Compensation Overview

Salary Range: 80000 to 100000 (Currency: USD) (Pay period: per-year-salary)

Responsibilities

• Oversee daily operations, including inventory management, sales, customer service, and quality control
• Ensure compliance with health and safety regulations, maintaining a clean and safe working environment
• Implement and maintain standard operating procedures to enhance efficiency and consistency
• Lead, mentor, and develop a team of employees, fostering a collaborative and motivated work environment
• Conduct regular team meetings to communicate goals, updates, and provide training opportunities
• Manage staffing needs, including hiring, scheduling, performance evaluations, and addressing any personnel issues
• Maintain the highest level of customer service, addressing customer inquiries and resolving issues promptly
• Foster strong relationships with customers, understanding their needs and ensuring their satisfaction
• Manage budgets, monitor financial performance, and implement cost-control measures
• Analyze sales and financial data to identify opportunities for growth and improvement.
• Coordinate with ownership team on financial planning and reporting
• Develop and execute marketing strategies to attract new customers and retain existing ones
• Promote the market through various channels, including social media, community events, and local partnerships
• Engage with the community to uphold and strengthen the market’s reputation and legacy
• Manage relationships with suppliers and vendors to ensure the timely and cost-effective procurement of high-quality products
• Oversee inventory levels, conduct regular audits, and manage stock to meet customer demand

Qualifications:

• Proven experience as a General Manager or in a similar leadership role
• 4+ years of experience in a managerial capacity in Butchering and/or food & beverage
• Thorough understanding of meat and seafood cuts, product claims, cooking techniques, and product origins within the local market
• Expertise in the cutting, preparation, display, and sale of meat and, occasionally, seafood products
• Strong understanding of business operations, financial management, and customer service
• Previous experience in Food Safety and Planning Food Safety Certification is required, or the ability to obtain certification within the first 90 days of employment (ServSafe Manager’s Certification).
• Comfortable working in a fast-paced, high-volume environment, directing teams, and maintaining composure under pressure
• Proficiency in managing P&L, COGS, understanding budgets, financial planning and strategy, labor/scheduling, training, and team development
• Ability to coordinate multiple tasks, including overseeing food, beverage, and labor costs while upholding required operational standards in daily restaurant activities
• Excellent communication skills for effective collaboration with diverse staff
• Personal attributes including being action-oriented, self-motivated, maintaining a positive and humble attitude, service-focused, flexible, with a fun-loving personality, and ethical with a high degree of integrity

Physical Requirements:

• Ability to lift up to 50 pounds, standing or walking for 6-9 hours during a 9-hour workday
• Proficiency in hand use, including single grasping, fine manipulation, pushing, and pulling
• Comfortable working in a wet and cold environment
• Competence in handling knives and other cutting equipment
• Flexibility to work a varied schedule of 45-50 hours per week, including Saturdays and some holidays (Tues – Sat, every Sun and Mon off)
• Proficiency in using tools and equipment, such as professional-grade butcher saws, grinding equipment, and burger patty machines

Benefits:

• Bonus Potential
• Comprehensive coverage of medical, dental, vision, and life insurance at a rate of 75%
• Eligibility for equity ownership, up to 1.5%, within the initial 90 days of employment
• 401K matching up to 4%
• Allocation of 15 paid days off, 3 sick days, and 8 paid holidays
• Exclusive food discounts, up to 25%