Food Service Manager

Summary: The Dining Center Manager will maintain the overall management responsibilities for the Dining area. This individual will perform all administrative duties in an accurate and timely manner. Primary duties: Greet every guest with an enthusiastic welcome as they enter the dining area; treat customers as guests in your own home. Work with corporate office to interview and hire adequate staff to operate the dining area based on company standards and in compliance with state and federal regulations. Maintain a cooperative, harmonious working relationship with management team and crew; manage scheduling of employees to ensure all shifts are covered. Conduct weekly team meetings to discuss operations procedures, promotions, safety, security, training, etc. Attend weekly manager meetings as set by executive leadership; prepare all necessary reporting for these meetings. Maintain reports and records based on company standards; submit information on a timely basis as set by leadership Manage all products: Ordering, Inventory, Quality checks to ensure accountability standards are met. Ensure all sanitation, safety and security policies and procedures are recognized and enforced to ensure a safe environment for all. Ensure all cash procedures are followed at all levels for accountability and crew safety. Maintain the Company targets and standards for food cost, sales, and labor. Direct, coordinate, and participate in preparation, cooking, wrapping or packing food. Observes all personnel at the beginning of work shifts for compliance with appearance and uniform standards. Inform personnel of any menu or price changes, shortages, specials, or other factors that relate to food production. Count money and make bank deposits. Enforce Company policy and procedures. Investigate and resolve customer complaints. Coordinates and supervises the cleaning and maintenance of the facilities and equipment. Follow all rules and regulations regarding proper food safety. Regular and timely attendance. Secondary Duties: Other duties as assigned or required. Attend all meetings and seminars required by the Company. Competencies: Intellectual Competencies: Must have the ability to acquire understanding and absorb new information (a quick study). Must have sound judgment/decision making ability, must be able to apply consistent logic, rationality and objectivity in decision-making. Must have the ability to be pragmatic and be able to generate realistic and practical solutions to a problem. Must have the ability to detect errors, omissions, miscalculations, and non-compliance against requirements. Personal Competencies: Must have the ability to maintain confidentiality and display ethical behavior in all business dealing; ability to be trusted by peers, customers and other; puts honestly and integrity above self. Must have the ability to plan, organize, schedule work in efficient and productive manner. Ability to focus on key priority, juggles multiple projects, and manages time effectively. []{style="font-size: 7pt; font-weight: normal; font-s "}