Regional Food Service Manager (East Division) bei WARRENTON OIL GROUP
WARRENTON OIL GROUP · Moscow Mills, Vereinigte Staaten Von Amerika · Onsite
- Professional
- Optionales Büro in Moscow Mills
Job Details
Job Location: 047 FL Moscow Mills - Moscow Mills, MO
Salary Range: Undisclosed
Description
 | JOB DESCRIPTION | |
| JOB OVERVIEW | ||
| JOB TITLE | Regional Food Service Manager | |
| DEPARTMENT | Food Service | |
| LOCATION | Warrenton Oil Co. Corporate Office | |
| REPORTS TO | Food Service Director | |
| GENERAL JOB DESCRIPTION | ||
| The Regional Food Service Manager is responsible for the proper and efficient operation of each of the Company’s food service operations, within Company policy, in such a manner as to ensure that the operations contribute to the increased profitability of the Company. This includes all prepared food items; branded and unbranded, packaged and non-packaged as well as the coffee, fountain, and frozen beverage items. | ||
| DUTIES & RESPONSIBILITIES | ||
| • Adhere to all Company policies and procedures and ensure all food service staff to do the same | ||
| • Adhere to all city, county, and state health and food safety regulations; | ||
| • Select the right product mix for each retail location based on customer needs/wants in each geographic region | ||
| • Be able to operate various cash registers in use at our operations | ||
| • Examine market trends to determine type of clientele that visit stores and information about upcoming trends or advances in food service | ||
| • Ability to efficiently and effectively use email, spreadsheets, word processing, database, and inventory-control software | ||
| • Attend trade shows and seminars | ||
| • Evaluate suppliers for accuracy of orders, timely shipping, and quality of product | ||
| • Accurately track sales, costs, margins, and traffic patterns for individual food service operations, and prepare reports on the above as requested by the Retail Operations Director | ||
| • Train staff on maintaining clean, eye-pleasing displays of food | ||
| • Perform specific tasks as assigned by the Food Service Director | ||
| • Project a positive image of the Company and retail locations at all times | ||
| • Aggressively maintain proper balance between food quality and cost by partnering with suppliers and actively negotiating vendor agreements | ||
| • Ensure that individual deli managers provide initial and ongoing training/guidance to food service associates in areas of employee safety, food safety and quality, customer service, hours of operation, equipment operation, cash control, and inventory control | ||
| • Work with Food Service Director, and the other Regional Food Service Managers to reduce inventory shrink, product loss and waste | ||
| • Coordinate the management of day-to-day operations within individual food service locations in the absence of the assigned manager with the Store Manager and Area Manager | ||
| • Train managers on food service operations | ||
| • Notify the appropriate manager(s) of any personnel situations or policy violations having an adverse effect on any location’s operating performance | ||
| • Ensure the food service operations meet customer satisfaction and Company profitability goals | ||
| • Maintain ServSafe Certification | ||
| • Maintain an adequate schedule of promotions and specials | ||
| • Assist in recruiting/developing and training food service managers from both internal and external sources | ||
| • Set pricing for products in retail locations to maintain competitive edge and maximize profitability | ||
| • Test and promote new menu items designed to increase sales and customer interest | ||
| • Advise the Company of any actions/situations that pose a threat to any employee, customer, or guests. | ||
| • Observe safety and security procedures and uses equipment and materials properly. | ||
| • Ability to work effectively both independently and as part of a team. | ||
| • Positive attitude, eagerness to learn, and a proactive approach. | ||
| • Excellent analytical, problem-solving, and organizational skills. | ||
| • Ability to multitask and prioritize in a fast-paced environment. | ||
| EXPERIENCE, EDUCATION, & TRAINING | ||
| • Bachelor’s degree in Business preferred but not required | ||
| • 1-2 years’ food service experience | ||
| WORKING CONDITIONS | ||
| WORK ENVIRONMENT | • While performing the duties of this job, the employee is frequently exposed to fumes or airborne particles, moving mechanical parts and vibration. • The employee is occasionally exposed to a variety of conditions involving cooking/kitchen/freezer. • The noise level in the work environment can be loud. | |
| PHYSICAL ABILITIES | • Be able to lift up to 50 pounds, carrying cases of merchandise and moving equipment as needed • Be able to stock storage areas and coolers • Be able to lift up to 50 pounds, carrying cases of merchandise and moving equipment as needed • Be able to climb a ladder | |
| HOURS / SHIFTS | Monday-Friday | |
| FLSA STATUS | Exempt | |
| DIRECT REPORTS | Deli Managers | |
| Employee Name (printed) | ||
| Employee Signature | ||
| Date | ||
Qualifications
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