The Food & Beverage Leader maintains responsibility for the execution of a safe, clean and stocked foodservice area of a United Dairy Farmers store. This includes knowledge of foodservice programs, product offering, equipment and standard operating procedures, as well as the ability to assist other associates in the store with proper knowledge in order to grow foodservice sales.
In addition to the Food Leader responsibilities, the incumbent is also responsible for providing outstanding service to every Guest by following the five phases of The Hi Five Guest Experience (Invited, Welcomed, Well-Served, Respected, Fulfilled), both personally and, in the absence of a higher-level manager, through other associates on duty during his or her shift. The food leader follows company policy to ensure the safe and efficient operation of the store as well as carrying out his or her job in an honest and ethical manner, complying with all laws and regulations, and all company policies and requirements. Food Leaders must be legally qualified under applicable state laws to conduct all sales transactions including alcohol and tobacco sales.
Essential Functions – Food Leader
• Turn on Roller Grill, stock per Production Guide, ensure all products correctly dated and food safe
• Prepares fresh condiments for use utilizing correct foodservice dating procedures
• Turn on HTG Oven & HTG Warmer, prepare sandwiches per Production Guide & SOPs, and place on warmer ensuring correct expiration times on all products
• Maintains temperature logs for all foodservice areas, including Dipside
• Maintains product availability for prepared food areas Monday-Friday, 5AM-12PM (HTG Warmer, Roller Grill, deli case
• Is able to prepare Dipside area in the morning to have ice cream stocked and in proper conditions for guest consumption
• Ensures ordering of Foodservice Supplies is completed to eliminate Out of Stocks for foodservice products, condiments, supplies and other components (either through completing orders or informing Management)
• Completes wash, rinse and sanitizing activities for all foodservice smallwares to ensure food safety
• Maintains cleanliness of sales area where foodservice products are located: Roller Grill & condiment area; HTG Warmer area, Bakery Case area, Dipside area, Fountain area and Hot Beverage area
• Maintains organization & cleanliness of all foodservice areas of the store following cleaning SOPs as necessary: HTG oven; cooler/refrigerated foods area; Hardening Room; reach-in coolers and freezers; Dipside counters, equipment & cow; Fountain BIBs; undercounter storage beneath coffee, fountain & roller grill equipment; back room storage of cups, lids, straws and other foodservice supplies
• Keeps up to date with all program changes and SOPs
•Works with management to ensure all associates are trained and able to execute all foodservice programs while on shift
Essential Functions – Store Responsibilities
• Overall Guest Services: Provide the signature UDF Hi Five Guest Experience; greet Guests with a warm, authentic hello, ensure store is prepared and ready for Guests at all times, anticipate needs of Guests and provide assistance to ensure each Guest leaves satisfied with the intention to return to our store.
• DipSide Guest Services: Preparation of shakes/malts, cups/cones of ice cream, sundaes, floats/sodas and “hand-packed” containers
• Efficient Operation of Point-of-Sale (POS) System: Properly authorizing and control gas sales, accurately register all transactions, handling coins/currency/credit card transactions/coupons/EBT and making change.
• Stocking Merchandise: Keep shelves, displays, cooler and freezers filled and faced, ensure dip cabinet is filled and appears presentable to our Guests, ensure the proper rotation of stock and check for out of code dates.
• Security: Maintain awareness of all Guests in the store/on the lot to minimize shoplifting and gas drive-offs, control cash levels in the register by using proper “drop” procedures, doing vendor log-in and following all steps in the Tobacco/Alcohol Management and Robbery/Violence Deterrence programs.
• Maintenance: Ensure the store and parking lot are kept in a safe, clean and organized condition; keep store equipment clean; monitor product and refrigeration equipment temperatures. Ensures bean-to-cup coffee machines are cleaned according to maintenance standards.
• Reporting: Accurate completion of time records and the Guest Preparedness Document
• Other duties as assigned by Management
Minimum Requirements:
• Ability to speak, hear and understand spoken English well enough to communicate effectively with customers.
• Ability to become Food Safety certified subject to UDF, state food safety regulations.
• Ability to see well enough to operate store equipment, including POS terminal, gas console, check identification documents and to use price book.
• Ability to understand operating instructions for store equipment and to operate all store equipment.
• Ability to prepare DipSide items using supplies located in the dip cabinets.
• Ability to handle coins, currency, checks, credit transactions, coupons and food stamps, recognize denominations and accurately make change.
• Ability to recognize numbers, count and do arithmetic well enough to complete required records.
• Ability to move merchandise from storage to shelves/displays/freezers/milk box and place for proper display.
• Ability to clean counters and other surfaces.
• Ability to tolerate exposure to temperatures as low as –30 degrees Fahrenheit for at least 2 minutes.
• Ability to tolerate exposure to temperatures as low as +33 degrees Fahrenheit for at least 10 minutes.
• Ability to raise at least 10 pounds from floor level to a height of 5 feet.
• Ability to place an 8” x 10” x 10” package weighing 21 pounds into a dip cabinet, the top of which is 3 feet above the floor.
Notice:
The lists of ESSENTIAL FUNCTIONS and MINIMUM REQUIREMENTS for this position are not exhaustive but are believed to be accurate at the time of publication. Management reserves the right to revise this job description at any time without notice and to require that other tasks be performed when necessary (for example in response to emergencies, changes in personnel, changes in workload or technical developments).