Assistant Food Service Manager

Job Title Assistant Market Grille Department Manager Department Market Grille FLSA Non-Exempt General Function Assist the Department Manager in presenting high‑quality, innovative products at competitive retail prices while ensuring a positive company image through courteous, friendly, and efficient customer service. Core Competencies Partnerships Growth mindset Results oriented Customer focused Professionalism Reporting Relations Accountable to and reports to: District Store Director, Store Manager, Assistant Manager of Perishables, Store Operations, and Health Wellness Home; Food Service Director; Market Grille Department Manager. Reports to store employees. Primary Responsibilities Provide prompt, efficient, and friendly customer service by exhibiting care, concern, and patience. Smile and greet customers in a friendly manner both in the department and throughout the store. Learn customers’ names and address them by name whenever possible. Assist customers by: Escorting them to the products they’re looking for. Sourcing products that are out of reach. Loading or unloading heavy items. Taking note of and passing along customer suggestions or requests. Performing tasks that enhance the shopping experience. Answer the telephone promptly and provide friendly, helpful service to callers, including taking product orders. Collaborate with co‑workers to ensure customer satisfaction and a pleasant work environment. Check orders for the day and set up a timeline and production schedule. Review daily production list with department employees and assign tasks. Ensure food display case products are rotated and replenished. Scan the Market Grille area for items and issues (e.g., coffee, salad case, cleanliness, kitchen repairs, safety) and assign tasks to staff. Maintain proper staffing levels to handle customer needs. Monitor schedule, check hours and duties for 14‑ and 15‑year‑olds, and track department overtime. Control inventory through constant monitoring of products. Keep the supply area clean and orderly. Rotate all perishable product with each delivery. Handle catering contracts. Follow all food safety guidelines and ensure department compliance. Handle and satisfy customer issues. Suggest add‑on items for the department. Review and order signage for the department. Suggest in‑store specials and announce via intercom. Assist in monthly inventory: post invoices, help with counts, calculate intra‑ and inter‑store activity. Understand and practice proper sanitation procedures and maintain a clean, neat work area, adhering to guidelines related to personal hygiene and dress. Adhere to company policies and individual store guidelines. Work closely with Restaurant and Service staff. Report to work when scheduled and on time. Secondary Responsibilities Assume management duties in the absence of the Department Manager. Create schedules for the department and calculate clerk production amounts. Prepare items/products for catering or instruct staff to complete them, calculating portions needed. 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. Perform other job‑related duties and special projects as required. Supervisory Responsibilities Instruct, assign, review, and plan work of others. Maintain standards, coordinate activities, and allocate personnel. Knowledge, Skills, Abilities and Worker Characteristics Ability to solve practical problems with limited standardization and interpret instructions. Arithmetic calculation skills involving fractions, decimals, and percentages. Ability to file, post, mail materials; copy data from one record to another; interview for basic information; guide people and provide basic direction. Education and Experience High school diploma or equivalent. Food safety (Sanitation) courses encouraged. One year of similar or related experience. Physical Requirements Exert up to 50 lb occasionally; up to 20 lb frequently; and up to 10 lb constantly. Visual requirements: 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, equipment noise and vibrations, cleaning chemicals, solvents, and slicer/chopper hazards. Fast‑paced work environment. Equipment Used to Perform Job 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, pop machine. Contacts Daily contact with customers, suppliers/vendors, the general public, and occasional contact with federal or state regulatory agencies for inspections. Confidentiality Access to confidential information including gross percentage/sales and employee wages. #J-18808-Ljbffr