Pay Range: $20.00-$27.00 per hour
JOB OVERVIEWUnder the Store Manager supervision, the Food Service Manager performs the following duties:

TYPICAL DUTIES & RESPONSIBILITIES

• Supervise all food service departments: Kitchen, Juice Bar, and Deli; front & back with proper delegation of responsibilities to meet objectives
• Accomplish food service human resources objective by selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising job contributions; recommending compensation actions; adhering to policies and procedures
• Oversee food preparation, portion sizes, and the overall presentation of food
• Inspect supplies, equipment, and work area
• Ensure employees comply with health and food safety standards and regulations by maintaining a safe, secure and healthy environment by establishing, following, and enforcing sanitation standards and procedures
• Maintain proper and current health department standards
• Manage the inventory and order food and beverages, equipment, and supplies
• Maintain budgets and payroll records and review financial transactions; Meet restaurant financial standards by monitoring expenditures; identifying variances; implementing corrective actions
• Control cost by minimizing waste
• Schedule staff work hours and assign duties; make sure that enough workers are present to cover each shift
• Establish standards for personnel performance and customer service
• Build customer rapport by establishing relationships with regular customers; greet customers; intercede in misunderstandings and differences between staff and customers
• Investigate and resolve complaints regarding food quality or service
• Monitor employee conduct: Dress code, disciplinary actions, employee review

QUALIFICATION GUIDELINES

Any combination equivalent to, but not limited to, the following:

Training/Education:

• Minimum of High School Diploma or G.E.D. certificate

Experience

• Must have prior experience in the food service industry as a manager for MINIMUM of 2 years or more

Knowledge of:

• Verbal proficiency of the English language, and be able to read and write at an advanced level - Bilingual is a PLUS
• Inventory Management
• Previous experience handling a large group of employees
• Use of commercial kitchen equipment

Ability to:

• Model excellent customer service, and hold your staff accountable for doing the same
• Be able and prepared to cover breaks for other food service staff
• Place service calls, deal with vendors and contractors

Physical Requirements/Working Conditions:

• Lift food and dishes up to 50 lbs. Up to 100 times per day
• Carry trays of dishes, boxes of products up to 25 feet
• Push/pull carts and dollies
• Constant walking and standing

Special Requirements:

• Must be available to work various shifts as needed
• Must procure ServSafe Certification for food and alcohol

This job description is intended to describe the general requirements for the performance of this job. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned by leadership.