Description

• Supervise all food service departments: Kitchen, Juice Bar, and Deli; front & back
• Accomplish food service human resources objectives 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; Meets restaurant financial standards by monitoring expenditures; identifying variances; implementing corrective actions
• Controls cost by minimizing waste
• Schedule staff work hours and assign duties; making sure that enough workers are present to cover each shift
• Establish standards for personnel performance and customer service
• Builds customer rapport by establishing relationships with regular customers; greeting customers; interceding in misunderstandings and differences between staff and customers; resolving complaints
• Investigate and resolve complaints regarding food quality or service
• Monitor employee conduct: Dress code, disciplinary actions, employee review     

• Minimum of High School Diploma or G.E.D. certificate
• Must have prior experience in the food service industry as a manager for MINIMUM of 2 years or more
• Verbal proficiency of the English language, and be able to read and write at an advanced level
• Inventory Management
• Previous experience handling a large group of employees
• Use of commercial kitchen equipment
• 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
• Lift food and dishes up to 50 lbs. Up to 100 times per day
• Carry trays and boxes of products up to 25 feet
• Push/pull carts and dollies
• Constant walking and standing
• Must be available to work various shifts as needed.
• Must be available to work at all store locations as needed.