Food Service Manager

Job Title Food Service Manager Department Market Grille FLSA Status Exempt General Function Provides prompt, efficient and friendly customer service, and assists food service department managers to present the freshest, most innovative and best quality products at a competitive retail price. Core Competencies Partnerships Growth mindset Results oriented Customer focused Professionalism Reporting Relations Accountable to and reports to: District Store Director, Store Manager, Assistant Managers of Store Operations, Perishables, and Health Wellness Home. Manages: Market Grille Department Manager, Mia Italian Department Manager, Hy-Chi Department Manager, Service Managers, Chefs, Market Grille Service Staff, Night food service employees. Primary Duties and Responsibilities Provides friendly customer service, including greeting customers, learning their names, escorting them to desired products, loading/unloading heavy items, noting customer suggestions, and performing tasks to enhance the shopping experience. Answers the telephone promptly, provides friendly assistance, and takes product orders. Works as a team with co‑workers to ensure customer satisfaction and a pleasant work environment. Reviews the daily production list with department employees and assigns tasks for completion. Ensures food display case products are rotated and replenished. Scans kitchen areas for items that need attention (coffee, salad case, cleanliness, repairs, safety) and assigns tasks to kitchen staff. Ensures adequate staff in the kitchen to meet customer needs. Oversees food quality and presentation for all Chinese, Italian, Restaurant and Kitchen Departments. Oversees inventory across all relevant departments. Works with chefs and personnel to plan menus that are flavorful and popular. Works with chefs for efficient provisioning and purchasing of supplies. Estimates food and beverage costs. Supervises portion control and preparation quantities to minimize waste. Performs frequent checks to ensure consistent high quality of preparation and service. Sets department standards for customer service, employee relations, cleanliness, sanitation, professional appearance and profitability. Analyzes weekly and monthly sales and trends, prepares projections, and writes advertisements. Plans marketing, advertising and special restaurant functions with other management personnel. Monitors staff and customer actions to ensure health and safety standards and liquor regulations are obeyed. Investigates and resolves complaints regarding food quality and service. Arranges for maintenance and repair of equipment and other services. Selects or creates successful menu items, assigns prices based on cost analysis, and figures retail pricing accurately. Directs hiring, training and scheduling of food service personnel. Enforces sanitary practices for food handling, cleanliness and maintenance of kitchen and dining areas. Follows all food safety guidelines and ensures department employees comply. Handles and satisfies customer issues. Maintains a clean, neat work area, adhering to department and company guidelines on personal hygiene and dress. Adheres to company policies and individual store guidelines. Reports to work when scheduled and on time. Secondary Duties and Responsibilities Assumes supervisory duties of food service employees in the absence of Department Manager or Assistant Department Manager. Assists in other areas of the store as needed. Ensures pricing is competitive in the market area. Performs other job‑related duties and special projects as required. Supervisory Responsibilities Instructs and assigns work to others. Maintains standards, coordinates activities, and allocates personnel. Knowledge, Skills, Abilities and Worker Characteristics Excellent hospitality skills. Ability to solve practical problems with limited standardization and interpret instructions. Proficiency in arithmetic calculations involving fractions, decimals, and percentages. Ability to file, post, mail materials, copy data between records, interview to obtain basic information, guide people and provide basic direction. Education and Experience High school diploma or equivalent experience; sanitation (food safety) courses encouraged; one year of similar or related experience. Physical Requirements Physical ability to perform medium work, including exerting up to 50 pounds of force occasionally, 20 pounds frequently, and 10 pounds constantly to move objects. Vision from less than 20 inches to more than 20 feet, with or without correction; depth perception; color vision; field of vision. Ability to climb, balance, stoop, kneel, reach, stand, walk, pull, lift, grasp, feel, talk, hear, and perform repetitive motions. Working Conditions Frequent exposure to a cool environment, dampness, equipment noise and vibrations, possible hazards from slicers and choppers, daily exposure to cleaning chemicals and solvents; fast‑paced work environment. Equipment Used to Perform Job Cash register, slicer, RPM system, fryers, ovens, steamer, computers, fax machine, telephone, copier, calculator, utensils, delivery van, Hobart machine, stoves, grills, toasters, chicken roaster, can opener, griddle, chargrill, refrigerated food case, hot case, cold case, thermometers, knives, dishwasher, ice machine, coffee maker, scales, pop machine, tags, Napa Technology, Aloha POS System, and other bar equipment. Contacts Daily contact with customers, suppliers/vendors, the general public, and occasional contact with federal or state regulatory agencies regarding inspections. Compensation The anticipated annual starting wage for this position is $51,480.00 to $64,480.00 depending on experience. Employment is contingent upon the successful completion of a pre‑employment drug screen. #J-18808-Ljbffr