Food Service Director

Responsibilities

Job Summary: Serves as a leader, motivator and expert relative to successful operation and execution of all areas of Production and Sales in (Non-Perishable departments including: grocery, dairy, frozen foods, Healthy living, bulk foods, and gift baskets.) (Perishable departments including: Produce, Meat Market, Seafood Market and Floral.) ( Food Service departments including: Kitchen, Cafe, Prepared Foods, Cooking School, Bakery, Deli, and Cheese Departments) This position is responsible for ensuring that we delight our customers, satisfy our partners, and meet company objectives and reports to the General Manager.

Key Responsibilities & Essential Functions:

• Majority of the time spent using independent judgment in making employment-related and business decisions, or effectively recommend such decisions including but not limited to product and department related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding or otherwise engage in resolving Partner-related matters
• Responsible for multiple departments to include merchandising, product mix, product costs, and the supervision of Partners via department managers
• Responsible for the overall direction, coordination and evaluation of this unit
• Ensures that all federal, state and company regulations and standards for product freshness, safety, refrigeration, and sanitation are met
• Supervises daily management of Non-/Perishable/Food Service departments and merchandising via department managers and self
• Maintain vendor relations, and effectively communicate what our expectations at Central Market include
• Responsible for employment interviews, performance appraisals and partner feedback
• Trains and develops partners
• Provide superlative customer service

The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations.

Qualifications & Key Requirements:

Work Experience:

one to two years related experience -

and/ -

training -

equivalent combination of education and experience -

Knowledge/Skills/Abilities:

Strong supervisory and management skills relative to successful operation and execution of all areas of production and sales in (Non-Perishable Departments including: grocery, dairy, frozen foods, healthy living, bulk foods, and gift baskets) (Perishable Departments including: Produce, Meat Market, Seafood Market and Floral.) (Food Service departments including: Kitchen, Cafe, Prepared Foods, Cooking School, Bakery, Deli, and Cheese Departments.) -

Long-term strategic and financial planning skills -

Proficiency with automated reporting systems including, but not limited to; Inventory, Food Cost, Scheduling, Time & Attendance and labor preferred -

Excellent interpersonal and communication skills -

Ability to champion new ideas and initiatives -

Value diversity -

Ability to handle stressful situations -

Analytical skills -

Organization and planning skills -

Ability to prioritize and handle multiple tasks -

Ability to delegate effectively -

Proven ability to develop teams -

Education:

one to two years related experience, and/or training, or equivalent combination of education and experience -

Licenses/Certifications:

Physical Demands & Working Conditions:

The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Last revised: 06/01/2003