Pay Range: $20.00-$27.00 per hour. JOB OVERVIEW - Under the Store Manager supervision, the Food Service Manager performs the following duties:TYPICAL DUTIES & RESPONSIBILITIES - Supervise all food service departments: Kitchen, Juice Bar, and Deli; front & back with proper delegation of responsibilities to meet objectives. Accomplish food service human resources objective by selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job ... more details
Description
Pay Range: $20.00-$27.00 per hour
JOB OVERVIEW
Under the Store Manager supervision, the Food Service Manager performs the following duties:
TYPICAL DUTIES & RESPONSIBILITIES
Supervise all food service departments: Kitchen, Juice Bar, and Deli; front & back with proper delegation of responsibilities to meet objectives
Accomplish food service human resources objective by selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising job contributions; recommending compensation actions; adhering to policies and procedures
Oversee food preparation, portion sizes, and the overall presentation of food
Inspect supplies, equipment, and work area
Ensure employees comply with health and food safety standards and regulations by maintaining a safe, secure and healthy environment by establishing, following, and enforcing sanitation standards and procedures
Maintain proper and current health department standards
Manage the inventory and order food and beverages, equipment, and supplies
Maintain budgets and payroll records and review financial transactions; Meet restaurant financial standards by monitoring expenditures; identifying variances; implementing corrective actions
Control cost by minimizing waste
Schedule staff work hours and assign duties; make sure that enough workers are present to cover each shift
Establish standards for personnel performance and customer service
Build customer rapport by establishing relationships with regular customers; greet customers; intercede in misunderstandings and differences between staff and customers
Investigate and resolve complaints regarding food quality or service
Any combination equivalent to, but not limited to, the following:
Training/Education:
Minimum of High School Diploma or G.E.D. certificate
Experience
Must have prior experience in the food service industry as a manager for MINIMUM of 2 years or more
Knowledge of:
Verbal proficiency of the English language, and be able to read and write at an advanced level - Bilingual is a PLUS
Inventory Management
Previous experience handling a large group of employees
Use of commercial kitchen equipment
Ability to:
Model excellent customer service, and hold your staff accountable for doing the same
Be able and prepared to cover breaks for other food service staff
Place service calls, deal with vendors and contractors
Physical Requirements/Working Conditions:
Lift food and dishes up to 50 lbs. Up to 100 times per day
Carry trays of dishes, boxes of products up to 25 feet
Push/pull carts and dollies
Constant walking and standing
Special Requirements:
Must be available to work various shifts as needed
Must procure ServSafe Certification for food and alcohol
This job description is intended to describe the general requirements for the performance of this job. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned by leadership.
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