Food Service Manager - BACK OF THE HOUSE

Supervises:Assistant Manager(s), Food Production Clerks
Position Summary:The Back of the House FSM is directly responsible for the overall operation of the production/kitchen area of the Market Street department. They write and place orders for ingredients and products, train food production clerks on proper food preparation and safety techniques and ensure that food quality standards are upheld including presentation, recipe consistency, proportions and cooking. Additionally they write work schedules for the entire food service department, maintain and review PMG’s for all categories and set par levels for inventory control in order to minimize food waste.
Responsibilities:
1.Monitors and role-models all food safety and sanitation guidelines ensuring that the food service department is properly cleaned on a regular schedule and all food waste is disposed of timely.
2.Writes daily plan using PMG form setting production numbers and reviewing throughout the day for accuracy and completeness and adjusting as necessary.
3.Sets par levels and maintains inventory following FIFO principles.
4.Writes and places orders for all ingredients, products and supplies. Checks in order when load is received and dates, stocks and organizes all dry storage, freezers and coolers.
5.Writes weekly work schedules that anticipate the needs of the business and closely follows department task schedules.
6.Trains and monitors work performance of food service production clerks ensuring they meet established benchmarks.
7.Trains and monitors food service production clerks ensuring they follow all established recipes, packaging and labeling guidelines.
8.Rotates merchandise and maintains displays ensuring all food service products meet our freshness guarantee at all times.
9.Works in and cultivates a team oriented work environment by sharing work knowledge and offering assistance to co-workers as needed.
10.Adheres to all company policies and procedures creating a professional and enjoyable work environment.
Qualifications:
* 2 years of department management or equivalent kitchen or restaurant management experience.
* Culinary Arts or business management degree preferred.
* Knowledge of fundamental management concepts, practices and procedures related to food service, merchandising and retail operations.
* Knowledge of food production including product preparation, handling and sanitation procedures.
* Proficiency in MS Office specifically Excel, WORD and Outlook.
* Strong organization and problem solving skills.
* Active listener with the ability to remain composed and patient in stressful situations.
* Math skills necessary, but not limited to following recipes, gross margins, markup and percentages, completing reports, budgeting labor and sales, completing sales transactions and calculating discounts.
* Excellent communicator with ability to professionally interact with guests, crew members, store management team and corporate sales managers.
* Must be at least 18 years of age due to equipment use and work environment.
* Current state Food Handler™s Permit must be maintained.
Work Environment: Work space will be primarily in kitchen environment with exposure to machine induced background noise, ice/wet areas, hot grills, fryers, slicers, freezers and refrigerated areas. May be required to join a labor union.
General work schedule will be 6am-3pm with rotating days off based on needs of the business. Must be available to work flexible or unusual hours as needed, including evenings or overnight shifts.