Market Grille Department Manager

Description

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Job Title: Market Grille Department Manager

Department: Market Grille

FLSA: Non-Exempt

General Function

The General Manager will plan, organize, direct, and coordinate the workers and resources for the efficient, well-prepared, and profitable service of food and beverages.

Core Competencies

• Partnerships
• Growth mindset
• Results oriented
• Customer focused
• Professionalism

Reporting Relations

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

Positions that Report to you: Department Employees

Primary Duties and Responsibilities

• Maintains a positive attitude; creates an atmosphere of friendliness and fun through flexibility and teamwork.
• Generates a friendly atmosphere by encouraging employees to greet and speak to guests; providing prompt, courteous, and efficient service to guests and sets a good example.
• Sets the department standards for customer service, employee relations, cleanliness, sanitation, professional appearance and overall profitability.
• Smiles and greets guests in a friendly manner throughout the entire facility.
• Makes an effort to learn guests’ names and to address them by name whenever possible.
• Answers the telephone promptly and provides friendly, helpful service to guests who call including taking product orders.
• Works with chefs for efficient provisioning and purchasing of supplies.
• Projects and controls food and beverage costs.
• Supervises portion control and quantities of preparation to minimize waste.
• Performs frequent checks to ensure consistent high quality of preparation and service.
• Analyzes weekly and monthly sales and trends and compares to actuals.
• Works with other management personnel to plan and executes marketing, advertising, and any special restaurant functions.
• Monitors actions of staff and guests to ensure that health and safety standards and liquor regulations are obeyed.
• Maintains budget and employee records and monitors bookkeeping records.
• Investigates and resolves complaints concerning food quality and service.
• Arranges for maintenance and repair of equipment and other services.
• Figures retail merchandise pricing and ensures correct pricing.
• Directs hiring, training, and scheduling of food service personnel.
• Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Complies with all health and safety regulations.
• Conducts inventory of the department.
• Plans displays, promotions, and determines pre-orders.
• Monitors food preparation and methods.
• Understands and troubleshoots equipment and ensures maintenance is performed.
• Maintains strict adherence to department and company guidelines related to personal hygiene and dress.
• Adheres to company policies and individual store guidelines.
• Reports to work when scheduled and on time.
• Forecasts sales for accurate ordering and scheduling.
• Oversees department schedules that are written and executed according to volume.
• Writes and adheres to a yearly budget.
• Manages all financial aspects of the business.
• Monitors and manages cash accountability and accounting practices.

Secondary Duties and Responsibilities

• Ensures pricing is competitive in the market area
• Attends meetings and seminars and participates in continuing education
• Unloads trucks, checks in delivered merchandise and places product in appropriate storage area
• Performs departmental duties as needed
• Assists in all areas of store as needed
• Performs other job related duties and special projects as required

Supervisory Responsibilities

• Instructs, assigns, reviews and plans work of others.
• Maintains standards, coordinates activities, allocates personnel, acts on employee problems, and selects new employees.

Knowledge, Skills, Abilities and Worker Characteristics

• Must have the ability to solve practical problems; variety of variables with limited standardization; interpret instructions.
• Ability to do arithmetic calculations involving fractions, decimals, and percentages.
• Possesses the ability to compose original correspondence; interprets written work instructions; interviews job applicants; follows technical manuals and has increased contact with people.
• Teamwork
• Demonstrates leadership qualities/skills.
• Ability to interpret and manage recipes to ensure compliance and minimize waste
• Ability to spot problems and resolve them quickly and efficiently, maintain a level head, and delegate many kitchen tasks simultaneously
• Maintains impeccable personal hygiene; high work and safety standards; sets an example for the remainder of staff
• Ability to manage in a diverse environment with focus on client and guest service.
• Excellent attention to detail
• Demonstrates track record of creativity, training, cost controls and understands the intricacies of running day to day very busy, uncompromising kitchens
• Strong passion for culinary excellence, bar knowledge and service
• Proven ability to develop team - strong leadership and communications abilities
• Knowledge of systems, methods and processes that contribute to great execution

Education and Experience

A combination of practical experience and education will be considered as an alternate. Two to four years of related work experience.

Physical Requirements

• Must be physically able to exert up to 100 pounds of force (shared team lifting) occasionally; exert up to 50 pounds of force frequently; and exert up to 10 pounds of force constantly to move objects.
• Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision (ability to identify and distinguish colors), and field of vision.
• Must be able to perform the following physical activities: climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions.

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. This is a fast paced work environment.

Equipment Used to Perform Job

Cash register, fryers, ovens, stoves, grills, toasters, can opener, griddle, chargrill, slicer, delivery van, refrigerated food prep case, thermometers, knives, dishwasher, ice machine, coffee maker, scales, pop machine, calculator, computer, steamer, fax, copier, bar equipment and restaurant point of sale system.

Confidentiality

Has access to confidential information including, employee compensation, monthly results, quarterly inventory reports, sales and profit sheets, and warehouse pricing.

Financial Responsibility

Responsible for company assets including equipment and merchandise.

Contacts

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

Are you ready to smile,