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 Haymakers
• Works with Haymakers Operations team to develop, test, and implement new food programs.
• Knows use and taste of products offered
• Quality assurance checks of department
• Proper handling and rotation of product
• Provides amazing customer service
• Responsible for budgeted sales, gross profit, labor and CTO.
• Works within company programs, policies and procedures.
• Trains and develops team
• Promotes and supports established programs
• Day to day operational procedures to ensure stock level, inventory, and cleanliness
• Communicates with and receive product from approved vendors
• Promotes sales
• Other duties as assigned

KEY ATTRIBUTES

• Loves food, creative with food ideas
• Food preparation background
• Leadership skills
• Friendly
• Ability to prioritize and multi task
• Excellent communication skills
• Detail Oriented
• Ability to work in a fast paced environment
• Problem 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 heel
• Hairnets/Hats
• Safety Cutter
• Computer
• Uniform per store policy
• Ladder
• Stepladder
• Associates may be required to use standard deli equipment including, but not limited to
• Knives
• Ovens
• Rotisseries.

PHYSICAL DEMANDS

Regularly (Over 2/3 of the time)

• Stand
• Walk
• Use hands to finger, handle, or feel
• Reach with hands and arms
• Communicate with associates and customers
• Taste and smell
• Lift and/or move up to 10 pounds

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

• Stoop, kneel, crouch or crawl
• Lift 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

• Close
• Distance
• Ability to adjust focus
• Ability to distinguish colors
• Peripheral
• Depth perception

WORK ENVIRONMENT

Frequently

• Extreme heat

Occasionally

• Fumes or airborne particles
• Wet and/or humid conditions
• Extreme cold
• Risk of electrical shock
• Vibration

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