Job Description

Under the general direction of the Area Dining manager, provide sound leadership and direction to the restaurant team for a high volume campus restaurant. Oversee all aspects of meal preparation, customer service, and sanitation in a Residential Restaurant serving up to 6,000 customers a day. Major responsibilities include the supervision, scheduling and training of team members; overseeing meal set-up, gracious service, and meal breakdown; maintaining facility cleanliness and sanitation; coordination of equipment maintenance and operation; maintaining food and labor cost controls; and assistance with the overall management of the restaurant. Prioritize tasks and duties in order to achieve the departmental goals. Interact in a positive manner with team members and guests in a high volume-dining environment. Other responsibilities as assigned by management.

Job Qualifications

Demonstrated skill in providing sound leadership and direction to a large team in a high volume food service operation.
Required

Culinary knowledge of food inventory, recipes, menus and production methods, including culinary terminology sufficient to manage a high volume restaurant.
Required

Demonstrated ability to control costs in a food service operation, including food, labor, and supply costs.
Required

Demonstrated ability to hire, train, supervise, schedule, and evaluate employees in a high volume food service facility.
Required

Ability to organize, delegate and monitor work assignments of others to ensure tasks are completed in an accurate, thorough and timely manner.
Required

Working knowledge of safety and sanitation rules and procedures for food service facilities.
Required

Demonstrated ability to lead team members to provide outstanding customer service to guests.
Required

Demonstrated skill to utilize software to prepare written reports and spreadsheets.
Required

Demonstrated skill to lead group meetings effectively.
Required

Demonstrated skill to prepare and conduct group training sessions on customer service, food safety and sanitation, and other related topics.
Required

Ability to stand and walk for extended periods of time and to occasionally climb, stoop and lift to complete job duties.
Required

Ability to work weekends, swing shifts and overtime to complete job duties.
Required

Skill in working in organizing and monitoring assignments to complete work in a timely manner when there are interruptions, changing priorities, changes in workload, deadlines, and competing requirements.
Required

Ability to analyze and define administrative and operational problems, identifying relevant factors, recognizing alternatives and formulating solutions.
Required