Food Service Manager

About the role

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.

Responsibilities

• Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store.
• Greets customers in a friendly manner, whether the encounter takes place in the employee’s designated department or elsewhere in the store.
• Makes an effort to learn customers' names and to address them by name whenever possible.
• Aids customers by escorting them to the products they're looking for, securing products that are out of reach, loading or unloading heavy items, and making note of and passing along customer suggestions or requests.
• Answers the telephone promptly and provides friendly, helpful service to customers who call, including taking product orders.
• Works with co-workers as a team to ensure customer satisfaction and a pleasant work environment.
• Reviews daily production lists with department employees and assigns tasks for completion.
• Safeguards food display cases and ensures they are rotated and replenished.
• Monitors the kitchen area for items and areas that need attention (e.g., coffee, salad case, cleanliness, kitchen repairs, and safety issues) and assigns tasks to kitchen staff.
• Ensures the proper number 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.
• Collaborates with chefs and other personnel to plan menus that are flavorful and popular with customers.
• Coordinates with chefs for efficient provisioning and purchasing of supplies.
• Estimates 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.
• Establishes department standards for customer service, employee relations, cleanliness, sanitation, professional appearance, and overall profitability.
• Analyzes weekly and monthly sales and trends and compares them to actuals, prepares projections, and writes ads.
• Collaborates with other management personnel to plan marketing, advertising, and any special restaurant functions.
• Maintains health and safety standards and liquor regulations.
• Investigates and resolves complaints concerning food quality and service.
• Arranges for maintenance and repair of equipment and other services.
• Selects or creates successful menu items based on many considerations and assigns prices based on cost analysis.
• Finds and ensures correct pricing.
• Hires, trains, and schedules food service personnel.
• Enforces 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, and maintains strict adherence to department and company guidelines related to personal hygiene and dress.
• Reports to work when scheduled and on time.

Secondary Duties and Responsibilities

• Assumes supervisory duties of food service employees in absence of Department Manager or Assistant Department Manager.
• Assists in other areas of store as needed.
• Ensures pricing is competitive in the market area.
• 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

• Excellent Hospitality skills.
• The ability to solve practical problems; variety of variables with limited standardization; interpret instructions.
• The ability to do arithmetic calculations involving fractions, decimals, and percentages.
• The ability to file, post, and mail materials; copy data from one record to another; interview to obtain basic information; guide people and provide basic direction.

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; exerting up to 50 pounds of force occasionally, 20 pounds of force frequently, and 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, and field of vision.
• Must be able to perform the following physical activities: climbing, balancing, stooping, kneeling, reaching, standing, walking, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions.
• Exposure to a cool environment, dampness, noise from equipment, and vibrations from some equipment.
• Daily exposure to cleaning chemicals and solvents.
• This is a fast-paced work environment.

Equipment Used to Perform Job

• Cash register
• Slicer
• RPM system
• Fryers (breakfast grill)
• Ovens
• Steamer
• Computers (Microsoft, N.T.)
• 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
• pop machine

Contacts

• Daily contact with customers, suppliers/vendors, and the general public.
• Occasional contact with federal or state regulatory agencies regarding inspections.

Employment is contingent upon the successful completion of a pre-employment drug screen.