Food Service Manager

MFA Oil•Columbia, MO

About The Position

Break Time Food Service Managers oversee the day-to-day operations of formal food service programs, including sales profitability, expense control, waste control, inventory, labor control, and customer service. They lead food preparation and service, maintain food safety and cleanliness standards, supervise and develop employees, and support store operations. MFA Petroleum Company is an Equal Opportunity/Drug-Free Employer. Employees are expected to know and follow company and position-specific policies and procedures and may perform other duties as assigned.

Requirements

Must be at least 18 years old.
Flexible availability, which may include all shifts, weekends, and holidays.
Works well independently and in a team leadership role.
Ability and willingness to complete food safety training and obtain a Food Handler’s Card or equivalent certification.
Must be ServeSafe certified or able to complete the course and pass a test administered by a Break Time ServeSafe proctor.
Ability to perform assigned duties accurately and with minimal supervision.
Physical ability to move and position products in a cooler at temperatures as low as 30 degrees for up to one hour, and in a freezer at temperatures as low as 0 degrees.
Physical ability to move and position oneself to retrieve products and supplies from shelves, under counters, or inventory stacks weighing up to 50 pounds.
Ability to stand for up to nine hours per shift.
Ability to perform mathematical calculations for making change, completing shift reports, and counting products during vendor check-in.
Ability to learn new concepts, use technical materials, and consistently operate a computer and other office productivity machinery.
Willingness to occasionally ascend and descend ladders to handle inventory or products.
Ability to visually observe and inspect items and the work environment for job responsibilities and safety concerns.
Ability to speak, read, write, and understand English to communicate accurately and effectively with customers, coworkers, and supervisors.
Must meet company requirements, including successfully passing a pre-employment background check and drug test.
Legal authorization to work in the United States.

Nice To Haves

High school diploma or GED equivalent.
Prior food service experience.

Responsibilities

Greet and thank customers courteously, provide fast and friendly service, handle complaints, and conduct accurate and efficient transactions.
Promote sales using suggestive selling techniques.
Follow guidelines, recipes, and job aides to prepare food service offerings; inspect products for time and temperature, cleanliness, rotation, portioning, and pricing.
Use ovens, roller grills, fryers, and other kitchen tools to prepare and present food items.
Maintain appropriate food service inventory; create and maintain shift duty checklists; order authorized products from approved sources; and ensure products are properly received, rotated, and stored.
Ensure equipment, dishes, and food service areas are cleaned and maintained; arrange regular or as-needed equipment servicing with vendors; enforce quality, service, cleanliness, food safety, display, and storage standards; and clean the store when time allows.
Manage food service program operations, including profitability and expense control; train and oversee employees; maintain weekly labor schedules within the allocated labor budget; and ensure employees receive adequate food safety training.
Communicate professionally and promptly with customers, vendors, employees, and management about store operations.
Provide input for performance evaluations and recommend employee actions to the Store Manager; help train new employees on company policies and procedures; perform loss-control functions involving cash, lottery transactions, food waste, employee purchases, and merchandise sales; and report concerns.
Assist with recruiting, training, coaching, and developing associates; model professionalism; promote a positive work culture and teamwork; and lead adherence to applicable local, state, and federal regulations.
Use store technology, including point-of-sale and product-labeling systems, computers, and handheld devices; perform calculations for transactions, reports, and product counts; and maintain electronic food service records using sales, waste, and build-to-sheets.