DEPARTMENT: Convenience Store REPORTS TO: Store Manager & Convenience Store Supervisor FLSA STATUS: Non-Exempt JOB SUMMARY: To effectively direct and supervise all functions and activities of the Sub Shoppe Department to achieve maximum sales and profit goals. ESSENTIAL JOB FUNCTIONS: To oversee and execute all operation objects set forth for the Sub Shoppe department. The Sub Shoppe department will include all hot foods, store made sandwiches and salads. Responsible for managing the budget and department expenses, sanitation, safety, regulatory compliance, menu development, preparation and service of food. Responsible to check and verify all Sub Shoppe department deliveries and invoices to ensure accurate billing from vendors. Responsible for maintaining acceptable inventory levels to ensure the highest quality of freshness of all products. Meet profit objectives by controlling food, supply, and labor costs and maximizing sales potential through aggressive marketing and/or promotions while controlling shrink. Record, track, and maintain inventory levels of product used for food preparation. This includes conducting physical inventories each period. Responsible for assisting in unloading and transporting the prepared food merchandise to the sales floor or storage areas. Maintain sanitation, health, and safety standards in work areas. Assesses sanitation practices and establishes sanitary controls as required by the county and/or state health department and company policy. Handle damage and spoil products according to company policies and procedures. Ensure favorable image with guests through clean, attractive and friendly food preparation and serving by complying with sanitation, safety, and security company policies. Plan, develop, maintain, and execute food preparation tools essential to managing inventory and production while controlling shrink. Observe state and health department regulations pertaining to food safety and sanitation and to also maintain a housekeeping program to ensure a clean and orderly department. Ensure compliance with local, state, and government weights and measures, and food labeling laws. Effectively train and develop food preparation employees on programs, equipment function, and fundamental cooking principles. Supervise and schedule personnel to achieve the highest quality of customer service. Abide by and enforce all company policies as stated in the Employee Handbook. MINIMUM KNOWLEDGE, SKILLS AND ABILITIES: Minimum 2 years prior experience in food service management, retail department management, guest relations, and/or customer service experience. Must have the ability to read and write to properly tag merchandise, order merchandise, and maintain an acceptable inventory level. Basic analytical and math skills necessary for interpreting invoices, gross profits, and labor percentages. You must have strong interpersonal skills and the ability to quickly and effectively resolve issues that arise with both staff and customers. Must have excellent oral and written communications skills for dealing with guests, employees, supervision, and vendors. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. ServSafe certification or comparable required. While performing the duties of this job, candidates will be required to stand for extended periods of time (2hrs+). Situations will require lifting, bending, stooping, pushing and pulling, occasionally having to lift objects up to, and possibly over, 50 pounds, Basic computer skills essential with a heavy focus on Microsoft programs. Must be a vibrant and dynamic personality with a high level of enthusiasm and a sincere passion for working with people and food. Must be able to stand upright for most of your scheduled work shift.
Salary:
Employment Type: Full-time
Qualifications
Benefits