Food Service Manager
The Carlisle Group
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Food Service Manager
Manage and ensure efficient operations of both the Prepared Foods and Bakery Departments including: employee relations; customer service; merchandising; and cleanliness.
Responsible for developing and maintaining a positive environment that encourages a Jackson Whole Grocer team culture, while ensuring company standards and department financial objectives are met.
Oversee the preparation and presentation of all food service and bakery items according to guidelines set forth by Jackson Whole Grocer standards.
Drive the departments to maximum effectiveness: find the most efficient methods to run the departments, support and build skills and knowledge of staff, stand behind and enforce company policies, set the example of commitment, teamwork, excellent work ethics, positive attitude, flexibility and diversity.
Communicate clearly and model Jackson Whole Grocer mission and values. Ensure staff is trained. Provide ongoing training of any procedural changes that may arise.
Encourage and recognize all staff in their role and mentor the individuals who show a strong interest and drive to grow within the company. Delegate responsibilities and monitor progress on various tasks.
Make sure all employees receive orientations, training, on-the-job training, and timely performance evaluations. Ensure training in procedures and customer service in the both the Prepared Foods and Bakery Departments.
Ensure company standards and store financial objectives are met. Make recommendations for hires, pay increases, expenditures and scheduled labor hours.
Hold regular departmental meetings to communicate recent and/or pressing topics.
Give feedback to and coach all Prepared Foods and Bakery staff on productivity and customer service and working guidelines.
Meet objectives for Prepared Foods and Bakery sales, margin, turns and labor costs. Review department financial performance reports with appropriate parties and take action as needed. Ensure regular store and department inventories and stock rotation.
Carry out established opening and closing procedures. Uphold security procedures and support staff in dealing with shoplifters, disorderly customers, and emergencies.
Coordinate and direct daily communication between morning and evening crews. Maintain shift task checklists for daily use.
Schedule department labor to meet goals for labor costs, cleaning and maintenance procedures, productivity and customer service.
Responsible for general oversight of schedules to ensure proper coverage. Review schedule with Store Manager.
Assist in ensuring store facility is properly maintained. Troubleshoot and resolve faulty equipment or other facility issues. Keep daily temp logs on all refrigerated equipment.
Confirm compliance with all applicable laws: business licenses, permits, health regulations, labor laws, etc.
Direct and maintain both Prepared Foods and Bakery displays, prep and storage areas in clean, orderly condition, and all aspects of sales floor operations.
Assist Prepared Foods and Bakery staff with daily check list.
Follow food safety and sanitation regulations maintaining correct temperatures for; receiving, storing, cooking, and cooling according to standards.
Ensure proper product dating and labeling procedures are followed.
Oversee successful completion of catering orders to meet customer satisfaction according to established catering procedures.
Implement and support all Jackson Whole Grocer programs.
3) Customer Service
Ensure interactions with customers are always governed by honesty, integrity and the highest standard of ethical conduct.
Make sure that all customers are treated in a friendly manner, made to feel comfortable and are always satisfied with their shopping experience.
Proactively greet all customers as they enter the department in a prompt, friendly, and courteous manner.
Be proactive in offering samples and suggestions for purchase and ways to use product. Refer to all store resources and staff to find answers. Ensure customer leaves with the information they have requested.
Follow through with customer suggestions, comments and complaints from beginning to end.
Always offer a solution that will satisfy the customer, including any necessary returns or exchanges according to Jackson Whole Grocer policies and procedures.
Apply customer service standards consistently over the phone, as well as in person.
Review and respond to customer feedback, recognize outstanding reports and/or coach employees as necessary. Set expectations for improved customer service.
Always thank the customer for shopping with Jackson Whole Grocer.
Assist in ensuring the monthly sales and promotional calendar is supported at all levels of the store to include signage, marketing materials, demos, social media and events. Assist in cross merchandising with other departments.
Stay informed and engaged in carrying out store merchandising goals.
Ensure that store is fully stocked to give appearance of abundance, products are labelled accurately, and of highest quality in order to attract customer purchases. This includes ordering, facing, rotating and culling, reworking end caps and keeping shelves full.
Set prepping, packaging and stocking priorities for department staff. Review and verify updates on scale and shelf tags. Ensure accurate price and grower information on department signs.
Ensure all staff is aware of product literature, price changes, specials and any events.
Give feedback to Store Management regarding both the Prepared Foods and Bakery Departments.
Determine, negotiate with suppliers for favorable prices, terms, quality, and delivery.
Track consumer trends and purchasing patterns to ensure the proper balance of well-stocked and profitable departments. Order product, ingredients and supplies to meet customer demand, following JWG’s guidelines.
Identify, order and maintain the core set product mix to meet consumer demands and achieve sales and margin goals.
Receive orders following established procedures. Check deliveries for damage, quality and accuracy. Rotate deliveries into storage. Review invoices daily for accuracy and promotional discounts according to procedures.
Provide accurate cost information for Store Director in a timely manner.
Ensure shrink is properly recorded in the department, assemble totals for management.
Check in orders and put away, place orders, rotate product and date product.
Log and process invoices. Assemble department to department transfers as needed. Process store to store transfers weekly.
Perform other duties as assigned by Director of Culinary Operations.
Qualifications & Skills
Minimum 3-4 years managing a Food Service/Culinary Department. Knowledge and ability to perform any job in the department.
In-depth knowledge of the food industry and other related products.
Excellent customer service skills
Excellent communication and listening skills
Demonstrated leadership skills – initiative, delegating, motivating, problem solving
Management experience - hiring, training, and performance management (min. 2 years management experience)
Ability to handle multiple demands in a calm and effective manner
Demonstrated ability to follow through on commitments
Ability to read financial statements
Knowledge of products and trends in the natural food industry, a plus
Ability to create a positive environment and work as a team member
Organizational skills, with strong attention to detail and accuracy
Demonstrated ability to make decisions using good judgment
Experience developing and implementing systems and procedures
Ability to maintain strict confidentiality
Must be fluent in written and spoken English
Fluent in spoken Spanish would be a great asset
Experience with POS registers, word processing and various databases
Physical Demands Evaluation Tools and Equipment Used: Knives, grinders, saws, palate jack, hand truck, wrapping machine and slicer Physical Demands
Standing/Walking: Occasionally throughout the workday on hard floor surface.
Sitting: Frequently in the office and during breaks and lunchtime.
Lifting: Occasionally lifting 50# from floor to waist. Overhead lifting 30# from floor to 6’.
Carry: Occasionally carrying 50# for 30’.
Push/Pull: Occasionally pushing /pulling loaded carts at 30# force 100’.
Bending/Twisting: Occasionally at the hips and knees while cooking and to lift, however pivoting is recommended.
Kneeling/Crawling: Kneeling can be performed occasionally while stocking displays, however squatting is recommended. Crawling is never required.
Reaching: Occasionally reaching is performed to stock items in cooler, or displays, and to reach overhead to retrieve utensils for cooking.
Hands/Arms: Constantly throughout the workday.
Work-site Conditions: Workday is spent in the office and in the kitchen.
See job description.
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