Head of Hospitality & Food Services

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 Title: Food Service Manager Department: Market Grille

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.

Reporting Relations Accountable and Reports to: District Store Director; Store Manager; Assistant Managers of Store Operations, Perishables, and Health Wellness

Positions that Report to you Market Grille Department Manager; Mia Italian Department Manager; Hy-Chi Department Manager; Service Managers; Market Grille Service Staff; Night food service employees

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.

Makes an effort 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, making note of and passing along customer suggestions or requests, performing 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.

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.

Work with chefs and other personnel to plan menus that are flavorful and popular with customers.

Estimate food and beverage costs.

Perform 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 and compares to actuals, prepares ad projections, and writes ads.

Work 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.

Investigate and resolve complaints concerning food quality and service.

Arrange for maintenance and repair of equipment and other services.

Figures retail 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.

Follows all food safety guidelines and ensures department employees comply.

Handles and satisfies customer issues.

Understands and practices proper sanitation procedures and ensures the work area is always clean and neat, and maintains strict adherence to department and company guidelines related to personal hygiene and dress.

Adheres to company policies and individual store guidelines.

Secondary Duties and Responsibilities Assumes supervisory duties of food service employees in absence of Department Manager or Assistant Department Manager.

Assists in other areas of store as needed.

Performs other job related duties and special projects as required.

Knowledge, Skills, Abilities and Worker Characteristics Must possess excellent Hospitality skills.

Must have the ability to file, post, and mail materials; copy data from one record to another; Sanitation (Food Safety) courses encouraged.

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: 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. Equipment Used to Perform Job Cash register, Slicer, RPM system, Fryers (breakfast grill), Ovens, Steamer, Computers (Microsoft, N.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.

Equipment for Bar operations tags, Napa Technology and Aloha POS System, etc.

Contacts Has daily contact with customers, suppliers/vendors, and the general public. Occasional contact with federal or state regulatory agencies regarding inspections.