Assistant Market Grille Department Manager

Night & Weekend Shifts Required Assistant Market Grille Department Manager Department: Market Grille FLSA: Non-Exempt General Function: As an Assistant Market Grille Department Manager, this position assists the Department Manager in presenting the freshest, most innovative and best quality products at competitive retail prices. The role ensures a positive company image by providing courteous, friendly, and efficient customer service to customers and team members. Reporting Relations: Accountable and reports to the District Store Director, Store Manager, Assistant Manager of Perishables, Store Operations, and Health Wellness Home; Food Service Director; and Market Grille Department Manager. Primary Duties and Responsibilities Provide prompt, efficient and friendly customer service, exhibiting caring, concern and patience in all customer interactions. Smile and greet customers, learn names, and address them by name whenever possible. Assist customers with escorting them to products, securing out-of-reach items, picking up heavy items, passing along customer suggestions, or performing other tasks to enhance the shopping experience. Answer the telephone promptly and provide friendly, helpful service to callers, including taking product orders. Work as a team with co‑workers to ensure customer satisfaction and a pleasant work environment. Check orders for the day, set up a timeline and production schedule, review the daily production list with department employees and assign tasks. Ensure the food display case is rotated and replenished and scan the Market Grille area for items and areas needing attention (e.g., coffee, salad case, cleanliness, kitchen repairs, safety issues). Assign tasks to Market Grille staff and ensure adequate staff is present to meet customer needs. Monitor schedule, check hours and duties for 14‑ and 15‑year‑olds, and monitor department overtime. Control inventory through constant monitoring of products, ensuring the supply area is clean and orderly, and rotating all perishable product with every delivery. Handle catering contracts, follow all food safety guidelines, and ensure department employees comply. Handle and satisfy customer issues, suggest advertising items, review and order signage, suggest in‑store specials, and handle intercom messages. Assist in monthly inventory, post invoices, help with counts, and calculate intra and inter‑store quantities. Understand and practice proper sanitation procedures, ensure the work area is clean, and maintain strict adherence to departmental and company guidelines related to personal hygiene and dress. Adhere to company policies and individual store guidelines, work closely with Restaurant and Service staff, and report to work as scheduled and on time. Secondary Duties and Responsibilities Assume management duties in the absence of the Department Manager. Write department schedules and calculate clerk production amounts. Prepare items/products for catering or instruct staff on portion calculations. Train employees in department duties. Order all products and supplies for the department. Understand and perform all aspects of department duties. Assist in other store areas as needed and perform other job‑related duties and special projects. Supervisory Responsibilities Instruct, assign, review and plan the work of others. Maintain standards, coordinate activities, and allocate personnel. Knowledge, Skills, Abilities and Worker Characteristics Ability to solve practical problems with limited standardization. Ability to perform arithmetic calculations involving fractions, decimals and percentages. Ability to file, post, mail materials, copy data from one record to another, and interview for basic information. Ability to guide people and provide basic direction. Education and Experience High school diploma or equivalent. Sanitation (Food Safety) courses encouraged. One year of similar or related experience. Physical Requirements Exert up to 50 pounds of force occasionally, 20 pounds frequently, and 10 pounds constantly. Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, color vision, depth perception, and field of vision. Perform climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, grasping, talking, hearing and repetitive motions. Working Conditions Frequent exposure to a cool environment, dampness, noise and vibrations from equipment. Possible equipment movement hazards from slicers and choppers. Daily exposure to cleaning chemicals and solvents. Fast‑paced work environment. Equipment Used Cash register, slicer, Telexon ordering machine, C.A.R.S. system, fryers, 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 and pop machine. Confidentiality Has access to confidential information including gross percentage/sales and employee wages. #J-18808-Ljbffr