Food Service Manager

Food Service Manager 14583 US Highway 10, Lake Park, MN 56554 From $17.50 an hour

• Full-time From $17.50 an hour
• Full-time Are you looking to join a successful and growing company?

If so, Lakes Community Cooperative may be looking for you! We are seeking a self motivated Food Service Manager!

Job description includes:

Food Service Manager Job Description Job summary: Responsible for managing food service operations. Must be committed to providing the best possible experience for the customers, by ensuring safe food handling, consistent quality, and friendly service. Ensures program follows all policies and procedures and meets federal and state requirements. Must have strong leadership skills with ability to train staff and should be ServSafe Certified.

Primary Responsibilities:

• Scheduling
• Labor cost is controlled through proper scheduling. The food service portion of the c-store must have the correct number of employees without over/under staffing to run efficiently.
• Training
• Must have ability to train others. A leader is able to motivate, delegate and inspire others. Lead by example when training your team. Remember, what you permit you promote. A strong FSM teaches their trainees to be trainers. All training should be done using the Photo Training Guides provided.
• Inventory
• All inventory must be counted before an order is placed. Doing so prevents over/under ordering. All merchandise must be dated and rotated upon delivery.
• Ordering
• Ordering is done either on
• line or by using an order guide. Always date and write down what you have on hand. This will enable you to revise either up or down according to sales.
• Control Labor Cost
• The ability to effectively schedule your team is critical for this position. This will help control labor cost by not overstaffing/under staffing which could result in over time.
• Control Cost of Good (COG
• Cost of goods is controlled through proper portioning and proper ordering of inventory.
• Ensuring Adherence to Portion Control-It is the responsibility of the FSM to ensure adherence to proper portioning not only to control COG but to ensure a consistent product for the customer.
• Ensuring Adherence to Recipes-Recipes are created through quality control and are put into place to control portioning, COG and consistent quality products for the customer.
• Presentation of food-Food in Merchandisers should always be appealing to the eye. Responsible for training your team to prepare food so that it looks good to the customer. Most customers eat first with their eyes. If the food does not look good, it will not sell.
• Cleanliness
• All food service areas, merchandisers, coolers, make lines, kitchen area and dishes must always be clean. "Clean" is the absence of visible dirt or debris. The FSM is responsible for training for all employees and maintaining a cleaning schedule.
• Sanitation
• Ensuring all food service areas have a sanitizer bucket present with sanitizer in it at all times.

All food service areas are to be wiped after each use. "Sanitized" is the absence or near absence of food borne particles. Sanitizer bucket water must be changed every 2 hours and training team to never leave dirty towels lying around. This is a health code violation. Always return towels to sanitizer bucket after use.

• Customer Service-Training the team to be friendly to the customers, always offer to help, make something they do not see. Train your team to upsell which increases sales.
• Food safety-The FSM is responsible for ensuring all staff label/date all food, rotate product. Preventing Food Borne Illnesses. All staff should be ServSafe Certified.
• Time/Temp Control
• Prevention of Food Borne Illnesses is done primarily through this aspect of your position. It is up to the FSM to ensure all food going out is safe to eat. Must maintain cold foods below 41°F and hot foods above 140°F.
• Shelf Life
• Ability to monitor how long your product is good for in the cooler and on the shelf. Ensure the staff is trained to pay attention to these details.
• Hold Times
• Ensure staff understands hold times to help control COG and ensure a quality product for the customer. Train the team to look at the food in the merchandiser as if they were the customer. Teach quality over quantity, less more often always ensuring a hot fresh product for the customer. Attention to peak times and seasonality is important for sales.
• Resolve Customer Complaints
• Responsible to resolve customer complaints and to train entire team how you resolve the complaints.

A happy customer is a return customer.

Job Type:

Full-time Pay:

From $17.50 per hour

Benefits:

401(k) 401(k) matching Dental insurance Disability insurance Employee assistance program Employee discount Flexible spending account Health insurance Health savings account Life insurance Paid time off Vision insurance

Education:

High school or equivalent (Required) Ability to

Relocate:

Lake Park, MN 56554: Relocate before starting work (Required)

Work Location:

In person