Food Service Manager

Food Service Manager 3.1 3.1 out of 5 stars Rochester, WA 98579 $65,000

• $80,000 a year
• Full-time End of the Trail Stores 8 reviews $65,000
• $80,000 a year

•

Full-time Job Summary:

The Food Service Manager is responsible for managing and supporting all foodservice operations across End of the Trail (EOT) retail locations, with a split focus between managing the EOT Marketplace 2-3 days per week and leading foodservice strategy and oversight across all stores. This includes supporting day-to-day operations at the EOT Marketplace and spending the remaining workdays on-site, conducting foodservice administrative tasks, managing inventory systems, developing menus, and creating new food programs. This role requires culinary knowledge, operational experience, and a high level of organization to ensure food safety, recipe development, menu innovation, menu execution, and a consistent guest experience that aligns with the values of the Chehalis Tribe.

Job Duties & Responsibilities:

Operations & Oversight:

Serve as Store Manager of the EOT Marketplace 2-3 days per week, overseeing team performance, customer service, and operational execution. Conduct regular site visits to all EOT locations to support, audit, and improve foodservice operations. Perform centralized foodservice tasks such as entering product codes, auditing item setup across POS systems, and ensuring consistency in inventory and pricing. Develop and maintain food handling, sanitation, and prep procedures to be consistently followed across all stores. Ensure deli and grab-n-go operations meet food safety and quality standards. Lead weekly deli inventory processes and resolve any large count discrepancies with store teams. Coordinate and support the rollout of LTO (Limited Time Offer) menu items, building and testing menus at least one month in advance.

Menu & Program Development:

Design core and seasonal menu offerings that are efficient, appealing, and operationally sustainable. Develop, test, and implement new menu items, recipes, and food concepts based on customer demand, operational capabilities, profitability, and current food trends. Establish recipe costing, portion standards, and procedures to support consistency, profitability, and waste reduction. Establish SOPs for recipe prep, portioning, display, and storage. Monitor food trends and guest feedback to evolve the menu.

Inventory & Vendor Coordination:

Ensure accurate receiving and inventory practices are followed for all deli and foodservice products. Collaborate with store teams and purchasing agents to maintain accurate par levels and reduce waste. Train and support Store Managers and Deli PICs on food-related inventory best practices. Work with vendors to identify new products, ingredients, and opportunities, to improve food offerings while maintaining cost controls.

Team Leadership & Training:

Train Deli/QSR team members on food safety, equipment use, and recipe standards. Conduct regular site visits to monitor performance, coach team members, and support store leaders. Support new store openings or program launches with operational setup and team training.

Compliance & Reporting:

Ensure all foodservice areas comply with tribal, state, and federal food safety standards. Maintain required documentation including temperature logs, sanitation checklists, and food safety certifications. Report regularly to the EOT General Manager with operational updates, challenges, and improvement plans.

Other Duties:

Perform other duties as assigned.

Supervision:

Supervision Received:

Direct supervision from the EOT General Manager.

Supervisory Responsibilities:

Provides direct oversight, in partnership with the Store Manager, for foodservice operations. Deli team members report directly to the Store Manager, with support, coaching, and guidance provided by the

Food Service Manager Minimum Qualifications:

Education:

High school dipoloma or GED required. Culinary, hospitality, or food safety certifications preferred.

Experience:

Minimum 3+ years in food service leadership, preferably in a convenience store or fast-casual setting.

Skills & Abilities:

Strong understanding of food safety, inventory controls, and menu development. Excellent leadership, coaching, and communication skills. Ability to work acroos multiple store locations and manage time effectively. Proficient with POS and inventory management systems.

Additional Requirements:

Submit to and pass a drug screening. Successfully complete a criminal background check. Willingness to work a flexible schedule, including early mornings, weekends, and holidays

Pay:

$65,000.00

• $80,000.

00 per year

Benefits:

401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance

Experience:

Food Service Leadership:

3 years (Required)

Work Location:

In person