Food Service Manager

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.

Working hours vary, includes nights and weekends.

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)