Senior Food Services Manager
Company: BriarPatch Food Co-op
Location: Grass Valley
Posted on: April 23, 2024
Job Description:
Summary: To oversee the implementation of seasonal menu changes
across multiple stores and ensure all locations are sourcing
products from approved vendors and distributers & oversee
operations of a natural foods Prepared Foods Department with
sub-departments to meet Co-op goals for safety, sustainability,
sales, margin, labor expense and customer service. Coordinate Work
with Support Team, Directors, and Managers to ensure operational
consistency across all stores. Essential Duties and
Responsibilities: Include the following: Other duties may be
assigned.
- Plan ongoing, seasonal, and promotional menus for food service
departments and subdepartments.
- Select products and vendors.
- Review internal and external trend data to reflect customer
preferences and ensure successful product mix.
- Monitor supplier cost changes and maintain product pricing to
meet margin targets.
- Maintain recipe costing database and signage database and
ensure accurate pricing data.
- Select products for inclusion in promotional materials.
- Oversee and ensure timely response to customer feedback.
- Communicate well planned menu changes to Food Services Managers
& and Pricing Department with ample time to execute menu changes
&/or additions
- Oversee seasonal menu changes are taking place across all store
locations
- Oversee all store locations are procuring the same items for
consistent production across multiple stores
- Continually research and implement current food trends to
ensure the Prepared Foods Departments are producing modern and
relevant cuisines
- Hire qualified applicants following established policy
- Ensure on the job training for all employees
- Conduct performance evaluations
- Recommend pay raises within department budget and Co-op pay
scale.
- Take disciplinary action as needed following established
policies.
- Develop master schedule with Service, Bakery and Kitchen
Managers.
- Organize Deli Management team meetings.
- Ensure department staff are informed of storewide meetings and
policy changes.
- Ensure prompt, friendly, helpful customer service is delivered
to customers by all staff.
- Ensure department operates in compliance with all health and
safety regulations.
- Establish record-keeping procedures and pricing produces to
meet margin goals while ensuring accurate up-to-date records of
cost production.
- Establish proper storage and labeling procedures.
- Research and recommend purchases of equipment and other large
capital expenditures while working within budget.
- Ensure maintenance of all equipment is completed per
maintenance schedule.
- Responsible for ensuring all merchandising functions are
completed.
- Coordinates work with other departments to meet Deli
objectives.
- Attends all relative meetings.Responsibilities to Safety:
- Protect the safety of self, co-worker's, and BriarPatch Co-op
patrons at all times.
- Report any potentially harmful equipment or situations to the
immediate supervisor without delay.
- Report safety-related accidents and incidents at once to
supervisor.
- Follow all company and safety policies and procedures.
- Operate equipment in a safe manner that will not lead to injury
of self or others.Supervisory Responsibilities:
- Manages Executive Chef & Assistant Managers who supervise a
total of 60+ employees in the Kitchen, Bakery and Front of
House.
- Is responsible for the overall direction, coordination, and
evaluation of these units. Also directly supervises on
non-supervisory employee.
- Carries out supervisory responsibilities in accordance with the
BriarPatch Co-op s policies and applicable laws.
- Responsibilities include interviewing, hiring, and training
employees; planning, assigning, and directing work; appraising
performance; rewarding and disciplining employees; addressing
complaints and resolving problems.Qualifications: To perform this
job successfully, an individual must be able to perform each
essential duty satisfactorily. The requirements listed below are
representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with
disabilities to perform the essential functions.Education and/or
Experience:
- High school diploma or GED certificate preferred.
- Five years experience in a large scale, professional food
service environment and/or training, or equivalent combination of
education and experience.Language Skills:
- Ability to read and interpret documents such as safety rules,
operating and maintenance instructions, and procedure manuals.
- Ability to write routine reports and correspondence.
- Ability to speak effectively before groups of customers or
employees.
- Ability to plan and work towards Mathematical Skills:
- Ability to add, subtract, multiply and divide in all units of
measure, using whole numbers, common fractions, and decimals.
- Ability to compute rate, ratio and percent.Reasoning Ability:
- Ability to solve practical problems and deal with a variety of
concrete variables in situations
- Ability to apply common sense understanding to carry out
instructions furnished in written, oral, or diagram form
- Ability to interpret a variety of instructions furnished in
written, oral, diagram, or electronic form.Computer Skills:
- An individual should have knowledge of:
- Food costing & inventory software
- Time clock management software
- Order processing systems
- Spreadsheet software
- Word Processing software
- Other cloud-based computer systemsPhysical Demands: The
physical demands described here are representative of those that
must be met by an employee to successfully perform the essential
functions of this job. Reasonable accommodations may be made to
enable individuals with disabilities to perform the essential
functions.While performing the duties of this job, the employee is
regularly required to:
- Stand
- Walk
- Sit
- Use hands and fingers
- Handle or feel
- Reach with hands and arms
- Stoop
- Kneel
- Crouch or crawl
- Talk or hear
- Taste or smell
- Be regularly exposed to natural oils, chemicals and
odors/fragrances, including perfumes, colognes and scented
lotions
- The employee must regularly lift and/or move up to 50 pounds
safely.Work Environment: The work environment characteristics
described here are representative of those an employee encounters
while performing the essential functions of this job. Reasonable
accommodations may be made to enable individuals with disabilities
to perform the essential functions.
- While performing the duties of this job, the employee is
regularly exposed to a moderate to high level of noise and changes
in temperature.Responsibilities to Sustainability:
- Contribute to sustainability efforts at BriarPatch that support
a sustainable community through oversite of:
- Minimizing waste by reducing and reusing materials and
resources when possible
- Proper recycling and composting.
- Water & energy conservation.
- Seeking methods to make departmental functions more sustainable
and taking an active role to implement them.Responsibilities to
Diversity, Equity, and Inclusion:
- Value and support a work environment that includes people of
different identities from diverse backgrounds.
Keywords: BriarPatch Food Co-op, Lincoln , Senior Food Services Manager, Executive , Grass Valley, California
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