Market Grille Department Manager

About this role

Additional Considerations (if any): Must be 18+ - 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.

Job Description:

Job Title: Market Grille Department Manager Department: Market Grille FLSA : Non-Exempt

General Function 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.

Core Competencies • Partnerships • Growth mindset • Results oriented • Customer focused • Professionalism

Reporting Relations Accountable and Reports to: District Store Director, Store Manager, Assistant Manager of; Perishables, Store Operations, and Health Wellness Home; Food Service Director

Positions that Report to you: Department Employees

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 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.

Secondary Duties and Responsibilities • Ensures pricing is competitive in the market area • Attends meetings and seminars and participates in continuing education • Unloads trucks, checks in delivered merchandise and places product in appropriate storage area • Performs departmental duties as needed • Assists in all areas of store as needed • Performs other job related duties and special projects as required

Supervisory Responsibilities • Instructs, assigns, reviews and plans work of others. • Maintains standards, coordinates activities, allocates personnel, acts on employee problems, and selects new employees.

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. • Possesses the ability to compose original correspondence; interprets written work instructions; interviews job applicants; follows technical manuals and has increased contact with people. • Teamwork • 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

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

Physical Requirements • 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 correcti

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