JOB OVERVIEW
Under the Store Manager supervision, the Food Service Manager performs the following duties :
TYPICAL DUTIES & RESPONSIBILITIES
- Supervise all food service departments : Kitchen, Juice Bar, and Deli; front & back with proper delegation of responsibilities to meet objectives
- Accomplish food service human resources objective by selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees;
communicating job expectations; planning, monitoring, appraising job contributions; recommending compensation actions; adhering to policies and procedures
- Oversee food preparation, portion sizes, and the overall presentation of food
- Inspect supplies, equipment, and work area
- Ensure employees comply with health and food safety standards and regulations by maintaining a safe, secure and healthy environment by establishing, following, and enforcing sanitation standards and procedures
- Maintain proper and current health department standards
- Manage the inventory and order food and beverages, equipment, and supplies
- Maintain budgets and payroll records and review financial transactions; Meet restaurant financial standards by monitoring expenditures;
identifying variances; implementing corrective actions
- Control cost by minimizing waste
- Schedule staff work hours and assign duties; make sure that enough workers are present to cover each shift
- Establish standards for personnel performance and customer service
- Build customer rapport by establishing relationships with regular customers; greet customers; intercede in misunderstandings and differences between staff and customers
- Investigate and resolve complaints regarding food quality or service
- Monitor employee conduct : Dress code, disciplinary actions, employee review
QUALIFICATION GUIDELINES
Any combination equivalent to, but not limited to, the following :
Training / Education :
Minimum of High School Diploma or G.E.D. certificate
Experience
Must have prior experience in the food service industry as a manager for MINIMUM of 2 years or more
Knowledge of :
- Verbal proficiency of the English language, and be able to read and write at an advanced level - Bilingual is a PLUS
- Inventory Management
- Previous experience handling a large group of employees
- Use of commercial kitchen equipment
Ability to :
- Model excellent customer service, and hold your staff accountable for doing the same
- Be able and prepared to cover breaks for other food service staff
- Place service calls, deal with vendors and contractors
Physical Requirements / Working Conditions :
- Lift food and dishes up to 50 lbs. Up to 100 times per day
- Carry trays of dishes, boxes of products up to 25 feet
- Push / pull carts and dollies
- Constant walking and standing
Special Requirements :
- Must be available to work various shifts as needed
- Must procure ServSafe Certification for food and alcohol
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