Food Service Manager

Food Service Operations · Signal Hill, California

Description

Hiring Range: $17.00 - $25.00/hour DOE

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
  • Monitor employee conduct: Dress code, disciplinary actions, employee review

QUALIFICATION GUIDELINES

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.