High-Energy Food Service Manager — Lead Guest Experience

Coen Markets, LLC; Norvelt (PA); On-site; USD 42,000 - 54,000; Full time

Job summary

Coen Markets, LLC is seeking a Food Service Restaurant Manager to partner with the Store Manager in delivering an exceptional guest experience through operational excellence. You will lead a team, ensure food safety, and execute high-quality food service across the Company Restaurants.

The role requires 1 year of lead experience in food service and a high-energy, guest-focused approach. Scheduling includes days, with potential nights, weekends, and holidays, and base pay is aligned with market

Qualifications

• Minimum Education: High School or GED.
• Minimum Experience: 1 year Food Service department lead in retail or restaurant.
• Preferred Experience: 1-3 years Food Service experience.
• Licenses/Certifications: Serv Safe Certified a plus but not mandatory.

Responsibilities

• Lead store team to deliver quality food service and guest experience.
• Collaborate with Store Manager to build a strong food program and set measurable goals.
• Address performance or behavior issues quickly and fairly with the team.
• Meet operational goals (sales/expenses to budget, net profit) with leadership guidance.
• Maintain appearance, cleanliness, and safety standards of the food service area.
• Oversee quality control, merchandising, and in-stock levels for guest satisfaction.
• Manage inventory controls: ordering, receiving, inventorying, waste control.
• Ensure compliance with all cleaning and sanitation standards.

Skills

Guest interaction

High energy

Team leadership

Adaptability

Education

High School or GED

Job description

Coen Markets, LLC is seeking a Food Service Restaurant Manager to partner with the Store Manager in delivering an exceptional guest experience through operational excellence. You will lead a team, ensure food safety, and execute high-quality food service across the Company Restaurants.

The role requires 1 year of lead experience in food service and a high-energy, guest-focused approach. Scheduling includes days, with potential nights, weekends, and holidays, and base pay is aligned with market