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

Bachelors 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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