Food Service & Retail Manager

Keller Executive Search is recruiting a Food Service & Retail Manager for an established gourmet food retailer at Detroit Medical Center in Detroit, Michigan.

Our client is a family-owned Metro Detroit business with more than 40 years of experience in gourmet grocery, prepared foods and catering. This position combines daily retail management with oversight of food preparation, cooking and hot-food stations.

You will lead approximately 6–8 employees per shift, maintain food quality and customer service, and manage the daily operations that support sales and profitability. This opportunity suits a manager from a busy restaurant, café, grocery prepared-food department or food retail operation who enjoys working alongside the team.

Corporate handles HR and payroll administration, while the manager leads staffing and daily team performance at the location.

Key responsibilities

• Lead daily food service and retail operations, including opening and closing procedures.
• Oversee food preparation, cooking and hot-food stations, maintaining consistent quality, presentation and availability.
• Hire, train, schedule, supervise and evaluate employees and cashiers, coordinating with corporate HR.
• Plan shift coverage and control labor costs while maintaining service standards.
• Order food and merchandise, verify deliveries, monitor product turnover and maintain appropriate stock levels.
• Control food costs, portioning, waste, spoilage and inventory shrinkage.
• Monitor the site profit and loss statement, operating budget and sales metrics, and report results.
• Manage cash handling, bank deposits, register reconciliation and point-of-sale procedures.
• Maintain attractive displays, accurate pricing and promotions, and clean, well-stocked service areas.
• Maintain food safety, sanitation and workplace safety standards in line with OSHA and local health department requirements.
• Resolve customer concerns promptly and coach employees to provide consistent service.

Requirements

• At least 3 years of retail or restaurant management experience, with 3–5+ years in a busy food service or food retail environment preferred.
• Experience overseeing commercial food preparation, cooking or hot-food service, with a willingness to assist during busy periods.
• Experience hiring, training, scheduling and supervising employees.
• Strong leadership, communication, customer service and conflict-resolution skills.
• Experience with ordering, purchasing, inventory control, food waste reduction and labor cost management.
• Ability to interpret store-level profit and loss information, monitor budgets and use sales reports to guide daily decisions.