Food Service Manager

Additional Considerations (if any): Night & weekend shifts required. 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. 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. Attempts to learn customers’ names and to address them by name whenever possible. Assists customers by escorting them to the products they’re looking for, securing products that are out of reach, loading or unloading heavy items, and making note of and passing along customer suggestions or requests. Performs other tasks in every way possible 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, and 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. Works with chefs 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, compares to actuals, prepares ad projections, and writes ads. Works with other management personnel to plan marketing, advertising, and any special restaurant functions. Monitors actions of staff and customers to ensure that 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, and 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. 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 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; interpret instructions. Ability to perform arithmetic calculations involving fractions, decimals, and percentages. Ability to file, post, and mail materials; copy data from one record to another. Ability to 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 50 pounds of force occasionally, 20 pounds of force frequently, and 10 pounds of force constantly to move objects. Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision, and field of vision. Must be able to perform the following physical 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. #J-18808-Ljbffr