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Hy-Vee, Inc. · 3 days ago

Market Grille Department Manager

Cedar Rapids, IA

Full-time

Onsite

Entry, Mid Level

2+ years exp

Hy-Vee, Inc. is a company that values its workforce and aims to provide excellent service. The Market Grille Department Manager is responsible for planning, organizing, directing, and coordinating the food service operations while ensuring quality service and profitability.

Organic Food

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

Performs 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

Monitors actions of staff and guests to ensure that health and safety standards and liquor regulations are obeyed

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

Figures 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

Monitors food preparation and methods

Understands and troubleshoots equipment and ensures maintenance is performed

Maintains strict adherence to department and company guidelines related to personal hygiene and dress

Adheres to company policies and individual store guidelines

Reports to work when scheduled and on time

Forecasts sales for accurate ordering and scheduling

Oversees department schedules that are written and executed according to volume

Writes and adheres to a yearly budget

Manages all financial aspects of the business

Monitors and manages cash accountability and accounting practices

Ensures pricing is competitive in the market area

Attends meetings and seminars and participates in continuing education

Unloads trucks, checks in delivered merchandise and places product in appropriate storage area

Performs departmental duties as needed

Assists in all areas of store as needed

Performs other job related duties and special projects as required

Instructs, assigns, reviews and plans work of others

Maintains standards, coordinates activities, allocates personnel, acts on employee problems, and selects new employees

Qualification

Customer serviceCulinary excellenceLeadershipCost controlInventory managementTeamworkAttention to detailProblem solvingCommunication

Required

Must be 18+

A combination of practical experience and education will be considered as an alternate. Two to four years of related work experience

Must have the ability to solve practical problems; variety of variables with limited standardization; interpret instructions

Ability to do 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

Ability to spot problems and resolve them quickly and efficiently, maintain a level head, and delegate many kitchen tasks simultaneously

Maintains impeccable personal hygiene; high work and safety standards; sets an example for the remainder of staff

Ability to manage 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

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