Head of Service Management

JOB SUMMARY The Dining Service Manager is responsible for the daily operation of the dining unit, as assigned by shift. They supervise staff and food presentation to provide the customer with an exceptional dining experience.

ESSENTIAL FUNCTIONS

Responsible for opening and closing the building according to expectations of the management team

Oversees setting up and breaking down of work stations

Oversee the sanitation of work stations including floors, worktables, walls, refrigerators, meat blocks, equipment, and utensils

Oversees the cashiers on duty and ensure that they are properly trained and adhere to the cashier policy

Responsible for cash handling and preparing deposits

Responsible for making sure the staff uses correct portions and procedures when preparing and serving items on the line

Must have the high-level product knowledge and ability to train the staff to effectively service the customer

Ensure staff completes daily temperature logs

Delegate tasks to employees as necessary

Provide on-going coaching and performance feedback to staff members

Assist Senior Managers with employee discipline sessions, attendance logs, and scheduling

Inform management of escalating employee conduct issues

Oversee staffing during peak times of operation and deal with labor shortages as needed

Assist managers with administrative tasks, scheduling, ordering, and inventory responsibilities as assigned

Ensures each station has the equipment and supplies needed to serve the customers

Maintain a professional appearance

Ensure uniform compliance of the staff members

Maintain a safe work environment by enforcing all safety standards

Able to follow detailed written and verbal directions

Perform other requests and assignments as requested by management.

Maintain positive interaction with co-workers and customers so that efficient and quality service is provided to our customers.

Be aware of customer needs, assist when possible or refer them to a shift manager who can assist with their requests.

Responsible for a safe work environment with your team

Work safely, stay alert, practice good housekeeping, remove potential hazards and follow all established safety regulations.

Report all incidents/accidents while working to the Senior manager immediately

Understand all safety regulations of your operation including required Personal Protective Equipment (PPE).

EDUCATION AND EXPERIENCE

Bachelor’s degree in food service, hospitality or business fields or a minimum of 3-4 years of foodservice operational and supervisory experience

Good written and verbal communication skills with a working knowledge of general business computer operation and software

PHYSICAL CONDITIONS AND DEMANDS Office environment, with some exposure to the kitchen and associated hazards; such as slippery surfaces, extreme temperatures, sharp utensils, and potentially dangerous equipment; ability to lift approximately 50 lbs.; ability to work around and with various types of food. Must be available nights and weekends.

Compensation details: 24.26-25.24 Hourly Wage

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