Management, Retail Associate​/ Customer Service, Retail & Store Manager

Operations Overview

• 1. Keep store fully staffed: 1 assistant, 3-4 max shift leads, & enough team members needed based on sales/productivity
  2. Money & deposits (including picking up change from the bank)
  - All drawers are always $150, safe is always ~$600 with enough change from the bank to not run out of anything
  - Change jar is combined & counted every Monday & compared to the receipts from the checkouts to confirm no money is missing. The money is then added to Brink safe
  - Checkouts are done correctly & deposited into safe
  3. Scheduling
  - Schedule is being made accurately with a gm, assistant, or shift lead on each shift. Sent out to group in advance.
  - Entered into Data Central & times adjusted to keep labor under 20%
  4. Inventory: completed every Monday night after 6pm with as accurate count as can be
  5. Truck: ordered every Tuesday morning before 10am to ensure a full week of products without running out or over ordering
  6. Reports:
  Tuesday mornings
  - E&E: team members above 30%, shift leads above 40%, & as a store overall over 50%
  - Labor: keeping under 20%
  - COGS: variance between 0-1% (goal), between 19-25%
  7. Retail shelves staying full stocked always with muscle food orders (minimum $250)
  8. Daily/weekly cleaning lists are completed & the extra is being done
  - Keeping the store maintained & cleaned always for guests, secret shoppers, corporate, & cleaner place for all employees to enjoy working in
  - Checking to make sure the work is actually being completed
  9. All hired paperwork is completed BEFORE the employees first day (100%!!)
  10. Employees are accurately entered into Brink with full name with correct pay.
  11. The Blend video modules are completed on time, TMF 100%
  12. POP are up to date, they are put up Monday night/Tuesday morning (no later)
  13. FOH is correctly set up with ALL scoops & ladles
  14. Temperature logs completed daily & all coolers/freezers remain in good temperature
  15. Drive sockets ordered monthly, blades sent out within warranty months, blender hours remain under 700 hours
  16. Water filter changed 2 months, blue filter changed 4 months (minimum, may be different per store)
  17. Make sure store is opened no later than 7am, & not closed before 9pm
  18. All prep is completed & the par levels are accurate to not have any expired product
  19. Checking SMG daily & resolving callback cases ASAP
  20. Fully in uniform with black athletic pants, closed toed shoes with socks, hat/visor, SK shirt/crewneck, hair pulled up
  21. Be a LEADER, not a BOSS

• Contributes to Smoothie King’s success by leading his/her team to create and maintain an exceptional Guest experience while upholding brand standards as well as modeling and acting in accordance to Smoothie King core values
• The General Manager is involved in all areas of store operations which include:
• Leading and developing of their team
• Ensuring an exceptional Guest experience
• Providing a high quality product
• Maximizing sales performance

Smoothie King has grown to include over 1,100 units operating in 33 states, the Caymans, Trinidad, and the Republic of Korea.
What makes Smoothie King so successful? A genuine commitment to helping people live healthier lives through nutrition. It’s been more than 40 years since
Steve invented the nutritious and delicious drink now known as a smoothie. In that time, Smoothie King has expanded its menu to include a wide selection of healthy snacks and high-quality nutritional products.
They’re not just good; they’re good for you.