Market Grille Department Manager

About the role

Hy-Vee is looking for a Market Grille Department Manager in Omaha. The manager plans, organizes, directs and coordinates the workers and resources so that food and beverages are served efficiently, well prepared and profitably. The position is non-exempt and reports to the District Store Director, Store Manager, Assistant Manager of Perishables, Store Operations and Health Wellness Home, and the Food Service Director.

Key responsibilities

• Create a friendly, welcoming atmosphere, greet guests by name, answer phones and take product orders
• Set department standards for customer service, cleanliness, sanitation, appearance and profitability
• Work with chefs on provisioning and purchasing, control food and beverage costs and supervise portion control to minimize waste
• Analyze weekly and monthly sales and trends, forecast sales and write and manage a yearly budget
• Plan displays, promotions and pre-orders, and arrange marketing, advertising and special restaurant events
• Monitor staff and guests for compliance with health and safety standards and liquor regulations
• Direct hiring, training and scheduling of food service personnel, and enforce sanitary food-handling practices
• Conduct inventory, manage cash accountability and accounting, and investigate complaints about food quality and service
• Manage equipment maintenance, troubleshoot equipment, and figure retail merchandise pricing
• Secondary duties include unloading trucks, checking in deliveries, assisting in other store areas and performing special projects

Required profile

• Two to four years of related work experience; practical experience and education may be considered as an alternative
• Physical ability to lift up to 100 pounds occasionally, 50 pounds frequently and 10 pounds constantly, plus climbing, stooping, kneeling and repetitive motions
• Visual acuity from less than 20 inches to more than 20 feet, with or without correction, and color vision
• Ability to handle a fast-paced environment with daily exposure to cleaning chemicals and solvents

Required skills

• Arithmetic with fractions, decimals and percentages
• Recipe interpretation and cost control
• Leadership, communication and team-building
• Knowledge of systems, methods and processes used in busy kitchens