Food Service Director - DFW

Responsibilities

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.Responsibilities:- 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 mattersResponsible for multiple departments to include merchandising, product mix, product costs, and the supervision of Partners via department managersResponsible for the overall direction, coordination and evaluation of this unitEnsures that all federal, state and company regulations and standards for product freshness, safety, refrigeration, and sanitation are metSupervises daily management of Non-/Perishable/Food Service departments and merchandising via department managers and selfMaintain vendor relations, and effectively communicate what our expectations at Central Market includeResponsible for employment interviews, performance appraisals and partner feedbackTrains and develops partnersProvide superlative customer serviceRequirements: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 skillsBachelor's degree, one to two years related experience, and/or training, or equivalent combination of education andexperienceProficiency with automated reporting systems including, but not limited to; Inventory, Food Cost, Scheduling, Time & Attendance and labor preferredExcellent interpersonal and communication skillsAbility to champion new ideas and initiativesValue diversityAbility to handle stressful situationsAnalytical skillsOrganization and planning skillsAbility to prioritize and handle multiple tasksAbility to delegate effectivelyProven ability to develop teamsEqual Opportunity Employment/Drug Free Workplace06-2003