1062 Food Service Manager

Work Schedule: Normal work hours or whatever is necessary to achieve objectives.

POSITION SUMMARY

The Manager of Food Service is responsible for all retail operations pertaining to, or associated with, prepared foods. He/she advises and coordinates food service activities through effective communications with the Operations and Marketing Managers and their field and staff teams. The Manager of Food Service is responsible for directing/supervising food service operations including, food selection, supplier negotiations, advertising /communications, menu development, merchandising, training coordination, pricing, safety and security. He/She is also responsible for budgeting and monitoring controllable expenses including, but not limited to: manning/schedules, waist control, portion control, supplies, and auditing procedures.

ESSENTIAL FUNCTIONS

Reasonable Accommodations Statement To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Essential Functions Statement(s) • He/she supports the compliance of established company policies, procedures, and standards such as safekeeping of company funds and property, personnel and grievance procedures, and safe food handling procedures. Inspects premises of assigned area stores to ensure all license and health permits are present and current with safety and environmental codes and ordinances. Advises and assists Operational personnel, including Operations Manager and Supervisors, in best practices associated with prepared food marketing to maximize department profits. Coordinates sales and promotional activities of store managers, through the operations manager and store supervisors, and evaluates/critiques department performance within the retail store locations. He/she provides leadership in maintaining information and guidance specifically related to food service within our business sector. Including; participating in and providing information for, retail school supervisor and store manager training classes. He/she is required to remain current on new marketing techniques, equipment, and product offerings within the prepared food industry and make recommendations to provide our customers with the highest quality and most desirable food choices. Develops and stewards company wide strategy regarding food service’s annual marketing plan with specific objectives and time lines for performance. Establishes scheduled store visits with operations personnel to review store specific plans to maximize sales and profit. Analyzes marketing potential of new and existing store locations and recommends changes or additions to enhance sales and profits. This would include layout changes, equipment, signage, specific advertising campaigns, store specific special customer product tasting, grand opening/customer appreciation support, and other media coordination.

POSITION QUALIFICATIONS

Competency Statement(s) • Accountability - Ability to accept responsibility and account for his/her actions. • Accuracy - Ability to perform work accurately and thoroughly. • Adaptability - Ability to adapt to change in the workplace. • Analytical Skills - Ability to use thinking and reasoning to solve a problem. • Business Acumen - Ability to grasp and understand business concepts and issues. • Coaching and Development - Ability to provide guidance and feedback to help others strengthen specific knowledge/skill areas. • Communication, Oral - Ability to communicate effectively with others using the spoken word. • Communication, Written - Ability to communicate in writing clearly and concisely. • Conceptual Thinking - Ability to think in terms of abstract ideas. • Creative - Ability to think in such a way as to produce a new concept or idea. • Customer Oriented - Ability to take care of the customers’ needs while following company procedures. • Delegating Responsibility - Ability to allocate authority and/or task responsibility to appropriate people. • Detail Oriented - Ability to pay attention to the minute details of a project or task. • Enthusiastic - Ability to bring energy to the performance of a task. • Ethical - Ability to demonstrate conduct conforming to a set of values and accepted standards. • Innovative - Ability to look beyond the standard solutions. • Goal Oriented - Ability to focus on a goal and obtain a pre-determined result. • Leadership - Ability to influence others to perform their jobs effectively and to be responsible for making decisions. • Management Skills - Ability to organize and direct oneself and effectively supervise others. • Negotiation Skills - Ability to reach outcomes that gain the support and acceptance of all parties. • Presentation Skills - Ability to effectively present information publicly. • Problem Solving - Ability to find a solution for or to deal proactively with work-related problems. • Reliability - The trait of being dependable and trustworthy. • Responsible - Ability to be held accountable or answerable for one’s conduct. • Safety Awareness - Ability to identify and correct conditions that affect employee safety. • Self Motivated - Ability to be internally inspired to perform a task to the best of ones ability using his or her own drive or initiative. • Team Builder - Ability to convince a group of people to work toward a goal.

SKILLS & ABILITIES

Education: Bachelor's Degree (four year college or technical school): Required Experience: 4 plus years of experience Computer Skills: Advanced, able to utalize industry formats and programs. Certifications & Licenses: Food Handeling Licenses, Food Certifications in Preperation and Safety. Other Requirements: PHYSICAL DEMANDS N (Not Applicable) Activity is not applicable to this position. O (Occasionally) Position requires this activity up to 33% of the time (0 - 2.5 hrs/day) F (Frequently) Position requires this activity from 33% - 66% of the time (2.5 - 5.5 hrs/day) C (Constantly) Position requires this activity more than 66% of the time (5.5 hrs/day) Physical Demands Lift/Carry Stand F Walk F Sit F Manually Manipulate F Reach Outward F Reach Above Shoulder F Climb O Crawl O Squat or Kneel O Bend O 10 lbs or less F 11-20 lbs F 21-50 lbs O 51-100 lbs O Over 100 lbs N Push/Pull 12 lbs or less F 13-25 lbs F 26-40 lbs O 41-100 lbs N Other Physical Requirements • Sense of Smell • Sense of Taste • Ability to wear Personal Protective Equipment (PPE) - Food Safety garments as needed, WORK ENVIRONMENT Office, in stores, and in training Enviroment.