Pay Range: $20.00-$27.00 per hour
JOB OVERVIEW
Under the Store Manager supervision, the Food Service Manager performs the following duties:
TYPICAL DUTIES & RESPONSIBILITIES
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Supervise all food service departments: Kitchen, Juice Bar, and Deli; front & back with proper delegation of responsibilities to meet objectives
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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
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Oversee food preparation, portion sizes, and the overall presentation of food
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Inspect supplies, equipment, and work area
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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
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Maintain proper and current health department standards
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Manage the inventory and order food and beverages, equipment, and supplies
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Maintain budgets and payroll records and review financial transactions; Meet restaurant financial standards by monitoring expenditures; identifying variances; implementing corrective actions
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Control cost by minimizing waste
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Schedule staff work hours and assign duties; make sure that enough workers are present to cover each shift
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Establish standards for personnel performance and customer service
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Build customer rapport by establishing relationships with regular customers; greet customers; intercede in misunderstandings and differences between staff and customers
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Investigate and resolve complaints regarding food quality or service
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Monitor employee conduct: Dress code, disciplinary actions, employee review
QUALIFICATION GUIDELINES
Any combination equivalent to, but not limited to, the following:
Training/Education:
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Minimum of High School Diploma or G.E.D. certificate
Experience
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Must have prior experience in the food service industry as a manager for MINIMUM of 2 years or more
Knowledge of:
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Verbal proficiency of the English language, and be able to read and write at an advanced level - Bilingual is a PLUS
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Inventory Management
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Previous experience handling a large group of employees
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Use of commercial kitchen equipment
Ability to:
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Model excellent customer service, and hold your staff accountable for doing the same
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Be able and prepared to cover breaks for other food service staff
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Place service calls, deal with vendors and contractors
Physical Requirements/Working Conditions:
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Lift food and dishes up to 50 lbs. Up to 100 times per day
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Carry trays of dishes, boxes of products up to 25 feet
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Push/pull carts and dollies
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Constant walking and standing
Special Requirements:
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Must be available to work various shifts as needed
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Must procure ServSafe Certification for food and alcohol
This job description is intended to describe the general requirements for the performance of this job. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned by leadership.