Market Grille Department Manager

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Additional Considerations (if any): - 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. 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 De

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