General Manager (Sur La Table)

With over 50 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food.

Experience, qualification, and soft skills, have you got everything required to succeed in this opportunity Find out below.

The General Manager contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The General Manager blends business acumen and operational knowledge to drive retail and culinary business results while building a high-performing team. This role uses discretion in assigning duties to employees and in employment decisions and is accountable for the achievement of sales goals, store operations, staffing, and performance management of all store employees. The General Manager reports to the District Manager.

JOB DUTIES AND RESPONSIBILITIES :

• Models and directs employees to ensure customer service standards are met.
• Creates an environment where employees are informed and capable by directing training activities for all retail and culinary employees.
• Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained, and consistently followed.
• Manages the complete operations of the store. Ensures employees are effective at executing corporate initiatives in a timely, efficient, and resource-wise manner. Delegates tasks appropriately and holds team accountable.
• Proactively monitors and manages store staffing levels according to retail and culinary censuses and fluctuations in seasonal business needs.
• Maintains an active performance development process. Provides coaching in the moment and performance feedback to employees. Conducts formal performance reviews.
• Seeks opportunities to increase topline sales. Challenges and inspires employees to achieve and execute sales driving initiatives.
• Analyzes and measures retail and culinary business trends. Develops and implements plans to drive topline sales, profitability, and culinary revenue.
• Completes the store schedule optimizing allocated hours to meet retail and culinary goals.
• Stays informed by maintaining product knowledge, accesses available training, and seeks out additional resources when necessary.
• Ensures the accuracy and integrity of employee information including, but not limited to, Time and Attendance records and personal data.
• Manages inventory, controls shrink, retail supply, and culinary expenses.
• Appropriately partners with District Manager, HQ Retail Operations, Human Resources, and other departments as needed or necessary.
• Ensures adherence to applicable wage and hour laws. Accurately records time worked according to SLT policy.
• Demonstrates exceptional verbal and written communication skills with employees, customers, field management, and corporate office.
• Additional responsibilities as assigned by District Manager or HQ.

ESSENTIAL FUNCTIONS :

EXPERIENCE AND REQUIRED QUALIFICATIONS :

Sur La Table Core Competencies for Everyone :

Sur La Table Leadership Competencies for People Managers :

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