Market Grille Department Manager

Additional Considerations (if any):

Must be 18+.

At Hy-Vee our people are our strength. We promise “a helpful smile in every aisle” and those smiles can only come from a workforce that is fully engaged and committed to supporting our customers and each other.

Job Description:

Job Title: Market Grille Department Manager

Department: Market Grille

FLSA
:
Non-Exempt

General Function

The General Manager will plan, organize, direct, and coordinate the workers and resources for the efficient, well-prepared, and profitable service of food and beverages.

Core Competencies

• Partnerships
• Growth mindset
• Results oriented
• Customer focused
• Professionalism

Reporting Relations

Accountable and

Reports to:

District Store Director, Store Manager, Assistant Manager of;
Perishables, Store Operations, and Health Wellness Home;
Food Service Director

Positions that Report to you:
Department Employees

Primary Duties and 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.

Secondary Duties and Responsibilities

• 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

Supervisory Responsibilities

• Instructs, assigns, reviews and plans work of others.
• Maintains standards, coordinates activities, allocates personnel, acts on employee problems, and selects new employees.

Knowledge, Skills, Abilities and Worker Characteristics

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