Food Service Manager

Additional Considerations: Must be 18+. Job Description Job Title Food Service Manager Department Market Grille FLSA Status Exempt General Function Provides prompt, efficient and friendly customer service. Assists food service department managers to present the freshest, most innovative, and best quality products at a competitive retail price to customers. Core Competencies Partnerships Growth mindset Results oriented Customer focused Professionalism Reporting Relations Accountable and reports to: District Store Director; Store Manager; Assistant Managers of Store Operations, Perishables, and Health Wellness Home Subordinate Positions 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 Provide prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store. Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee’s designated department or elsewhere in the store. Make an effort to learn customers’ names and address them by name whenever possible. Assist customers by escorting them to the products they’re looking for, securing out‑of‑reach products, loading or unloading heavy items, and passing along customer suggestions or requests. Answer the telephone promptly and provide friendly, helpful service to callers, including taking product orders. Work with co‑workers as a team to ensure customer satisfaction and a pleasant work environment. Review the daily production list with department employees and assign tasks for completion. Ensure food display case products are rotated and replenished. Scan the kitchen area for items and areas that need attention (e.g., coffee, salad case, cleanliness, kitchen repairs, safety issues) and assign tasks to kitchen staff. Ensure the proper amount of staff in the kitchen department to handle customer needs. Oversee food quality and presentation for all Chinese, Italian, Restaurant and Kitchen Departments. Oversee inventory within all those departments. Work with chefs and other personnel to plan menus that are flavorful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service. Set department standards for customer service, employee relations, cleanliness, sanitation, professional appearance and overall profitability. Analyze weekly and monthly sales and trends, prepare projections, and write advertisements. Work with other management personnel to plan marketing, advertising, and any special restaurant functions. Monitor actions of staff and customers to ensure health and safety standards and liquor regulations are obeyed. Investigate and resolve complaints concerning food quality and service. Arrange for maintenance and repair of equipment and other services. Select or create successful menu items based on many considerations and assign prices based on cost analysis. Figure retail pricing and ensure correct pricing. Direct hiring, training, and scheduling of food service personnel. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Follow all food safety guidelines and ensure department employees comply. Handle and satisfy customer issues. Understands and practices proper sanitation procedures and ensures the work area is always clean and neat. Maintain strict adherence to departmental and company guidelines related to personal hygiene and dress. Adhere to company policies and individual store guidelines. Report to work when scheduled and on time. Secondary Duties and Responsibilities Assume supervisory duties of food service employees in absence of Department Manager or Assistant Department Manager. Assist in other areas of the store as needed. Ensure pricing is competitive in the market area. Perform other job‑related duties and special projects as required. Supervisory Responsibilities Instruct and assign the work of others. Maintain standards, coordinate activities, and allocate personnel. Knowledge, Skills, Abilities, and Worker Characteristics Must possess excellent hospitality skills. #J-18808-Ljbffr