Food Service Manager

Purpose

To successfully lead, operate and grow the food service department (which includes prepared foods, juices & smoothies, soups, and made-to-order foods) in accordance with Erie Food Co-op standards, practices, and vision. To meet operational goals with a commitment to excellence and continuous incremental improvement.

Skills and Abilities

• Leadership and team motivational skills.
• Strong communication, listening, and decision-making skills.
• Organizational, time management, and attention-to-details skills.
• Develop and implement department budget.
• Develop, plan, and implement operational systems to provide for efficient and productive operations.
• Accountability for all aspects of food service department operations.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Department Operations & Maintenance

• Provides vision for the future of the food service department.
• Establishes goals for the food service department.
• Establishes standards for personnel performance and customer service.
• Develops systems and ensures their implementation to maintain accurate updated records of products and loss.
• Develops and implements food service specials.
• Ensures safety issues are coached and supported.
• Ensures department is opened and closed according to established procedures.
• Ensures department equipment is maintained in working order. Researches, recommends, and advises on equipment repair or replacement as needed.
• Ensures cleanliness of food service areas, including prep and storage areas, coolers, and shelves. 
• Develops, costs out and tests new menus, foods/products, and recipes, and continually expands food service offerings. 
• Oversees and troubleshoots food service area POS system. 
• Oversees food preparation, portion sizes and overall food presentation.

Financial Performance

• Sets and attains annual sales, labor, and margin goals for the department.
• Writes business plan yearly.
• Reviews department financial transactions, invoices, and reports; recommends and takes corrective action as needed.
• Monitors labor costs targets and ensures adherence to budget.
• Monitors and contains minimal waste/spoilage, per established departmental goals.

Personnel Management

• Leads, directs, manages, and motivates staff.
• Hires, coaches, disciplines, promotes, and terminates food service department staff.
• Conducts performance reviews and recommends pay changes.
• Holds food service staff accountable for their daily work.
• Manages department labor, including setting work schedules and time off approval, ensuring adequate shift coverage.
• Reviews and approves food service labor, timecards, and payroll.
• Trains and provides continuing staff development, to include food knowledge, proper techniques, and safety.

Purchasing & Inventory

• Acts as primary buyer for the food service department.  
• Orders department equipment as needed.
• Negotiates with suppliers for favorable prices, terms, and quality.
• Selects products in accordance with store policy guidelines.
• Ensures products are ordered accurately and in a timely manner, to ensure a regular supply of staples, while minimizing excess inventory.
• Ensures product pricing is accurate, competitive, and maintained according to policy. 
• Ensures incoming deliveries are processed accurately, following established procedures.
• Uses movement and contribution-to-margin reports to monitor inventory turns. Removes slow and unsaleable items, disposing of them properly. Apportions display space effectively.
• Reviews invoices for pricing and discount accuracy. Obtains credits where applicable.
• Coordinates quarterly inventory, assisting as needed.

Merchandising

• Plans and maintains attractive, well-stocked, rotated sections within the department. Sets quality standard for displays.
• Assists in educating staff and customers by providing product information, answering specific questions, and handling special orders.
• Sets preparation and stock priorities for staff.
• Selects items for specials; marks down items as needed to reduce losses.
• Offers samples and suggestions for preparation or pairing.

Marketing

• Provides content for website and newsletter updates.
• Works with Marketing department in planning promotions and displays.
• Plans, participates in, and assists with Co-op special events.
• Sees through on planned promotions for the department.

Other Duties

The job duties, elements, responsibilities, skills, functions experience, educational factors, requirements, and conditions listed in this job description are representative only and not exhaustive of the tasks that any employee may be required to perform. The employer reserves the right to revise this job description at any time and require employees to perform other tasks as circumstances or conditions of its business, competitive considerations, or the work environment change.

Requirements

• Flexibility with scheduling, due to store hours.
• Ability to work well with others in a cooperative environment where teamwork and constant communication are essential.
• Experience with collaboration and teamwork skills necessary for the development, planning, and implementing operational systems.
• Commitment to superior customer service and to providing the highest quality experience possible.
• Willingness/ability to work in any of the department’s positions.
• Maintain positive company morale.
• Discretion in dealing with confidential information.

Education and Experience

• H.S. diploma/GED. Some college a plus.
• Culinary degree or minimum two (2) years commercial cooking/culinary experience required.  
• Minimum two (2) years management experience (to include hiring, training, evaluating, coaching, firing staff and financial goal setting) in retail environment, preferred.
• Combination of education, training and/or experience will be considered.
• Knowledge of special dietary needs and allergens. 
• Customer service experience in a public-serving position.
• Computer skills: Knowledge of Microsoft Office (Word, Excel) and Internet applications. 
• Basic knowledge of natural foods and cooperatives preferred.
• Adult First Aid/CPR/AED; or be willing and able to be certified.
• Food Safety Manager Certification (National Registry of Food Safety Professionals or ServSafe); or be willing and able to be certified.