Food Service & Camp Store Manager

Food Service & Camp Store Manager

Department: Food Service

Reports To: Food Service Director

FLSA Status: Non-exempt

OUR MISSION

To provide excellent camps and retreats that inspire a transformational relationship with Jesus

Christand strengthen relationships with family and friends.

OUR VISION

To transform as many lives as possible for Christ through the growth of

staff facilities and programs.

OUR VALUES

The Deer Run Way is to serve the Lord and others

with love integrity stewardship servanthood excellence community and fun.

Job Summary

The Food Service & Camp Store Manager is responsible for leading the team and operations at the camp store and for ensuring everything runs smoothly and effectively at The Camp Store & Eatery. The Camp Store Manager leads the way in excellent customer service with friendliness maintaining knowledge of the various camp activities providing product that the shoppers desire or need and keeping the store clean and organized. The Camp Store Manager holds administrative responsibilities such as managing inventory cash reconciliation scheduling etc.

With dual responsibility as Food Service Manager this team member provides guidance and direction to team members serving in the kitchen dining facilities The Camp Store or the Eatery. This team member assists with scheduling throughout the Food Service department and clearly communicates expectations to scheduled team members. Additionally this position includes some cooking and oversight of meal production presentation service and clean-up.

Job Responsibilities include but are not limited to:

Maintain store operating hours based on what groups are on campus and what hours would work best for them. Always check the group report and communicate with the guest relations department.

Schedule team members for food service and/or camp store & eatery shifts.

Open and close camp store & eatery or kitchen/dining rooms according to standard operating procedures.

Always keep the store & eatery well stocked clean and organized.

Update pricing signage menus or other signage as needed.

Run cash register/ point-of-sale and oversee team members who are running POS.

Train team members on POS system customer service and provide clear instructions on camp store & eatery operations.

Work with Food Service Director to plan and order camp store merchandise and apparel as needed.

Wok with Food Service Director on food and drink ordering.

Receive items count items against invoice report discrepancies to vendors manage refunds/credits enter inventory into online system stock store.

Manage inventory by monitoring what sells best and if certain items are running low.

Manage defective inventory and communicate with vendors for refunds or credits.

Remove damaged inventory from the store and from the inventory system.

Oversee bi-annual inventory count complete a discrepancy report update inventory counts in system to match actual counts.

Manage online pre-orders for camps and events.

Add items for preorder or work with Guest Relations Director to add items to registrations.

Run pre-order reports pull items give to Camps & Events team to distribute to campers/guests.

Manage t-shirt inventory for camps & events.

Run t-shirt reports pull shirts give to Camps & Events team to distribute to campers/guests.

When shirts are no longer needed for a camp or event add to store inventory.

Keep track of dates for possible food or drink items in inventory and make plans with Food Service Director on how to use items that may be expiring.

Keep storage areas clean and organized.

Run end of day report and cash reconciliation process.

Deposit cash as needed.

Manage cash denominations for each drawer. Get change as needed.

Maintain a working knowledge of meal components menus recipes and food preparation through information provided by the Food Service Director.

Assist with food prep and cooking so meals are ready to serve on schedule for guests.

Responsible for providing supportive leadership and management to food service team members including assigning/overseeing tasks and responsibilities during scheduled shifts.

Ensure kitchen staff adhere to set standards procedures department rules and sanitation requirements.

Use kitchen knives and equipment such as grills ovens steamers and warmers in food preparation.

Ensure proper food temperatures when cooking or service and proper storage afterward.

Oversight and assistance with kitchen opening and closing responsibilities.

Keep all work areas clean during food prep plus cleaned/sanitized after meals are served.

Cleaning cooking utensils guest dishes work area and dining room.

Restock stations plasticware napkins etc. after each meal.

Deep cleaning kitchen and dining areas as assigned.

Assist with putting up and rotating vendor orders when unloaded from truck.

Key Performance Indicators:

1. Knowledge of food service health & safety standards

2. Leadership & Interpersonal skills:

Calm under pressure. This can be a high-stress position and a calm response is crucial.

Ability to collaborate with other department leaders and prioritize work needs.

Team Player:

Understands the importance of teamwork and successfully works with others in a team environment.

Consensus builder with a positive outlook and attitude.

Ability and flexibility to expect and respond well during change.

Good at problem solving.

Excellent people skills.

Excellent communication skills.

3. Customer service oriented. Focused on providing excellent customer service.

4. Ability to multitask and work quickly under pressure.

5. High level of integrity with ability to work with little supervision and maintain high level of performance.

6. Organizational skills & detail oriented.

Can effectively manage details specifically related to food service scheduling management.

Exhibits good time management. Can work quickly without compromising quality.

Driven to succeed and maintains a get-it-done attitude.

7. Christian leader with the ability to lead others in a Christ-like manner and readily share the Gospel.

8. Physical strength and stamina. Physically able to do work required including but not limited to lifting over 25lbs squatting climbing carrying boxes sweeping & mopping walking up and down staircases. Must be able to work on your feet for 8 hours a day.

Work Experience:

1. 1-2 years food service industry

2. 1-2 years management experience

Education: Check only the highest education degree required for this job.

High School Diploma or GED

Required Licenses or Certifications:ServSafe

Major area of study: Culinary Science Business Management (preferred not required)