Chef Vassilis Kallidis and the Überness team have taken over three dilapidated butcher shops in the Athens Central Market of Renti and  transformed them into an avant-garde pop up eatery that pays homage to the roadside food trucks of Greece (and beyond).

Leaving the basic elements of the original stores untouched, the concrete walls, the rusty beams and white tiles they compose a stark environment.
It’s an ideal setting for Vasilis Kallidis to create his capsule menu inspired by his research in the city for his late-night cravings.

The Store Manager has many responsibilities; some are listed below:

Human Resources:

●  To be a leader in his/her store and to set an example to be followed by others.

● To recommend staff to the General Manager for recruitment, promotion and dismissal and to ensure correct procedures and measures are followed.

● To build an efficient team of staff and to ensure continued improvement by taking an active interest in the welfare, safety, development and motivation of the staff.

●  To ensure that all staff report for duty punctually and maintain a clean, smart appearance.

● To ensure that all staff receive On-Job -Training and have the necessary skills to carry out their duties with the maximum efficiency.

●  To ensure that a monthly meeting is held.

●  To prepare the weekly staff schedule to maximize coverage and efficiency and to assure that the correct number of staff is on duty in order to avoid unnecessary over-staffing/under-staffing in the store.

● In the case of the employment of new staff to ensure that thorough interviews are conducted to  ensure that productive and high quality staff are employed.

●  To schedule and supervise annual leave and days off of the staff.

● To prepare and update when necessary all job details and responsibilities of staff.

●  To ensure Staff follow their Job Details.

●  To ensure that staff hours worked are correctly recorded and reported for payroll.

Store Operations:

● To be responsible for the implementation and maintenance of the ISO 9002, ISO 14001 and HACCP programme in his department. To ensure that all forms, standards, procedures and methods are implemented in writing and records kept and that all standards and procedures are taken as per the ISO9002 and HACCP requirements.

●  Updating and compiling new price lists per the availability of stock, current trends and customer needs.

● To ensure that the required Profit Margins are achieved for each menu item and service available.

●  To ensure that Food and Beverage service is fast, efficient and above all very friendly at all times.

●  To maintain a positive guest experience and atmosphere.

● To conduct public relations within the market.

●  To ensure that products served are of the highest standard always.

●  To set minimum and maximum levels for the Food and Beverage stores.

●  To ensure that there is an orderly rotation of stocks in the Food and Beverage stores so that goods do not ‘age’ unnecessarily.

●  To supervise a physical inventory of Food and Beverage Stocks once per month, or more often if necessary.

●  To approve Food and Beverage Raw materials purchases and to check that these have been received correctly, making sure that top quality is received, that it is also fresh and free from any contamination, parasites etc. and in accordance with HACCP standards.

●  To ensure correct control of temperature is maintained on raw materials e.g. fresh meat, frozen meat, poultry, delicatessens and dairy products.

●  To ensure correct temperature control in all food storage areas, and to ensure that statistics are kept for the cold storagetemperature.

●  To ensure that all suppliers deliver their goods in the best possible way and per HACCP regulations.

●  To inspect all F & B areas daily and to ensure that they are kept clean and tidy always, and that they meet the sanitary and cleanliness standards required by the Health Authorities.

●  To ensure that all F & B equipment is kept in a good working condition at all times, and the damaged are sent for repair immediately.

● To assist in the preparation of the Operating Budget for both revenues and expenses.

●  To provide statistical information and reports as and when necessary and keep past performance records.

●  To recommend to the General Manager changes and improvements to the facilities of the store.

●  To handle guest complaints promptly.

●  To assist in the Restaurant/Bar and/or Kitchen, should the need arise, during peak periods.

● To collaborate closely with the General Manager in order to achieve a high standard of services.

● To implement and support all decisions of Management.

●  To handle crises efficiently and calmly.

●  To ensure all store areas are in good repair.

Events:

●  To maintain and cultivate contacts with the local community so as to organize special functions whenever necessary.

●  To organize all events which are booked.

● To properly staff the store for all events.

●  To source and purchase and special supplies for events.

EDUCATIONAL BACKGROUND/QUALIFICATION REQUIREMENTS

●  At least 3 year’s experience in a similar position

●  Excellent knowledge of Health & Safety & Food Hygiene requirements

● Working knowledge of HACCP requirements

●  Good working knowledge of English

●  Experienced with computers and technology

●  Excellent people skills

●  Ability to lift at least 25kgs

●  Basic Reporting skills

●  Comfortable in fast paced environments

●  Basic cooking skills will be considered a plus

●  Able to pass a background check if necessary

●  Transportation

●  Able to work during any part of day or night

●  A degree or diploma will be considered a plus

●  Excellent multi-tasking skills