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; and 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:

• Majority of the time spent using independent judgment in making employment-related and business decisions, or effectively recommending such decisions including but not limited to product and department related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding or otherwise engaging 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.

Requirements:

• Strong supervisory and management skills relative to successful operation and execution of all areas of production and sales.
• Long-term strategic and financial planning skills.
• Bachelor's degree, one to two years related experience, and/or training, or equivalent combination of education and experience.
• 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.

Equal Opportunity Employment/Drug Free Workplace