Store Manager

Key Duties and Responsibilities

Business Planning and Store Operations

• Plan, organise, direct, control and coordinate all aspects of the establishment's daily operations.

• Develop and implement business plans, sales strategies and operational objectives.

• Take responsibility for sales performance, profitability and operational cost control.

• Monitor sales, customer demand and business performance and implement corrective actions where required.

• Ensure the establishment operates efficiently and maintains appropriate service and product standards.

• Coordinate opening, closing and daily operational procedures.

Product Mix, Purchasing and Inventory Management

• Determine the range and mix of acai bowls, desserts, beverages, toppings, ingredients and related products based on customer demand, seasonal trends and profitability.

• Develop and implement purchasing policies and ordering procedures.

• Select and communicate with suppliers and negotiate purchasing arrangements where appropriate.

• Monitor ingredient and product availability and ensure appropriate stock levels are maintained.

• Review stock usage, conduct stocktakes and investigate stock variances.

• Implement appropriate stock rotation, storage and wastage control procedures.

• Monitor product quality, use-by dates and food presentation standards.

Pricing and Profitability Management

• Set and review retail prices, product margins, discounts and promotional pricing.

• Review pricing based on ingredient costs, supplier pricing, competition and market conditions.

• Monitor gross margins and product profitability.

• Approve appropriate promotions, discounts and clearance strategies to minimise wastage and maintain profitability.

• Identify opportunities to improve sales and reduce operating costs.

Marketing and Promotional Activities

• Develop and implement marketing and promotional strategies to increase sales and customer traffic.

• Plan seasonal promotions, product offers and in-store marketing activities.

• Coordinate promotional displays, menu pricing and product presentation.

• Monitor customer response and sales results from promotional activities and adjust strategies where required.

• Identify opportunities to develop new products or menu offerings based on customer demand and market trends.

Staffing and Team Management

• Determine staffing requirements according to trading patterns and business needs.

• Recruit, interview, select, induct and train store staff.

• Prepare staff rosters and allocate duties to ensure appropriate coverage during trading hours.

• Supervise staff and monitor performance, productivity and customer service standards.

• Provide training in food preparation, customer service, POS procedures, hygiene and workplace safety.

• Address performance issues and manage staff concerns in accordance with company policies and employment requirements.

• Support staff development and maintain a productive and professional team environment.

Customer Service and Product Standards

• Establish and maintain high customer service standards across the establishment.

• Ensure customers receive quality products and efficient, friendly service.

• Monitor product presentation, consistency and service standards.

• Handle and resolve customer complaints and escalated service issues professionally.

• Monitor customer feedback and identify opportunities to improve products and service.

Financial Management and Administration

• Prepare and manage operating budgets covering stock, staffing, supplies and other establishment expenses.

• Monitor daily and periodic sales performance against business targets.

• Control operating expenditure and identify opportunities for cost savings.

• Monitor cash handling, POS transactions and daily sales reconciliation.

• Maintain and review records relating to sales, stock, purchases and operating expenses.

• Report financial and operational performance to the owner.

Food Safety, Health and Safety and Compliance

• Ensure the establishment complies with applicable food safety, health and safety and employment requirements.

• Implement and monitor appropriate food handling, hygiene, cleaning and sanitation procedures.

• Ensure ingredients and food products are stored and handled appropriately.

• Maintain procedures for managing food allergies, contamination risks and product safety where applicable.

• Implement loss prevention, security and risk management procedures.

• Ensure the premises, equipment and work areas are maintained in a safe, clean and compliant condition.

• Report and address hazards, incidents, customer complaints and operational risks promptly.

Skills and Experience Required

• A minimum of two years of relevant retail, food retail, hospitality, café, takeaway or store management/supervisory experience OR

• A Level 4 or higher qualification in hospitality, business, administration, retail or any related field.

• Either relevant qualification or relevant work experience is required.

• Demonstrated ability to independently manage the day-to-day operations of a retail food establishment.

• Strong commercial awareness and understanding of sales, purchasing, stock control and profitability.

• Strong leadership, communication, organisational and decision-making skills.

• Ability to manage staff, prepare rosters and maintain service standards.

• Good understanding of food safety, hygiene and workplace health and safety requirements.

• Ability to work independently and take responsibility for the commercial and operational performance of the establishment.

Other Requirements

• Ability to pass a character check.

• Required to pass a drug and alcohol test.

• Ability to work flexible hours, including weekends, evenings and public holidays as required.

• Ability to work in a fast-paced customer-facing food retail environment.

• Reliable, organised and committed to maintaining high standards of customer service, food quality and cleanliness.

• Must have valid New Zealand work rights.