SUMMARY

The Food Service Manager supervises department operations and works with the Haymakers Operations team to develop, test, and implement new food programs.  The Food Service Manager’s responsibilities cover the overall operation and success of the Haymaker Food Service Department.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES

Loves creating and experimenting in the kitchen to develop new ideas and exciting food dishes for HaymakersWorks with Haymakers Operations team to develop, test, and implement new food programs.Knows use and taste of products offeredQuality assurance checks of departmentProper handling and rotation of productProvides amazing customer serviceResponsible for budgeted sales, gross profit, labor and CTO.Works within company programs, policies and procedures.Trains and develops teamPromotes and supports established programsDay to day operational procedures to ensure stock level, inventory, and cleanlinessCommunicates with and receive product from approved vendorsPromotes salesOther duties as assigned

 

KEY ATTRIBUTES

Loves food, creative with food ideasFood preparation backgroundLeadership skills FriendlyAbility to prioritize and multi taskExcellent communication skillsDetail OrientedAbility to work in a fast paced environmentProblem solving skills

SUPERVISORY RESPONSIBILITIES

Directly supervises Associates. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training Associates; Planning, assigning, and directing work; Appraising performance; Rewarding and coaching Associates; Addressing complaints and resolving problems.

 

EDUCATION and/or EXPERIENCE

One-year certificate from college or technical school; Or three to six months related experience and/or training; Or equivalent combination of education and experience.

 

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

MATHEMATICAL SKILLS

Ability to work with Supermarket math concepts such as addition, subtraction, division, multiplication, percentages, distribution, penetration, gross profit, and Sales Per Associate Hour.

 

CERTIFICATES, LICENSES, REGISTRATIONS

Food Handler’s Certification as required by State Law

 

 RECOMMENDED EQUIPMENT

Slip resistant shoes with closed toe and heelHairnets/Hats Safety CutterComputerUniform per store policyLadderStepladderAssociates may be required to use standard deli equipment including, but not limited to Knives OvensRotisseries.

 

PHYSICAL DEMANDS 

       Regularly (Over 2/3 of the time)

StandWalkUse hands to finger, handle, or feelReach with hands and armsCommunicate with associates and customersTaste and smellLift and/or move up to 10 pounds

       Frequently (Between 1/3 to 2/3 of the time)

Stoop, kneel, crouch or crawlLift and/or move up to 50 pounds  

       Occasionally (Less than 1/3 of the time)

Sit

Climb or balance

Lift and/or move up to 100 pounds

Vision

CloseDistanceAbility to adjust focusAbility to distinguish colorsPeripheralDepth perception

 

WORK ENVIRONMENT 

       Frequently

Extreme heat

       Occasionally

Fumes or airborne particlesWet and/or humid conditionsExtreme coldRisk of electrical shockVibration

 

NOISE LEVEL

Regularly

 

 

 

 usually moderate.

**Niemann Foods Management retains the discretion to add to or change the position requirements at any time.                                                     

**Position requirements may vary by store location