Hy-Vee Food Stores Food Service Director - Full Time in Kirksville, Missouri

Job Title: Food Service Director FLSA: Non-Exempt

Department: Grocery Revision Date: 09/2017

General Function:

Provides prompt, efficient and friendly customer service. Assists food service department managers to present the freshest most innovative and best quality products at a competitive retail price to customers.

Reporting Relations:

Accountable and Reports to: Store Director; Assistant Director, Perishables, Operations, Health Wellness Home

Direct Reports: Hickory House Manager; Asian Manager; Dia Pida (Italian) Manager; Cocina Mexicana Manager; Long Island Deli Manager; Hibachi Manager; Sushi Manager; Coffee Manager; Assistant Managers; Chef; Night food service employees

Primary Duties and Responsibilities:

  • Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store.

  • Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee’s designated department or elsewhere in the store.

  • Makes an effort to learn customers’ names and to address them by name whenever possible.

  • Assists customers by: (examples include)

  • escorting them to the products they’re looking for

  • securing products that are out of reach

  • loading or unloading heavy items

  • making note of and passing along customer suggestions or requests

  • performing other tasks in every way possible to enhance the shopping experience.

  • Answers the telephone promptly and provides friendly, helpful service to customers who call including taking product orders.

  • Works with co-workers as a team to ensure customer satisfaction and a pleasant work environment.

  • Reviews daily production list with department employees and assigns tasks for completion.

  • Ensures food display case product is rotated and replenished.

  • Ensures the proper amount of staff in each department to handle customer needs.

  • Oversees food quality and presentation for all food service departments.

  • Oversees inventory within all food service departments.

  • Work with chefs and other personnel to plan menus that are flavorful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service.

  • Sets the department standards for customer service, employee relations, cleanliness, sanitation, professional appearance and overall profitability.

  • Analyzes weekly and monthly sales and trends and compares to actuals, prepares ad projections, and writes ads. Work with other management personnel to plan marketing, advertising, and any special functions.

  • Monitors actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed.

  • Investigate and resolve complaints concerning food quality and service.

  • Arrange for maintenance and repair of equipment and other services.

  • Select or create successful menu items based on many considerations, and assign prices based on cost analysis.

  • Figures retail pricing and ensure correct pricing.

  • Direct hiring, training, and scheduling of food service personnel.

  • Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.

  • Follows all food safety guidelines and ensures department employees comply.

  • Handles and satisfies customer issues.

  • Understands and practices proper sanitation procedures and ensures the work area is always clean and neat, and 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.

Secondary Duties and Responsibilities:

  • Assumes supervisory duties of food service employees in absence of Department Manager or Assistant Department Manager.

  • Assists in other areas of store as needed.

  • Ensures pricing is competitive in the market area.

Supervisory Responsibilities:

Instructs, and assigns the work of others. Maintains standards, coordinates activities, and allocates personnel.

Education and Experience:

High school or equivalent experience. Sanitation (Food Safety) courses encouraged. One year of similar or related experience.

Physical Requirements:

  • Must be able to physically perform medium work; exerting up to 50 pounds of force occasionally, 20 pounds of force frequently, and 10 pounds of force constantly to move objects.

  • Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision, and field of vision.

  • Must be able to perform the following physical activities: Climbing, balancing, stooping, kneeling, reaching, standing, walking, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions.

Knowledge, Skills, Abilities and Worker Characteristics:

  • Must possess excellent Hospitality skills.

  • 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.

  • Must have the ability to file, post, and mail materials; copy data from one record to another; interview to obtain basic information; guide people and provide basic direction.

Working Conditions:

This position is frequently exposed to a cool environment, dampness, noise from equipment, and vibrations from some equipment. There are possible equipment movement hazards from slicers and choppers. There is daily exposure to cleaning chemicals and solvents. This is a fast paced work environment.

Equipment Used to Perform Job:

Cash register, Slicer, Fryers (breakfast grill), Ovens, Steamer, Computers, Fax machine, Telephone, Copier, Calculator, Utensils, delivery van, Hobart machine, stoves, grills, toasters, chicken roaster, can opener, griddle, chargrill, refrigerated food case, hot case, cold case, thermometers, knives, dishwasher, ice machine, coffee maker, scales, and pop machine. Equipment for Bar operations: tags, Napa Technology and Aloha POS System, etc.

Contacts:

Has daily contact with customers, suppliers/vendors, and the general public. Occasional contact with federal or state regulatory agencies regarding inspections.