Job Description

The Food Service Director manages the overall operations of the Bakery/Deli/Kitchen and all assigned personnel while developing and implementing plans which support the goals and objectives of the company.

Duties and Responsibilities:

• Partner with Human Resources in interviewing, hiring, orientation, training, scheduling and overall supervision, including performance evaluation and discipline of all direct reports.
• Prepare long term & short-term plans for all Bakery/Deli/Kitchen programs including Catering and Retail Meat.
• Oversee all product purchasing, inventory, cost control, and pricing to maximize departmental net income. Purchase paper, cleaning, and food supplies for other Departments when vendor efficiencies exist.
• Allocate expenses to various subdepartments through cost accounting.
• Maintain budget guidelines when purchasing and pricing.
• Ensures that all food items are properly packaged, priced, charged, rung, and labeled appropriately including food allergen information.
• Coordinate maintenance and repair of all Bakery/Deli equipment.
• Maintain awareness of current and seasonal sales trends
• Merchandise Bakery/Deli attractively; create seasonal displays.
• Maintain pertinent records accurately including holiday and special events summaries.
• Maintains/ensures proper dress and adheres to company policies.

 

Other Responsibilities: P rovide accurate ingredient & allergy information for consumers. In absence of Owner, works with Retail Store Manager to oversee all departmental operations.

Job Tags

Holiday work, Full time, Temporary work,

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