Market Grille Front of House Lead

At Hy-Vee our people are our strength. We promise “a helpful smile in every aisle” and those smiles can only come from a workforce that is fully engaged and committed to supporting our customers and each other.

Job Description:

Job Title: Market Grille Front of House Lead

Department: Market Grille

FLSA: Non-Exempt

General Function:

Responsible for the customer experience within the Market Grille. Provides prompt, efficient and friendly customer service. Maintains the highest professional food quality and sanitation standards.

Core Competencies

Partnerships

Growth mindset

Results oriented

Customer focused

Professionalism

Reporting Relations:

Accountable and Reports to: Store Director; Assistant Directors; Store Operations, Perishables, and Health Wellness Home; Food Service Director; Market Grille Department Manager; Assistant Market Grille Department Manager; Service Managers

Positions that Report to you: None

Primary Duties and Responsibilities:

Provides prompt, efficient and friendly guest service by exhibiting care, concern and patience in all guest interactions and treating guests as the most important people in the restaurant

Smiles and greets guests in a friendly manner

Answers the telephone promptly and provides friendly, helpful service to guests who call

Trains and leads all FOH personnel

Follows production recipes to ensure consistent quality

Establishes presentation technique and quality standards

Ensures proper equipment operation/maintenance

Demonstrates proper use of equipment and cooking techniques

Serving as a liaison between kitchen staff and guests; ensuring that food leaving the kitchen is of the highest quality; portions are correct and food plated in an attractive manner

Reports to work when scheduled and on time

Education and Experience:

No education requirement. Six months or less of similar or related work experience.

Physical Requirements:

Must be physically able to exert up to 100 pounds of force (shared team lifting) occasionally; exert up to 50 pounds of force frequently; and exert up to 10 pounds of force constantly to move objects

Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision (ability to identify and distinguish colors), and field of vision

Must be able to perform the following physical activities: climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions

Knowledge, Skills, Abilities and Worker Characteristics

Must have the ability to solve practical problems; variety of variables with limited standardization; interpret instructions.

Ability to do arithmetic calculations involving fractions, decimals, and percentages.

Possesses the ability to compose original correspondence; interprets written work instructions; follows technical manuals and has increased contact with people.

Teamwork

Demonstrates leadership qualities/skills.

Ability to interpret and manage recipes to ensure compliance and minimize waste

Ability to spot problems and resolve them quickly and efficiently, maintains a level head, and delegates many kitchen tasks simultaneously

Maintains impeccable personal hygiene; high work and safety standards; sets an example for the remainder of staff

Ability to manage in a diverse environment with focus on client and guest service.

Excellent attention to detail

Demonstrates track record of creativity, training, cost controls and understands the intricacies of running day to day very busy, uncompromising kitchens

Proven ability to develop team – strong leadership and communications abilities

Knowledge of systems, methods and processes that contribute to great execution

Stable job history which demonstrates upward career progression

Working Conditions:

The duties for this position are normally conducted in a store environment. There is significant pressure to meet deadlines and handle multiple priorities. There is exposure to noise, equipment movement hazards, cleaning chemicals/solvents, possible electrical shock and temperature extremes.

Equipment Used to Perform Job

All kitchen equipment, including: cash register, fryers, ovens, stoves, grills, toasters, can opener, griddle, chargrill, slicer, thermometers, knives, dishwasher, ice machine, coffee maker, scales, pop machine, calculator, computer, steamer, fax, copier, and telephone, bar equipment and restaurant point of sale system

Contacts

Has daily contact with the general public and customers. Has contact with federal/state governmental or regulatory agencies regarding inspections.

Are you ready to smile, apply today.