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Food Service OperationsCorona Del Mar,California Description 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. #J-18808-Ljbffr
