Night & Weekend Food Service Manager - Kokomo, United States - Continental

Description

Night & Weekend Food Service Manager

Department: Kokomo Transmission Plant

Employment Type: Full Time

Location: Kokomo

Reporting To: Jennifer Grubb

Compensation: $40,000 - $48,000 / year

Description

The Supervisor is responsible for supervising daily operations and provide leadership and direction to personnel. Ensuring that all recipes, food preparations, and presentations meet company's specifications and commitment to quality. Maintaining a safe, orderly and sanitized kitchen. Demonstrating this by example, using proper food-handling techniques. Handle day to day operations- inventory, food ordering, scheduling, managing staff and client relations.

Key Responsibilities

1. Prepares daily production list.

2. Ensures that all stations remain stocked before and during the meal period.

3. Responsible for end of day deposits and counting of drawers.

4. Verifies that kitchen staff follows all recipes and portions servings correctly.

5. Keeps kitchen, dish, and storage areas clean and organized.

6. Places food and supply orders as directed.

7. Receives product be verifying invoice and freshness of merchandise.

8. Trains employees to company standards.

9. Sets excellent customer service and work examples.

10. Actively participates as a member of the management team.

11. Manages staffing levels throughout shift.

12. Oversees kitchen labor and food cost to budgetary requirements.

13. Performs additional responsibilities, although not detailed, as requested by the GM or client at any time.

Demonstrates attributes of

1. Mathematics - Ability to add and subtract, charging appropriately and distributing change to customers.
2. Suggestive Selling or Influencing Others - Suggesting others to buy merchandise/goods or to otherwise change their minds or actions.
3. Customer Service - Working with the public. Knowledge of principles and processes for providing customer services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
4. English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
5. Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
6. Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do. Adjusting personal actions in relation to others' actions.
7. Self Development - Assessing performance of yourself to make improvements or take corrective action.
8. Ability to learn new things and demonstrate the ability to apply new skills.
9. Ability to maintain regular and consistent attendance and punctuality.
10. Demonstrated willingness and ability to meet operating policies and standards.
11. Demonstrated ability to engage with and understand others, including discovering and responding to customer needs through clear and pleasant communication.
12. Willingness to comply with dress code requirements.
13. Willingness to maintain personal hygiene and follow hand washing requirements.

Skills, Knowledge and Expertise

1. College/culinary training OR extensive cooking and production experience.

2. A minimum of 2+ years working in a leadership role in the food service industry.

3. Commitment to quality service, and food and beverage knowledge.

4. Awareness of local, state and federal health and sanitation laws.

5. Serv-Safe Certified strongly preferred

6. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.

7. Past experience and knowledge in online food ordering, weekly inventory, P& L, union contracts, and client relations preferred.

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