Store Director

SUMMARY

The Little Caesars Store Director is responsible for establishing and maintaining Little Caesars goals of customer satisfaction, oversees and is accountable for the operation of a restaurant ensuring maximum sales and profitability through merchandise, inventory, expense control, human resources management and managing operating costs and shrinkage.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• To treat customers as guests with respect and courtesy while providing them with quick, friendly service. This includes greeting and acknowledging every customer, maintaining outstanding standards and solid product knowledge.
• Responsible for recruitment and hiring of new Associates.
• Responsible for the training and development of Associates to perform tasks.
• Schedules and supervises Associates, including rewarding and coaching.
• Maintains an understanding of the companys food preparation guidelines as well as health and safety regulations.
• Resolves customer issues.
• Process information and product through computer system and POS register system.
• Operates and uses all equipment necessary to run the restaurant
• Analyzes and measures business trends; develop and implement plans to maximize sales and meet or exceed goals and objectives.
• Controls shrink expenses and labor.
• Aware of competition activities and report results; shares information with supervisor.
• Follows all Little Caesars programs/promotions
• Available to work varied hours/days to oversee restaurant operations.
• Reviews restaurant trends and recommend and initiate changes for maximizing goals and objectives.
• Ensures compliance with all laws, policies and procedures through regular restaurant management and staff meetings, restaurant walk through and audits, etc.
• Act as NFI's representative both within the restaurant and within the community.
• Any other responsibilities as assigned by supervisor.

KEY ATTRIBUTES

• People/Communication skills
• Customer Minded
• Passion for selling
• Aptitude for working in a fast paced environment
• Integrity
• Product knowledge
• Leadership skills
• Stable
• Open Minded
• Organization/Prioritizing skills
• Detail Minded

SUPERVISORY RESPONSIBILITIES

• Manages subordinate supervisors who supervise Associates in all departments.
• Responsible for the overall direction, coordination, and evaluation of this unit.
• Directly supervises non-supervisory Associates.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

EDUCATION and/or EXPERIENCE

• High school diploma or general education degree (GED);
• Two to three years related experience and/or training; or
• Equivalent combination of education and experience.

LANGUAGE SKILLS

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of customers or Associates of organization.

MATHEMATICAL SKILLS

• Ability to work with math concepts such as addition, subtraction, division, multiplication, percentages, distribution, food cost, and labor percentage.

CERTIFICATIONS, LICENSES, REGISTRATIONS

• Manager Food Handlers Certificate provided at restaurant level

EQUIPMENT

• Slip resistant shoes with closed toe and heel
• Hairnets/Hats
• Safety Cutter
• Computer
• Uniform per policy
• Associates may be required to use standard pizza restaurant equipment including, but not limited to
• Sheeter
• Vertical cutting mixer
• Pizza and dough cutter
• Dough mixer
• Knives
• Ovens

PHYSICAL DEMANDS

Regularly (Over 2/3 of the time)

• Stand
• Walk
• Use hands to finger, handle, or feel
• Reach with hands and arms
• Stoop
• Kneel
• Crouch
• Lift and/or move up to 25 pounds

Frequently (Between 1/3 to 2/3 of the time)

• Overhead lifting
• Climb
• Balance
• Lift and/or move up to 50 pounds

Occasionally (Less than 1/3 of the time)

• Sit
• Crawl
• Smell
• Lift and/or move up to 100 pounds

Vision

• Close
• Distance
• Peripheral
• Depth perception
• Ability to adjust focus
• Ability to distinguish colors

WORK ENVIRONMENT

Frequently

• Risk of electrical shock
• Wet or humid conditions
• Work near moving mechanical parts
• Extreme cold from freezers and coolers
• Extreme heat from ovens

Noise Level

• Moderate

**Niemann Foods Management retains the discretion to add to or change the position requirements at any time.

**Position requirements may vary by store location