Market Grille Department Manager

About the position

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. 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.

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.

Requirements

• 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.
• 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.
• Demonstrates track record of creativity, training, cost controls and understands the intricacies of running day to day very busy, uncompromising kitchens.
• Strong passion for culinary excellence, bar knowledge and service.
• Proven ability to develop team - strong leadership and communications abilities.
• Knowledge of systems, methods and processes that contribute to great execution.

Nice-to-haves

• A combination of practical experience and education will be considered as an alternate.
• Two to four years of related work experience.