Manager - Food Service

Description

Why work for us?

We are 50 years strong in the community.

We give back to organizations with shared values.

We offer great benefits and competitive compensation.

We are continually innovating and investing in the future.

We offer opportunities for personal and professional growth; about half of our managers were promoted from within.

Tired of working for a company that leaves you feeling like you’re not appreciated? Would you like to join a team that actually enjoys what they do and believes in making a difference?

The Brattleboro Food Co-op is owned by thousands of local shareholders and is committed to improving the quality of life for our community, one meal at a time. We offer competitive wages, great benefits, and an excellent work-life balance.

Department: Deli

Job Title: Food Services Manager

Purpose: To strategize and oversee the operations of a natural foods deli counter and kitchen to meet Co-op goals for safety, sales, margin, labor, and excellent customer service.

Status: Reports to the Food Services Director. Working relationships with all members of the management team.

Supervises: Deli Assistant Manager, Kitchen Assistant Manager

Essential Standards:

• •Ensure department operates in compliance with all health and safety regulations.
• •Ensure prompt, friendly, helpful customer service is delivered to customers by all staff.
• •Create and manage budget for labor and capital and non-capital expenses to meet performance objectives.
• •Develop menus seasonally to expand sales and reflect varied specialty diets.
• •Establish record-keeping procedures and pricing produces to meet margin goals while ensuring accurate up-to-date records of cost production.
• •Oversee purchasing of all items for resale, including retail products, ingredients and department supplies.
• •Ensure maintenance of all equipment is completed per maintenance schedule.
• •Establish proper storage and labeling procedures.
• •Responsible for ensuring all merchandising functions are completed.
• •Coordinates work with other departments to meet Deli objectives.
• •Develops catering program and coordinates special events.
• •Hire qualified applicants following established policy.
• •Ensure on the job training for all employees.
• •Ensure annual performance check ins.
• •Take disciplinary action as needed following established policies.
• •Develop master schedule with Assistant Managers.
• •Ensure department staff are informed of storewide meetings and policy changes.
• •Organize Deli Management/Supervisor team meetings, as well as regular staff meetings.

Customer Service:

• •Ensure prompt, friendly, helpful customer service is delivered to customers by all staff.
• •Execute selling techniques in all facets of the operation to increase sales.
• •Product Knowledge:
• •Deeply knowledgeable about all products sold by the deli. Stays current with store and industry trends. Answers internal and external customer questions accurately and promptly.
• •Work to increase team members’ knowledge and understanding of the products and their attributes.

Product Presentation and Quality:

• •Expedite food preparation/ production with emphasis on quality and speed.
• •Ensure that all product is fresh and within code.
• •Develop daily menu specials to expand sales and reflect varied specialty diets.
• •Create and maintain merchandising displays, signage and stock levels.
• •Work to inspire and support team members’ visual display skills.

Maintenance and Conditioning:

• •Ensure proper maintenance of all equipment.
• •Ensure that the highest cleaning standards are maintained by all staff.

Safety:

• •Ensure that the department operates in compliance with all food health and safety regulations.
• •Maintain all safety protocols.

Teamwork:

• •Work closely with marketing team and management team to maintain timely information flow, presentation, and customer interest.
• •Coordinates work with other departments to meet Deli objectives.

Accountability:

Accepts responsibility for own actions. Exemplifies honesty, integrity and ethics.

Requirements

Qualifications

• •ServSafe certified in safe food handling.
• •Five years’ experience in a supervisory role in food service.
• •Five years’ experience in a customer service role.
• •High school diploma or related education.
• •Fluent in English speaking and writing. Additional languages a plus.
• •Willingness to work a flexible schedule which includes holidays, nights and weekends.
• •Strong knowledge of various dietary needs and preferences, such as vegan, gluten-free, plant-based, etc.
• •Great communication skills, including ability to motivate others
• •Computer skills; proficient in working with food inventory software, word processing and spread sheet software.
• •Ability to lift 50 lbs. regularly, stand on your feet continuously for 8-10 hours and meet all physical demands of the position.