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CG
Compass Group
FOOD UNIT LEAD (FULL TIME AND PART TIME)
Career Insights for Restaurant / Food Service Supervisor
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Scorecard
Based on Michigan data
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What they do
A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
$35,254 / year median in Michigan
+5% projected growth
Job Description
Morrison Living Morrison Living is hiring immediately for full time
FOOD UNIT LEAD
positions.Location :
Walter Reuther Hospital- 30901 Palmer Avenue, Westland, MI 48186.
Schedule :
Full time schedule. Hours and days may vary, including rotating days, nights, weekends, and holidays. Further details upon interview.Requirement :
Prior management and food service experience required.Pay Range :
$17.00 per hour to $17.51 per hour.WHAT'S IN IT FOR YOU A
fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation. You'll work with a talented and supportive team that makes a real impact in the lives of those we serve.YOU'D MAKE A GREAT ADDITION TO OUR TEAM
Our culinary team is the core of our business. If you enjoy creating memorable experiences and are passionate about hospitality and culinary excellence, you will be a great addition to the Morrison Living team!Job Summary Summary:
Coordinates activities of other food-service employees. Creates an enjoyable dining experience for customers, staff and visitors.Essential Duties and Responsibilities:
Provides quality customer service by providing one-on-one attention to detail. Oversees and participates in the preparation and service of food and beverage items in accordance with company standards for presentation, sanitation, safety and portion control. Helps plan menus. Ensures timely, efficient meal service; supervises serving of meals. Responds to customer complaints in person at the time of the complaint and via email for electronic complaints. Trains employees; assigns and coordinates work of employees to promote efficiency and excellence in food and service. Determines work procedures, prepares work schedules and expedites work flow. Uses proper systems for completion of required daily/weekly/monthly reports such as inventory-cash reports-production records, payroll and time- keeping. Responsible for proper cash handling as established by the Food Accounting Manual (deposits
- petty cash
- change funds).