About us

The Dolly Llama East Village is a small, fun team which shares in providing our guests with a stellar experience from the moment they walk through our doors. As The Dolly Llama's first NYC location and still new, we are inclusive, fun, supportive and our goal is to serve up authentic Belgian waffles, beautifully-delicious ice cream treats, including shakes, with lots of smiles in a family-like work environment. We are a diverse team who support each other and are welcoming to every guest who enters our doors.

Our work environment includes:

• Casual work attire
• On-the-job training
• Lively atmosphere

GENERAL DESCRIPTION:
Full responsibility for overseeing all business operations including store revenue, profitability and financial success; hospitality; meal planning and catering operations; food production and culinary operations; staff hiring and termination; management and training; maintenance and physical upkeep; quality control; waffle cooking production; purchasing; financial accountability; and adherence to company standards. He/she/they will ensure an efficient operation and maintain high production, productivity, and guest-service standards. The Store Manager will create an efficient and welcoming environment where the team can engage and impress our guests.

Candidates must be SERVSAFE MANAGER-certified (or equivalent), possess a valid NYC Department of Health food handler's certificate and must be familiar with EXCEL and with creation and adherence to budget.

This is a full-time position. The Store Manager (SM) will be responsible for managing their own schedule effectively and efficiently to achieve business goals as dictated by company management and as needed to maintain a healthy, profitable store. The SM will exemplify all Company values in everything they do as they lead their team towards our Company Mission.

The ideal candidate will possess the ability to drive the development of the existing menu, manage an aggressive specials venue, and oversee an ongoing research and development program. This is a team-driven environment and all key management personnel work directly with the owner/operator on daily basis.

Duties & Responsibilities:

• Scheduling of all team members.
• Managing all staff, including hiring, terminations, team member feedback/reviews/warnings and promotions.
• Training staff and implementing staff training programs; training future store leaders/management.
• Creating, managing, and maintaining operational documents and checklists.
• Working closely with company management on new initiatives, menu changes, and other programs to expand the business and improve profitability.
• Effectively increasing revenue and/or creating additional revenue streams.
• Managing labor and food cost and all additional operating expenses.
• Working with team on ordering, purchasing, receiving, issuing, and storing inventory.
• Plan daily/weekly/monthly budgets and ensure budgetary goals are met.
• Managing inventory and ensuring inventory counts are performed and recorded regularly.
• Maintaining excellent regular communication with team and company management.
• Overseeing all physical store upkeep, including equipment maintenance.
• Enforcing health and safety regulations; maintaining a clean, orderly, and safe environment; and achieving a minimum score of 90 on all health inspections.
• Maintaining and organizing daily paper records, including vendor invoices, staff HR documentation, and similar required documentation.
• Enforcing and executing the company mission and values, as well as all company employment policies.
• Ensure all national and local labor codes are met.
• Understanding completely all policies, procedures, standards, specifications, guidelines, and training programs.
• Ensuring that all guests feel welcome and are given responsive, friendly, and courteous service always.
• Ensuring that all food and products are consistently prepared and served according to the store's recipes, portioning, cooking, and serving standards.
• Achieving company objectives in sales, service, quality, appearance of facility, and sanitation and cleanliness through the training of team members and by creating a positive, productive working environment.
• Controlling cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with store policies and procedures.
• Make employment and termination decisions.
• Filling in where needed to ensure guest service standards and efficient operations.
• Continually striving to develop your team members in all areas of managerial and professional development.
• Preparing all required paperwork including forms, reports, and schedules in an organized and timely manner.
• Ensuring that all equipment is kept clean and in excellent working condition through personal inspection and by following the store's preventative maintenance programs.
• Ensuring that all products are received in correct unit count and condition and deliveries are performed in accordance with the store's receiving policies and procedures.
• Overseeing and ensuring that store policies on team member performance appraisals are followed and completed on a timely basis.
• Scheduling labor as required by anticipating business activity while ensuring that all positions are staffed when and as needed and that labor cost objectives are met, as well.
• Knowing store policies regarding personnel and administering prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures.
• Fully understanding and complying with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the store, team members, and guests.

SECONDARY DUTIES:

• Perform duties of all staff positions as required to meet guest demand, including all FOH and BOH positions.
• Manage and record inventories.
• Identify and communicate possible opportunities and problem areas to company management.
• Cooperate and work together with all team members and plan and complete job duties with minimal supervisory direction, always using appropriate judgment.
• Complete requirements for in-service training, acceptable attendance, uniform and dress codes, and codes for personal hygiene.
• Support the Company's mission and values.
• Make necessary business purchases to ensure continued smooth operations and improved operations.

