JOB SUMMARYThe Dining Service Manager is responsible for the daily operation of the dining unit, as assigned by shift. They supervise staff and food presentation to provide the customer with an exceptional dining experience. ESSENTIAL FUNCTIONS Responsible for opening and closing the building according to expectations of the management teamOversees setting up and breaking down of work stationsOversee the sanitation of work stations including floors, worktables, walls, refrigerators, meat blocks, equipment, and utensilsOversees the cashiers on duty and ensure that they are properly trained and adhere to the cashier policyResponsible for cash handling and preparing depositsResponsible for making sure the staff uses correct portions and procedures when preparing and serving items on the lineMust have the high-level product knowledge and ability to train the staff to effectively service the customerEnsure staff completes daily temperature logsDelegate tasks to employees as necessaryProvide on-going coaching and performance feedback to staff membersAssist Senior Managers with employee discipline sessions, attendance logs, and schedulingInform management of escalating employee conduct issuesOversee staffing during peak times of operation and deal with labor shortages as neededAssist managers with administrative tasks, scheduling, ordering, and inventory responsibilities as assignedEnsures each station has the equipment and supplies needed to serve the customersMaintain a professional appearanceEnsure uniform compliance of the staff membersMaintain a safe work environment by enforcing all safety standardsAble to follow detailed written and verbal directionsPerform other requests and assignments as requested by management.Maintain positive interaction with co-workers and customers so that efficient and quality service is provided to our customers.Be aware of customer needs, assist when possible or refer them to a shift manager who can assist with their requests.Responsible for a safe work environment with your teamWork safely, stay alert, practice good housekeeping, remove potential hazards and follow all established safety regulations.Report all incidents/accidents while working to the Senior manager immediatelyUnderstand all safety regulations of your operation including required Personal Protective Equipment (PPE). EDUCATION AND EXPERIENCE Bachelor's degree in food service, hospitality or business fields or a minimum of 3-4 years of foodservice operational and supervisory experienceGood written and verbal communication skills with a working knowledge of general business computer operation and software PHYSICAL CONDITIONS AND DEMANDS Office environment, with some exposure to the kitchen and associated hazards; such as slippery surfaces, extreme temperatures, sharp utensils, and potentially dangerous equipment; ability to lift approximately 50 lbs.; ability to work around and with various types of food. Must be available nights and weekends. Compensation details: 24.26-25.24 Hourly WagePIe435b6de5-
Not specified in the original listing.
Not specified in the original listing.
