Mercantile Team Lead - Marathon

Description

• Maintain high standards of quality control and health and safety
• Manage costs
• Ensure there is no waste as applicable
• Control inventory levels
• Ensure safety warnings are available and adequately posted
• Assist in responsibility for the day to day operations of the business to ensure efficiency and profitability
• Ensure customers are satisfied
• Assist in providing training to ensure performance objectives are met
• Provide leadership and team building for staff to improve learning and enhance performance
• Provide coaching to staff to provide corrective feedback when needed
• Assist with office duties such as tracking, ordering, scheduling, invoice processing, etc.
• Prioritize tasks and mange staff workloads and provide assistance to staff members as needed; fill in to redistribute workload as needed
• Must understand products and services develop new prospects for opportunity, and understand customer needs clearly
• Must also possess experience and remain current in state-of-the-art sales methods
• Assist with setting the annual budget
• Review year over year and month to month sales history and provide feedback to sales or labor estimates using knowledge of business trends
• Assist in devising systems, setting policies, providing guidance and implementing changes to ensure quality and service standards
• Investigate and resolve quality issues and service complaints
• Assist in developing cost-saving strategies to increase profit and manage labor costs
• Prepare end-of-day reports and ensure that all tills balance
• Recognize problems and resolve appropriately using good judgment, tact and initiative according to company policy and procedure
• Utilize unbiased mediation and negotiation skills to resolve all types of conflicts at multiple levels
• Perform other duties as requested

Qualifications

Minimum Qualifications

• At least three (3) years of previous experience related to position OR an equivalent combination of education and experience in a related field

• High School diploma or GED

• Ability to understand and apply verbal and written work and safety-related instructions and procedures given in English
• Ability to communicate in English with respect to job assignments, job procedures, and applicable safety standards
• Must be able to work in a potentially stressful environment
• Restaurant Managers must occasionally perform physical activities in a variety of environmental conditions that require moderate to maximum strength including sitting, climbing, lifting, balancing, walking, and handling of materials
• Occasionally may be required to lift moderately heavy to heavy objects (up to 50 pounds) during the course of the workday
• Customer Service: The Restaurant Manager serves as role model and sets the standard for all employees to maintain high-quality and consistent customer service. This requires an knowledge of industry best practices and customer service
• Communication: This position requires a commitment to details both verbally and non-verbally, therefore, the Restaurant Manager must encourage cooperative and consistent levels of communication with kitchen staff, front-end staff and management. Must understand instructions, read written company memorandums and communicate with little or no additional direction
• Leadership and Management: Must understand and practice motivational management techniques. Must use these skills in wisely placing qualified individuals in positions
• Technical Skills: Must have experience and knowledge of budget analysis methods, general accounting skills and the ability to work in all areas of kitchen and dining areas relative to point-of-sale applications
• Freeport-McMoRan promotes a drug/alcohol free work environment through the use of mandatory pre-employment drug testing and on-going random drug testing