About PopStroke

About the role

What you'll do

• Support General Manager in ensuring that the restaurant and golf operations meet service, sales, and profit objectives and supervise and direct staff in daily work activities.
• At all times provide a favorable image of PopStroke to promote its “Best in Class” philosophy.
• Run shifts, assist with service as needed, and create an environment that is positive, productive & fun to work in.
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
• Provide the direction and training required to ensure that the guest's expectations are exceeded and that each shift that they oversee achieves its business goals.
• Ensure positive guest service in all areas. Respond to complaints in a timely manner, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Ensure team members are executing at the highest level for the guest experience.
• Assist with hiring, supervision, and when necessary, termination of employees.
• Conduct orientation, explain the PopStroke philosophy, and oversee the training of new employees.
• Develop employees by providing ongoing feedback, assist with establishing performance expectations and performance reviews.
• Increase management’s effectiveness by recruiting, selecting, orienting, training, coaching, counseling, and disciplining team members, communicating values, strategies, and objectives.
• Assist with scheduling.
• Assist General Manager with all financial (invoices, reporting) and personnel/payroll-related administrative duties.
• Assist the General Manager with efficient provisioning and purchasing of supplies.
• Oversee retail and manage merchandise controls.
• Responsible for completing reports accurately, on time and in accordance with company policies and procedures.
• Enforce sanitary practices for food handling, optimal cleanliness, and maintenance of restaurant areas, dining areas, golf courses, golf building, and ice cream shop.
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high-quality of food preparation and service. Investigate and resolve complaints concerning food quality and service or issues on the golf courses.
• Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
• Maintain the professional image of the entire property, including restaurant and golf building cleanliness, proper uniforms, and appearance standards.
• Keep General Manager promptly and fully informed of all issues (i.e., problems, unusual matters of significance, and positive events) and take prompt corrective action where necessary or suggest alternative courses of action.
• Maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity, and efficiency/effectiveness.
• Must be ServSafe certified and will uphold all ServSafe guidelines.
• Perform other duties and responsibilities as required or requested.

Qualifications

• A college degree is preferred. A Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
• Knowledge of computers (MS Word, Excel, Outlook, Outlook Calendar).
• Minimum of 5 years of Restaurant Management/Supervision in a high-volume environment.
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Proficient in the following dimensions of golf functions: Maintenance of golf courses, pars and ordering of supplies, and staffing levels.
• Must possess a valid driver’s license.
• Must be eligible to work in the United States.
• Self-discipline, initiative, leadership ability, and outgoing.
• Pleasant, polite manner and a neat and clean appearance.
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
• Ability to identify weaknesses and provide feedback and coaching where necessary.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Must possess good communication skills for dealing with diverse staff.
• Ability to coordinate multiple tasks such as food, beverage, and labor cost while maintaining required standards of operation in daily restaurant activities.