Food Service Manager

Oversee the day-to-day operations of foodservice programs, which include but are not limited to sales profitability, expense control, waste control, inventory and labor control. Foodservice programs include fountain beverage, tea, slushies, fReal, coffee/cappuccino, donuts, roller grill, hot prepared food, soup, popcorn, and others as defined.

Requirements:

• Previous food service experience preferred.
• Must be ServSafe certified or able to complete the course and pass test.
• High energy work ethic
• Strong organizational skills
• Ability to multi-task in a fast paced environment
• Strong communication skills

PHYSICAL REQUIREMENTS:

• This position will stand 100% of the time.
• Must be able to lift up to 50 pounds.
• Must be able to speak, read, write, and understand the English language in order to communicate with customers, co-workers, and supervisors.
• Must be able to work in cold climate areas such as walk-in coolers and freezers.
• Must be able to work any day of the week or any shift if the need arises.

Additional Info:

1. Manage the day to day operations of the Foodservice program, responsibilities include profitability and expense control.

2. Ensure proper usage of sales, waste, and build-to sheets. Maintain electronic records of sales and waste for all food service programs.

3. Maintain weekly labor schedules to properly execute food service programs and stay within the allocated labor budget.

4. Supervise and train employees on prep and execution of all foodservice programs

5. Recommend to the Store Manager any employee actions, i.e. counseling , performance review or termination.

6. Order authorized product from approved sources.

7. Ensure product is properly received, rotated and stored in its proper place.

8. Maintain foodservice inventory levels appropriate for sales.

9. Train employees on policy and procedures for all food service programs.

10. Ensure that all employees obtain adequate food safety training (food handler’s card or equivalent).

11. Enforce quality, service and cleanliness standards.

12. Ensure equipment and foodservice area are properly cleaned and maintained.

13. Develop and maintain duty checklists to address the foodservice needs for each shift.

14. Conduct routine inspections of foodservice area (checking time and temperatures, cleanliness, rotation, portioning, and pricing).

15. Must be able to perform all duties required of a Sale Associate.

16. Demonstrate the ability to effectively present information to customers, clerks, and management in both verbal and written form.

17. Have the ability to comprehend and carry out oral and written instructions.

18. Possess the ability to work with and apply mathematical concepts such as addition, subtraction, multiplication, and percentages to practical situations.

19. Perform other duties as assigned.