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Overall responsibility for food safety in
all areas of the store. Ensure food safety and smooth, safe, efficient
day-to-day operations.
Ensure:
-the operation of all food production areas in accordance with company
Quality, Food Safety and Environmental requirements.
-a safe working environment for co-workers, customers and visitors.
-there is a ‘Safety First’ Culture within the food production team.
-that the team is regularly trained in Health and Safety to an
appropriate level for the role and responsibilities. ---that the HACCP
program is followed and that all incidents or potential incidents are
reported through CASY.
-the efficient organization of the Production Areas in relation to
financial performance i.e. gross profit, costs, hours planning,
productivity levels, management absence and holiday planning to agreed
service levels.
-your team is working in an efficient way in order to maximize the
efficiency of the department supported by flexible staff planning.
-appropriate efficiency in the customer line by setting up the serving
line with flexibility based on peak and non-peak periods
-proper production levels in order to maximize sales and minimize waste
and maintain a clean and organized work area following waste management
guidelines.
-appropriate speed of service in the serving line by using mechanical
sales techniques.
-the forecasting of the goods supply and ordering procedures, efficient
in-store logistics and stock control for your area
-proper dish specifications and costings (StorePoint database)
-effective and economical handling of range changes including management
of outgoing range and activities in your function to ensure the
implementation and presentation of the range matrix.
-that all co-workers on the team understand the company concept and how
this impacts on their specific roles. Train co-workers in range,
recipes, food safety and food preparation ensuring the highest standards
of presentation, quality and diligence to meet or exceed Food Safety
requirements.
Utilize relevant tools such as Profit & Loss, StorePoint, Commercial
Review, Food Safety Audit, CSI, and Voice in order to develop the
business, yourself and your team.
Recognize and build key relationships within the store with external
service providers and authorities. Use networks to share ideas for
improvement. Contribute to company development by supporting national
projects.
Ensure an efficient internal communication and information flow and
secure that key central information is understood by all.
Effectively manage and inspire your team, with particular reference to
their selection, training and development in order to ensure you have a
competent and well informed team who can meet our customer needs and
expectations and have in place a workable and realistic succession plan.
Provide strong leadership to your team by your own example, creating an
environment where the company culture is a living reality that embraces
the diversity of our co-workers.
Have close cooperation with Commercial Manager Restaurant to ensure
customer satisfaction and with Commercial manager SFM & Bistro to ensure
food safety and customer satisfaction.
Use local market awareness to provide managers with input regarding
range and pricing.
Undertake Duty Manager responsibilities within the department on a
rotation basis with your other management colleagues and to carry out
any other reasonable request of the management team.
Ensure the actual gross margin, margin control and deviations in
production within your function.
Ensure the management of controllable costs within your function based
upon customer flows (seasonal, weekly, daily & hourly).
Ensure the implementation of the ADMIN manual and routines including
goods flow, stock control, purchasing, ordering, waste management and
the connected invoicing within your function. |
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【Other】
At least 2-3 years of Food
production / Kitchen management experience.
־ Experience in managing co-workers
־ Advanced knowledge of Food Production, national Food Safety and HACCP.
־ Ability to read and analyse KPIs.
־ Potential to become afood manager or other management position within
the store.
־ Service minded and customer oriented attitude and focus.
־ Analytical skills.
־ Multi-tasking capabilities.
־ Clear and effective communication, presentation and influencing
skills.
־ High energy in motivating and developing (training, coaching, etc)
co-workers.
־ Good organisational skills.
־ Strong drive, continuously striving to improve the business.
־ Must have the ability to work in a high-volume, fast paced, and
constantly changing retail environment.
־ Passionate about people.
־ A strong knowledge of and passionate about food.
־ Interest in life at home and home furnishings.
־ Finds motivation in, and lives, the company values and acts in line
with the company Leadership Criteria.
- CSI, Voice, Commercial Review, KPI-report, HACCP, Food Safety Audit,
Security Check and Review
Program IFS Administration |
