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Food Service Manager

Food Service Manager

Hy-VeeCedar Rapids, IA, US
30+ days ago
Job type
  • Full-time
Job description

Food Service Manager

At Hy-Vee our people are our strength. 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

FLSA : Exempt

General Function :

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.

Core Competencies :

  • Partnerships
  • Growth Mindset
  • Results Oriented
  • Customer Focused
  • Professionalism

Reporting Relations :

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

Positions that Report to you : Market Grille Department Manager; Mia Italian Department Manager; Hy-Chi Department Manager; Service Managers; Chefs; 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.
  • Smiles and greets customers in a friendly manner.
  • 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.
  • Answers the telephone promptly and provides friendly, helpful service to customers who call.
  • Works with co-workers as a team to ensure customer satisfaction.
  • Reviews daily production list with department employees and assigns tasks.
  • Ensures food display case product is rotated and replenished.
  • Scans the kitchen area for items and areas that need to be addressed.
  • 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.
  • Works with chefs and other personnel to plan menus.
  • Estimate food and beverage costs.
  • Supervises portion control and quantities of preparation.
  • Performs 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.
  • 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.
  • Select or create successful menu items based on many considerations.
  • 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.
  • Adheres to company policies and individual store guidelines.
  • Reports to work when scheduled and on time.
  • Secondary Duties and Responsibilities :

  • Assumes supervisory duties of food service employees in absence.
  • Assists in other areas of store as needed.
  • Ensures pricing is competitive.
  • Performs other job related duties and special projects as required.
  • Supervisory Responsibilities :

  • Instructs, and assigns the work of others.
  • Maintains standards, coordinates activities, and allocates personnel.
  • Knowledge, Skills, Abilities and Worker Characteristics :

  • Must possess excellent Hospitality skills.
  • Must have the ability to solve practical problems.
  • Ability to do arithmetic calculations.
  • Must have the ability to file, post, and mail materials.
  • Education and Experience :

    High school or equivalent experience. Sanitation (Food Safety) courses encouraged. One year of similar or related experience.

    Physical Requirements :

  • Must be able to physically perform medium work.
  • Visual requirements include vision from less than 20 inches to more than 20 feet.
  • Must be able to perform the following physical activities.
  • Working Conditions :

    This position is frequently exposed to a cool environment.

    Equipment Used to Perform Job :

    Cash register, Slicer, RPM system, Fryers, Ovens, Steamer, Computers, 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.

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    Food Service Manager • Cedar Rapids, IA, US