Hy-Vee Madison , WI 53706
Job Title: Restaurant Assistant Manager FLSA: Non-Exempt
Department: Market Grille Revision Date: 03/2016
As a Restaurant Assistant Manager, this position will be responsible for assisting the Restaurant Manager in the Market Grille operations. Will direct other employees through daily routines and interact with customers ensuring they have a satisfactory experience.
Accountable and Reports to: Store Director; Restaurant Manager
Direct Reports: Restaurant services employees
Primary Duties and Responsibilities
Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store
Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee's designated department or elsewhere in the store
Makes an effort to learn about customers and to address them by name whenever possible
Answers the telephone promptly and provides friendly, helpful service to customers who call including taking product orders
Works with co-workers as a team to ensure customer satisfaction and a pleasant work environment
Checks orders for the day and sets up a timeline and production schedule
Reviews daily production list with department employees and assigns tasks for completion
Ensures the proper amount of staff in the Market Grille to handle customer needs
Controls inventory through constant monitoring of products
Ensures supply area is clean and orderly
Handles and satisfies customer issues
Assists in monthly inventory: post invoices, helps with counts, calculates intra and inter store
Understands and practices proper sanitation procedures and ensures the work area is always clean and neat, and maintains strict adherence to department and company guidelines related to personal hygiene and dress
Adheres to company policies and individual store guidelines
Works closely with Restaurant and Service staff
Reports to work when scheduled and on time
Secondary Duties and Responsibilities
Assumes management duties in absence of Restaurant Manager
Assists in writing schedules for the department
Trains employees in department duties
Assists in ordering all products and supplies for the restaurant
Performs other job related duties and special projects as required
Instructs, assigns, reviews and plans work of others. Maintains standards, coordinates activities, and allocates personnel.
Education and Experience
High school or equivalent; Proper food handling and safety training; one year of similar or related experience.
Knowledge, Skills, and Abilities
Demonstrated leadership qualities/skills
Must have the ability to solve practical problems; variety of variables with limited standardization; interpret instructions
Ability to do arithmetic calculations involving fractions, decimals, and percentages
This position is frequently exposed to a cool environment, dampness, noise from equipment, and vibrations from some equipment. There are possible equipment movement hazards from slicers and choppers. There is daily exposure to cleaning chemicals and solvents. This is a fast paced work environment.
Must be physically able to exert up to 50 pounds of force occasionally; exert up to 20 pounds of force frequently; and exert up to 10 pounds of force constantly to move objects.
Visual requirements include vision from less than 20 inches and more than 20 feet with or without correction, color vision, depth perception, and field of vision.
Must be able to perform the following physical activities: Climbing, balancing, stooping, kneeling, reaching, prolonged standing and walking, pushing, pulling, lifting, grasping, talking, hearing, and repetitive motions.
Equipment Used to Perform Job
Cash register, Slicer, Telexon ordering machine, C.A.R.S. system, Fryers (breakfast grill), Ovens, Steamer, Computers (Microsoft, N.T.), Fax machine, Telephone, Copier, Calculator, Utensils, delivery van Hobart machine, stoves, grills, toasters, chicken roaster, can opener, griddle, chargrill, refrigerated food case, hot case, cold case, thermometers, knives, dishwasher, ice machine, coffee maker, scales, and pop machine
Has daily contact with customers, suppliers/vendors, and the general public. Occasional contact with federal or state regulatory agencies regarding inspections.
Has access to confidential information including gross percentage/sales, and employee wages