Market Grille Department Manager

Additional Considerations

Must be 18+

About the role

The General Manager at Hy-Vee's Market Grille Department is responsible for planning, organizing, directing, and coordinating the workers and resources for the efficient, well-prepared, and profitable service of food and beverages.

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.
• 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.
• 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.
• Fills out 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.
• Maintains strict adherence to department and company guidelines related to personal hygiene and dress.
• Reports to work when scheduled and on time.
• Forecasts sales for accurate ordering and scheduling.
• Manages all financial aspects of the business.
• Maintains cash accountability and accounting practices.

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.
• Frequently exposed to a cool environment, dampness, noise from equipment, and vibrations from some equipment.
• Exposed to possible equipment movement hazards from slicers and choppers.
• Daily exposure to cleaning chemicals and solvents.
• This is a fast-paced work environment.
• Equipment used to perform job includes: 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.

Qualifications

• Two to four years of related work experience.

Skills

• Solves practical problems; variety of variables with limited standardization; interpret instructions.
• Does 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.
• Spots problems and resolves them quickly and efficiently, maintains a level head, and delegates many kitchen tasks simultaneously.
• Maintains impeccable personal hygiene; high work and safety standards; sets an example for the remainder of staff.
• Manages 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.

Benefits

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.

Pay

TBD

Schedule

TBD