Food Service Manager

Food Service Manager – Market Grille Department: Market Grille FLSA: Exempt General Function: Provides prompt, efficient and friendly customer service while presenting the freshest, most innovative and highest quality products at competitive retail prices. Reporting & Supervisory Relations Reports to: District Store Director; Store Manager; Assistant Managers of Store Operations, Perishables, and Health & Wellness Accountable to: Market Grille Department Manager, Mia Italian Department Manager, Hy-Chi Department Manager, Service Managers, Chefs, Market Grille Service Staff, Night food service employees Directly supervises: Food service personnel, kitchen staff, and related support staff Primary Duties and Responsibilities Deliver prompt, efficient and friendly customer service, greeting and addressing customers by name, and assisting them with product location, heavy items, and special requests. Answer telephone calls promptly, provide helpful service, and take product orders. Collaborate with co‑workers to ensure customer satisfaction and a pleasant workplace. Review daily production lists with department employees and assign tasks for completion. Maintain proper rotation, replenishment, and appearance of food display cases. Monitor kitchen areas for cleanliness, repairs, and safety; assign tasks to kitchen staff accordingly. Ensure adequate staffing in the kitchen department to meet customer demand. Oversee food quality and presentation across Chinese, Italian, Restaurant, and Kitchen departments. Manage inventory within all relevant departments. Collaborate with chefs to plan menus, provide efficient provisioning and purchasing of supplies, and estimate food and beverage costs. Supervise portion control and preparation quantities to minimize waste. Conduct frequent quality checks to ensure consistent high standards. Set department standards for customer service, employee relations, cleanliness, sanitation, professional appearance, and profitability. Analyze weekly and monthly sales, trends, and actuals; prepare ad projections and create advertising content. Plan marketing, advertising, and special restaurant functions in partnership with other management personnel. Monitor staff and customer actions to ensure compliance with health and safety standards and liquor regulations. Investigate and resolve complaints regarding food quality and service. Arrange maintenance and repair of equipment and other services. Select or create successful menu items, assign prices based on cost analysis, and ensure correct retail 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 promptly. Maintain strict adherence to department and company guidelines related to personal hygiene and dress. Report to work on schedule and on time. Secondary Duties and Responsibilities Assume supervisory duties of food service employees in the absence of the Department Manager or Assistant Manager. Assist in other store areas as required. Ensure pricing remains competitive within the market area. Perform other job‑related duties and special projects as required. Supervisory Responsibilities Instruct and assign tasks to others. Maintain standards, coordinate activities, and allocate personnel. Knowledge, Skills, and Abilities Excellent hospitality and customer service skills. Problem‑solving ability for practical issues with limited standardization. Arithmetic skills for fractions, decimals, and percentages. Administrative skills: filing, posting, mailing, copying data, and basic interviewing. Guiding people and providing basic direction. Education and Experience High school diploma or equivalent. Sanitation (Food Safety) courses encouraged. At least one year of similar or related experience. Physical Requirements Ability to perform medium physical work, including lifting up to 50 pounds occasionally. Visual requirements: normal or corrected vision, depth perception, color vision, and field of vision. Physical activities: climbing, balancing, stooping, kneeling, reaching, standing, walking, pulling, lifting, grasping, hearing, and repetitive motions. Working Conditions Frequent exposure to cool environments, dampness, equipment noise and vibrations, cleaning chemicals and solvents. Fast‑paced work environment with potential hazards from slicers and choppers. Equipment Used 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 cases, hot case, cold case, thermometers, knives, dishwasher, ice machine, coffee maker, scales, and pop machine. Bar operations equipment: tags, Napa Technology, and Aloha POS System. Contact and Application Employment is contingent upon successful completion of a pre‑employment drug screen. #J-18808-Ljbffr