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:
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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.
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Responsible for managing the budget and department expenses, sanitation, safety, regulatory compliance, menu development, preparation and service of food.
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Responsible to check and verify all Sub Shoppe department deliveries and invoices to ensure accurate billing from vendors.
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Responsible for maintaining acceptable inventory levels to ensure the highest quality of freshness of all products.
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Meet profit objectives by controlling food, supply, and labor costs and maximizing sales potential through aggressive marketing and/or promotions while controlling shrink.
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Record, track, and maintain inventory levels of product used for food preparation. This includes conducting physical inventories each period.
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Responsible for assisting in unloading and transporting the prepared food merchandise to the sales floor or storage areas.
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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.
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Handle damage and spoil products according to company policies and procedures.
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Ensure favorable image with guests through clean, attractive and friendly food preparation and serving by complying with sanitation, safety, and security company policies.
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Plan, develop, maintain, and execute food preparation tools essential to managing inventory and production while controlling shrink.
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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.
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Ensure compliance with local, state, and government weights and measures, and food labeling laws.
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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.
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Abide by and enforce all company policies as stated in the Employee Handbook.
MINIMUM KNOWLEDGE, SKILLS AND ABILITIES:
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Minimum 2 years prior experience in food service management, retail department management, guest relations, and/or customer service experience.
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Must have the ability to read and write to properly tag merchandise, order merchandise, and maintain an acceptable inventory level.
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Basic analytical and math skills necessary for interpreting invoices, gross profits, and labor percentages.
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You must have strong interpersonal skills and the ability to quickly and effectively resolve issues that arise with both staff and customers.
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Must have excellent oral and written communications skills for dealing with guests, employees, supervision, and vendors.
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Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. ServSafe certification or comparable required.
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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,
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Basic computer skills essential with a heavy focus on Microsoft programs.
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Must be a vibrant and dynamic personality with a high level of enthusiasm and a sincere passion for working with people and food.
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Must be able to stand upright for most of your scheduled work shift.
