Hy-Vee Food Stores Restaurant Manager - Market Grille - Full Time in West Des Moines, Iowa
Job Title: Restaurant Manager FLSA: Non-Exempt
Department: Market Grille Revision Date: 03/2016
Plan, organize, direct, and coordinate the workers and resources of the Market Grille for the efficient, well-prepared, and profitable service of food and beverages.
Accountable and Reports to: Manager of Perishables; General Manager of Food Service
Direct Reports: Lead Chef; Assistant Restaurant Manager
Primary Duties and 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 customers; providing prompt, courteous, and efficient service to customers and sets a good example.
Sets the department standards for customer service, employee relations, cleanliness, sanitation, professional appearance and overall profitability.
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.
Answers the telephone promptly and provides friendly, helpful service to customers who call including taking product orders.
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.
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 restaurant functions.
Monitors actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed.
Maintain budget and employee records and monitor bookkeeping records.
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.
Comply with all health and safety regulations.
Conducts inventory of the department.
Plans displays, promotions, and determines pre-orders.
Monitor 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.
Secondary Duties and Responsibilities
Ensures pricing is competitive in the market area
Attends meetings and seminars and participates in continuing education
Fills displays and works in the sales area
Unloads trucks, checks in delivered merchandise and places product in appropriate storage area
Performs departmental duties as needed
Assists in other areas of store as needed
Performs other job related duties and special projects as required
Instructs, assigns, reviews and plans work of others. Maintains standards, coordinates activities, allocates personnel, acts on employee problems, and selects new employees.
Education and Experience
Bachelor of Science degree in hotel/restaurant management is preferred. A combination of practical experience and education will be considered as an alternate. Two to four years of related work experience.
Knowledge, Skills, Abilities and Worker Characteristics
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.
Possess the ability to compose original correspondence; interpret written work instructions; interview job applicants; follow technical manuals and have increased contact with people.
This position is frequently exposed to temperature extremes and dampness. There are possible equipment movement hazards from a pallet jack, electrical shock, and exposure to cleaning chemicals and solvents. This is a fast paced work environment.
Equipment Used to Perform Job
Cash register, fryers, ovens, stoves, grills, toasters, chicken roaster, can opener, griddle, chargrill, slicer, delivery van, refrigerated food prep case, hot case, cold case, thermometers, knives, dishwasher, ice machine, coffee maker, scales, pop machine, calculator, computer, Telexon ordering machine, C.A.R.S. reordering system, steamer, fax, copier, telephone, Hobart machine.
Must be physically able to exert up to 100 pounds of force (shared team lifting) occasionally; exert up to 50 pounds of force frequently; and exert up to 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 (ability to identify and distinguish colors), and field of vision.
Must be able to perform the following physical activities: Climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions.
Has access to confidential information including, employee compensation, monthly results, quarterly inventory reports, sales and profit sheets, and warehouse pricing.
Responsible for company assets including equipment and merchandise
Has daily contact with customers, employees, suppliers/vendors, and the general public. Occasional contact with local, federal or state regulatory agencies regarding inspections