Job Description: Second in command under the Store Director. His or Her responsibility is to oversee employees, product quality and overall daily operations and preparation of the store. Uphold all responsibilities of Store Director. Reports directly to: 1st - Store Director 2nd - Supervisor Job Tasks: Implement Mission and Vision Statements of the company. Required to work minimum of 45 hours per week. Supervisor must authorize any additional overtime or work hours less than 45 hours. Open and/or close store according to the Opening/Closing Checklist. Requested reports must be emailed to Supervisor by 10:00 am every Friday. Uphold positive image of the company whenever and wherever possible. Uphold Store Director s standards. Maintain required level of stocked product. Inventory control is essential. Monitor compliance with health and fire regulations regarding food preparation and serving. Be familiar with current advertising campaigns. Assist in assigning duties, responsibilities, and workstations to Team Members in accordance with work requirements. Observe and evaluate Team Members work procedures in order to ensure quality standards and service. Recommend measures for improving work procedures and Team Member performance in order to increase service quality and enhance job safety. Resolve customer complaints when able. Train Team Members in food preparation, service, sanitation, and safety procedures. Monitor operational problems, such as waste and theft and establish procedures, with the Store Director, to alleviate these issues. Inspect supplies, product quality, equipment and work areas in order to ensure efficient service and conformance to standards. Schedule and receive food and beverage deliveries, checking delivery contents against invoice and to verify quality and quantity. Compile and balance cash receipts at the end of the day or shift. Test cooked food by tasting and smelling in order to ensure palatability and flavor. Monitor Team Member and customer activities in order to ensure liquor/beer regulations are obeyed. Wash hands after touching face, hair, raw meat or poultry and using the restroom. Cleaning will be part of the daily routine. This can include any area of store such as restrooms, windows, tables and parking lot. Responsible for verifying Beginning Inventory, Mid Shift Inventory and Ending Inventory is accurately taken daily. FIFO (First In First Out) stocking method is to be used at all times. Good attendance and punctuality is expected and Assure that all Team Members are in compliance with company s policies. Order Guide within the Daily Report Workbook must be utilized when placing product orders. Insure that Restroom Cleaning Log/Waste Chart and all Checklists are being used properly. Good attendance and punctuality is expected and required Required Knowledge: Administration and Management Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordinate of people and resources. Employee Handbook Knowledge of company Employee Handbook. Must be able to find answers to questions and/or issues quickly in the handbook. Food Preparation Knowledge of all job responsibilities of each employee type in store. This would include food preparation, use of equipment, wait staff responsibilities, use of register and minor technical solving related to the register system. Customer and Personal Service Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Mathematics Knowledge of arithmetic, food and labor costs calculations and their applications. English Language Knowledge of the structure and content of the English language including the meaning and spelling