Food Service Manager

Description:
Job Title: Food Service Manager

Summary

Food Service Managers are directly responsible for the quick-service restaurant operations, including employees, customers, food safety and quality, and finances.

Duties and Responsibilities

1. Must ensure all employees working in the QSR are clocked in as such.

2. Must place all food orders on time and maintain proper inventory based on your sales history and projections.

3. Responsible for monthly full inventory (must be available for inventory team during your scheduled monthly inventory).

4. Responsible for care and maintenance of all equipment, small wares, tools, and building conditions

5. Must report all maintenance issues to FSC and proper maintenance department.

6. Must report all food service equipment/tool/small ware needs to FSC for ordering if unable to purchase through authorized vendor.

7. Responsible for customer service excellence standards among all food service employees.

8. Responsible for handling/following-up with every customer complaint, concern, and issue to do with food service.

9. Responsible for food safety, menu adherence, recipe adherence, and presentation standards.

10. Responsible for cleanliness, organization, appearance, and overall atmosphere of the QSR, inside and out.

11. Must work toward consistent sales increases on a month to month basis, and year over year.

12. Must control food cost and labor cost on a daily basis and report weekly.

13. Responsible for hiring, training, corrective action, and termination of hourly QSR employees.

14. Responsible for setting the work expectation of all employees and ensuring standards are being met through observation and testing.

15. Must work with Big Apple store manager for shared responsibilities for management and employees (ie cashier deli knowledge, dumpster area maintenance, freezer/cooler organization and cleanliness, etc).

16. Must be available to attend all required team meetings and required CN Brown meetings and functions.

Minimum Job Requirements
• Minimum 1 year food service management
• Minimum 3 years food service experience
• Current ServSafe certification or ability to be certified within 3 months of employment
• Valid Driver's License
• Flexible schedule including required evening, overnight, and weekend shifts
• Excellent communication and organization skills
• Passion for training and excellent customer service
• 3 recent professional references (at least 1 food service related)

Knowledge, Skills and Abilities Required
• Understanding of supplies, equipment, and food ordering and inventory control.
• Ability to follow routine verbal and written instructions, including recipes.
• Ability to read, write, and do basic math.
• Ability to understand and follow safety procedures.
• Ability to safely use cleaning equipment and supplies.
• Ability to lead and train other employees.
• Ability to lift and manipulate objects up to 50 pounds.
• Ability to reach, bend, stoop, push, pull, and frequently lift up to 50 pounds.
• Knowledge of food service safety and temperature requirements.
• Skill in cooking and preparing a variety of foods.
• Knowledge of food preparation and presentation methods, techniques, and quality standards.

Working Conditions and Physical Effort
• Considerable physical activity. May require handling of objects that can weigh up to 50 lbs.
• Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.
• Work may involve moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises.
• Varying schedule will include evenings, weekends, and holidays.