Food Service Operations Manager
6 days ago
To effectively direct and supervise all functions and activities of the Food Service Department to achieve maximum sales and profit goals.
Key Responsibilities- Merchandising and Operations: Knowledge of merchandising techniques and 'special events' within a food service setting. Oversee and execute all operation objectives set forth for the Food Service department.
- Financial Management: Responsible for managing the budget and department expenses, sanitation, safety, regulatory compliance, menu development, preparation, and service of food.
- Inventory Management: Responsible to check and verify all Food Service department deliveries and invoices to ensure accurate billing from vendors. Maintain acceptable inventory levels to ensure the highest quality of freshness of all products.
- Profit Maximization: Meet profit objectives by controlling food, supply, and labor costs and maximizing sales potential through aggressive marketing and/or promotions while controlling shrink.
- Record Keeping: Record, track, and maintain inventory levels of product used for food preparation. This includes conducting physical inventories each period.
- Sanitation and Safety: Maintain sanitation, health, and safety standards in work areas. Assess sanitation practices and establish sanitary controls as required by the county and/or state health department and company policy.
- Customer Service: Ensure favorable image with guests through a clean, attractive, and friendly food preparation and serving by complying with sanitation, safety, and security company policies.
- Training and Development: Effectively train and develop food preparation employees on programs, equipment function, and fundamental cooking principles. Supervise and schedule personnel to achieve highest quality of customer service.
- Company Policies: Abide by and enforce all company policies as stated in the Employee Handbook.
- Department Meetings: Conducts regular departmental meetings for the entire staff to communicate plans, programs, and policies, in order to teach, resolve problems, and seek suggestions for improvement.
- Prepared Food Department Oversight: To oversee the prepared food department and assist in slicing and making prepared food trays when necessary.
- Employee Management: Assists in the hiring, training, appraisal, and discipline of the food service employees.
- Experience: Minimum 2 years' prior experience in food service management, retail department management, guest relations, and/or customer service experience.
- Knowledge and Skills: Must have the ability to read and write to properly tag merchandise, order merchandise, and maintain an acceptable inventory level. Basic analytical and math skills necessary for interpreting invoices, gross profits, and labor percentages.
- Interpersonal Skills: Must have strong interpersonal skills and the ability to quickly and effectively resolve issues that arise with both staff and customers.
- Communication Skills: Must have excellent oral and written communications skills for dealing with guests, employees, supervision, and vendors.
- Certifications: Obtain/hold any local, state, and/or county required food handling/sanitation licenses and/or certificates. ServSafe certification or comparable required.
- Physical Demands: While performing the duties of this job, candidate will be required to stand for extended periods of time (2hrs+). Situations will require lifting, bending, stooping, pushing, and pulling, occasionally having to lift objects up to, and possibly over, 50 pounds.
- Computer Skills: Basic computer skills essential with heavy focus on Microsoft programs.
- Personality: Must be a vibrant and dynamic personality with a high level of enthusiasm and a sincere passion for working with people and food.
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