Retail Manager

This is a genuine senior management role. The Retail Manager will be responsible for planning, organising, directing and controlling the day-to-day operations of the Phat Chicken Erina outlet across dine-in, takeaway, delivery and catering services.

The successful candidate will report directly to the Business Director and will exercise substantial day-to-day managerial authority over staff, service delivery, stock control, purchasing, financial performance, operational procedures and compliance.

This is not a shift supervisor role. The position requires demonstrated management capability, commercial judgement and the ability to manage the business at an operational level.

Benefits

Salary Plus Superannuation 

Task & responsibilities

The retail manager will be responsible for the following duties:

• Operational Management

Plan, organise, direct and control the daily operations of the outlet, including dine-in service, takeaway service, third-party delivery orders and catering fulfilment.

Ensure the outlet operates efficiently, profitably and consistently across all sales channels.

Develop, implement and maintain operational procedures, service standards and staff workflows.

Monitor store presentation, customer flow, order fulfilment times and service quality.

Product, Pricing and Service Standards

Determine and implement product mix, menu presentation, pricing recommendations and promotional initiatives, having regard to customer demand, sales data, stock availability and business performance.

Review customer feedback and sales trends to improve product offerings, service standards and profitability.

Manage the presentation and performance of menu items across in-store and delivery platforms.

• Financial Management and Budgeting

Prepare, monitor and review budgets, sales targets, labour costs, food costs, gross margins and other key financial indicators.

Review daily and weekly sales performance and report to the business director on financial and operational outcomes.

Implement cost-control measures to reduce wastage, improve productivity and support profitable trading.

Maintain accurate financial, stock and operational records as required by the business.

• Purchasing, Inventory and Supply Chain

Determine stock requirements and maintain appropriate inventory levels for fresh chicken, food products, packaging, beverages and other supplies.

Arrange and approve purchasing of goods and supplies required for the outlet.

Manage supplier relationships and monitor supplier performance, pricing, quality and delivery standards.

Implement stock control procedures to minimise wastage, prevent shortages and maintain product quality.

• Staff Recruitment, Management and Development

Recruit, train, roster, supervise and manage permanent and casual employees.

Allocate staff duties and ensure appropriate staffing levels for peak and non-peak trading periods.

Monitor staff performance, provide feedback and implement training or performance management where required.

Promote a productive, compliant and customer-focused workplace culture.

• Sales, Marketing and Customer Service

Develop and implement local sales and promotional strategies to increase revenue across dine-in, takeaway, delivery and catering channels.

Manage customer service standards and resolve customer complaints or service issues.

Monitor performance on third-party delivery platforms, including customer ratings, menu accuracy, delivery presentation and promotional campaigns.

Identify opportunities to grow catering sales and local customer engagement.

Food Safety, Workplace Health and Safety and Compliance

Develop, implement and maintain food safety procedures in accordance with applicable food safety legislation and industry standards.

Ensure compliance with workplace health and safety requirements, employment obligations, award conditions, payroll procedures and shopping-centre operational requirements.

Maintain cleaning, hygiene, temperature-control and food-handling procedures.

Ensure staff are trained in relevant safety, hygiene and operational procedures.

• Reporting and Business Improvement

Report directly to the business director on staffing, financial performance, stock control, compliance, customer feedback and business development initiatives.

Recommend improvements to systems, procedures, staffing structures and sales strategies.

Assist the business director with planning for future business growth and operational development.

Qualification & experience

A bachelor’s degree, graduate diploma or diploma at AQF level 5 or above in business management, business administration, commerce, retail management, hospitality management or a closely related discipline; or

an overseas qualification assessed as equivalent to AQF level 5 or above in a relevant discipline.

Qualifications in sales, marketing, human resources management, food science, food technology or another relevant area may be considered where supported by substantial management experience.

Applicants must also have:

demonstrated experience managing a retail food, fast-food, takeaway, hospitality or comparable customer-facing business;

experience managing staff, rosters, training and performance;

experience with stock control, purchasing, supplier management and inventory procedures;

strong understanding of food safety, customer service and workplace compliance obligations;

ability to analyse sales, costs, margins and operational performance;

strong communication, leadership and problem-solving skills; and

ability to work in a busy, fast-paced food retail environment.

Desirable Experience

The following experience will be highly regarded:

experience managing a fast-food, chicken, takeaway or casual dining outlet;

experience with third-party delivery platforms such as Uber Eats, DoorDash or Menulog;

experience managing catering orders or high-volume food service operations;

experience working in a shopping-centre retail environment;

experience implementing operational policies, training systems or cost-control procedures.