Retail Dining Service Manager
3 weeks ago
As a Retail Dining Service Manager at Imperial Companies, you will be responsible for overseeing the daily operations of our dining services. This includes managing food storage, production, and service programs, maintaining inventory systems, and ensuring preparation for optimal nutrition and economic handling of food. You will also be responsible for planning menus, purchasing food and supplies, and assigning duties for special meals or occasions.
Key Responsibilities:
• Manages food storage, production, and service programs
• Maintains inventory system for food and supplies
• Ensures preparation for optimal nutrition and economic handling of food
• Plans menus, purchases food and supplies, and assigns duties for special meals or occasions
• Checks food for flavor, temperature, and appearance at all times
• Confers with Area Manager or other departments regarding the technical and administrative aspects of dining service
• Interviews applicants for employment; evaluates employees on a regular basis according to prescribed guidelines; terminates employees according to standard procedures as required
• Provides orientation and job-specific training to employees
• Plans, conducts, and oversees continuous employee training, competencies, and reviews
• Prepares work schedules, vacation schedules, etc. Maintains records of tardiness and absenteeism
• Maintains facility-specific staffing patterns to include: appropriate levels, replacement procedures, and assignments appropriate to qualifications
• Attends department head, safety, quality assurance, and other facility or corporate meetings as directed
• Makes daily inspections of all work, storage, and servicing areas to determine that regulations and directions governing Foodservice activities are followed including compliance with safety and sanitation
• Plans and/or conducts and retains records of monthly staff meetings, employee training, and/or in-services
• Keeps administration and Area Manager informed of department activities, needs, and problems
• Reviews department operational performance and institutes changes in techniques or procedures to improve services, simplify work flow, assure compliance with regulatory requirements, and promote a more efficient operation of the food service Department
• Manages the department's financial performance and proactively institutes changes to ensure financial sustainability on a daily basis
Requirements:
• Minimum 3-6 years' experience coordinating food service operations in a P&L account is desirable
• Catering experience is desirable
• Demonstrated ability to teach others is required
• The ability to relate well to individuals and groups with widely varying backgrounds, perspectives, education, and skills is required
• Excellent work record, superior communication with clients, cooperation with varying internal departments, and organizational skills required
• Demonstrated experience in supervising medium-size staff required
• ServSafe Certified required within 30 days of employment
• Proficiency in MS Office products
• Experience with operations and P&L accountability
• Great at communication via email, text, or by phone
• Lead by example management style
• Ability to remain standing for most of shift
• Ability to lift at least 50 pounds
• Ability to perform respective tasks
• Ability to work flexible hours and days
• May be exposed to hot, humid work areas
• May be exposed to sharp instruments and power-driven equipment
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