Retail Director

General Summary:

Responsible for daily operation of assigned account. Maintains compliance and operation excellence in retail, production and patient services. Acts consistently with the values and beliefs of Luby’s, supporting our Mission Statement. Maintains professional relationships with colleagues, clients, customers and partners.

Responsibilities

Food Skills, Management, Safety and Quality

• Ensure quality and quantity meet established standards and specifications. Ensure utilization of all company recipes and procedures 100% of the time. Can teach recipes effectively. If applicable, recipe books are up-to-date and neatly organized everyday. Wants to become a food expert and applies knowledge everyday.
• Oversees and is responsible for daily purchasing, maintenance of the food preparation system, order books, recipe books, inventory and storerooms. Keeps records of preparation costs, inventory, etc. Insures proper food handling, storage and safety procedures are followed.
• Effectively plans all aspects of food preparation including purchasing, receiving and storing of food items; effectively manages cooking and preparation time. Supervises the production of all special diets. Keeps waste to a minimum. Strives for and achieves consistency in food preparation.
• Ensures that food is displayed in an appealing manner. Teaches merchandising techniques to others. All food is garnished correctly.
• Plans and prepares menus for special events as may be requested by the Client. Directs preparation of all catered food by the kitchen staff. Follows standardized recipes, portioning and presentation standards.
• Follows food safety procedures correctly and instructs others to do so as well. Strives to achieve safety standards for food preparation; has high clean kitchen areas. Ensures that staff adheres to high personal hygiene standards; meets time and temperature standards.
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third party audits. Interfaces with representatives of Regulatory Agencies regarding food safety and sanitation in the kitchen.
• Adheres to Facility’s Emergency Preparedness Program, Occupational Safety and Health Administration (OSHA) and other mandatory programs in the facility as appropriate.

Operations Management Skills

• Time Management/Scheduling/Planning-Creates effective work plans and schedules to complete job responsibilities in a timely manner. Meets all established time frames for submitting paperwork.
• Completes all daily, weekly, or monthly reports on a timely basis meeting all deadlines.
• Workplace Safety – Focuses on safety issues. Responds immediately to employee accidents and to employee concerns. Follows all company initiatives set forth by Risk Management; i.e., equipment training, safety meetings, etc., Is 100% compliant.
• Employee Record Keeping – Ensures that all employee records are completed thoroughly, accurately and on time.
• Financial Skills – Understands the basic financial aspects of operating the Facility; can make adjustments without being told to on controlling costs; is proactive. Responsible for accounts payable and receivable.
• Maintains auditing standards – Maintains acceptable levels of overages and cash handling shortages; is 100% compliant with all cash handling and terminal accounting standards.
• Has the technical expertise necessary to effectively and efficiently complete their job responsibilities. Open to learning new technical skills and can teach others the technical systems.

People Leadership Skills

• Staffing and Retention – Promotes a positive work environment that promotes loyalty and respect; proactive in addressing and correcting behavior problems. Committed to fair scheduling. All uniform and appearance standards are adhered to 100% of the time. Have the right people in the right job at the right time.
• Training and Development – Follows all company programs consistently. Is committed to developing team to the next level.
• Coaching/Delegation – Is a role model, teacher and coach. Has the ability to explain, demonstrate and take initiative. Understands the importance of adaptability in different teaching methods. Successfully removes obstacles tat get in the way of people’s development. Delegates to maximize Facility’s strengths. Always follows up on the results of delegated projects and obtain desired results. Proactive in addressing and correcting behavior.

Guest/Patient Service

• Focused on providing nutritional food and courteous service. Emphasizes guest/patient service as a part of the Luby’s culture, and creates an environment where good customer service is expected and rewarded. Involved in the service, circulates in the dining room 3 times a shift and “touches” 5 tables.
• Listens and responds to guests/patients needs and expectations. Effectively communicates Luby’s ability to meet the guests/patients special needs and requests; recognizes and greets guests/patients by name. Director guarantees guests/patients 100% satisfaction and replaces food when necessary with a positive attitude; solves guest/patient complaints at the Facility level with minimal guest/patient complaints to the main office.
• Adheres to Facility’s Policies and Procedures including the confidentiality and patient’s rights policies as outlined in the Facility’s Policies and Procedures Manual.

Leadership Skills

• Initiative/Drive for Results – Shows interest in self-improvement; acts with a sense of urgency and purses challenging goals; is driven to improve performance in sales and people development. Communicates operational responsibilities to staff. Can motivate others to high performance.
• Judgment/Decision Making – Uses good judgment to make high quality decisions. Supports company policy culture and objectives of Luby’s business. Is ethical in business relationships and decisions.
• Communication – Communicates effectively and professionally. Has authority but leads without dictating.
• Feedback – Consistently offers criticism in a constructive manner. Initiates changes based on all feedback appropriately.

Sales/Sales Building

• Focused on our Mission Statement “to providing a superior food service program focused on guest service, nutritional value and skilled management.” Supports all marketing and food promotions.

Requirements

• Minimum of Associate Degree or 3 years experience in Food Service Management in a Hospital or Hotel Setting
• Able to function well in a fast paced environment, good multitasking abilities with attention to detail
• Proficient with computer operations, excellent financial, budgetary and accounting skills
• Experienced in client relationship management, able to communicate effectively at all levels
• Capable of prolonged standing and walking continuously, frequent stooping and bending and lifting up to 50 lbs.
• Sufficient manual dexterity to operate equipment necessary to perform essential functions of the job

This job posting contains some general information about what it is like to work at Pappas Restaurants and is not a complete job description. Pappas Team Members perform a number of different tasks every day, and this posting does not list all of the essential functions of the job.

Americans with Disabilities Act (ADA)

Applicants with disabilities may be entitled to reasonable accommodation under the terms of the Americans with Disabilities Act and certain state or local laws. A reasonable accommodation is a change in the way things are normally done that will ensure an equal employment opportunity without imposing an undue hardship on the Company. Please contact teamresource@pappasrestaurants.com for assistance completing any forms or to participate in the application process.

Pappas Restaurants is an Equal Opportunity Employer.