A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
The Deli/Bistro Team Lead will effectively direct and supervise all activities of the Deli/Bistro department and its personnel to achieve merchandising, sales and customer service goals established for the department. Must have previous food service management experience.
Responsibilities:
A Deli/Bistro Team Lead is a responsible, friendly person who can safely work in a fast-paced environment and provide excellent customer service.
A Deli/Bistro Team Lead's responsibilities include:
Directing department personnel, meeting department's goals and objectives,municating directly with the store director and deli/bistro department supervisors.
Selecting, on-boarding and coaching all new team members.
Ordering the products and supplies necessary to maintain adequate stock levels and keep merchandising levels at deli/bistro standards.
Engaging with customers through smiles and greetings, offering product information, providing selling suggestions and active sampling and always giving a genuine thank you.
Overseeing the preparation and serving/merchandising of deli/bistro food service items, which includes such items as, breakfast, lunch and dinner entrees, fried chicken and other fried foods, roasting chickens, pizzas, prepared salads, sandwiches, and other meal items for hot cases, salad cases, and steam tables.
Displaying deli/bistro merchandise, such as pre-cut cheeses, packaged salads, and snack items, following del/bistro department and/orpany merchandising guidelines.
Attentively rotating deli/bistro items for sale, ensuring quality and safety and product shrink control.
Ensuring department personnel follow all county, city andpany food safety and sanitation guidelines and policies.
Receiving merchandise for sale and supplies, auditing invoices, breaking down orders, positioning cases of products in the deli storage area or in refrigerated walk-in coolers or frozen food walk-ins' freezers.
Processing cash register transactions, giving back change, and refunds.
Using scale er machine, ensuring weights and pricing are correct.
Understanding the importance of monitoring product pricing, signage, and placement as well as the use of product shelf tags and shelf signage.
Keeping clean, neat and orderly sales counters, food prep areas, warehouse shelving and walk-in coolers and freezers.
Ensuring all department personnel use proper safety equipment and procedures.
Taking customer orders, ensuring orders arepleted on time and to the customer's satisfaction.
All other related duties as assigned
Employees may occasionally experience the following physical demands for an extended period:
Standing, Sitting, Lifting + Stocking (Up to 50 lbs.), Pushing, Keyboarding, Telephone Use, Walking, Bending
Perks & Benefits
Competitivepensation, paid weekly
Retirement Benefits
Medical, dental, and vision insurance for yourself and eligible dependents
Tuition Reimbursement for qualified courses
Scholarship opportunities for continued education
Store discount programs (10% off household groceries)
Fun work environment w you have the opportunity to nourish yourmunity
Must be 18 years of age. Must be 21 years of age for any position that serves alcohol.
For Internal Transfers/Promotion/Rehire Candidates:
Your current leader must rmend that you for this position and provide an endorsement upon request from HR.
You may be asked to accept a part-time position if that is the only position available
Rehires must be approved by an HRBP
