Job Title: Store Manager

FLSA Classification: Exempt

Department: Operations

Reports To: Area Manager

Overview

The Store Manager is responsible for performance of overall operation of the store including educating and providing instructions to all employees, creating multiple reports and send them to the Head Quarter, hiring responsibility, a variety of duties of general supervision of store personnel, to opening and closing of store and the delivery of exceptional customer service.

DUTIES:

ESSENTIAL

• The Store Manager must exercise discretion and independent judgment with respect to matters of significance, such as:
• Employee has authority to compare and evaluate possible courses of conduct and acting or making a decision after various possibilities have been considered.
• Employee, in conjunction with Area Manager has the authority to make an independent choice, free from immediate direction or supervision, such as:
• Employee has authority to formulate, affect, interpret,?or implement management policies or operating practices;
• Employee carries out major assignments in conducting the operations of the business; Employee performs work that affects business operations to a substantial degree;?
• Employee has authority to commit the employer in matters that have significant financial impact;
• Employee has authority to waive or deviate from established policies and procedures with executive managements approval.
• Oversees and manages all areas of the store and ensures that the store operates efficiently and effectively within operational guidelines.
• Directly performs hands-on work on an on-going basis to train employees, respond to customer service needs, or otherwise role model appropriate behaviors in the store.

• Adheres to company standards and service levels to accomplish sales targets and minimize costs, including food, beverage, supply, utility, and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll-related administrative duties are completed accurately, on time, and in accordance with company policies and procedures.

• Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/ local laws, and ordinances.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintains professional store image, including restaurant cleanliness, proper uniforms, appearance standards, and back ground music.
• Manages food and beverage costs. Supervise portion control and quantities of preparation and menu items to minimize waste.
• Orders food products within established guidelines. Oversee correct receipt, storage, and handling of food products to ensure quality and freshness at all times.
• Ensures all required log books, including rice pH log and disposal log, are maintained and verified.
• Must be Food Handler (ServSafe) certified.
• Will uphold all Food Handler (ServSafe) guidelines.

• Ensures positive customer service in all areas. Responds to complaints, taking any and all appropriate actions to turn dissatisfied customers into return customers.
• Confers with Contracts & Business Administration Manager to ensure Companys Customer Service Policies & Procedures are followed.
• Helps solve problems that affect the stores efficiency, service and productivity.
• Provides excellent customer service and satisfaction when visible and readily accessible to our customers.
• Educates and empowers Assistant Managers, Supervisors and head servers to act in a similar capacity.

• Ensures that proper security procedures are in place to protect employees, customers, and company assets.
• Ensures a safe working and customer environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a customer or employee is injured.
• Manages shifts which include: daily decision making, planning while upholding standards, product quality, and cleanliness.
• Investigates and resolve complaints concerning food quality and service.
• Manages and performs the operation checklist on daily basis. Checks and enforces all categories on the list at appropriate times.
• Manages the quality of the belt based on the guidelines to ensure the three factors, quantity, freshness and variety, at any given moment.
• Enforces all rules and policies of Kula in general and ones from notifications at all times.

• Assistant Managers I and II, Supervisors, Head Servers, and Store Employees.
• Provides direction to employees regarding operational and procedural issues.
• Staffs store with quality employees who value customer service and are committed to high standards of performance.
• Orients all new hires utilizing company handbooks and support materials.
• Develops employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.

• Keeps Regional Manager and Area Manager promptly and fully informed of all issues and takes prompt corrective action where necessary or suggests alternative courses of action.
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Kula policies and procedures.
• Follows directives given by Regional, Area Manager and corporate executive management.
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity, and efficiency/effectiveness.
• Adheres to Companys confidentiality and conflict of interest policies and agreements.
• Protects company and prevent from lawsuits, Workers Compensation fraud, and food poisoning by health control. Documents all meeting records.

• Responsible for Loss Prevention in curbing internal and external theft.
• Abides by the Companys Safety and IIPP Programs.
• Ensures satisfactory maintenance, appearance and condition of assigned areas to comply with security, safety and environmental codes and ordinances.
• Complies with all Health and OSHA requirements.

• Self-disciplined, has great initiative, leadership ability, and outgoing personality.
• 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.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to store 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 store activities.
• Ability to determine applicability of experience and qualifications of job applicants.
• Available to work any day of the week and any shift.
• Other tasks as assigned by Regional Manager, Area Manager or corporate executive management.

NON-ESSENTIAL

• Maintains high ethical standards in the work place.
• Reports all irregular issues and problems to the Area Manager for solutions.
• Complies and maintains confidentiality of all company policies and procedure

To perform the job successfully, an individual should demonstrate the following competencies:

• Analytical - Uses intuition and experience to complement data.
• Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully.
• Interpersonal - Maintains confidentiality; Listens to others without interrupting; Friendly, out-going disposition.
• Oral Communication - Speaks clearly and persuasively in positive or negative situations; listens and gets clarification; responds well to questions.
• Written Communication - Writes clearly and informatively. Able to read and interpret written information.
• Presents numerical data effectively;
• Organizational Support - Follows policies and procedures; Completes tasks correctly and on time; supports Companys goals and values.
• Adaptability - Changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events.
• Attendance/Punctuality - Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.
• Initiative - Volunteers readily; Undertakes self-development activities; Seeks increased responsibilities; Takes independent actions and calculated risks; Looks for and takes advantage of opportunities; Asks for and offers help when needed.
• Judgment - Exhibits sound and accurate judgment; Displays willingness to make decisions. Supports and explains reasoning for decisions.
• Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently.
• Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
• Quality - Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
• Quantity - Meets productivity standards; Completes work in a timely manner; Strives to increase productivity; Works quickly.
• Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

2-year college degree preferred but not required; 2- 4 years of restaurant experience desired or in a retail or corporate establishment. Experience in a similar or comparable work environment, strong work ethic supported by a pleasant and positive attitude of can do success.

Good working knowledge of Word, Excel and Outlook required.

Ability to effectively communicate with management in either Japanese or English. Ability to respond to questions from the general public regarding restaurant products. Ability to interact with all levels of management.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Noise level is moderate to loud.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; reach with hands and arms and stoop, kneel, crouch, or crawl. Specific vision abilities required by this job include ability to focus on computer screen for extended periods of time.

Essential Weight Lifting/Force Exertion Requirements:

1/3 to 2/3 of time: Up to 50 pounds with a lifting aid

More than 2/3 of time: Up to 10 pounds

The above job description identifies the essential job functions and skills needed by the person or persons assigned to this position. These job functions and skills are not intended to be a complete and exhaustive list of all responsibilities, duties and skills required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. The information contained herein is subject to change at the companys discretion.