Bluebird Kitchen Manager

Responsibilities

• Ensure sanitation and physical and food safety standards are maintained.
• Train, coach, develop, and provide feedback to Bluebird Kitchen/Deli/Bakery department hosts to achieve established performance standards.
• Train, coach, develop, and provide feedback to Assistant Manager roles within the Bluebird Kitchen/Deli/Bakery department to ensure consistent support and oversight of assigned areas during the Bluebird Kitchen Manager’s absence or days off.
• Ensure kitchen hosts provide guests with the desired level of service consistent with our established Purpose, Priorities, and Service Standards.
• Collaborate with department managers and teams throughout the store to drive efficiency, reduce costs and increase gross profit.
• Achieve budgeted sales, shrink, and profits for the Bluebird Kitchen/deli/bakery department.
• Monitor and manage inventory to ensure food quality and desired product, wrap, and supply levels.
• Execute company merchandising programs and weekly sales plans for the Bluebird Kitchen/deli/bakery department.
• Ensure the quality of the product for sale meets Floco Foods standards.
• Perform and ensure all brand elements and expectations are met and delivered, including but not limited to rituals and specific guest experiences.
• Perform product preparation, receiving, ordering, stocking, and guest service to achieve standards.
• Create department schedules to meet the needs of the business, balance the needs of our hosts, and meet labor budget and scheduling standards.
• Perform all other duties as assigned by management.

Qualifications

• Friendly, outgoing personality.
• Ability to work well with others.
• Ability to lift 25 lbs. consistently and 50 lbs. occasionally.
• Ability to read and understand information and direction.
• Knowledge of kitchen, deli, and bakery operations.
• Ability to supervise people, including training and development.
• Demonstrated ability and willingness to learn multiple tasks and technical requirements of the job.
• Effective communication, guest service, and selling skills.
• Must be at least 18 years old.
• Ability to bend, kneel and stand for extended periods.
• Ability to communicate effectively with Store Manager and Merchandiser.
• Ability to work well with computers.
• Food Safety Manager Certification.