Market Grille Department Manager

Market Grille Department Manager

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 include partnerships, growth mindset, results oriented, customer focused, and professionalism.

Reporting relations include accountability to the District Store Director, Store Manager, Assistant Manager of Perishables, Store Operations, and Health Wellness Home; Food Service Director. Positions that report to you include Department Employees.

Primary duties and responsibilities include maintaining a positive attitude, generating a friendly atmosphere, setting department standards, supervising portion control, analyzing sales, planning marketing, monitoring health and safety standards, maintaining budget, investigating complaints, arranging for maintenance, figuring retail pricing, directing hiring, enforcing sanitary practices, complying with regulations, conducting inventory, planning displays, monitoring food preparation, understanding equipment, maintaining personal hygiene, adhering to policies, reporting to work, forecasting sales, overseeing department schedules, writing and adhering to a yearly budget, managing all financial aspects, and monitoring cash accountability.

Secondary duties and responsibilities include ensuring competitive pricing, attending meetings and seminars, unloading trucks, performing departmental duties, assisting in all areas of the store, and performing other job-related duties.

Supervisory responsibilities include instructing, assigning, reviewing, and planning work of others, maintaining standards, coordinating activities, allocating personnel, acting on employee problems, and selecting new employees.

Knowledge, skills, abilities, and worker characteristics include problem-solving, arithmetic calculations, composing correspondence, teamwork, leadership, interpreting and managing recipes, problem-solving, impeccable personal hygiene, managing in a diverse environment, attention to detail, creativity, training, cost controls, culinary excellence, bar knowledge, service, strong leadership, communications abilities, and knowledge of systems, methods, and processes.

Education and experience include a combination of practical experience and education, with two to four years of related work experience.

Physical requirements include the ability to exert force, visual requirements, and the ability to perform various physical activities.

Working conditions include exposure to a cool environment, dampness, noise, vibrations, cleaning chemicals, and a fast-paced work environment.

Equipment used includes a 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 includes access to confidential information such as employee compensation, monthly results, quarterly inventory reports, sales and profit sheets, and warehouse pricing.

Financial responsibility includes responsibility for company assets including equipment and merchandise.

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