Food Service Manager

Woodlands Market•Tiburon, CA

14d

About The Position

The Food Service Manager has ultimate operational and financial accountability for the unified Food Services Department, encompassing the Deli, Cheese, and Bakery/Coffee counters. Reporting directly to the Store Manager, this working manager drives sales and profit goals, sets departmental direction, manages the master schedule, and leads a cross-trained team in delivering a high-quality customer experience. The role requires strong product knowledge and hands-on work across food service areas as business needs dictate. The manager oversees daily operations, promotions, staffing, inventory, vendor relationships, merchandising, product quality, and food safety across all three counters. They also work on the floor during peak periods, supporting service by preparing deli items, cutting and wrapping cheese, or serving bakery and coffee customers.

Requirements

Comprehensive knowledge of specialty foods, including cheese production and handling, deli workflow, and coffee and bakery service.
Strong personnel management, coaching, and conflict-resolution skills.
Financial acumen, including a basic understanding of P&L, margins, and labor percentages.
Ability to multitask, prioritize, and remain calm and organized during peak volume.
Comfort using POS systems, scales, and inventory software.
At least 3–5 years of experience in specialty foods, deli, or culinary operations.
At least 2 years in a management or direct supervisory role leading a diverse team.

Responsibilities

Oversee daily operations, sales, and profitability for the Deli, Cheese, and Bakery/Coffee counters.
Drive weekly and monthly department promotions and implement major departmental changes or resets.
Create and manage the master department schedule based on sales, customer demand, and labor targets.
Deploy a shared Food Service Team Member pool across the three counters to minimize service gaps.
Oversee hiring, performance evaluations, and team development.
Build and refine cross-training programs so staff can work across sandwich preparation, espresso service, and cheese cutting.
Manage vendor relationships, negotiate pricing, and oversee inventory levels and ordering across sub-departments to maximize sales and reduce waste.
Maintain product quality, visual merchandising, and FIFO product rotation.
Ensure accurate tagging, promotional pricing, and PLU management.
Work hands-on during peak hours, including cutting and wrapping cheese, preparing deli items, and serving bakery or coffee customers.
Ensure sanitation, food handling, and regulatory standards are followed.
Oversee temperature logs, waste logs, and equipment functionality.