Counter and Rental Clerk jobs in Boston, MA

About Us: NAYA has perfectly transformed traditional Middle Eastern street fare into a fresh, clean, no frills cuisine. Our company culture and values are carried over into every dish and morsel produced by the brand!

We are very excited to bring NAYA to Boston!! We are opening our very first (of many) locations in ‘Beantown’ and we are looking for a stellar and enthusiastic Operator to introduce NAYA to this great City!

General Description: The Multi-Unit General Manager is responsible for running a NAYA location as the General Manager (GM) and then overseeing the GM of another location in an Area Coach aka District Manager capacity.

The Multi-Unit GM is responsible for managing, developing, hiring and training the restaurant staff and management team for their location. This position is also accountable for meeting stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation for both of their locations.

RESPONSIBILITIES

For the Multi-Unit GM's location:

• Ensures and is accountable for the profitability of the store by growing sales and controlling labor and cost of goods
• Hires, trains, manages, coaches, counsels, and evaluates all team members
• Achieves NAYA’s objectives in sales, service, quality, cleanliness, and restaurant appearance through staff training and creating a positive and productive environment
• Ensures that all food and beverage items are prepared and served in a timely manner and according to NAYA’s recipes, portioning, cooking, and serving standards
• Creates and approves the weekly schedule and ensures proper staffing levels per business needs while meeting labor targets
• Actively builds and maintains the reputation of NAYA in the community, including monitoring online reviews, taking necessary recovery and recognition activity with the guests and team members
• Controls inventories of food, equipment, smallware, and report issues as necessary
• Conducts ordering and monthly inventory
• Reviews daily time punches for accuracy; addresses time clock abuse (clocking in early or late) via coaching and/or documentation
• Controls cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures
• Utilizes daily, weekly, quarterly, and annual financial reporting tools
• Ensures all administrative tasks are complete in a timely manner, like weekly payroll, accident and injury reporting etc.

For the other location:

Supervises a designated General Manager and assists them with:

• Coaching, developing and mentoring their managers and crew members
• Driving 4-wall EBITDA while elevating the employee and guest experience through multiple consumer channels
• Building a bench and rolling out succession planning and growth initiatives
• Developing and maintaining an employee-oriented and guest-focused organizational culture emphasizing continuous improvement, high performance, collaboration, teamwork, and process improvements
• Interviewing, hiring, onboarding and training of all restaurant positions
• Responding quickly to changing market conditions and revising strategies accordingly
• Validating compliance with operational initiatives through auditing, training and performance management of their teams
• Jumping into hands-on execution within the restaurant to plug holes and staffing gaps as needed
• Reviews P&L reports monthly with their General Manager to ensure that key financial targets are being met and adjusted based on business needs
• Sets clear expectations, follows up and creates a culture of accountability for their restaurant operations teams
• Forecasts and monitors expenses of their General Manager to ensure company goals are met on a weekly, monthly and yearly basis
• Ensures the operations are in compliance with all applicable national, state, and local regulations and laws
• Performs other related duties, tasks, and responsibilities as required, assigned, and directed

REQUIREMENTS

• 3 years of senior restaurant management/leadership operations experience
• Able to train temporarily in New York City, estimated 8-12 weeks
• ServeSafe Certified
• Bachelor’s Degree or higher
• Strong leadership, analytical and problem-solving skills
• Superior interpersonal skills and ability to earn trust and respect from colleagues and staff
• Exceptional financial acumen
• Thrives in a constantly evolving, fast-paced environment

Job Type: Full-time

Pay: $75,000.00 - $80,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Ability to Relocate:

• Boston, MA: Relocate before starting work (Required)

Work Location: In person