Food Service Manager

POSITION SUMMARY

The Food Service Manager holds ultimate responsibility for an exceptional customer experience of our Café and Kitchen products, environment, and customer service.  Leading the managers of those two departments, this position is responsible for leading their development to be consistent with Sacramento Natural Food Co-op’s strategic goals, leading trends in customer taste, and growing our food service operations to better serve our community.  This position upholds the co-op’s standards through effectively developing and supporting their team, implementing efficient and productive systems, demonstrating stellar leadership, and being accountable for the financial performance of the department all in a manner that demonstrates the values of Sacramento Natural Foods Co-op and the co-operative identity

DEPARTMENT            Food Service

FLSA STATUS              Exempt           

REPORTS TO               Store Manager

SUPERVISES                Deli Manager, Kitchen Manager, Bakery Manager

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Uphold all Co-op policies, procedures and expectations.
2. Strategic Leadership
   1. Work with management to develop strategic vision for the department.
   2. Translate strategic vision into regular operations and projects with direct reports.
   3. Provide guidance and oversight for Food Service, Kitchen and Bakery teams to ensure alignment with the co-op’s strategic vision.
   4. Evaluate performance of initiatives and respond to results and market changes.
   5. Ultimate responsibility for outcomes for the Food Service and Bakery departments.
3. Department Responsibilities
   1. Produce customer experience that is competitive and engaging for individuals of diverse backgrounds.
   2. Develop and maintain beautiful, clean and full displays of merchandise.
   3. Ensure attractive and accurate signage throughout department.
   4. Ensure compliance with weights and measures, food safety, and security laws and regulations.
   5. Oversee equipment cleanliness and preventative maintenance programs.
   6. Ensure high quality and consistency of all food service products.
   7. Create and develop high quality menu items for the deli and buffet.
   8. Ensure effective procurement and production procedures in Kitchen Food Service and Bakery.
   1. Oversee and audit inventories of product, tools, and equipment.
   10. Stay abreast of new products and new technology within the industry.
   11. Promptly and accurately complete all administrative responsibilities.
   50. Plan, audit, and update department programs including attractive catering program.
4. Managerial Duties
   1. Set departmental goals with the Store Manager and motivate teams to achieve them.
   2. Design and monitor effective training programs for all positions in Food Service and Kitchen including excellent customer service, and keeping clean, orderly, and neat work areas and displays.
   3. Ensure regular and timely evaluations of all department staff.
   4. Discipline problem or unproductive employees according to Co-op policies.
   5. Model supportive and participatory leadership qualities to promote team building.
   6. Treat staff with consistency and fairness.
5. Financial Accountability
   1. Establish annual departmental budgets to include sales, gross margin, labor cost (%) and net profit.
   2. Monitor and ensure labor and margin ranges comply with approved budget.
   3. Monitor and ensure direct and indirect expenses comply with approved budget.
   4. Understand equations, reports and financial terms used in the Co-op’s grocery retail management systems.
6. Other Duties
   1. Lead department inventory counts, storewide cleaning, and other projects as needed.
   2. Attend meetings and events as requested.
   3. Ensure equipment repair and maintenance is communicated to appropriate personnel and make adjustments until equipment has been improved.
   4. Maintain working knowledge of and ability to perform all duties of direct reports.
   5. Adhere to department dress code.
   6. Demonstrate support for the cooperative values and principles daily.
   7. Compile information and contribute to reports as needed.
   8. Perform other duties and work in other departments as assigned.
   1. Know and uphold the Co-op Manager General Responsibilities daily.

