Food Service Manager

Additional Considerations (if any): Must be 18+ - At Hy‑Vee our people are our strength. We promise “a helpful smile in every aisle” and those smiles can only come from a workforce that is fully engaged and committed to supporting our customers and each other. Job Description Job Title: Food Service Manager Department: Market Grille FLSA: 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 Positions that Report to you: 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 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. Tries to learn customers’ names and address them by name whenever possible. Assists customers by escorting them to products, securing items out of reach, loading or unloading heavy items, making notes of and passing along customer suggestions or requests, and performing other tasks to enhance the shopping experience. Answers the telephone promptly and provides friendly, helpful service to customers who call, including taking product orders. Works with co‑workers as a team to ensure customer satisfaction and a pleasant work environment. Reviews daily production list with department employees and assigns tasks for completion. Ensures food display case product is rotated and replenished. Scans the kitchen area for items and areas that need to be addressed (e.g., coffee, salad case, cleanliness, kitchen repairs, safety issues) and assigns tasks to kitchen staff. Ensures the proper amount of staff in the kitchen department to handle customer needs. Oversees food quality and presentation for all Chinese, Italian, Restaurant and Kitchen Departments. Oversees inventory within all Chinese, Italian, Restaurant and Kitchen Departments. Works with chefs and other personnel to plan menus that are flavorful and popular with customers, and for efficient provisioning and purchasing of supplies. Estimates food and beverage costs. Supervises portion control and quantities of preparation to minimize waste. Performs frequent checks to ensure consistent high quality of preparation and service. Sets the department standards for customer service, employee relations, cleanliness, sanitation, professional appearance and overall profitability. Analyzes weekly and monthly sales and trends, prepares ad projections, writes ads, and plans marketing, advertising, and special restaurant functions with other management personnel. Monitors actions of staff and customers to ensure health and safety standards and liquor regulations are obeyed. Investigates and resolves complaints concerning food quality and service. Arranges for maintenance and repair of equipment and other services. Selects or creates successful menu items based on many considerations, assigns prices based on cost analysis, figures retail pricing and ensures correct pricing. Directs hiring, training, and scheduling of food service personnel. Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Follows all food safety guidelines and ensures department employees comply. Handles and satisfies customer issues. Maintains strict adherence to department and company guidelines related to personal hygiene and dress, and follows company policies. Reports to work on time as scheduled. Secondary Duties and Responsibilities Assumes supervisory duties of food service employees in absence of Department Manager or Assistant Department Manager. Assists in other areas of 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 the work of 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. Arithmetic calculations involving fractions, decimals, and percentages. Ability to file, post, and mail materials; copy data; interview to obtain basic information; guide people and provide basic direction. Education and Experience High school or equivalent experience. Sanitation (Food Safety) courses encouraged. One year of similar or related experience. Physical Requirements Must be able to physically perform medium work; exerting up to 50pounds of force occasionally, 20pounds frequently, 10pounds constantly. Vision from less than 20inches to more than 20feet with or without correction, depth perception, colour vision, and field of vision. Perform activities: climbing, balancing, stooping, kneeling, reaching, standing, walking, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions. Working Conditions This position is frequently exposed to a cool environment, dampness, noise from equipment, and vibrations from some equipment. There are possible equipment movement hazards from slicers and choppers. There is daily exposure to cleaning chemicals and solvents. This is a fast‑paced work environment. Equipment Used to Perform Job Cash register, slicer, RPM system, fryers (breakfast grill), ovens, steamer, computers (Microsoft, N.T.), 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. Equipment for Bar operations: tags, Napa Technology and Aloha POS System, etc. Contacts Has daily contact with customers, suppliers/vendors, and the general public. Occasional contact with federal or state regulatory agencies regarding inspections. Employment Conditions Are you ready to smile, apply today. Employment is contingent upon the successful completion of a pre‑employment drug screen. #J-18808-Ljbffr Hy-Vee Inc