Market Grille Department Manager

Job Title Market Grille Department Manager Introduction Additional Considerations (if any): Must be 18+.Hy‑Vee’s 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 General Manager of the Market Grille Department is responsible for planning, organizing, directing, and coordinating workers and resources for the efficient, well‑prepared, and profitable service of food and beverages. Responsibilities Maintain a positive attitude and create an atmosphere of friendliness and fun through flexibility and teamwork. Encourage employees to greet and speak to guests; provide prompt, courteous, and efficient service to guests and set a good example. Set department standards for customer service, employee relations, cleanliness, sanitation, professional appearance, and overall profitability. Smile and greet guests in a friendly manner throughout the entire facility; learn guests’ names and address them by name whenever possible. Answer the telephone promptly; provide friendly, helpful service to guests who call including taking product orders. Work with chefs for efficient provisioning and purchasing of supplies. Project and control 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. Analyze weekly and monthly sales and trends and compare to actuals. Plan and execute marketing, advertising, and any special restaurant functions in collaboration with other management personnel. Monitor actions of staff and guests to ensure health and safety standards and liquor regulations are obeyed. Maintain budget and employee records and monitor bookkeeping records; investigate and resolve complaints concerning food quality and service. Arrange for maintenance and repair of equipment and other services; figure retail merchandise 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. Comply with all health and safety regulations; conduct inventory of the department; plan displays, promotions, and determine pre‑orders. Monitor food preparation and methods; understand and troubleshoot equipment and ensure maintenance is performed. Maintain strict adherence to department 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; forecast sales for accurate ordering and scheduling; oversee department schedules that are written and executed according to volume. Write and adhere to a yearly budget; manage all financial aspects of the business; monitor and manage cash accountability and accounting practices. Secondary Duties and Responsibilities Ensure pricing is competitive in the market area. Attend meetings and seminars and participate in continuing education. Unload trucks, check in delivered merchandise, and place product in appropriate storage area. Perform departmental duties as needed; assist in all areas of store as needed; perform other job‑related duties and special projects as required. Supervisory Responsibilities Instruct, assign, review, and plan work of others. Maintain standards, coordinate activities, allocate personnel, act on employee problems, and select new employees. Knowledge, Skills, Abilities and Worker Characteristics Ability to solve practical problems with limited standardization and interpret instructions. Arithmetic calculations involving fractions, decimals, and percentages. Compose original correspondence; interpret written work instructions; interview job applicants; follow technical manuals and interact with people. Demonstrate teamwork and leadership qualities/skills. Interpret and manage recipes to ensure compliance and minimize waste. Spot problems and resolve them quickly and efficiently; delegate many kitchen tasks simultaneously. Maintain impeccable personal hygiene; uphold high work and safety standards; set an example for staff. Manage in a diverse environment with a focus on client and guest service. Excellent attention to detail; demonstrate a track record of creativity, training, cost controls and an understanding of the intricacies of running a day‑to‑day busy kitchen. Strong passion for culinary excellence, bar knowledge and service; proven ability to develop team; strong leadership and communications abilities. Knowledge of systems, methods and processes that contribute to great execution. Education and Experience A combination of practical experience and education will be considered as an alternate. Two to four years of related work experience. Physical Requirements Must be physically able to exert up to 100 pounds of force (shared team lifting) occasionally; exert up to 50 pounds of force frequently; and exert up to 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 (ability to identify and distinguish colors), and field of vision. Must perform the following physical activities: climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, 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. Possible equipment movement hazards from slicers and choppers. Daily exposure to cleaning chemicals and solvents. This is a fast‑paced work environment. Equipment Used to Perform Job Cash register, fryers, ovens, stoves, grills, toasters, can opener, griddle, chargrill, slicer, delivery van, refrigerated food prep case, thermometers, knives, dishwasher, ice machine, coffee maker, scales, pop machine Calculator, computer, steamer, fax, copier, bar equipment, and restaurant point of sale system. Confidentiality Has access to confidential information including employee compensation, monthly results, quarterly inventory reports, sales and profit sheets, and warehouse pricing. Financial Responsibility Responsible for company assets including equipment and merchandise. Contacts Daily contact with customers, employees, suppliers/vendors, and the general public. Occasional contact with local, federal or state regulatory agencies regarding inspections. Additional Considerations Employment is contingent upon the successful completion of a pre‑employment drug screen. #J-18808-Ljbffr