Hy-Vee Food Stores Restaurant Assistant Manager - Market Grille - Full Time in Rochester, Minnesota

Job Title: Restaurant Assistant Manager FLSA: Non-Exempt

Department: Market Grille Revision Date: 03/2016

General Function

As a Restaurant Assistant Manager, this position will be responsible for assisting the Restaurant Manager in the Market Grille operations. Will direct other employees through daily routines and interact with customers ensuring they have a satisfactory experience.

Reporting Relations

Accountable and Reports to: Store Director; Restaurant Manager

Direct Reports: Restaurant services employees

Primary Duties and Responsibilities

  • Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store

  • Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee’s designated department or elsewhere in the store

  • Makes an effort to learn about customers and to address them by name whenever possible

  • Answers the telephone promptly and provides friendly, helpful service to customers who call including taking product orders

  • Works with co-workers as a team to ensure customer satisfaction and a pleasant work environment

  • Checks orders for the day and sets up a timeline and production schedule

  • Reviews daily production list with department employees and assigns tasks for completion

  • Ensures the proper amount of staff in the Market Grille to handle customer needs

  • Controls inventory through constant monitoring of products

  • Ensures supply area is clean and orderly

  • Handles and satisfies customer issues

  • Assists in monthly inventory: post invoices, helps with counts, calculates intra and inter store

  • Understands and practices proper sanitation procedures and ensures the work area is always clean and neat, and maintains strict adherence to department and company guidelines related to personal hygiene and dress

  • Adheres to company policies and individual store guidelines

  • Works closely with Restaurant and Service staff

  • Reports to work when scheduled and on time

Secondary Duties and Responsibilities

  • Assumes management duties in absence of Restaurant Manager

  • Assists in writing schedules for the department

  • Trains employees in department duties

  • Assists in ordering all products and supplies for the restaurant

  • Performs other job related duties and special projects as required

Supervisory Responsibilities

Instructs, assigns, reviews and plans work of others. Maintains standards, coordinates activities, and allocates personnel.

Education and Experience

High school or equivalent; Proper food handling and safety training; one year of similar or related experience.

Knowledge, Skills, and Abilities

  • Demonstrated leadership qualities/skills

  • Teamwork

  • 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

Working Conditions

This position is frequently exposed to a cool environment, dampness, noise from equipment, and vibrations from some equipment. There are possible equipment movement hazards from slicers and choppers. There is daily exposure to cleaning chemicals and solvents. This is a fast paced work environment.

Physical Requirements

  • Must be physically able to exert up to 50 pounds of force occasionally; exert up to 20 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 and more than 20 feet with or without correction, color vision, depth perception, and field of vision.

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

Equipment Used to Perform Job

Cash register, Slicer, Telexon ordering machine, C.A.R.S. system, Fryers (breakfast grill), Ovens, Steamer, Computers (Microsoft, N.T.), Fax machine, Telephone, Copier, Calculator, Utensils, delivery van Hobart machine, stoves, grills, toasters, chicken roaster, can opener, griddle, chargrill, refrigerated food case, hot case, cold case, thermometers, knives, dishwasher, ice machine, coffee maker, scales, and pop machine


Has daily contact with customers, suppliers/vendors, and the general public. Occasional contact with federal or state regulatory agencies regarding inspections.


Has access to confidential information including gross percentage/sales, and employee wages