Reports to:
Store manager, Deputy Manager, Duty manager, Operations Manager.
Aim:
To lead the store in driving sales, following company policies and procedures whilst achieving K.P.Is
OBJECTIVE:
- To maintain the highest standard of service and food according to Patisserie Valerie standards.
- To manage and lead the store, work closely with Operations and the store team.
- Drive service standards.
- Control wage costs, reduce waste and maximise margin in line with maintaining food and drink quality in a hygienic and safe environment in line with the Patisserie Valerie standard.
RESPONSIBILITIES
To maintain the integrity and goodwill of the company at all times.
To offer support and counsel to staff.
To ensure, through effective leadership, an efficient, profitable operation.
To create and maintain an excellent team spirit.
To maintain direct contact with Store Manager and report concerns, issues and initiatives.
To ensure the Health & Safety of all staff, customers and visitors and guarantee the effective implementation of the company’s Health & Safety Policy.
To support the Store Manager in maximising sales within the parameters of the company’s procedures.
To ensure that all customer complaints are resolved in a professional courteous manner and that serious complaint are recorded and reported to senior management.
To protect the operation from stock shrinkage and to provide a vigilant approach to cash-handling, stock and waste control.
To maintain a high standard of hygiene and cleanliness within the store.
To monitor and record all employee absence.
To comply with all Head Office directives and to communicate their contents effectively to all members of staff.
To ensure that all paper work is completed to standard and within time limits.
To maintain an effective counter display throughout the day whilst ensuring the efficient rotation of stock.
Where reasonable, to provide management cover at other sites.
To undertake such other duties as reasonably be required by senior management.
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