Description

Essential Functions

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the team member for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Monitor overall performance of facilities by establishing a preventive maintenance program for all equipment while minimizing expenses.
Conduct training and team member development to include safe food handling and service, beverage and wine familiarization, and cleanliness standards with all team members, to ensure all understand and are accountable for their areas of responsibility. Develop individuals for future advancement.
Ensure consistent operation of the property including sanitation, equipment, safety, and health standards.
Stay current with relevant laws, procedures, and policies regarding service of alcohol.
Check stock is correctly rotated and stored to reduce waste. Monitor and order stock and supplies as needed. Complete inventories monthly, reconciling any issues.
Use understanding and knowledge of the impact of profit and loss in developing and managing budget.
Comprehend financial reporting including daily sales reporting and inventory. Understand costs and impacts to financial statements.
Practice productive scheduling and write schedules to budgeted labor percentage; manage and review opportunities and take action to correct shortcomings.
Project a favorable image of Akela Plaza to promote its aims and objectives, and to foster and enhance public recognition and acceptance of all its areas of endeavor.
Keep immediate superior promptly and fully informed of all problems or unusual matters of significance and take prompt corrective action where necessary or suggest alternative courses of action which may be taken.
Perform all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of this position.
Resolve guest issues or disputes to the guest’s satisfaction, within authority.
Ensure compliance with all applicable regulations, laws, internal policies, procedures, and internal control protocols.
Act as a role model for team members, fostering teamwork, shift cohesiveness and outstanding morale, motivation, and open communication, with impartiality in team member relations, maintaining harmony to the extent possible.
Communicate in an effective and friendly manner, fostering successful relationships with guests, working successfully with peers, team members, and regulatory agency personnel.

Demonstrate openness to new organizational structures, procedures, and technology. Able to provide visible support for organizational changes needed to improve effectiveness and help others to successfully manage organizational change.

Perform other related duties as may be assigned by reporting supervisor.

Understand and comply with the Eye, Hi, Goodbye program.
Regular attendance is required.

Core Competencies

Adhere to and act in accordance with all policies and procedures, and applicable federal, state and local regulations
Maintain a neat, clean and well-groomed appearance (specific standards may apply based on uniform requirements). Where uniforms are required, they must be clean and pressed at the beginning of each shift
Competency to follow detailed procedures and ensure accuracy in documentation, carefully monitoring processes and routine work details
Ability to clearly present information verbally and in writing; read and interpret complex information; actively listen and talk with guests and team members
Demonstrate a high level of service delivery to ensure guest and team member satisfaction; handle service failures and prioritize guest and team member needs
Prepare for known problems and opportunities in advance; willingness to undertake additional responsibilities and respond to situations as they arise
Ability to maintain a calm demeanor during stressful situations
Maintain high standards despite pressing deadlines; reinforce excellence as a fundamental priority
Capable of using tact, maintaining confidences, and fostering an ethical work environment; giving proper credit to others, and handling situations honestly
Ability to adapt behavior to others’ styles, interact with people who have different values, culture, or backgrounds, be of service to difficult people, optimize the benefits of having a diverse workforce, developing rapport with others and recognizing their concerns and feelings to build and maintain long-term associations based on trust
Share due credit with team members; display team spirit, enthusiasm and promote a friendly group working environment; work closely with other departments as necessary; support group decisions and solicit opinions from fellow team members
Ability to operate various types of equipment used, for example personal computers, telephone, point of sale systems, food holding and production systems, kitchen equipment, safety equipment, etc.

Physical Demands and Work Environment

The physical demands and work environment characteristics described are representative of those that must be met by a team member to successfully perform the essential job functions.

The team member will be exposed to various foods and chemicals as well as latex. While performing job duties the team member may occasionally sit, and uses hands to finger, handle or feel, reach with hands and arms, and talk or hear. The team member may stand for prolonged periods, work in confined spaces and around temperature extremes, walk 1½ miles daily, climb stairs or balance, and stoop, kneel, crouch, or crawl. The team member may occasionally lift up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

While performing job duties the team member is regularly exposed to risks associated with travel between areas as may be required due to business demands. The team member is occasionally exposed to fumes or airborne particles, including second-hand environmental smoke. The noise level in the work environment varies from light to moderate.

At a minimum, the selected candidate will be required to pass a background check and drug-screening test, obtain a New Mexico food handler permit, and should have the ability to become alcohol server certified.

Qualifications

Minimum Qualifications

Associate degree, culinary degree or equivalent technical training in food and beverage
Oversee and control daily activities of operations including the truck stop, convenience store, grill, gift shop, and maintenance of the facilities.
Three years’ food and beverage supervisory experience
Five years truck stop/convenience store management experience
Working knowledge of Verifone (POS), Comdata, and Loyalty card programs
Possess or can acquire all federal and state licenses required for food and beverage managers
Knowledge, skills, and abilities to work with computers, Microsoft Office products and point of sale equipment
Proven performance implementing and maintaining food and beverage operational standards
Strong organization and time-management skills to accurately and successfully complete tasks and meet deadlines
Sound leadership skills and customer service orientation, using mature judgment and professionalism in all matters

Strong written and oral communication skills, and the ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Must be knowledgeable in sanitation, guest service, cash control, inventory management processes, ordering, retail management, and protocols.
Must possess the ability to handle/count large amounts of cash utilizing currency and coin counters and be able to work in a fast-paced environment while maintaining accuracy.
Strong customer service orientation is required.
Must be able to work effectively with peers, staff members, and regulatory agency personnel.