A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Serve as the main communicator and day-to-day client contact, fostering positive client relationships and ensuring excellence in service and quality of products Plan, organize and direct the work of employees engaged in the procurement, storage, preparation and serving of food for this multi-operation location Provide leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met Manage the budget and ensure adherence to financial parameters; must possess strong working knowledge of labor costs, food costs and other related factors Approve food orders and ensure a proper level of inventory to meet demand and minimize cost and waste Routinely monitor budget compliance and recommend changes as needed to maintain operational quality Take part in interviewing, selecting, managing and developing of employees Lead, conduct and participate in meetings/presentations; provide leadership and direction for timely decisions Foster an atmosphere of teamwork and encourage employees to collaborate
Requirements:
Three or more years of management experience, inclusive of regular client interaction Catering background of development, setup and execution of large scale events Strong operations background preferably including exposure to multi- unit functions Demonstrated success in managing and developing teams to achieve desired results Proficiency with financial aspects for the role, from budgeting to interpreting results and interacting with management team Excellent written and oral communication skills Strong working computer knowledge, including Microsoft Word and Excel Personal characteristics that include: self-motivation, high levels of energy and enthusiasm and positive attitude Summary As a General Manager, you will oversee daily operations and ensure exceptional service within our establishment. Reporting directly to the upper management, your core skills in staff training, hospitality management, and food service management will be essential in leading a team to deliver outstanding customer experiences. Your proficiency in communication and computer skills, including Microsoft Word and Excel, will aid in efficient management and reporting. With a focus on food preparation and inventory control, you will drive operational excellence and foster a positive work environment in a fast-paced setting.
Job Type:
Full-time Pay:
$53,000.00 - $56,000.00 per year
Benefits:
401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance
Shift:
10 hour shift 8 hour shift Day shift Morning shift
