Food Service Manager

Fresh Thyme Market•Fort Wayne, IN

About The Position

The Food Service Manager is responsible for managing all aspects of the Food Service Department, including staff, sales, margin, and labor. The role includes assisting customers as needed while maintaining a friendly, energetic demeanor and following all Food Service Department procedural guidelines. The manager oversees daily department operations, product availability and presentation, inventory, food safety, cleanliness, and financial performance. The position requires adapting to a fast-paced, high-volume retail environment and working varied hours and days as business dictates.

Requirements

High school diploma or equivalency degree.
Minimum of 4 years of professional experience.
Maintain the highest level of customer service.
Ability to adapt to high-volume retail and work in a cross-functional team environment.
Initiative in addressing problems and flexibility in varied situations.
Advanced attention to detail and ability to prioritize and meet deadlines.
Excellent written communication and documentation skills.
Excellent verbal communication and interpersonal skills for working with peers and senior management.
Knowledge of MS Office, including Outlook, Word, and Excel.
Ability to multitask and strong organizational skills.
Ability to lead, support, and contribute to team goals.
Ability to work varied hours and days as business dictates.
Familiarity with Health Department guidelines and regulations applicable to grocery retail.
Advanced knowledge of math, weights, and measures.
Ability to analyze and interpret company financial statements and results.
Skills working with food service equipment such as knives, slicers, scales, and ovens.
Ability to follow and direct the team in following recipes, specifications, and schematics.

Nice To Haves

Preferred 3–5 years of grocery retail experience in Food Service Department processes and procedures.
Previous experience in the natural foods industry is a plus.

Responsibilities

Prepare weekly sales and labor projections for the Food Service Department and keep operations within the allowed labor percentage.
Monitor and control costs and expenses through ordering, inventory control, proper weighing procedures, shrink control, and ad monitoring.
Manage department staff, including hiring, training, scheduling, coaching, and initiating performance reviews; ensure staff follow policies and procedures.
Oversee shift operations, including writing or approving department work schedules.
Ensure weekly flyer-ad products are in stock during business hours and that products for upcoming ads are ordered and available for processing.
Stock and present food service products according to department schematics; face, fill, organize, and ensure accurate tags and pricing.
Maintain clean and safe department aisles, storage areas, and work areas, including cleaning shelves and products, addressing spills, removing hazardous debris, and sweeping.
Respond to customer inquiries and assist with purchases, information, and product selection at the food service counter, including selling and cross-selling products.
Receive, inspect, and log products for shipment accuracy, temperature, and quality.
Monitor product rotation, remove expired or spoiled stock, and maintain proper product dates.
Balance the food service general ledger and financial statements and manage department margins.
Oversee pre-inventory preparation, including back stock and matching tags to products.
Manage department inventory to prevent out-of-stocks and over-stocks.
Accurately weigh, package, wrap, and label products using scales, weight measures, and tares, and follow proper dating procedures.
Monitor temperatures throughout production of deli, cheese, and bakery items.
Maintain product knowledge and knowledge of product preparation.
Regularly walk the department to ensure it is organized, sanitary, and clean.
Perform other duties as assigned.