ESSENTIAL QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Experience
   1. 5 or more years of experience in food service managerial role.
   2. 3 or more years of experience managing teams larger than 10 staff.
   3. Experience leading teams in both front and back-of-house food services.
   4. Sound knowledge of labor laws and health and safety regulations.
   5. High school diploma or GED equivalent.
2. Language Ability
   1. Comprehend complex instructions, correspondence and memos.
   2. Communicate effectively in oral or written form to staff.
   3. Effectively present information in one-to-one and small group situations to customers and other employees.
3. Math Ability
   1. Add and subtract two digit numbers and to multiply and divide with 10’s and 100’s.
   2. Perform these operations using units of U.S. currency and weight measurement, volume and distance.
4. Reasoning Ability
   1. Apply common sense understanding to carry out detailed written or oral instructions.
   2. Deal with problems involving a few concrete variables in standardized situations.
5. Computer Skills
   1. Use Microsoft Word, Excel, Email, website and time clock software proficiently.
   2. Use recipe management, inventory control, and scaling options software proficiently.
6. Legal Requirements
   1. Maintain and update as needed ServSafe® certification.

ESSENTIAL MENTAL REQUIREMENTS

To perform the job successfully, an individual should demonstrate the following competencies:

1. Problem Solving
   1. Identifies and resolves problems in a timely manner
2. Customer Service
   1. Manages difficult or emotional customer situations
   2. Responds promptly to customer needs
   3. Solicits customer feedback to improve service
   4. Responds to requests for service and assistance
3. Managing People
   1. Makes self available to staff
   2. Provides regular performance feedback
   3. Develops staff’s skills and encourages growth
   4. Solicits and applies customer feedback (internal and external)
   5. Continually works to improve supervisory skills
4. Adaptability
   1. Adapts to changes in the work environment
   2. Manages competing demands
   3. Able to deal with frequent change, delays or unexpected events
5. Attendance/Punctuality
   1. Is consistently at work and on time
   2. Ensures work responsibilities are covered when absent
   3. Arrives at meetings and appointments on time
6. Dependability
   1. Responds to management direction
   2. Commits to long hours of work when necessary to reach goals
   3. Completes tasks on time or notifies appropriate person with an alternate plan
7. Quality
   1. Demonstrates accuracy and thoroughness
   2. Looks for ways to improve and promote quality
   3. Applies feedback to improve performance
   4. Monitors own work to ensure quality
8. Quantity
   1. Meets productivity standards
   2. Completes work in timely manner
   3. Strives to increase productivity
   4. Works quickly
9. Safety and Security
   1. Uses equipment and materials properly.
   2. Protect the safety of self, co-worker’s, and Co-op patrons at all times.
   3. Report any potentially harmful equipment or situations to the immediate supervisor without delay.
   4. Report safety-related accidents and incidents at once to a manager.
   5. Follow all company safety policies and procedures.
   6. Operate equipment properly and in a safe manner that will not lead to injury of self or others.
   7. Follow all safe food handling guidelines as required by local, state, and federal laws.

Essential Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Frequent Physical Demands
   1. Stand for extended periods of time.
   2. Use hands to grasp, handle, and feel.
   3. Reach with hands and arms.
   4. Walk, climb, balance, and stoop.
   5. Lift and move up to 30 pounds.
   6. Talk and hear.
   7. Taste food.
2. Occasional Physical Demands
   1. Lift and move up to 50 pounds.
3. Specific Vision Ability
   1. Close vision, distance vision, peripheral vision, and depth perception.

Work Environment

The work environment described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Frequent exposure
   1. Extreme cold (non-weather)
   2. Standing on cement floors.
   3. Fumes or airborne particles ranging from natural to chemical.
   4. Hand washing and wearing disposable gloves.
   5. Work with knives and other tools including plastic and metal.
   6. Work with various cleaning products including bleach.
   7. Handle meat, seafood, dairy, and other animal products as well as nuts, soy, corn, and other non-animal products.
2. Occasional exposure
   1. Cold to hot, and wet or humid conditions (weather and non-weather).
3. The noise level in the environment is usually moderate to loud
4. May require travel with various forms of transportation including overnight stays

IMPORTANT DISCLAIMER NOTICE

This is an exempt position. The job duties, elements, responsibilities, skills, functions, experience, educational factors and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an employee may be required to perform. The employer reserves the right to revise this job description at any time and require employees to perform other tasks as circumstances or conditions of its business, competitive considerations or the work environment change.