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JOB DESCRIPTION |
| JOB OVERVIEW |
| JOB TITLE |
Regional Food Service Manager |
| DEPARTMENT |
Food Service |
| LOCATION |
Warrenton Oil Co. Corporate Office |
| REPORTS TO |
Food Service Director |
| Â |
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| GENERAL JOB DESCRIPTION |
| The Regional Food Service Manager is responsible for the proper and efficient operation of each of the Company’s food service operations, within Company policy, in such a manner as to ensure that the operations contribute to the increased profitability of the Company. This includes all prepared food items; branded and unbranded, packaged and non-packaged as well as the coffee, fountain, and frozen beverage items. |
| DUTIES & RESPONSIBILITIES |
| • Adhere to all Company policies and procedures and ensure all food service staff to do the same |
| • Adhere to all city, county, and state health and food safety regulations; |
| • Select the right product mix for each retail location based on customer needs/wants in each geographic region |
| • Be able to operate various cash registers in use at our operations |
| • Examine market trends to determine type of clientele that visit stores and information about upcoming trends or advances in food service |
| • Ability to efficiently and effectively use email, spreadsheets, word processing, database, and inventory-control software |
| • Attend trade shows and seminars |
| • Evaluate suppliers for accuracy of orders, timely shipping, and quality of product |
| • Accurately track sales, costs, margins, and traffic patterns for individual food service operations, and prepare reports on the above as requested by the Retail Operations Director |
| • Train staff on maintaining clean, eye-pleasing displays of food |
| • Perform specific tasks as assigned by the Food Service Director |
| • Project a positive image of the Company and retail locations at all times |
| • Aggressively maintain proper balance between food quality and cost by partnering with suppliers and actively negotiating vendor agreements |
| • Ensure that individual deli managers provide initial and ongoing training/guidance to food service associates in areas of employee safety, food safety and quality, customer service, hours of operation, equipment operation, cash control, and inventory control |
| • Work with Food Service Director, and the other Regional Food Service Managers to reduce inventory shrink, product loss and waste |
| • Coordinate the management of day-to-day operations within individual food service locations in the absence of the assigned manager with the Store Manager and Area Manager |
| • Train managers on food service operations |
| • Notify the appropriate manager(s) of any personnel situations or policy violations having an adverse effect on any location’s operating performance |
| • Ensure the food service operations meet customer satisfaction and Company profitability goals |
| • Maintain ServSafe Certification |
| • Maintain an adequate schedule of promotions and specials |
| • Assist in recruiting/developing and training food service managers from both internal and external sources |
| • Set pricing for products in retail locations to maintain competitive edge and maximize profitability |
| • Test and promote new menu items designed to increase sales and customer interest |
| • Advise the Company of any actions/situations that pose a threat to any employee, customer, or guests. |
| • Observe safety and security procedures and uses equipment and materials properly. |
| • Ability to work effectively both independently and as part of a team. |
| • Positive attitude, eagerness to learn, and a proactive approach. |
| • Excellent analytical, problem-solving, and organizational skills. |
| • Ability to multitask and prioritize in a fast-paced environment. |
| EXPERIENCE, EDUCATION, & TRAINING |
| • Bachelor’s degree in Business preferred but not required |
| • 1-2 years’ food service experience |
| WORKING CONDITIONS |
| WORK ENVIRONMENT |
• While performing the duties of this job, the employee is frequently exposed to fumes or airborne particles, moving mechanical parts and vibration.
• The employee is occasionally exposed to a variety of conditions involving cooking/kitchen/freezer.
• The noise level in the work environment can be loud.
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| PHYSICAL ABILITIES |
• Be able to lift up to 50 pounds, carrying cases of merchandise and moving equipment as needed
• Be able to stock storage areas and coolers
• Be able to lift up to 50 pounds, carrying cases of merchandise and moving equipment as needed
• Be able to climb a ladder
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| HOURS / SHIFTS |
Monday-Friday |
| FLSA STATUS |
Exempt |
| DIRECT REPORTS |
Deli Managers |
| Employee Name (printed) |
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| Employee Signature |
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| Date |
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