Food Service Manager
4 days ago
Responsibilities
* Lead and cook by example and provide guidance to all team members. Ensure kitchen operations are established and can run smoothly and efficiently in your absence.
* Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks are following these standards.
* Coordinate training activities for kitchen and back-of-house associates to meet service level standards.
* Hire, train, and mobilize kitchen and service teams with precision to provide impeccable service to our guests.
* Determine purchasing specifications and budgetary allotments for all menu items.
* Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for success.
* Maintain complete knowledge of and compliance with all company policies, service procedures and standards - including Health Department regulations; always maintains excellent kitchen hygiene conditions.
* Have a solid understanding of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies.
* Make periodic and regular inspection at events to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance.
* Manage all culinary operations campus-wide, which includes direct supervision of culinary leadership teams for each outlet.
* Monitor all outlets and fill in where needed to ensure service standards are met and efficient operations.
* Maintain and supervise sanitation, safe food handling practices, and workplace safety in food service operations as required by OSHA, State, and Federal guidelines.
* Demonstrate mastery, knowledge, and proficiency in food production and the preparation of specialized diets.
* Responsible for menu and recipe development & consistency and maintains and monitors quality control programs of food production.
* Interview, hire, orient, train, and coach all culinary staff. Foster opportunities for the culinary team to learn, grow and develop their abilities.
* Ensure great guest service through consistent execution of all menus and recipes, training and accountability of the culinary team in execution.
* Create a positive work environment through hiring/selection of employees, improving productivity and morale through employee engagement and maintaining appropriate staffing levels per business needs.
* Assist in developing labor budgets to support the business.
* Support both front-of-the-house and back-of-house in all business aspects.
* Guarantee state and company compliance, including but not limited to safety & sanitation standards, purchasing programs and client requirements. Ability to manage these programs independently to company standard.
* Plan and create menus as needed with regional support and feedback.
* Deliver on financial and food sanitation goals of the operation and overall business.
Salary: $105,000-$110,000 per year
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