ESSENTIAL QUALIFICATIONS:

• Be 18 years of age.
• Be able to work in a standing position for long periods of time.
• Minimum 2 years' experience as an assistant manager or similar, ideally in a fast-casual store setting.
• At least 3 years' experience directly managing team members.
• Experience hiring, training, managing and scheduling team members, including writing and delivering performance reviews, written warnings, and other team member communication.
• Experience using and managing a major Point-of-Sale software solution.
• Experience with online ordering systems.
• Ability to do basic math and understand finances and cost management.
• Ability to read and understand common business financial statements such as a P&L statement and make actionable decisions.
• Proficient interpersonal relations and communication skills.
• Ability to identify and correct problems, inefficiencies, and waste; and effectively communicate these issues to the team and other management.
• Basic computer skills, including ability to use email, Microsoft Word, Microsoft Excel and other online applications.
• Strong attention to detail and ability to get others to follow suit.
• A valid food safety manager certification.

PHYSICAL REQUIREMENTS:

• Must be able to stand 8+ hours a day, 5+ days a week.
• Must be able to reach, lift, bend, kneel, stoop, and climb
• Must be able to balance and move up to 25 lbs. for distances of up to 50 ft.
• Stamina to work 40-to-50 hours per week on a consistent basis.
• Must have the manual dexterity to use major kitchen and bar equipment.
• Must be able to understand and respond to team members and guest requests in a loud environment.

STORE MANAGER'S QUALITIES AND CHARACTERISTICS:
An effective manager should have:

• Leadership.
• Positive thinking/good attitude.
• Excellent stress management.
• Ability to multitask.
• Passion for and knowledge of the product.
• Good communication and social skills.
• Organization and excellent record-keeping.
• Systematic and profitable thinking.
• Consistency.
• Efficient time management.
• Excellent problem-solving.
• A proactive mindset.
• Motivational ability and team player mentality.
• Goal-oriented focus.

OTHER TASKS AND DUTIES:

Management Tasks

• Understanding business trends, including how weather, events, and other factors affect business.
• Creating complete food orders utilizing food budget forms, par levels, and other food ordering support tools.
• Composing a team member schedule utilizing hourly sales reports.
• Forecasting sales.
• Understanding labor and when to make cuts.
• Scheduling, reporting, messaging, etc.
• Dealing with angry or disappointed guests and properly handling the situation.
• Checking the dining room (including high chairs and trash cans), bathrooms, building exterior, and elsewhere for cleanliness.
• Understanding health code standards and how to comply.
• Knowing proper maintenance procedures for all equipment.
• Knowing how to fill out an incident report.
• Assessing which area of the store needs attention during a rush (a dirty dining room; waffle baking, waffle proofing, topping assembly being backed up; etc.).
• Finding or creating ways to improve your speed, process, product, and profit.
• Knowing portion amounts for menu items.

Team Member Management

• Manage the team and give direction.
• Train and coach all positions.
• Explain processes and policies to team members.
• Keep proper communication at shift change.
• Maintain food temperatures and quality control.
• Know when to give breaks.
• Assess par levels for all items on the prep sheet for each day.

Accounting/POS

• Add team members; monitor cash due; check labor; and understand POS, refunds, and procedure for when credit cards won’t process.
• Know who to call for equipment and operational issues and how to create a support ticket.
• Complete POS Checkouts.
• Keep up with cash reconciliation log, bank count, and tip sheet. Check stations before team members leave.
• Keep office area clean and organized.
• Develop new specials.

The above-referenced responsibilities are general guidelines and are not to be considered full and complete requirements/responsibilities and are subject to change according to business needs and an individual's abilities.

Take a look at The Dolly Llama website to learn more about the company and the amazing ice cream and waffle menu items: https://thedollyllamaus.com

And check out Instagram to see mouth-watering pics and why The Dolly Llama continues to be a success: https://www.instagram.com/thedollyllama_us

Our store hours are:

Monday - Thursday: 12pm - 11pm
Friday - Sunday: 12pm - 12am

If you're interested in joining the team, please respond with:

• Your resume
• A brief introduction about yourself and why you'd want to work here
• Your availability

Job Type: Full-time

Pay: $40,000.00 - $42,000.00 per year

Benefits:

• Employee discount

Experience level:

• 2 years

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Every weekend
• Monday to Friday
• Rotating weekends
• Weekend availability

Ability to commute/relocate:

• New York, NY 10003: Reliably commute or planning to relocate before starting work (Required)

Application Question(s):

• Do you have experience as a MANAGER/ASSISTANT MANAGER in a FOOD SERVICE establishment? This food service management experience is a REQUIREMENT for this position.

Experience:

• food service management/operations: 2 years (Required)

License/Certification:

• NYC Department of Health Food Handler Certification (Required)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: In person

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